Additional Ingredients

150 grams	Icing Sugar (Silver Spoon)
75 grams	Butter softened
3 tbsp	Strawberry Jam
3 tbsp	Lemon Curd

Further Additional Ingredients

100 grams	White Ready To Roll Icing (Silver Spoon Create)
	Pink Food Colouring
	Yellow Food Colouring

How to make Fondant Fancies

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1. Grease and line a 20cm square cake tin. Preheat oven to 190°C/fan oven 170°C, gas mark 5, 375°F.
2. Beat together 175g butter and sugar, till pale and creamy. Whisk in eggs a little at a time, and then fold in the flour.
3. Add enough milk so mixture easily falls off a spoon. Transfer into cake tin and cook for 35-40 minutes, till a skewer comes out clean.
4. 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.
5. For filling, Beat the butter and slowly beat in 150g icing sugar till smooth. Reserve about 2 tablespoon butter icing and use the remaining to fill one half of the cake. Top with jam and sandwich together. Cut 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.
6. Sieve the fondant icing sugar into a small bowl and stir in enough hot water to make a smooth icing thick enough to coat cakes. Half the icing 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. Coating the top and sides of the cakes.
7. Sit in paper cases and decorate with sugar flowers.

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