- 225g (8oz) unsalted butter
- 225g (8oz) caster sugar
- 4 large free-range eggs
- 1tsp vanilla extract
- 225g (8oz) self-raising flour
- 6tbsp apricot jam
- 350g (12oz) marzipan, rolled to 1cm (½in) thick
- 1.25kg (2lb 12oz) icing sugar, sifted
- various food colourings
- Dr. Oetker Wafer Daisies, to decorate
- you will need
- 18cm (7in) square cake tin, lightly oiled and bottom lined
Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Whisk the butter and sugar together until pale and fluffy, then whisk in the eggs. Add the vanilla extract, then fold in the flour with a pinch of salt.
Spoon into the tin, level the top and bake in the oven for around 35 minutes.
When cool, cut in half horizontally and spread a layer of apricot jam on each of the cut sides. Lay the sheet of marzipan over the bottom layer, then sandwich with the top layer.
Meanwhile, place the icing sugar in a large bowl and very slowly add cold water until the mixture is thick enough to drop slowly from a spoon. Divide into as many bowls as you want colours and add a tiny drop of food colouring to each.
Cut the cake into 16 squares, turning each one upside down so the sharpest edges are on top. Place a few on a wire rack over a tray, and spoon over the coloured icings, working the icing down each fancy with a wet finger. Decorate the tops while they’re still wet, then allow to set completely before serving.