Fondant fancies

250g/9oz butter, at room temperature
175g/6oz caster sugar
3 eggs, lightly beaten
175g/6oz self-raising flour
2tbsp milk
600g/1lb 7oz icing sugar
3tbsp strawberry jam, to fill
a few drops red food colouring sugar flowers to decorate (we used Fiddes Payne Sugar Swirls, £1.59 for 10g, from Sainsbury's and Waitrose)

You will need: a 20cm/8in square cake tin, lined with baking paper

Sweet iced cakes layered with buttercream and jam

In short	Preparation time: 30 mins Cooking time: 40 mins Total time: 70 mins Serves: Party Cuisine: British, Vegetarian Course: Baking - bread, biscuits, cakes
Nutrition (per portion)	360 calories 14g fat 59g carbs

Method

1. Preheat oven to gas mark 5/190°C (180°C in a fan oven). In a large bowl, whisk together 175g/6oz butter and sugar, till pale and creamy. Whisk in eggs a little at a time, then whisk in flour. Add enough milk so mixture easily falls off a spoon. Transfer into cake tin and cook for 35-40 mins, till a skewer comes out clean. Leave to cool for 5 mins, then turn out and cool upside down on a wire rack.

2. For filling, in a bowl, beat remaining butter. Slowly beat in 100g/3½oz icing sugar till smooth. Split cake in half horizontally and fill with buttercream and jam. Cut cake into 16 squares. In another bowl, add remaining icing sugar and a few drops food colouring. Stir in enough hot water to make a smooth icing thick enough to coat cakes. Drizzle over cakes till coated on top and sides. Sit in paper cases and decorate with sugar flowers. Allow icing to harden slightly.