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.