I'm sure we can all identify with these little cakes... the challenge though, is can you make them look as dainty as the shop bought ones. Well perhaps you can if you work together and team up. Team cooking makes this possible!
preheat the oven to 180°C.
juice the lemons into a saucepan and add the sugar (175g). heat to the boil, stir occasionally and remove from the heat.
grease a large square cake tin about 22cm wide. mix together the salted butter and sugar until pale and fluffy. beat the eggs and gradually add to the butter mixture as you stir. add the vanilla extract.
fold the flour into the mixture in two or three batches.
pour into the baking tray and bake for 20-25 minutes until springy to touch. allow to cool.
remove the crust from the top of the cake and turn it upside down, then slice the cake horizontally.
brush the bottom cake layer with the lemon syrup and then a layer of raspberry jam. place the second cake layer on top of the jam and press down lightly. brush the top with more lemon syrup, then refrigerate for 2 hours to firm up.
roll out the marzipan to about the thickness of a £1 coin and big enough to cover the top of the cake. brush the top of the cake with apricot jam and place the marzipan on the top. trim the excess so that it forms an even layer on top but doesn’t need to cover the sides.
cut the cake into 20 equal sized squares and place on a wire wrack over a tray.
mix the icing sugar (1kg) and water together until smooth. divide the icing into three bowls and tint with a drop of different food colours.
spoon the coloured icing over the cakes, making sure the whole of the cake gets covered with icing and allowing the excess to drip onto the tray.
decorate with assorted sweets or piping and allow to set for a few hours. serve to your lucky friends! makes 20