Fondant Fancies Recipe

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Fondant Fancies
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Ingredients
14
Count
Nutrition
895
Calories
Total time
43
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to gas 4, 180C, fan 160°C Grease a 20cm (8in) square tin and line with two pieces of nonstick baking paper (leaving an overhang to help you remove the cake once cooked). In a bowl, beat he butter and sugar until pale and fluffy. Gradually add the eggs, beating well between each addition. Fold in the vanilla extract and flour, then tip the mixture into the tin and smooth surface. Bake for 40-45 minutes, or until a skewer inserted into the middle comes out clean. Cool in the tin for a few minutes, then turn out onto a wire rack to cool completely.
  2. Warm the jam in a small pan and sieve to remove any lumps. Brush the top of the cake with the jam. Dust a clean surface with icing sugar and roll out the marzipan thinly. Cut a 20cm (8in) square sheet and place it on top of the cake. Chill in the freezer for 10 minutes.
  3. To make the buttercream, beat the butter and icing sugar until smooth then beat in the vanilla extract.
  4. Cut the cake into 25x3.5cm (1 1/2in) equal squares. Spread the four exposed sides of each square with a thin layer of buttercream and then, using a piping bag, pipe a blob of buttercream on top of the marzipan on each square. Chill for 1 hour or overnight until set.
  5. Put the fondant icing in a mixer with a paddle attachment and churn (or beat in a bowl with an electric hand whisk) until the icing starts to break up. Gradually add 75-90ml (3-3 1/2fl oz) water until it reaches a pouring consistency. Divide between three bowls and add a few drops of different food colouring to each, stirring to combine to give the desired colour.
  6. Stick a fork in the base of each cake and spoon over the fondant icing, turning the fork until evenly coated. Place on a wire rack. Repeat until all 25 cakes are iced in different colours. Leave to set for 10 minutes.
  7. Spoon the melted chocolate into a piping bag fitted with a 2mm (1/8in) nozzle and quickly pipe it over the cakes in a zig zag pattern. Leave to set for 2 hours in a cool, dry place, but don't chill while they're drying or the icing will lose its shine.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 895.1 Kcal (3748 kJ)
Calories from fat 480.6 Kcal
% Daily Value*
Total Fat 53.4g 82%
Cholesterol 186.22mg 62%
Sodium 291.48mg 12%
Potassium 180.38mg 4%
Total Carbs 98.77g 33%
Sugars 44.42g 178%
Dietary Fiber 2.39g 10%
Protein 8.59g 17%
Vitamin C 0.2mg 0%
Vitamin A 0.5mg 18%
Iron 2mg 11%
Calcium 95.4mg 10%
Amount Per 100 g
Calories 368.93 Kcal (1545 kJ)
Calories from fat 198.09 Kcal
% Daily Value*
Total Fat 22.01g 82%
Cholesterol 76.75mg 62%
Sodium 120.14mg 12%
Potassium 74.35mg 4%
Total Carbs 40.71g 33%
Sugars 18.31g 178%
Dietary Fiber 0.98g 10%
Protein 3.54g 17%
Vitamin C 0.1mg 0%
Vitamin A 0.2mg 18%
Iron 0.8mg 11%
Calcium 39.3mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.9
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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