Fondant Fancies: A Taste of Nostalgia and Delicate Delight

The memory of Fondant Fancies, or “little cakes” as my grandmother used to call them, is as sweet and comforting as their delicate crumb. I can still picture them, lined up in their crisp paper cases, each topped with a vibrant swirl of icing and a neat chocolate squiggle. They were a special treat, reserved for birthdays, anniversaries, or simply those afternoons when a little extra joy was needed. My grandmother, a woman whose hands could coax magic from flour and sugar, would spend hours meticulously crafting these miniature masterpieces, her kitchen filled with the warm aroma of baking and the gentle hum of her mixer. Each tiny square was a testament to her love, a perfectly formed jewel box of flavour and texture that always brought a smile to our faces. Learning to make them myself felt like unlocking a secret family recipe, a way to connect with her and pass on that same sense of occasion and simple pleasure.

Recipe Overview

• Prep Time: 1 hour
• Cook Time: 45 minutes
• Total Time: 4 hours 45 minutes (including chilling)
• Servings: 25
• Yield: 25 fancies
• Dietary Type: Standard

Ingredients

For the Cake:

• 225 g butter, softened
• 225 g sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 225 g self-raising flour
• 1 tablespoon apricot jam

For the Marzipan Layer:

• 200 g marzipan
• icing sugar, for dusting

For the Buttercream Filling:

• 250 g butter, softened
• 300 g icing sugar
• 1 teaspoon vanilla extract

For the Fondant Icing:

• 500 g icing (fondant icing)
• 75–90 ml (3–3 ½ fl oz) water
• food coloring (various colours)

For the Chocolate Decoration:

• 50 g chocolate

Equipment Needed

• 20cm (8in) square baking tin
• Non-stick baking paper
• Mixing bowls
• Electric mixer (handheld or stand mixer)
• Spatula
• Wire rack
• Small saucepan
• Sieve
• Rolling pin
• Baking sheet
• Piping bag with a small round nozzle (approx. 2mm/1/8in)
• Fork

Instructions

1. Preheat the Oven: Begin by preheating your oven to gas mark 4, 180°C (160°C fan/350°F). This ensures an even, consistent temperature for baking.
2. Prepare the Tin: Grease a 20cm (8in) square tin thoroughly. Line it with two pieces of non-stick baking paper, ensuring they overlap and extend beyond the sides of the tin. This overhang will be crucial for lifting the cake out easily later.
3. Cream Butter and Sugar: In a large mixing bowl, cream together the 225g softened butter and 225g sugar until the mixture is pale and fluffy. This process incorporates air, which contributes to a light cake texture.
4. Incorporate Eggs: Gradually add the 4 eggs, one at a time, beating well after each addition. If the mixture starts to look like it might curdle, add a tablespoon of the flour with the next egg.
5. Add Vanilla and Flour: Fold in the 2 teaspoons of vanilla extract and then the 225g self-raising flour. Be careful not to overmix at this stage; just fold until the flour is incorporated and you have a smooth batter.
6. Bake the Cake: Tip the cake mixture into the prepared tin and smooth the surface evenly. Bake for 40-45 minutes, or until a skewer inserted into the middle of the cake comes out clean. This is your key indicator of doneness.
7. Cool the Cake: Allow the cake to cool in the tin for a few minutes. Then, carefully turn it out onto a wire rack to cool completely. Patience here is vital; a warm cake can crumble easily.
8. Prepare the Apricot Glaze: While the cake is cooling, gently warm the 1 tablespoon of apricot jam in a small saucepan. Sieve the warmed jam to remove any lumps, ensuring a smooth glaze.
9. Apply the Jam Glaze: Once the cake is completely cool, brush the top surface generously with the warmed and sieved apricot jam. This acts as a sealant and provides a subtle fruity base for the marzipan.
10. Prepare the Marzipan Layer: Dust a clean work surface with icing sugar. Roll out the 200g marzipan thinly. Cut a 20cm (8in) square sheet of marzipan. Carefully place this marzipan square on top of the jam-brushed cake, pressing gently to adhere.
11. Chill the Marzipan: Place the marzipan-topped cake in the freezer for 10 minutes. This will firm up the marzipan, making it easier to cut cleanly.
12. Make the Buttercream: In a clean bowl, beat the 250g softened butter and 300g icing sugar together until smooth and creamy. Beat in the 1 teaspoon of vanilla extract.
13. Cut the Cake: Remove the chilled cake from the freezer. Using a sharp knife, cut the cake into 25 equal squares, each approximately 3.5cm (1 ½ in).
14. Assemble the Fancies: For each cake square, spread a thin layer of the prepared buttercream onto the four exposed sides.
15. Pipe the Buttercream Tops: Using a piping bag fitted with a plain round nozzle, pipe a neat blob of buttercream onto the marzipan-topped surface of each square.
16. Chill to Set: Place the assembled fancies on a baking sheet and chill in the refrigerator for 1 hour, or preferably overnight, until firm and set. This step is crucial for preventing them from falling apart when icing.
17. Prepare the Fondant Icing: Place the 500g fondant icing into a mixer fitted with a paddle attachment. Churn the icing until it begins to break up. Alternatively, beat it in a bowl with an electric hand whisk.
18. Achieve Pouring Consistency: Gradually add 75-90ml (3-3 ½ fl oz) of water to the fondant icing, mixing continuously, until it reaches a smooth, pouring consistency. It should be fluid enough to coat the cakes but not so thin that it runs off completely.
19. Colour the Fondant: Divide the fondant icing into three separate bowls. Add a few drops of different food colouring to each bowl, stirring thoroughly to combine and achieve your desired colours.
20. Ice the Fancies: Carefully stick a fork into the base of each chilled cake square. Spoon the coloured fondant icing over the top and sides of each cake, turning the fork to ensure it is evenly coated.
21. Drain Excess Icing: As you ice each cake, place it on a wire rack positioned over a tray to catch any excess icing. Repeat the process until all 25 cakes are iced in your chosen colours.
22. Set the Fondant: Leave the iced cakes to set for 10 minutes.
23. Decorate with Chocolate: Melt the 50g chocolate. Spoon the melted chocolate into a piping bag fitted with a 2mm (1/8in) nozzle. Quickly pipe a zig-zag pattern over the surface of each set fondant icing. Work swiftly as the chocolate will begin to set.
24. Final Setting: Leave the decorated fancies to set completely for at least 2 hours in a cool, dry place. Avoid chilling them while they are drying, as this can cause the fondant icing to lose its sheen and develop a dull finish.

Expert Tips & Tricks

• Room Temperature is Key: Ensure your butter for both the cake and buttercream is at room temperature. This allows it to cream effectively with the sugar, creating a lighter texture.
• Don’t Overmix the Flour: Overmixing after adding flour can develop the gluten too much, resulting in a tougher cake. Mix just until combined.
• The Skewer Test: The skewer test is your most reliable friend for cake doneness. If it comes out with wet batter, it needs more time; if it has a few moist crumbs, it’s perfect; if it’s perfectly clean, it might be slightly overbaked.
• Sieving for Smoothness: Don’t skip sieving the apricot jam and the icing sugar. It ensures a perfectly smooth finish to your glazes and buttercream.
• Marzipan Ease: If your marzipan is a little stiff, a quick knead on a lightly sugared surface will help. If it’s too soft, pop it in the fridge for a few minutes.
• Fondant Flow: The consistency of your fondant icing is crucial. Too thick, and it won’t coat properly; too thin, and it will be messy. Add water very gradually, a teaspoon at a time, until you achieve the desired fluidity.
• Working with Fondant: Fondant icing can be temperamental. If it starts to stiffen as you’re working, you can gently warm it over a bain-marie or microwave it in very short bursts, stirring well in between.
• Chocolate Zig-zags: For neat zig-zags, practice on a piece of parchment paper first. Hold the piping bag steady and move your hand with a consistent speed.

Serving & Storage Suggestions

Fondant Fancies are best served at room temperature, allowing their flavours and textures to fully develop. They are delightful on their own, but can also be presented with a cup of tea or coffee, or even as part of a more elaborate dessert spread. For a truly elegant touch, arrange them on a tiered cake stand.

To store, place the fully set fondant fancies in an airtight container. They will keep well at room temperature for 3-4 days. Avoid storing them in the refrigerator, as this can affect the sheen of the fondant icing and make the cake slightly tougher. If you need to store them for longer, you can freeze them. Ensure they are well-wrapped in plastic wrap and then placed in a freezer-safe container or bag. They can be frozen for up to 1 month. Thaw them at room temperature overnight before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	273.6 kcal	–
Calories from Fat	–	154 g
Total Fat	17.2 g	26%
Saturated Fat	10.6 g	53%
Cholesterol	70.4 mg	23%
Sodium	261.7 mg	10%
Total Carbohydrate	28.9 g	9%
Dietary Fiber	0.6 g	2%
Sugars	21.2 g	84%
Protein	2.3 g	4%

Nutritional values are estimates and can vary based on specific ingredients and brands used.

Variations & Substitutions

• Jam Substitute: While apricot jam is traditional, you could experiment with a good quality raspberry or strawberry jam for a different fruity note. Ensure it’s sieved to avoid seeds.
• Buttercream Flavours: For a subtle variation, try adding a touch of lemon zest or a different extract like almond or orange to the buttercream.
• Chocolate Variations: White or milk chocolate can be used for the decorative zig-zags instead of dark chocolate. You could also experiment with coloured candy melts for more vibrant patterns.
• Marzipan Alternative: If marzipan isn’t to your taste, a thin layer of smooth fruit paste or even a rich ganache could be used as an alternative layer before the fondant.
• Fondant Colours: Feel free to go wild with your fondant colour choices! Pastels, bright neons, or even a monochrome palette can create stunning visual effects.

FAQs

Q: Why is my cake dry?
A: A dry cake can result from overbaking. Always rely on the skewer test and err on the side of caution if you’re unsure. Ensuring your oven temperature is accurate is also key.

Q: My fondant icing is too thick/thin, what can I do?
A: If too thick, gradually add a tiny amount of water, stirring well until the desired consistency is reached. If too thin, try gently warming it and then gradually adding more sifted icing sugar until it thickens.

Q: Can I make the cake part ahead of time?
A: Yes, the cake can be baked a day in advance and stored, well-wrapped, at room temperature. Ensure it is completely cool before adding the jam and marzipan.

Q: How do I get smooth sides on my fondant fancies?
A: Ensure you have a thin, even layer of buttercream on the sides before dipping in fondant. Dip the cake efficiently and allow the excess icing to drip off naturally.

Q: Can I make these without a stand mixer?
A: Absolutely! While a stand mixer makes creaming and beating easier, a good electric hand mixer or even a strong arm and a whisk can achieve excellent results for both the cake and the buttercream.

Final Thoughts

There’s an undeniable charm in the meticulous creation of Fondant Fancies. They represent a dedication to detail and a celebration of the simple joys that baking can bring. Whether you’re recreating cherished childhood memories or embarking on a new culinary adventure, these little cakes are a rewarding project. The process, from creaming the butter to piping the delicate chocolate swirls, is a meditative experience that culminates in a truly delightful treat. Share them with loved ones, savour them with a quiet moment, and let the sweet nostalgia wash over you. Happy baking!