Flawless fondant fancies

If you're up for a challenge and want to try something different then have a go at these decadent fondant fancies. The sponges are incredibly simple to make but the icing is the tricky part. You've got to be prepared to be patient and probably get quite sticky but the end result is well worth it.

For the sponges -

175g butter

250g caster sugar

3 large egg

100g full-fat natural yogurt

275g plain flour

1½ tsp baking powder

For the butter icing -

100g butter

100g icing sugar

zest 1 lemon plus a little to decorate

For the fondant icing -

8 tbsp apricot jam, sieved and heated in the microwave until runny

1kg pack fondant icing sugar

a sprinkle of dessicated coconut (optional)

1. Heat oven to 160C. Grease and line a 20cm square tin with baking paper.

2. Beat the butter, sugar, eggs, yogurt, flour and baking powder in a large bowl until smooth.

3. Tip into the cake tin and smooth over the top.

4. Bake for 45-50 mins until well - risen and golden.

5. Leave to cool for 10 mins in the tin, then turn out onto a wire rack to cool completely.

6. To make the butter icing, beat the butter and icing sugar together until pale and fluffy.

7. Add the lemon zest then transfer to a piping bag.

8. When the sponge has cooled, use a large serrated knife to remove the top and give you a flat surface, then cut the sponge into 16 squares.

9. Brush the top and sides of each sponge with a little jam.

10. Pipe a small dome of butter icing onto each sponge, then chill the cakes for at least 1 hr.

11. Sieve the fondant icing sugar into a large bowl and add enough water to make a thick but pourable icing.

12. Remove the sponges from the fridge and transfer to a wire rack, sitting the rack on a tray to catch any drips.

13. Spoon a little icing over each spongeand use a small palette knife to spread the icing down the sides of the sponge to completely cover each one.

14. Leave to set for 30 mins to set then sprinkle over dessicated coconut.