Lemon Drop Afternoon Tea Cake

Put the dry ingredients into a mixing bowl — flour, sugar, baking powder, zest and butter (treat butter as 'dry' for our purposes). Mix until you have an even sandy consistency. Measure out the milk in a jug, add the egg and whisk well. Drizzle into the flour whilst mixing, until you have a smooth batter/mixture. Grease two four inch non-stick baking tins and divide evenly until approximately 3/5ths of the tin is filled. Bake at 170°C for 20-30 minutes until bounce back to the touch. Remove from the tin and cool on a wire rack. In the meantime, make the icing by mixing all the ingredients together for several minutes until light and fluffy. It is hard to over mix icing, so just keep going until it is really pale and fluffy. Add more milk/lemon juice or icing sugar to change the consistency. You should aim for something that holds its shape without being too stiff. When the cakes are cooled, evenly slice the top off each then divide into two slices, using either a large knife and a good eye, or a cake leveller. Allow each slice to cool then fill with your icing on one side and a thin layer of lemon curd on the other. Close together and cover each miniature cake with a very thin layer of icing. This is called 'crumb coating'. Place in the fridge for fifteen minutes while you prepare your white fondant sugar paste. Roll out on an icing-sugared surface until approx 5mm thick. Remove your cake from the fridge and lay the icing over it, moving around the cake to smooth down the folds of excess icing by 'cupping and lifting' the paste. When complete, cut off the excess and cover. Make daisies with a stamp and some pale yellow sugar paste and fix to your cake with a little water. Serve alongside your afternoon tea.