Fondant fancies

Method

1. Heat the oven to 150°C fan/ gas 3½. Put the 225g softened butter and caster sugar in a large bowl and beat with an electric mixer until very pale and fluffy. Beat in the eggs, one at a time, mixing well between additions. Using a large metal spoon in a figure-of-eight motion, gently fold in the flour, zest, vanilla extract and enough milk to get a dropping consistency (a spoonful of batter held upside-down over the bowl should drop in about 5 seconds). Pour the batter into the tin, smooth the top, then bake on the middle shelf for 40-50 minutes (a skewer pushed into the centre should come out clean). Cool the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
2. For the buttercream, put the 150g softened butter, icing sugar and vanilla in a large bowl and beat with an electric mixer until smooth and fluffy. Put the buttercream in the piping bag fitted with the fine nozzle and set aside until ready to use.
3. Slice the cooled cake in half horizontally. Spread the jam over one half and sandwich the cake back together. Wrap well, then chill for 30 minutes (this will make it easier to cut neatly).
4. For the icing, sift the fondant icing sugar into a large bowl, then whisk in just enough hot water to make a thick pouring consistency (you want the icing to flow slowly but easily over the cakes). Put 3-4 tbsp of the icing in a small piping bag and set aside for decorating (optional). Colour and flavour the rest of the icing with a few drops of pink food colouring and strawberry essence.
5. Trim the cake so the edges are straight, then cut into 25 even squares (5 x 5). Pipe a little buttercream on top of each square, then transfer to a wire rack set over a large baking tray. Spoon the icing over the cakes so they’re thinly and evenly coated. Set aside at room temperature for 20-30 minutes to set.
6. Snip a very small hole in the piping bag with the reserved icing (if using) and pipe a thin zigzag pattern over the cakes (for the classic Mr Kipling look!).