Recipe

Fondant Fancies Mini Cakes

September 27, 2017

Here are the ingredients to make this delicious recipe!

Fondant Fancie Cake Treats ingredients

CUPCAKES

200g marzipan
1 tsp baking powder
½ tsp salt
200g self raising flower
4 eggs
1 tsp vanilla
20g caster sugar
200g unsalted butter

BUTTERCREAM

150g unsalted butter
175g icing sugar

ICING

1 kg white fondant icing
½ tsp rose water- optional
50 g plain chococlate
Pink and yellow food color
150 ml water

Now pay close attention:

Preheat the oven to 180°C, grease a 20cm square tin with baking parchment.
Cream together the butter and sugar until fluffy. Add the vanilla and eggs.
Add the flour, salt and baking powder in a small bowl, then beat into the egg and butter mixture. Spread the mixture into the prepared tin and bake for 30 minute. Then remove and freeze for at least 30 minutes. Roll out the marzipan between 2 pieces of baking parchment into a large square shape the same size as the cake.
For buttercream, beat the softened butter with the icing sugar until light and fluffy.
Spread a thin layer of buttercream on the top of the cold cake, then apply the marzipan over the buttercream in a smooth layer. Trim the edges of the cake, cover the vertical sides of each cake with a thin layer of buttercream. Transfer the remaining buttercream to a piping bag and pipe a small blob on top of the marzipan on each cake. Chill the cakes again for at least 30 minutes.
To make the icing, break the fondant into small chunks and place into a bowl. Use a mixer and add the water, churning until the fondant starts to break down. Add the rosewater, and split the mixture in two before adding each food color separately.
Set the chilled cakes on a wire rack with a sheet of baking parchment underneath. Dip the cakes into the icing using a fork, or spoon the icing over the cakes to cover them. Place back onto the wire rack and allow to drip.
Melt the plain chocolate in the microwave, then pipe the chocolate or white icing over the top of the cakes in a zigzag pattern.