Preheat the oven to 180c/Gas 4.

Using an electric mixer with a large bowl, cream the butter and sugar until pale and fluffy. Then beat in the eggs.

Fold in the flour one third at a time until just combined. Fold in the zest and lemon juice - do do not over mix.

Pour the batter into the lined square baking tin and coax it towards the edges.

Bake in the oven for around 18 minutes. When done the sponge should be golden and a cocktail stick come out cleanly.

Leave in the tin for a few minutes to cool before transferring the cake to a wire cooling rack to cool completely.

Meanwhile, empty the instant fondant fancy icing into a small bowl and add water according to the pack instructions. Be cautious adding water, you can always add more but cannot take it away.

When the cake has cooled completely, trim the four outer edges off with a sharp knife. Then cut the remaining square into 25 little squares in a 5x5 grid.

Dip each of the squares into the wet fondant icing so that each side is covered. Do not worry too much about perfection as the icing will even itself out on each surface as it sets.

Whilst the icing is still wet, top the fancy with an edible flower decoration or lemon jelly slice. Allow the icing time to set - it should only take a few minutes to be touch dry but goes harder when left longer. Like nail varnish!

Pop each fancy into a paper cupcake case and pinch the paper into a square shape. It is fine to use ordinary round cases.

Pack the fancies into a rectangle or square shape container, as you push them gently together it encourages the paper cases to say in their new shape.