250g Henshaw Pale Pink Icing (or 350g if you have that, in which cane you will not need any white)
100g Renshaw white Icing
50g milk chocolate, melted
Instructions
Pre heat the oven to 180oC / 160oC (fan)
Grease and line a square brownie tin
Cream the butter and sugar together until soft and pale - about 5 minutes
Add the vanilla extract, the eggs and a spoonful of flour and beat well for a few more minutes, to make the mixture light and airy
Fold in the flour and mix well
Pour into your prepared tin and bake for 30-35 minutes until risen and cooked right through
Leave to cool
*make your buttercream*
Beat the butter until softened
Add icing sugar and beat until soft and creamy - you may need a tiny dash of milk to help make the buttercream more creamy
Line a small bowl (the bowl needs to hod enough buttercream to sit in the middle of the cake - so place your bowl on the cake to check its the right size) with some cling film or greaseproof paper
Put all but 1 spoonful of the buttercream into your [prepared bowl, cover, and place in the fridge to chill for at least 20 minutes
*Assembling*
Mix the 2 fondant icings together to make a pastel pink colour
Dust a work top with some icing sugar and roll out your icing to make a large square or circle or a mixture if thats how you roll icing (like me!)
Slice the cake in half horizontally to make two squares
Cover one half with jam and sandwich the sponge back together
Using the leftover buttercream, spread it around the middle sides of the cake
Remove your chilled buttercream from the bowl and place on top of the cake in the middle
Carefully pick up the pink icing with your rolling pin, and drape it over the cake . Seal it around the cake, and trim off any excess
Melt your chocolate and pour into a piping bag
Place your cake on to a plate, and drizzle the chocolate over the icing in the style of an exceedingly good Fondant Fancy cake !!!
Yum!
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2016/10/giant-fondant-fancy-gbbobloggers2016-gbbo-week-9-patisserie.html