Step-by-Step Cakes by DK Publishing

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Fondant Fancies

Dainty in size, gorgeous to look at, and delectable to eat, these little cakes

are perfect for a party or as a special afternoon treat.

Method

1 Preheat the oven to 375°F (190°C). Grease

the cake pan and dust with flour. Sift flour,

baking powder, and salt into a bowl. Place

the butter and sugar in a large bowl, or the

bowl of an electric mixer, and beat until

pale and fluffy. Set aside.

2 Lightly beat the eggs and vanilla extract

in another large bowl. Add about ¼ of the

egg mixture and 1 tablespoon of the flour

mixture to the butter mixture and beat well,

then add the rest of the egg, a little at a

time, beating as you go. Add the rest of the

flour mixture and the milk, and mix in gently.

3 Transfer the mixture to the prepared pan

and bake in the middle of the oven for

about 25 minutes, or until lightly golden

and springy to the touch. Remove from

the oven, leave to cool in the pan for about

10 minutes, then remove from the pan and

cool upside down on a wire rack.

4 To make the buttercream, beat the butter

with the confectioner’s sugar until smooth.

Set aside. Slice the cake horizontally and

spread the fruit conserve on one half and

the buttercream on the other. Sandwich

together, then cut into 16 equal squares.

5 To make the frosting, put the lemon

juice in a measuring cup and fill it up to

a ¼ cup with hot water. Mix this with the

confectioner’s sugar, stirring continuously

and adding more hot water as required

until the mixture is smooth. Add the pink

food coloring and stir well.

6 Use a palette knife to transfer the cakes to

a wire rack placed over a board or plate (to

catch the drips), then drizzle with the icing

to cover the cakes completely, or just cover

the tops of the cakes and allow the icing

to drip down the sides so the sponge layers

are visible. Decorate with icing flowers

(if using), then leave to set for about 15

minutes. Use a clean palette knife to

transfer each cake carefully to a paper liner.

STORE These fancies will keep in the

refrigerator for 1 day.

BAKER’S TIP

These little fancies are beautiful, but for

a chocolate version, chill the filled squares

well, then pierce each with a cocktail stick.

Holding the stick, dip each cake into a bowl

of dark melted chocolate, then set on a wire

rack. Once set, drizzle with melted white

chocolate for a contrasting pattern.

Special equipment

8in (20cm) square cake pan

Ingredients

12 tbsp unsalted butter, plus extra for greasing

11 ⁄ 3 cups all-purpose flour, plus extra for dusting

1½ tsp baking powder

½ tsp salt

¾ cup sugar

MAKES

16

20–25

MINS

25

MINS

3 large eggs, at room temperature

1 tsp pure vanilla extract

2 tbsp milk

2–3 tbsp raspberry or red cherry conserve

For the buttercream

5 tbsp unsalted butter, at room temperature

(^3) ⁄ 4 cup confectioner’s sugar
For the frosting
juice of ½ lemon
32 ⁄ 3 cups confectioner’s sugar
1–2 drops natural pink food coloring
icing flowers, to decorate (optional)