Fondant Fancies

There's nothing that screams British summer like a sweet fondant fancy with your afternoon tea. These melt-in-the-mouth cakes are best eaten on the day of making, but will keep for a few days in a cake tin... that's if there are any left over!

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Recipe by Cook Vegetarian
Serves 16
Ready in 60 mins +

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How To Cook

1. Grease and line a 20cm square cake tin. Preheat the oven to 190C/375F/Gas 5. Beat together the butter and sugar until pale and creamy. Whisk in the eggs, a little at a time, and then fold in the flour. Add enough milk so the mixture falls easily off a spoon.
2. Transfer the mixture into the cake tin and bake for 35-40 minutes or until a skewer inserted into the middle comes out clean. Leave to cool for five minutes then turn out and cool upside down on a wire rack.
3. Cut the cake in half then split both halves in half again, horizontally. For the filling, beat the butter and slowly add the icing sugar until you reach a smooth consistency. Reserve about 2 tbsp of the butter icing for later and use the remainder to fill one half of the cake. Top with jam and sandwich together. Cut the cake into eight squares.
4. Fill the other half with lemon curd and cut into eight square sandwiches. Spoon a dollop of butter icing on top of each cake.
5. Sieve the fondant icing sugar into a small bowl and stir in just enough hot water to make a smooth icing thick enough to coat the cakes. Split the icing evenly between two separate bowls. Add pink colouring to one and yellow colouring to the other.
6. Coat the tops and sides of each of the cakes in the icing – drizzling pink icing over the buttercream and jam ones and yellow icing over the lemon curd cakes. Sit them in paper cases and leave plain, or decorate with little sugar flowers as shown. Allow the fondant to set, then enjoy with a nice cuppa.
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