• 175g Butter, softened
  • 175g Caster sugar
  • 3 Eggs
  • 175g Self raising flour
  • ½tsp Baking powder
  • ½tsp salt
  • 1tsp vanilla extract
  • 500g Fondant icing sugar
  • 1tbsp Liquid glucose, (from or good cake shops)
  • Pink food colouring
  • 4tbsp Apricot jam, melted
  • Edible cake decorations
  • Square cake tin, greased and lined


  • STEP 1

    Preheat the oven to 180ºC, 160ºC fan oven, 350ºF, gas 4. Cream the butter and sugar together until light and fluffy, then add the eggs one at a time.

  • STEP 2

    Sift in the flour, baking powder and salt, then add the vanilla extract. Beat until smooth. Pour the mixture into the cake tin and bake for 25 minutes, until springy to the touch and a skewer inserted into the middle of the cake comes out clean. Allow to cool completely on a wire rack.

  • STEP 3

    Mix the fondant icing sugar with the liquid glucose and add the pink food colouring.

  • STEP 4

    Cut the cake into 16 even-sized squares; brush five sides of each with melted apricot jam. Dip each cake in the icing, leaving the side without jam exposed. Then, using your finger and a fork, lift out of the bowl and set on a wire rack.

  • STEP 5

    Decorate with edible silver balls, sugared flowers or other decorations of your choice.


Goes well with