Fondant Fancys

I just love Spring as a season and I love the spring colours. Maybe that’s why I chose these Fondant Fancys to share with you today. They are deliciously mini, portable and giftable – making them ideal for Mother’s Day, Easter or any day out!

Now in my brood, I do have boys and a girl, so it’s easy to put these Fondant Fancys on the table at tea-time, in their delightful pink shades, but I know some families just have boys. In which case, I would try using some different food colouring ie green and blue and make some that the boys won’t turn their noses up and say “oooh that’s for a giiiiiirl!”, or do them as they are, and not even focus on the fact they are pink!

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Fondant Fancies

Prep Time 30 minutes

Cook Time 40 minutes

Total Time 1 hour 10 minutes

Servings 16

Ingredients

• 175 g butter softened
• 175 g Billingtons caster sugar
• 3 eggs lightly beaten
• 175 g Allinson self-raising flour
• 2 tbsp milk
• For the filling:
• 150 g Silver Spoon icing sugar
• 75 g butter softened
• 3 tbsp strawberry jam
• 3 tbsp lemon curd for the topping
• 100 g Silver Spoon Fondant icing sugar
• Silver Spoon Cakecraft pink and yellow food colouring

Instructions

• Grease and line a 20cm square cake tin. Preheat oven to 190°C/fan oven 170°C, gas mark 5, 375°F.
• Beat together 175g butter and sugar until pale and creamy. Whisk in eggs a little at a time, and fold in the flour. Add enough milk so mixture easily falls off spoon. Transfer into cake tin and cook for 35-40 minutes,
• till a skewer comes out clean. Leave to cool for 5 mins, then turn out and cool upside down on a wire rack. Cut cake in half, and split both halves in half horizontally.
• For filling, beat butter and slowly beat in the icing sugar till smooth.
• Reserve about 2 tbsp butter icing and use the remaining to fill one half of the cake. Top with jam and sandwich together. Cut cake into 8 squares.
• Fill the other half with lemon curd and cut into 8 squares. Spoon a dollop of the remaining butter icing on top of each cake.
• Sieve fondant icing sugar into a small bowl, stir in enough hot water to make a smooth icing thick enough to coat cakes. Halve icing into two separate bowls. Add pink colouring to one bowl and yellow colouring to the other. Drizzle pink icing over the buttercream and jam cakes; yellow over the lemon curd cakes. Coat the top and sides of the cakes. Sit in paper cases and decorate with sugar flowers.

For more baking inspiration, check out the Recipes section