Fondant fancies

Grease and line a 20cm square cake tin. Preheat oven to 190°C (fan 170°C, gas mark 5).

Beat together the butter and sugar, till pale and creamy. Whisk in eggs a little at a time, and then fold in the flour.

Add enough milk so the mixture easily falls off a spoon. Transfer into the cake tin and cook for 35-40 minutes, until a skewer comes out clean.

Leave to cool for five minutes, then turn out and cool upside down on a wire rack. Cut the cake in half and then split both halves in half again so you are left with four squares.

For the filling, beat the butter and slowly beat in the icing sugar until smooth. Reserve about two tablespoons of the butter icing and use the remaining to fill one quarter of the cake. Top with jam and sandwich together with another quarter. Cut the cake into eight squares. Fill the other two quarters with lemon curd and cut into eight squares. Spoon a dollop of the remaining butter icing on top of each cake.

Sieve the fondant icing sugar into a small bowl and stir in enough hot water to make a smooth icing thick enough to coat the 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 butter cream and jam cakes and yellow over the lemon curd cakes, coating the top and sides of the cakes. Sit in paper cases and decorate as desired.