Everyone likes a prettily decorated fondant fancy and if you love baking you’ll really enjoy making these
250g butter, softened 250g caster sugar 5 organic medium eggs, beaten 250g self-raising flour
1 tsp vanilla extract
For the icing and decoration
125g butter 200g icing sugar 3 tbsp apricot jam 250g marzipan
750g fondant icing sugar Pink and yellow food colourings A few sugar flowers, violas or rose buds, these are edible but other tiny blossoms can be used for decoration only and removed before serving
Step 1) Pre heat the oven to 180°C/160°C fan/Gas 4. Prepare a 20cm square cake tin by greasing and lining it with baking parchment. Put the butter and sugar in a mixing bowl and beat until light and creamy. Gradually beat in the egg a little at a time, then stir in half the flour with the vanilla extract. Fold in the remaining flour and spread the mixture in the cake tin.
Step 2) Bake the cake for 35-40 minutes until golden brown and firm to the touch in the centre. To test, insert a skewer into the middle of the cake – it should come out cleanly. If not return to the oven for a few more minutes. Allow to cool in the tin for 10 minutes, then turn upside down on a wire rack to cool.
Step 3) Make the butter cream by mixing the butter and icing sugar together with a drop of boiling water to give a smooth spreadable icing. When the cake is completely cold, spread the top (the cake should be upside down so you are icing the flat base of the cake) with apricot jam.
Step 4) Dust a worktop with icing sugar and very thinly roll out the marzipan and place on top of the cake, trimming it to fit. Cut the cake into 4cm strips and cut each strip into 4cm squares to give you 24 cakes. Cover the four sides but not the top of each little cake with butter cream as neatly as you can – this will make sure that the fondant icing looks smooth when poured over. Chill the cakes for 30 minutes in the fridge.
Step 5) Meanwhile sieve the fondant icing sugar into a bowl and add just enough water to give a thick pouring consistency. Test it by pouring a little over the back of a wooden spoon – it should coat it thickly and not run off. Divide the icing into bowls and add your chosen colourings.
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Step 6) To coat the cakes, pour a little fondant icing over each one and with a little palette knife spread the icing down the sides and leave to set on a cooling rack or board. Decorate with sugar flowers – we used roses and violas, which are edible, but if using other flowers remove before consuming.
Recipe by Mitzie Wilson