Lemon and almond fondant fancies
Get ahead The cake is best made a day in advance so it is easier to cut into small squares.
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Cooking tools:
- Freezer
- Cake pan
- Plastic wrap
- Aluminum foil
- Chef's knife
Ingredients
- 250g butter, softened, plus extra for greasing
- 250g caster sugar
- 5 large eggs, beaten
- 200g self-raising flour
- grated zest of 1 lemon (reserve juice for icing)
- 50g ground almonds
- 150g butter, softened
- 250g icing sugar, plus extra for dusting
- 2 tbsp apricot glaze, warmed
- 250g white marzipan
- 1kg fondant icing sugar
- Dr Oetker Gel Food Colour in Ultra Violet and Lime Green
- butterfly confetti cake decorations
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