Pre-heat your oven to 160C Fan/180C/325F/Gas Mark 4, grease and line an 8" square tin.

To make the genoise sponge, whisk the eggs with the caster sugar in a stand mixer for about 7 minutes until thick and trebled in size.

Sieve in the plain flour in two stages, gently folding it in each time. Add the melted butter by pouring it around the edge of the bowl and folding it in, then fold in the lemon zest.

Pour the batter into the lined tin and bake for 25 minutes until risen, golden, and a skewer inserted comes out clean. Let it cool completely.

Brush a thin layer of apricot jam over the top of the cake to glaze it.

Roll out the fondant and cover the cake with it. Trim the edges of the cake and cut it into 1.5" squares. Cut each square in half horizontally.

Spread strawberry jam onto the bottom half of the cake and sandwich them back together.

Make the rose buttercream by mixing the butter, icing sugar, and rose extract until smooth. Coat the sides of each cake with the buttercream and refrigerate for an hour.

Mix the ready to roll fondant with water, lemon juice, and rose extract to a thick, yet pourable consistency.

Place the cakes on a cooling rack set over a baking tray and pour the fondant over the top, encouraging it around the sides.

Once covered, decorate with sprinkles or sugar flowers as desired. Leave to set at room temperature.