2tbsp Baileys original (Or 2 tbsp Baileys Chocolat Luxe or 2tbsp Baileys Salted Caramel)
3tbsp cherry jam, warmed
1 roll marzipan
1kg white fondant icing, divided
80ml Baileys original
80ml Baileys chocolate luxe
80ml Baileys salted caramel
1 tbsp cocoa powder
40g dark chocolate, melted
40g milk chocolate, melted
40g white chocolate, melted
Preheat the oven to 180°C/160°C fan. Grease and line a 20cm (8in) square cake tin with greaseproof paper. In a large mixing bowl with a handheld electric whisk, beat together the butter and sugar until light and fluffy. Add the vanilla extract and then the eggs one by one, beating well between each addition. Fold in the flour until the mixture is smooth. Spoon the mixture into your lined baking tin and smooth the top with a palette knife or back of a spoon.
Bake for 40 mins, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin slightly before transferring to a wire rack to cool completely.
While your cake is cooking/cooling, make the buttercream. Whisk together the butter and icing sugar until there are no lumps, add in the Baileys and whisk for a couple of minutes until the buttercream is lighter in colour.
Place a third of the buttercream in a piping bag in the fridge and leave the rest in the bowl.
Once the cake has cooled, take a bread knife and cut off the top of the cake to flatten. Brush the top of the cake with the warmed cherry jam and then lay the rolled out marzipan over the top and press down. Trim the edges off and then cut the cake into 16 equal squares.
Take one square and spread a thin layer of buttercream over the sides. Cut the end off the chilled buttercream piping bag to make a 1.5cm hole, then pipe a blob of buttercream in the centre of the cake on top of the marzipan.
Repeat with all 25 cakes and then transfer to the fridge to set for at least 20 minutes.
Cut the fondant icing into small cubes and place ⅓ in a free standing mixer with a paddle attachment. Mix until the icing starts to break down and add 1 tbsp of water if it needs encouragement. Very gradually add the Baileys original.
Repeat with Baileys Salted Caramel and Baileys Chocolat Luxe, to make your three icing flavours.
Take the cakes out of the fridge and place one onto a fork, through the bottom. Dip the square into the flavoured fondant icing, marzipan top down, then place onto a cooling rack. Repeat this, one by one, until you have an equal amount of each flavour. Leave the fondant to set for 1 hour at room temperature.
Once the fondant has set, put each of the melted chocolates in separate piping bags, drizzle the chocolate over each cake in a criss-cross pattern.
Once set, serve at room temperature with a glass of Baileys. Store in the fridge for up to 5 days in an airtight container.