Petit Fours

Serve with tea for the hottest afternoon treat around

1. 1

   Preheat the oven to 200C/ fan 180C/gas 6. Grease a 15cm (6in) square cake tin with the melted butter, and lightly dust with flour. Line the base of the tin with baking paper. Place the butter in a large mixing bowl and add the sugar. Beat together with an electric hand whisk for a good few minutes until the mixture is light and fluffy.
   
   Beat in the eggs one at a time, with a spoonful of the flour with each one to prevent the mixture from curdling.
   
   Fold in the remaining flour with a metal spoon until you have a soft, smooth cake batter. Bake for 25-30 minutes, or until springy to the touch. Leave to cool on a wire rack.
   To make the filling, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth. Add the remaining icing sugar and rose water with 1tbsp of milk. Beat until soft and creamy. Cut the cake in half horizontally and spread the bottom layer with the icing and sandwich back together. Trim the sides, and then cut the cake into 4cm (1½in) cubes.
   
   Mix the fondant icing sugar with lemon juice until it's thick enough to coat the cakes. Transfer 1tbsp icing to a bowl and cover with clingfilm. Halve the remaining mixture, colour one half with pink food colouring and the other half with green. Coat the top and sides of each cake with the coloured icing.
   
   Transfer to a cooling rack to set. Decorate the cakes by drizzling or piping the reserved fondant icing over the cakes. Leave to set.