Recipe Steps
- Preheat the oven to 160C / Gas mark 3 and line a 20cm square tin with parchment paper.
- Make the sponge first by beating the sugar and butter together until pale and fluffy.
- Add the eggs into a jug and beat them together. To the butter/sugar mixture, slowly add the eggs a little at a time beating in between. Fold in the flour with a spatula and add the milk to loosen the mixture.
- Place it into the lined tin and bake for 40 minutes.
- While baking you can make the buttercream by beating the butter and icing sugar in a bowl. Place into a piping bag until ready to use.
- Once the cake is baked, cool it on a wire rack. Once cooled, trim all around and cut into equal 4cm squares.
- For the icing, place icing sugar into a large bowl, then whisk in just enough water to make a thick pouring consistency (you want the icing to flow slowly but easily over the cakes). Split it into separate bowls, keeping a small amount aside in a piping bag, and add the yellow food colour to one and the pink food colouring to the other.
- 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.
- Now using the leftover plain icing in a piping bag, drizzle over the fancies to finish. Enjoy.
