Fondant Fancies

How to Make Fondant Fancies

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1. Heat the oven to 180°C / 350°F and grease and line a 20 cm square cake tin.

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2. Beat the 175 g butter, caster sugar, eggs, flour, milk and 1 tsp vanilla in a large bowl for 2 minutes, until pale and smooth. Spoon into the tin and level the top.

   Mark done Start 2 min timer

3. Bake for 28 to 30 minutes, until golden and springy. Cool in the tin for 10 minutes, then on a wire rack for 20 minutes, until completely cold.

   Mark done Start 28 min timer

4. Trim the top flat and slice the sponge in half horizontally. Beat the 75 g butter, 150 g icing sugar and 1 tsp vanilla until fluffy.

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5. Spread the jam over the bottom layer, then the buttercream, and set the top layer on. Chill for 20 minutes, until firm.

   Mark done Start 20 min timer

6. Trim the edges and cut the cake into 16 squares of about 5 cm, brushing off any crumbs.

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7. Sift the 500 g icing sugar into a bowl set over a pan of barely simmering water, add 5 tbsp of the water, and stir until smooth, glossy and just warm. Add more water a teaspoon at a time, until it coats the back of a spoon and pours slowly. Divide into three bowls and colour each.

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8. Set the squares on a wire rack over a tray and spoon the icing over each one so that it coats the top and sides. Keep the icing warm over the water, and warm it again if it thickens.

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9. Leave the fancies to set for 30 minutes, then pipe the melted chocolate on top in lines or squiggles.

   Mark done Start 30 min timer

Tips for Making Fondant Fancies

• Chill the sponge before cutting. A cold, firm cake cuts into sharp squares, and a soft one crumbles.
• Keep the fondant just warm. If it is too hot it turns translucent and thin, and if it is too cool it sets in the bowl.
• Ice over a tray. The drips can be scraped up, warmed and used again, so nothing is wasted.

Common Substitutions & Variations

• No self-raising flour to hand? Use the same weight of plain flour plus 2 teaspoons of baking powder per 150 g.

What to Serve with Fondant Fancies

• A pot of tea
• Fresh strawberries
• Sparkling elderflower

Storing & Reheating Fondant Fancies

Keep in a single layer in an airtight container at room temperature for up to 3 days. They are best on the day of icing, before the fondant weeps. The un-iced sponge freezes for up to 2 months.

Fondant Fancies FAQ: Common Questions

Fondant Fancies Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.