Colorful Fondant Fancies Recipe

These vibrant Fondant Fancies are a modern twist on a classic British treat, inspired by the beloved Mr. Kipling cakes. Featuring light almond sponge, a hint of orange syrup, and a smooth marzipan layer, these colorful squares are topped with soft fondant icing and decorated with sprinkles. Perfect for celebrations or afternoon tea, these fancies are as fun to make as they are to eat.
Portions:20
Preparation Time: 2 hours
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Equipment

  • 20cm square shallow cake tin
  • Baking parchment
  • Mixing bowls
  • electric mixer
  • spatula
  • Sieve
  • small pan
  • wire rack
  • chopping board,
  • Small knife

Ingredients

For the Cake:

  • 175 g unsalted butter softened
  • 150 g caster sugar
  • 4 small eggs
  • 1 teaspoon vanilla extract
  • 25 g plain flour
  • 25 g cornflour
  • 175 g ground almonds
  • For the Orange Syrup:
  • 75 g caster sugar
  • 75 ml water
  • A few drops of orange oil

For the Buttercream:

  • 100 g unsalted butter softened
  • 140 g icing sugar
  • 1 teaspoon vanilla extract

To Finish:

  • A little icing sugar for dusting
  • 250 g white marzipan
  • 500 –700g soft confectioner’s fondant
  • Yellow orange, pink, and blue gel food colorings
  • Polka dot and chocolate bean sprinkles

Instructions

Prepare the Cake:

  • Preheat the oven to 170°C/Gas Mark 3.
  • Grease a 20cm square shallow cake tin and line the base with baking parchment.
  • Cream the softened butter and caster sugar together until pale and fluffy.
  • Lightly beat the eggs with the vanilla extract, then gradually add them to the butter mixture, beating well after each addition.
  • Sift the plain flour and cornflour together and mix with the ground almonds, ensuring there are no lumps.
  • Gently fold the dry ingredients into the cake mixture using a spatula, being careful not to overmix.
  • Transfer the batter to the prepared tin and level the top with a spatula.
  • Bake for about 25 minutes, until the cake is golden brown and springs back when lightly pressed.
  • Allow the cake to cool in the tin.

Make the Orange Syrup:

  • In a small pan, combine the caster sugar and water.
  • Bring to a boil, then remove from the heat and stir in a few drops of orange oil.
  • Cut the cooled cake horizontally in half and brush the cut surfaces with the warm orange syrup.

Prepare the Buttercream:

  • In a mixing bowl, beat the softened butter and icing sugar with an electric mixer on medium speed until light and fluffy.
  • Mix in the vanilla extract.
  • Sandwich the cake halves together with most of the buttercream, then refrigerate for 30 minutes to firm up.

Apply the Marzipan and Cut the Cake:

  • On a surface lightly dusted with icing sugar, roll out the marzipan into a square large enough to cover the cake.
  • Spread a thin layer of the remaining buttercream over the top of the cake and smooth it with a spatula.
  • Lay the marzipan on top, trimming off any excess.
  • Flip the cake over onto a chopping board dusted lightly with icing sugar so the marzipan is underneath.
  • Cut the cake into 4cm cubes and set them right-side up on a wire rack placed over a tray to catch excess fondant.

Ice the Fondant Fancies:

  • Put half the fondant in a pan with 2 tablespoons of water and heat gently to no more than blood heat (37°C).
  • Do this carefully in a microwave if preferred.
  • Mix in a little yellow food coloring.
  • Using a tablespoon, pour the fondant over 5 of the cakes, ensuring it covers the sides.
  • Work with one color at a time, and scrape the fondant that runs off the cakes back into the pan.
  • Add orange coloring to the remaining yellow fondant and use it to ice 5 more cakes.
  • Warm the second half of the fondant with 2 tablespoons of water, color it pink, and repeat the process with 5 more cakes.
  • Finally, color the remaining pink fondant blue and ice the remaining cakes.
  • For more vibrant colors, divide the fondant into 4 portions and color each batch separately.

Finish and Decorate:

  • Use a small knife dipped in hot water to gently cut the cakes from the rack.
  • Place each cake into a round cake case, pressing the sides gently to shape the case to the cake.
  • Decorate with polka dot and chocolate bean sprinkles.
  • The cakes will keep in a tin for 3–4 days.

Notes / Tips / Wine Advice:

Serving Suggestion:

Serve these colorful Fondant Fancies with a cup of tea or coffee. They make a delightful addition to any party or afternoon tea.

Wine Recommendation:

Pair with a sweet dessert wine like Moscato or a cup of Earl Grey tea.

Nutritional Information

Calories: 260 kcal | Carbohydrates: 30 g | Protein: 4 g | Fat: 14 g | Fiber: 1 g | Sugar: 20 g | Salt: 0.2 mg
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Course Cake / Dessert / Pastry
Cuisine England
Diets Vegetarian