Ingredients:
12 tbsp unsalted butter, plus extra for greasing
1 1⁄3 cups all-purpose flour, plus extra for dusting
1½ tsp baking powder
½ tsp salt
¾ cup sugar
3 large eggs, at room temperature
1 tsp pure vanilla extract
2 tbsp milk
2–3 tbsp raspberry or red cherry conserve

For the buttercream:
5 tbsp unsalted butter, at room temperature
3⁄4 cup confectioner’s sugar

For the frosting:
juice of ½ lemon
3 2⁄3 cups confectioner’s sugar
1–2 drops natural pink food coloring
icing flowers, to decorate (optional)

Method:
1 Preheat the oven to 375°F (190°C). Grease the cake pan and dust with flour. Sift flour, baking powder, and salt into a bowl. Place the butter and sugar in a large bowl, or the bowl of an electric mixer, and beat until pale and fluffy. Set aside.

2 Lightly beat the eggs and vanilla extract in another large bowl. Add about ¼ of the egg mixture and 1 tablespoon of the flour mixture to the butter mixture and beat well, then add the rest of the egg, a little at a time, beating as you go. Add the rest of the flour mixture and the milk, and mix in gently.

3 Transfer the mixture to the prepared pan and bake in the middle of the oven for about 25 minutes, or until lightly golden and springy to the touch. Remove from the oven, leave to cool in the pan for about 10 minutes, then remove from the pan and cool upside down on a wire rack.

4 To make the buttercream, beat the butter with the confectioner’s sugar until smooth. Set aside. Slice the cake horizontally and spread the fruit conserve on one half and the buttercream on the other. Sandwich together, then cut into 16 equal squares.

5 To make the frosting, put the lemon juice in a measuring cup and fill it up to a ¼ cup with hot water. Mix this with the confectioner’s sugar, stirring continuously and adding more hot water as required until the mixture is smooth. Add the pink food coloring and stir well.

6 Use a palette knife to transfer the cakes to a wire rack placed over a board or plate (to catch the drips), then drizzle with the icing to cover the cakes completely, or just cover the tops of the cakes and allow the icing to drip down the sides so the sponge layers are visible. Decorate with icing flowers (if using), then leave to set for about 15 minutes. Use a clean palette knife to transfer each cake carefully to a paper liner. STORE These fancies will keep in the refrigerator for 1 day.

BAKER’S TIP:
These little fancies are beautiful, but for a chocolate version, chill the filled squares well, then pierce each with a cocktail stick. Holding the stick, dip each cake into a bowl of dark melted chocolate, then set on a wire rack. Once set, drizzle with melted white chocolate for a contrasting pattern.

Fondant Fancies Recipe