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Jubilee fondant fancies recipe

Jubilee fondant fancies recipe


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  • Recipes
  • Dish type
  • Cake
  • Cake decorating
  • Icing
  • Fondant icing

Pretty little Union Jack fondant fancies - perfect for your Jubilee street party and fit for a queen!


Sussex, England, UK

2 people made this

IngredientsMakes: 6 fondant fancies

  • For the vanilla traybake
  • 200g caster sugar
  • 250g self-raising flour
  • 2tsp baking powder
  • 200g sunflower oil
  • 4tbs milk
  • 4 eggs
  • 1tsp vanilla extract
  • For the buttercream icing
  • 50g softened butter
  • 1/2 tsp vanilla extract
  • 150g icing sugar
  • 1tsp water
  • For the fondant
  • 500g white ready to roll icing
  • 1tsp red icing food colour tint
  • 1tsp blue icing food colour tint
  • 1 tube white writing icing

MethodPrep:2hr ›Cook:30min ›Ready in:2hr30min

  1. To make the vanilla traybake:Preheat the oven to 170 C / Gas 3.In a bowl, combine the caster sugar, self-raising flour, baking powder and oil, mix until the consistency is smooth and then mix in the milk, eggs and vanilla extract.Line and grease a 20 x 30cm tray bake tin and pour the cake batter in. Tap the sides and base of the tin to remove bubbles.Bake on the middle shelf of the oven for 30 minutes or until risen, golden and cooked the whole way through.If your traybake looks slightly domed when you remove it from the oven, wait for it to cool a little and when you remove it from the tin rest it face down- as the cake continues to cool it should become a little more evenly shaped and easier to work with.
  2. To make the buttercream icing:Mix the softened butter, vanilla extract, icing sugar and water together until you have a smooth buttercream icing. Keep this to one side until you're ready to assemble the cakes.
  3. To prepare the fondant icing:Break off 2/3 of the block of white ready to roll icing and work in your hands until it's warm and pliable. Add a little of the blue icing colour tint at a time, working through the icing until you've achieved the shade you want evenly throughout.Split the remaining chunk of white icing into two pieces and colour one of these pieces with the red icing tint until you have achieved an even shade that complements the blue icing you've prepared. You now have red, white and blue fondant icing to work with.
  4. To assemble the fondant fancies:Cut the tray bake into squares approximately 5cm x 5cm - I've provided measurements and instructions to ice six of these, if you're making more just scale up the ingredients.Spoon a small spoonful of buttercream icing on to each cake cube and spread evenly across the top.Pull off a small chunk of the blue fondant icing (just enough to ice one cake) and work in your hands until it's warm and easy to manipulate.Dust a clean surface with some icing sugar and roll out the icing until it's approximately 2 mm thick and with a large enough surface area to cover an entire cake cube.Carefully lift up the icing and lay it over the top of one of the cake cubes, work the icing carefully smoothing it out over the sides without overlapping. Then trim off the excess icing and smooth the edges.
  5. To make the Union Jack design, roll out the white icing until it's approximately 2mm thick. For the main white cross cut one length of icing 15mm wide and 150mm long. Lay this across the centre of the top of the iced cake and glue down with a few dots of writing icing. Trim excess icing from the sides of the cake.
  6. Then cut two lengths approximately 15mm x 70mm, arrange into a cross and glue on to the top of the fondant fancy.
  7. Then cut four lengths approximately 12mm x 80mm, finish one end of each length with a diagonal edge and glue down with writing icing as follows.
  8. Then roll out the red icing until it's approximately 2mm thick. Cut two lengths 10mm x 150mm, lay these over the top of the white cross so that there is a small white boarder either side.
  9. Then cut four pieces of red icing approximately 3mm x 60mm, finish one end of each length with a diagonal edge and arrange over the top of the diagonal white panels, trim away any excess icing. Repeat this icing process with each cake.

Tip

Give yourself plenty of time with this recipe and don't rush the icing. These little cakes look great with a band of royal gold ribbon wrapped around the base.

See it on my blog

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

lovely and not too hard to make-30 May 2012


Fondant Fancies

My 12yo was home from school recovering from a cold and nagged mercilessly to be able to make Fondant Fancies. I decided to give her free reign in the kitchen to create these rather fiddly and messy delights. The fondant icing is tricky, getting the right consistency is a real faff. Other than that it is mainly an assembly line job with patience needed for the various fridge chilling stages.

She used a "bung it all in" method to make the sponge. I will now hand over blogging the rest of the recipe over to her:

You can melt some chocolate in the microwave on medium power in 30 second bursts, stirring after each burst, then pipe it over the fancies to make a stripy pattern. We used some sugarpaste decorations we had made to decorate some of them too.

Making the fondant fancies took about 3 hours in total. It was a long process with lots of waiting about for the sponges to chill in the fridge. I would bake them again but not for a while, I prefer quicker bakes with a lot less stages. They were delicious but not really worth the faff it took to make them, especially getting the consistency of the fondant right which was really frustrating.


As 12yo is quite rightly proud of her efforts, and I am a very proud Mum, I'm linking this recipe to #cookitblogit co-hosted by Cass from Frugal Family and Emma from Crazy With Twins.


I'm also linking this recipe to the Recipe of the Week linky from A Mummy Too.


Lemon & lavender fondant fancies

Heat oven to 160C/140C fan/gas 3.Grease and line a 20cm square tin withbaking parchment. Put the butter, sugar,eggs, yogurt, flour and baking powder ina large bowl and beat with an electricwhisk until smooth. Tip into your cake tinand smooth the top. Bake for 45-50 minsuntil risen and golden, and a skewerinserted comes out clean. Leave to coolfor 10 mins in the tin, then turn out ontoa wire rack to cool completely.

Grind the lavender to a powder usinga pestle and mortar. To make the buttericing, beat the butter and icing sugartogether until pale and fluffy. Divide themixture into 2 bowls, add the lemonzest to one batch and the lavender tothe other, then mix each to combine.Transfer the icings to 2 piping bags.

When the sponge has completelycooled, use a large serrated knife toremove the top and give you a flatsurface. Flip the cake over so theflattest side becomes the top. Carefully trim off the edges, then cut the spongeinto 16 squares. Use a ruler if you wantthem to be the same size. Brush the topand sides of each sponge square with alittle jam. Pipe a small dome of buttericing onto each sponge, 8 with lavendericing and 8 with lemon. Chill the cakesfor at least 1 hr.

Sieve the fondant icing sugar into a largebowl, and add enough water to make athick but pourable icing. Spoon a littlewhite icing into a sandwich bag or pipingbag to use later. Divide the remainingicing into 2 bowls, dye one batch lemonyellow and the other pale lilac.

Remove the sponges from the fridgeand transfer to a wire rack, sitting therack on a tray to catch any drips. Spoona little icing over each sponge, lilac forthe lavender-flavoured fancies andyellow for the lemon. Use a small paletteknife to spread the icing down the sidesof the sponge to completely cover eachone. Leave to set for 30 mins, then coverthe cakes with a second layer of icingto give a smooth surface. Drizzle thewhite icing over the cakes and decoratewith a little lemon zest and lavenderbuds. Leave to set for 1 hr at roomtemperature before serving. Will last2-3 days in a tin.


A Right Royal Bash! Diamond Jubilee Party!

Summer is on the way and we’re all itching to get outside and enjoy the warmer weather. Take a wee break from the grindstone? 2012 is a huge year for celebrations but the one I am most looking forward to is the Diamond Jubilee of the Queen of England. I’m not British but it really doesn’t matter. I think it’s just wonderful that Queen Elizabeth II has reigned for sixty years so I decided to host my own Jubilee party at my place in Osaka, Japan. What could be more fun than an afternoon of dainty cakes and cups of tea? If you’re in the area please join us! June 2nd.

For traditional fare and a more modern take on British food look no further than BBC Food. Find gorgeous mouthwatering recipes such as the Bunting Cake and Union Jack Fondant Fancies. No party is complete without a pavlova, this crown layered one makes a stunning centerpiece. Of course I did look at the recipes for sausage rolls, cucumber sandwiches and vol au vents but I am a sweet tooth at heart.

At my Jubilee Party I will be using my great grandmother’s Royal Albert tea set. You might be able to find pretty vintage tea cups at your thrift shop.

Hopefully I’ll be gathering roses from my friend’s garden. For an outdoor party I think casual jam jar arrangements are so pretty. My party will be held indoors so I think I’ll be using thrift shop crystal vases and apothecary bottles. I love A Creative Mint for flower arranging ideas.

With our menu in hand and the invitations delivered it’s now time to turn our thoughts to decorating. Of course I’ll go crazy with the Union Jack. I just love Emma’s Union Jack Jubilee Bunting, order straight from the UK at Little Bundles. Hurry though as these are custom-made. Lauren at PrettyStarDesigns has the cutest cupcake toppers and teeny tiny cake bunting. I don’t think you can have too many Union Jacks on your table! It also wouldn’t hurt to pull out your red, white and blue decorations without the stars ‘n stripes!

I hope you feel inspired to explore all things British this month. Be sure to visit the official Jubilee page (link below) for ideas, recipes and free downloads. Have a great party!

Hands up who is excited about the London Olympics? That most definitely warrants another get-together!


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Caroline Makes.

This website gives a good description: it says '"Jap cakes' are made from egg whites, corn flour and ground almonds and may also be known as 'jap biscuits'. Though once more widely eaten their popularity seems now to be confined to Scotland." Any Scots out there who can confirm that?

I have no idea why they are called Jap cakes and whether it is a reference to something Japanese (in which case if it is, I hope the abbreviation isn't offensive). most people seem equally in the dark, as when I was searching on Google I mainly found websites where people had posted a question along the lines of "Does anyone remember Jap cakes, and know where I can find a recipe?" It does seem that they have fallen out of favour somewhat and I wonder why, as they are delicious!

Eventually I found this recipe and set about making them.
This quantity only made me two cakes so scale up the quantities if you need to.
You need:
2 egg whites
4 oz caster sugar
4 oz ground almonds
a few drops of almond essence
a small quantity of buttercream (made the usual way from butter and icing sugar), which the recipe suggests to flavour with coffee but you can do this according to taste, plain vanilla works fine as well.

I began by whisking the egg whites until stiff then whisking in half the sugar.

Fold in the ground almonds, almond essence and rest of the sugar.

The resulting mixture will look quite grainy

Spread in a layer about 1-2cm thick on a greased and lined baking tray. Bake at about 180C for around 10-15 minutes - the recipe just says "bake until almost set" without saying how long that should take, so do keep an eye on them.

Not sure if it is meant to look like this or if mine is overcooked! Tasted nice anyway.

Use a circle cutter to cut out rounds. I only got four out of this. The recipe I used said to return the cakes and the trimmings to the oven until firm but I felt mine were already cooked enough.

The recipe I used also tells you to crush up the trimmings, pass them through a sieve and use them to coat the cakes. I'm sure I remember the ones I ate as a child were coated in nuts though, so I wanted to try this instead.

I sandwiched two of the cakes together with buttercream and spread buttercream around the sides.

I coated the cakes in chopped mixed nuts. They do look a bit messy, don't they!

The recipe I was using suggests decorating the top of the cake with pink glace icing, but I definitely remember the ones I ate from Reeves the Baker having a chocolate button and something green on top. I didn't have any chocolate buttons in the cupboard so used a blog of chocolate fudge icing, with a pistachio nut on top. These definitely look like the ones I remember, and they tasted pretty similar too!

I'd love to know if other people remember eating this and have ever tried making them!

I am sending this to Alphabakes, which I am hosting this month (it's Ros's turn next month) as the letter we have chosen is J.


TV: The Great British Bake Off

Emily Handley mourns the end of this beautifully British celebration of baking, puns and naughty humour.

Thursday October 25 2012, 6:57pm

Ten weeks, 25 fiendishly difficult fondant fancies, a colony of gingerbread houses and this year’s search for Britain’s best amateur baker has come to an emotional end. The show has a loyal following of over seven million viewers who have witnessed joy, tears and quite a few soggy bottoms along the way, and it even enjoyed a larger audience than the Paralympics swimming finals.

The programme has seen us through the Jubilee year and the Olympics, and provided a particularly British blend of stoicism and naughty humour throughout another rainy summer, with the familiar Union Jack bunting fluttering around the marquee. The trio competing in last week’s all-male final were first faced with the task of creating a puff pastry pie in their last signature challenge, and judges Paul Hollywood and Mary Berry plumped for Brendan’s garlicky vegetarian creation as the round’s winner. James was let down by his ‘soggy bottom’, while John’s sausage filling sent Mary Berry into innuendo overdrive.

The endearing self-deprecation of the competitors lends a particularly British element to the programme, with Brendan mentioning at one point that he hoped he “wouldn’t be struck down” for expressing his desire to win, adding that he comes from a background of “high-quality guilt”.

There were also the usual asides from Sue Perkins and Mel Giedroyc, with Perkins winning this week’s pun award for “It’s over – I’m not taking the pithivier!”, when telling the contenders to step away from their worktops and dust themselves down after the episode’s first challenge. Next up was the order from High Priest Hollywood and Priestess Berry to make 25 identical fondant fancies. This proved to be the undoing of the group, as the recipes involved few instructions and several time-consuming stages, as they baked the sponge base, added marzipan and apricot jam and found themselves stumped as they prepared to apply the icing. Was it more prudent to dunk or to pour? The background music became more and more tense as the three fabulous baker boys pondered how to tackle the innocuous-looking patisserie. Post-technical challenge, Brendan was philosophical, James was determined and John was fretting. Reader, baking doesn’t get any tougher than this…

With nerves in tatters and a growing certainty that the unflappable Brendan would win, it was time for the final task of the series: making a chiffon cake to commemorate the finalist’s most memorable moments of 2012. I could have bet my balloon whisk on Brendan’s triumph. Brendan went for a family reunion cake, John decided on a heaven and hell theme, and James chose to make four separate cakes representing England, Ireland, Wales and Scotland, with a fifth cake acting as a centrepiece as 2012 was “a big year for the United Kingdom”. Did any of them bite off more than they could chew?

Following a fraught preparation period, during which James dropped one of his cakes and had to make a new one from scratch, the budding chefs presented the fruits of their labours to the exacting judges. James was left crestfallen after his cakes were “far too dry”, while James’s chocolate cake with meringue clouds was “beautiful, with a lovely shine” and Brendan’s consistent elegance was praised.
The bakers’ efforts were all lauded, although if James had chosen to make one cake rather than five separate ones, the result would perhaps have been different. A surprise verdict declared John Whaite this year’s winner, after a raft of trials and triumphs. The usually critical Paul Hollywood declared John “fantastic” and John said the win “meant the absolute world” to him.

We have seen the contestants through ten weeks of macaroons, raspberry tarts and babas, and for anyone fearing an abrupt comedown after a sugar high, fear not. Baking royalty King Paul and Queen Mary will be back on our screens next Tuesday with a culinary masterclass, and winner John has announced plans to release a recipe book.

Varsity is the independent newspaper for the University of Cambridge, established in its current form in 1947. In order to maintain our editorial independence, our print newspaper and news website receives no funding from the University of Cambridge or its constituent Colleges.

We are therefore almost entirely reliant on advertising for funding, and during this unprecedented global crisis, we expect to have a tough few months and years ahead.

In spite of this situation, we are going to look at inventive ways to look at serving our readership with digital content and of course in print too.

Therefore we are asking our readers, if they wish, to make a donation from as little as £1, to help with our running costs at least until this global crisis ends and things begin to return to normal.

Many thanks, all of us here at Varsity would like to wish you, your friends, families and all of your loved ones a safe and healthy few months ahead.


Watch the video: Hybrid Vege Shortening and Butter Buttercream Tutorial- Rosies Dessert Spot (May 2022).