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- 225g butter, softened, plus 150g for the icing
- 225g caster sugar
- 4 large free-range eggs
- 225g self-raising flour
- 2 level tsp baking powder
- 300g icing sugar
- 1/2 tsp vanilla extract
- 1 tbsp milk
- 125g apricot jam, warmed and sieved
- 1kg ready-to-roll icing
- Food colouring
Grease and line a 20cm square, shallow tin. Pre-heat the oven to 160C/140C Fan/Gas 3. Beat together 225g butter, the caster sugar, eggs, flour and baking powder until creamy.
Put in the tin and level the top. Bake for 45-50 minutes. Cool on a wire rack, then cut into 25 squares.
Beat the butter for the icing until soft. Gradually beat in the icing sugar, vanilla and milk. Brush the sides and top of the cakes with warm apricot jam. Leave for 15 minutes to set.
Spread the top and sides of the cakes thinly with the buttercream. Chill until it's hard.
Set aside 50g of the ready-to-roll icing. Cut the rest into small pieces and put in a bowl. Whisk in 140ml boiling water to make a smooth fondant icing. Colour with food colouring. Put a fork into the side of the cakes to help cover them with icing.
Colour the rest of the icing and roll out. Shape into flowers to decorate some cakes. Put the remaining fondant icing in a piping bag and write 'Mum' on the others. Leave to set.