Recipe: FONDANT FANCIES

FONDANT FANCIES

I'm sure we can all identify with these little cakes... the challenge though, is can you make them look as dainty as the shop bought ones. Well perhaps you can if you work together and team up. Team cooking makes this possible!

Ingredients

  • 175 g caster sugar
  • 2 lemons
  • 200 g salted butter
  • 200 g caster sugar
  • 200 g self-raising flour
  • 4 large eggs
  • 1/4 tsp vanilla extract
  • 1 dollop of raspberry jam
  • 1 dollop of apricot jam
  • 1 block of marzipan
  • 1 icing sugar
  • 150 ml splash of water
  • 3-6 tbsp food colouring
preheat the oven

Step 1

PREHEAT THE OVEN

preheat the oven to 180°C.

make the lemon syrup

Step 2

MAKE THE LEMON SYRUP

juice the lemons into a saucepan and add the sugar (175g). heat to the boil, stir occasionally and remove from the heat.

make the sponge

Step 3

MAKE THE SPONGE

grease a large square cake tin about 22cm wide. mix together the salted butter and sugar until pale and fluffy. beat the eggs and gradually add to the butter mixture as you stir. add the vanilla extract.

fold in the flour

Step 4

FOLD IN THE FLOUR

fold the flour into the mixture in two or three batches.

bake the sponge

Step 5

BAKE THE SPONGE

pour into the baking tray and bake for 20-25 minutes until springy to touch. allow to cool.

slice the cake

Step 6

SLICE THE CAKE

remove the crust from the top of the cake and turn it upside down, then slice the cake horizontally.

spread the syrup and jams

Step 7

SPREAD THE SYRUP AND JAMS

brush the bottom cake layer with the lemon syrup and then a layer of raspberry jam. place the second cake layer on top of the jam and press down lightly. brush the top with more lemon syrup, then refrigerate for 2 hours to firm up.

lay over the marzipan

Step 8

LAY OVER THE MARZIPAN

roll out the marzipan to about the thickness of a £1 coin and big enough to cover the top of the cake. brush the top of the cake with apricot jam and place the marzipan on the top. trim the excess so that it forms an even layer on top but doesn’t need to cover the sides.

cut into squares

Step 9

CUT INTO SQUARES

cut the cake into 20 equal sized squares and place on a wire wrack over a tray.

make the icing

Step 10

MAKE THE ICING

mix the icing sugar (1kg) and water together until smooth. divide the icing into three bowls and tint with a drop of different food colours.

ice the sponge

Step 11

ICE THE SPONGE

spoon the coloured icing over the cakes, making sure the whole of the cake gets covered with icing and allowing the excess to drip onto the tray.

Allow to set and serve!

Step 12

ALLOW TO SET AND SERVE!

decorate with assorted sweets or piping and allow to set for a few hours. serve to your lucky friends! makes 20

Comments

pixie89

A German cake with marzipan. It is called "tree cake" because when you slice into it, it looks like tree rings.

emilyrosestevens

easy, delicious caramels with a foolproof recipe.. what more could you want? (delicious dipped in chocolate!)

katfranta45

These look amazing

bobsieboo

The shop ones have that little dome on the top? How would you make that

Sorted

I'm sure we can all identify with these little cakes... the challenge though, is can you make them look as dainty as the shop bought ones. Well perhaps you can if you work together and team up. Team cooking makes this possible!

Tagged recipes and photos

Hungry for more? Try one of these!