Скачать или смотреть Fondant Fancies | French Fancies | Step-by-Step Recipe | Coffee | Vanilla | Lemon | Chocolate

Video and Recipe showing how to make homemade Fondant fancies in 4 different flavours. Vanilla sponge, topped with a flavoured buttercream, covered in a fondant icing and chocolate drizzle.

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Recipe:

Ingredients:

Sponge:
240g Butter
240g Sugar
4 eggs
240g Self raising flour
2 tsp Vanilla
2 tbsp Milk

Buttercream:
100g butter
150g icing sugar
1 tsp vanilla
1½ tsp lemon juice
1 tsp cocoa powder
1 tsp cooled espresso
3 tsp heavy cream

Icing:
600g icing sugar
water
food colouring
2 tsp cooled espresso
1 tsp cocoa powder
½tsp lemon juice

20g chocolate, melted

Directions:

Heat oven to 190c and line a 22*22 square cake pan.

Whisk together the butter and sugar until light and fluffy.
Add the vanilla along with one egg at a time along with 1/4 of the flour and whisk until combined. With the last egg, also mix in the milk.
Spread the batter evenly in the cake pan and bake in the centre of the oven for 30-35 minutes, until a toothpick comes out clean.
Leave the cake to cool completely.

Whisk the butter until light and smooth, add in 100g of the icing sugar and whisk until combined. Add in the remaining icing sugar along with the vanilla and whisk until smooth.
Separate evenly the buttercream into 4 dishes.
For the chocolate buttercream, add the cocoa powder and 1 tsp cream and mix until smooth.
For the lemon buttercream, add the lemon juice and 1 tsp cream and mix until smooth.
For the vanilla buttercream, add 1 tsp cream and mix until smooth..
For the coffee buttercream, add the cooled espresso and mix until smooth.
Place the buttercream in their own piping bags.
Cut the sponge into 3cm cubes. You should end up with about 36 cubes, after trimming the edges.

Pipe a small amount of the buttercream onto the cubes and place them in the fridge for at least 1 hour.

Make each of the icings individually, coating each flavour before moving on to the next.

To make the chocolate icing, mix together 150g icing sugar and cocoa powder adding a spoonful of water at a time. Make sure not to add too much water!

For the lemon icing, mix 150g icing sugar, ½tsp lemon juice, yellow food colouring and a spoonful of water at a time until smooth.

For the coffee icing, mix 150g icing sugar with 2 tsp cooled espresso and a spoonful of water at a time until smooth and the correct consistency as shown in the video.

For the vanilla icing, mix 150g icing sugar with pink food colouring and a spoonful of water at a time, until smooth.

Pour the icing over the cooled cakes, allowing to drip off. If the icing isn't as thick as you would like, scoop up the icing from under the cakes and pour over a second layer. Allow to dry before drizzling with the melted chocolate.