50g each of red, white, blue and green fondant icing
300ml double cream
140g lemon curd
Get a spotty effect on your sponge
To get the spotty effect, you won’t be able to use naturally dyed hundreds & thousands as the colour will bleach out during cooking. We used Wilton Rainbow Sprinkles available from Amazon.
Heat oven to 200C/180C fan/gas 6.
Grease 2 x 20cm sandwich tins and line
the bases with baking parchment. Apart
from the hundreds & thousands, beat all
the cake ingredients together in a large
bowl, using an electric whisk, until fully
combined and smooth. Quickly but gently
stir through the hundreds & thousands
– don’t mix too much or the colour from
them will bleed. Divide the mixture
between the tins and bake for 15-18 mins,
until risen and golden brown. Leave to
cool a little in their tins before turning
out onto a wire rack to cool completely.
On a surface lightly dusted with icing
sugar, roll out the yellow fondant and cut
out a 20cm circle – use the loose base of
a sandwich tin as a guide. Brush the top
of one of the cakes with a little raspberry
jam and pop the fondant circle on top.
Roll out the coloured icings in turn and
cut out small circles – you could use the
wide end of a piping nozzle for this. Dot
a small amount of jam under each circle
and arrange on top of the yellow fondant.
To make the filling, tip the cream and
lemon curd into a large bowl and whip
by hand to a soft peak. Sandwich the
cakes together with remaining raspberry
jam, topped with a layer of lemon cream.