These fondant fancies are easy to make and certain to impress. Delicious with a hot cup of tea!
Total time: 1hr 10 minutes
175g butter, softened
175g caster sugar
175g self-raising flour
2 tbsp. milk
3 eggs, lightly beaten
150g icing sugar
75g butter, softened
3 tbsp Duerr’s strawberry jam and 3 tbsp lemon curd
100g fondant icing sugar
Pink and yellow food colouring
Grease and line a 20cm square cake tin. Preheat oven to 190°C fan oven 170°C, gas mark 5, 375°F.
Beat together the butter and sugar until it is a pale and creamy consistency. Whisk in the eggs, a little at a time, and then fold in the flour. Add enough milk so the mixture easily falls off a spoon.
Transfer into cake tin and cook for 35-40 minutes, until a skewer comes out clean.
Leave to cool for 5 minutes, then turn out and cool upside down on a wire rack. Cut the cake in half and then split both halves in half horizontally.
For the filling, beat the butter and then slowly beat in the icing sugar until smooth. Put 2 tablespoons of butter icing to one side and use the remaining to fill one half of the cake. Top the butter icing with jam and sandwich the cake together. Cut the cake into 8 squares.
Fill the other half with lemon curd and cut into 8 squares.
Spoon a dollop of the remaining butter icing on top of each cake.
Sieve the fondant icing sugar into a small bowl and stir in enough hot water to make a smooth icing thick enough to coat the cakes.
Halve the icing and put into two separate bowls. Add pink colouring to one bowl and yellow colouring to the other. Drizzle the pink icing over the buttercream and jam cakes and yellow over the lemon curd cakes, ensuring that you coat the top and sides of the cakes.
Sit in paper cases and decorate with sugar flowers.