Fondant Fancies have been on my baking ‘bucket list’ for sometime now. Perfect if you are entertaining, this ‘All White’ vanilla version makes a change from the rich, fragrant seasonal flavours that are in abundance at the moment.
Wonderfully, white and wonderfully light, these are a teatime treat everyone can enjoy. These take a little effort but in themselves are very straightforward to make. They demand no more effort than a cupcake, but I think are just that bit more special. Basically we have a white vanilla sponge – using only egg whites, a fluffy buttercream spread to the sides and piped to the top of the cakes and drizzled in a fondant icing. I have decorated the fancies with some royal icing drizzle.
Typically a Fondant Fancy has a layer of marzipan but I have omitted this here and believe it does not suffer in its absence. The cake is moist and sweet and the vanilla gives it a depth of flavour.
Whilst my ‘All White’ version is a bit of a play on words (and flavour) for the holiday period (anyone dreaming / expecting a White Christmas?) you can have all kinds of fun with flavours and colours here, I am thinking chocolate, lemon, orange, rose, raspberry, violet even…
So here it is my little Christmas offering to you, dear friends. I know it is an outrageously busy time of year for everyone and we all have our favourite bakes in hand. Whilst the blog has been quieter on my part than I would have hoped for December, the kitchen sure has been busy. Yes, I have made the panettone, the Pandoro, mini mince pies, the birthday cakes (x2), the gingerbread for the school kids, some glorious gingerbread and white chocolate cookies (which I may share with you at a later date), lemonade marshmallows, meringue surprises and today, a mini gingerbread village with my kids….happy days!
Maybe give these All White Fondant Fancies a try in the New Year…?
Wishing you all a very Merry Christmas. x
- 225g self-raising flour
- 225g unsalted butter, softened
- 225g caster sugar
- 1 teaspoon vanilla extract / paste
- 6 egg whites
- 250g unsalted butter, softened
- 200g icing sugar
- 1kg fondant icing sugar
- 150ml water
- 70g royal icing sugar
- 1-2 teaspoons lemon juice
- Prepare a 20cm / 8inch square tin by greasing and lining with baking parchment. Preheat the oven to 160 degrees C, or Gas Mark 3.
- In the bowl of a freestanding mixer, beat together all the ingredients for the sponge until smooth. Pour the cake batter into the tin, level with a knife and bake for about 40 minutes, turning the tray half way through the bake.
- Remove from the oven and allow to cool in the tin for 10 minutes before removing from the tin and cooling completely on a wire rack.
- Once cooled, chill the cake in the fridge and prepare the buttercream by beating together the butter and icing sugar until very fluffy and pale in colour. Slice the cake equally into 4cm squares, giving you 25 neat, straight-edged cakes.
- Place 100g of buttercream into a piping bag and set aside. With the remaining buttercream, cover all four sides of each square of cake. Pipe a blob/round on to the top of each cake. Place the cakes in the fridge to set whilst you make the fondant.
- Beat together the fondant icing sugar and water, adding it little by little until you have a consistency that can be poured/drizzled over each cake, sufficient to give it coverage. Prepare the workspace by placing a wire cooling rack over a tray, or a layer of tin foil. Take an individual cake and rest in on a teaspoon. With a dessert spoon, coat the cake with the fondant ensuring it is completely covered. Place the cake on the wire rack to set. Repeat with the remaining cakes.
- Once set, drizzle with royal icing by mixing the royal icing and lemon juice together, placing in the small plastic bag, snipping the end and drizzling over the fancies.
- Serve. Store in an airtight container.
Source: Adapted from Mary Berry’s from The Great British Bake Off. Inspired by Mr Kipling Cakes