Spring Time Fondant Fancies

INGREDIENTS (Serves 9)

◆ 115g baking margarine,

softened

◆ 115g caster sugar

◆ 2 medium eggs, beaten ◆ 115g self raising flour

◆ Finely grated rind and

juice of 1 small lemon

◆ 50g lemon curd

◆ 100g soft butter icing

◆ Green food colour gel

◆ 475g ready to roll white

icing, chopped

◆ Lilac, pink and green

piping icing to decorate

1 Preheat oven to 180°C, Fan Oven 160°C, Gas 4. Grease and line an 18cm square cake tin. Whisk together the margarine, sugar, eggs, flour and lemon rind until smooth and creamy.

2 Spoon into the tin, smooth the top and bake for about 15min until risen and firm to the touch. Turn on to wire racks to cool.

3 Trim away cake crusts and cut to make a 14cm square. Slice through the middle and sandwich back together with a thin layer of lemon curd. Cut into 9 neat squares. Freeze until solid.

4 Colour the butter icing pale green and spread neatly round the sides and top of each cake square.

Arrange on a wire rack over a tray.

5 Put 400g chopped icing in a saucepan with 3tbsp lemon juice. Heat very gently, stirring occasionally, until melted and soft; do not boil. Colour pale green. 6 Spoon the warm icing over the cakes to coat the top and sides. The icing sets quickly, but can be gently re-melted if necessar y. Leave the cakes to set for about 1hr before serving.

7

Roll out the remaining white icing thinly and cut out 12 x 4cm rounds. Decorate with piping icing. Drizzle cakes with green piping icing, top with the discs and ser ve.