The cakes are a basic victoria sponge recipe ( 6oz butter, 6 oz sugar, 6 oz flour, 3 eggs whizzed together in a mixer with a few spoons of milk) with some lemon zest stirred into it baked in the oven at 160 degrees C for about 45 - 50 mins (they should sound hollow when tapped on their bottoms!) and then allowed to cool.
After cooling I scooped out a teaspoon of cake from each one and filled with a spoonful of lemon curd. Then, on the top, I piped Italian meringue:
Put 170g of caster sugar in a saucepan (not non-stick) and cover with water. Bring to boil slowly.
Meanwhile whisk three egg whites together on a medium speed until light and foamy.
When the sugar has reached the soft ball stage turn the mixer up to high speed and slowly pour the sugar syrup into the egg whites. Keep whisking for about 15 minutes until the meringue is light and fluffly and the bowl has cooled down a little. The meringue is now ready to pipe onto the cakes and I finished them with a sprinkle of edible glitter:
(Italian meringue is already cooked by the hot sugar syrup so there is no need to return the cakes to the oven, but it you want a golden colour you can pop them back in the oven for 10 mins or so)