Drizzle the cakes with the sherry or liqueur, if using. Mix the icing sugar with 1 tablespoon of the lemon juice in a bowl. Slowly add the remaining lemon juice, stirring well with a wooden spoon, until the icing holds its shape but is not difficult to spread – you may not need all the juice.
Spread the lemon-flavoured icing over the tops of the cooled cakes using a small palette knife and arrange 3 sugared almonds in the centre of each.
Place a frosted flower on top of each cake and tie a length of white ribbon around each paper cake case to decorate it, finishing it with a bow.