Preheat the oven to 175°C / Gas mark 3
Place the Siúcra Caster Sugar, butter, self-raising flour and eggs into a large mixing bowl.
Whisk until all the ingredients are well combined.
Line a 20cm square tin with baking paper and grease around the sides. Spoon the cake mix into the tin.Bake at 175°C for 15 minutes then reduce the oven temperature to 160C and bake for a further 30 to 45 minutes, until the sponge is golden brown and cooked through. Check it is cooked by sticking a cocktail stick into the middle of the cake. If it is ready, the cocktail stick should come out clean. Leave to cool for 15 minutes then remove the sponge from the tin and place on a wire rack.
Allow to cool completely. If the top of the sponge is slightly uneven, cut it off to make it level.
To make the lemon frosting, put all of the ingredients into a large bowl. Whip until light and fluffy.Cut the sponge cake in half, horizontally. Spread a thin layer of lemon butter cream frosting in the middle and on top.
Roll out 300g Siúcra Roll Out Icing until it is large enough to cover the top of the cake. Place the cake tin over it to cut out the exact same size as the sponge. Carefully place it on top of the cake. Place in the fridge for 30 minutes.Trim the edges of the sponge. Cut the cake into 16 equal squares. Spread a thin layer of lemon frosting around the sides of each cake. Then place them on a tray and allow firm up in the fridge for one hour or freezer for 30 minutes.
Chop up 2 1/2 packets of Siúcra Roll Out Icing, place into a mixing bowl with the hot water, and glucose syrup. Leave to stand for a few minutes then begin to whip it. Keep whipping until the Siúcra Roll Out Icing is soft and smooth.
Put six tablespoons of the icing into a separate bowl and colour with food colouring.Put a sheet of baking paper onto a tray. Place a wire rack over it. Stick a fork into the bottom of the sponge. Carefully dip into the icing one at a time and leave to set on the wire rack. Drizzle the remaining coloured fondant icing over the French Fancies.
Decorate with sugar flowers. Allow the icing dry for two hours and then put each one in a paper case.