Fondant Fancies

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Ever since I watched the final of The Great British Bake Off  on Tuesday evening (what a great series it was!) my boys have been begging me to make fondant fancies.   Since I’ve been signed off work with this horrible flu and am pretty much housebound, I thought making these would be a good way to pass some time.

**I should point out the the best icing to use for these would be fondant icing, but I had none so I had to use normal icing sugar.  I’ve been told that fondant icing gives a better finish, so next time I will try this to see the difference**

For the sponge

175g butter or margarine (I used half butter, half stork – that way your sponge is very light & fluffy from the stork but you still get the flavour of the butter)

175g caster sugar

175g Self Raising flour, sifted

3 Large eggs

1 tsp vanilla extract

For the buttercream

75g unsalted butter, softened

150g icing sugar

1/2 tsp vanilla

Icing

350g icing sugar, sifted

your choice of food colouring

Preheat the oven to 160C/325F/Gas mark 3. Grease and line a 22cm square tin.  Put the butter, sugar, flour, eggs and the vanilla in a mixer and beat until very light and fluffy. Pour into tin and bake for about 20 minutes or until springy to the touch and a skewer comes out clean.  Leave to cool on a wire rack.

Cream together the butter and icing sugar with the vanilla until really light and creamy.  You might need to add some milk to the mixture – it has to be soft enough to pipe.  Put the buttercream into a piping bag fitted with a plain nozzle.

Cut the cold cake into equal squares and pipe a small blob of buttercream into the centre of each cake.

Now, for the icing.  Mix a small amount of water, a little drop at a time, with the sifted icing sugar.  You need an icing that coats the back of a spoon thickly.  If it’s too runny, add more icing sugar.  Too thick, add a drop more water. Now add your food colouring – if you are using a gel colouring you will only need a teeny bit!

Put your cakes on a wire rack over a tray or silicone mat and spoon the icing over the top of each cake so it runs down over the sides. You will need to manipulate the icing to get round all the corners.  I used a teaspoon and my finger. Leave to dry for around an hour on the racks.  If you like you can drizzle them with some white icing, or maybe some chocolate.

Gorgeous with a cup of tea for an little afternoon pick me up!

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Did you watch the Great British Bake off this year? Has it inspired you to bake and try new things? 

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13 thoughts on “Fondant Fancies

  1. Soooo hope you get to feeling better! This has gone on too long!! I’d bet your icing tastes 1,000 times better than fondant. Fondant doesn’t taste very good at all (but it does give a very pretty finish. I think these look great!!

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  2. I like icing sugar icing better than fondant icing. If you can get a just right thickness to the icing and really good color from gel paste, it looks just as good as fondant icing.

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