Candice baked delicious looking cherry bakewell fondant fancies on The Great British Bake Off.
The ingredients for the marizpan: 100g ground almonds, 50g caster sugar, 50g icing sugar, sifted, plus extra if the mixture is too wet and to dust, 1 free-range egg and ½ tsp almond extract.
For the sponge: 75g unsalted butter, melted, plus extra for greasing tin, 5 free-range eggs, at room temperature, 1 tsp almond extract, 1 unwaxed lemon, finely grated zest only, 150g golden caster sugar and 150g plain flour.
For the fondant icing: 1kg ready-made white fondant icing, 1 lemon, juice only and violet food colour gel.
For the almond buttercream: 150g unsalted butter, softened, 225g icing sugar, sifted, 15g ground almonds, 1 tsp almond extract and violet food colour gel.
For the filling and decoration, 100g black cherry conserve, 1 tbsp almond liqueur, 200g fresh cherries, stones removed, halved and edible glitter (optional).