Daisy Cake - cooking recipe

Ingredients

1 None (6-inch) round store-bought or home-made sponge cake
3 tbsp jam, warmed and pressed through sieve to remove lumps
9 oz ready-to-roll white fondant icing
None None Confectioners' sugar to dust
2 drops yellow food coloring
None None Yellow ribbon and chocolate bees to decorate

Preparation

Place cake on a serving board. Thinly spread the jam over the top and sides.
Knead the icing until it becomes soft and smooth. Cut off one-third; set aside. Roll out the remaining icing on a surface dusted with confectioners' sugar to a circle large enough to completely cover the cake. Place over the cake, smoothing down the sides with the palms of your hands. Trim excess icing from the base.
Gather the icing trimmings into a ball; add the food coloring. Knead well until evenly coloured. Roll out to a small round. Cut out a 2-inch round using a pastry cutter. Place in the center of the cake. Wash your hands and the board.
Roll out the reserved icing. Cut out 9 petal shapes. Arrange on the cake, sticking on with a little water. Decorate with ribbon and bees.