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1
Grease and line a 21 x 31 x 2.
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2
5 cm baking tray with baking parchment.
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3
Preheat the oven to 180 C (160 C in a fan oven).
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4
Cream the butter, lemon zest and salt together until creamy, then add the sugar and continue beating until light and fluffy.
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5
Add the eggs, a spoonful at a time, beating well after each addition.
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6
You may need to add 1-2 tablespoons of flour to keep the mixture from curdling.
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7
Use a large metal spoon to fold in the flour in three batches.
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8
Spoon the mixture into the tin and spread evenly.
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9
Use a palette knife to level the surface.
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10
Bake on the middle shelf of the oven for 25-30 minutes until the centre of the sponge springs back when lightly pressed.
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11
Turn out and cool on a wire rack.
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12
Brush the top of the cake with some of the lemon juice, then apply a thin layer of jam with a palette knife.
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13
Roll out the marzipan to the same size as the top of the cake.
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14
Carefully lift on to the cake and gently smooth the top with your hand.
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15
Chill for an hour.
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16
Use a ruler to mark the cake into 28 squares, then cut with a serrated knife dipped in cold water.
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17
Brush the top of the cakes with more apricot jam.
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18
Meanwhile, melt the fondant with the remaining lemon juice in a saucepan over a low heat.
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19
Stir continuously until the temperature reahes about 55 C on a sugar thermometer.
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20
Divide between four bowls.
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21
Leave one white and colour the others with your choice of food colouring.
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22
Dip one square at a time into the colour of your choice and transfer to a wire rack over a tray.
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23
Leave for 20 minutes to dry.
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24
Lift off with a knife and put into paper cases.
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25
To make the royal icing, mix the egg white, lemon juice, half the icing sugar and glycerine with a wooden spoon until creamy.
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26
Gradually stir in the rest of the sugar and beat well until it is white and smooth.
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27
Use a small piping bag to create your own designs on top of each cake.
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28
Decorate with the glitter and silver balls.
