One of the last Bake Along challenges of 2012 and it was a cow. They had to make these in 2 1/2 hours I think and on a hot day – that is just so difficult. The fondant icing was thick, the buttercream would melt if the fondant was warm enough to dip, but if the fondant was cold it wouldn’t spread. I made about half a dozen decent ones then got utterly fed up and just made messy ones – that’s why there are only four in the picture.
I would strongly suggest just buying these.
If you really want to bake them, don’t try to do it in 2 1/2 hours. The best tips I can give you are:
1. Make the cake the day before. It won’t be as crumbly when you cut it and when you spread it with buttercream.
2. Spread the buttercream on carefully but don’t make yourself crazy if it’s not perfect. You need it smooth so the icing will be smooth, but you can chill the first effort at buttercream-ing (should that be a word? I’m not sure) then smooth with a knife warmed in hot water once it has set. Then chill again.
3. When dipping, put the fork in at a 45 degree angle to the base of the cake (Mary Berry’s tip). It won’t dip easily – resign yourself to the use of fingers.
The recipe is here although I would advise not going anywhere near that link. Life is too short.