Recipes
Fondant fancies
These are the perfect sweet treat for Mother's Day and will keep for two days in an airtight box
These are the perfect sweet treat for Mother's Day and will keep for two days in an airtight box
(2 votes)
Cook: 2 Hours 30 Mins
Serves: 25
Price: 23p per serving
Nutritional Information
Each 102g serving contains
Energy
1720kj
411kcal
1720kj
411kcal
21%
Fat
14.9g
14.9g
Med
21%
21%
Saturates
8.9g
8.9g
Med
45%
45%
Sugars
59.3g
59.3g
High
66%
66%
Salt
0.50g
0.50g
Med
8%
8%
of your reference intake.
Typical energy values per 100g:
1686kj/403kcal
Typical energy values per 100g:
1686kj/403kcal
Ingredients
225g butter, softened, plus 150g for the icing
225g caster sugar
4 large free-range eggs
225g self-raising flour
2 level tsp baking powder
300g icing sugar
1/2 tsp vanilla extract
1 tbsp milk
125g apricot jam, warmed and sieved
1kg ready-to-roll icing
Food colouring
Method
1
Grease and line a 20cm square, shallow tin. Pre-heat the oven to 160C/140C Fan/Gas 3. Beat together 225g butter, the caster sugar, eggs, flour and baking powder until creamy.
2
Put in the tin and level the top. Bake for 45-50 minutes. Cool on a wire rack, then cut into 25 squares.
3
Beat the butter for the icing until soft. Gradually beat in the icing sugar, vanilla and milk. Brush the sides and top of the cakes with warm apricot jam. Leave for 15 minutes to set.
4
Spread the top and sides of the cakes thinly with the buttercream. Chill until it's hard.
5
Set aside 50g of the ready-to-roll icing. Cut the rest into small pieces and put in a bowl. Whisk in 140ml boiling water to make a smooth fondant icing. Colour with food colouring. Put a fork into the side of the cakes to help cover them with icing.
6
Colour the rest of the icing and roll out. Shape into flowers to decorate some cakes. Put the remaining fondant icing in a piping bag and write 'Mum' on the others. Leave to set.