Fondant Fancies

Fondant FanciesBrian Clarke, assisted by Harry Weir

These dainty little cakes are perfect for parties or afternoon tea

Yield: 20


  • 200g butter
  • 200g caster sugar
  • A few drops vanilla extract
  • 4 eggs
  • 200g self-raising flour
  • 1 jar raspberry jam
  • 1 block marzipan
  • 500g icing sugar
  • 75ml water
  • Food colouring


  1. To make the sponge, pre-heat the oven to 180C/gas mark 4. Grease and line a 20cm square baking tin.
  2. Beat butter and caster sugar until fluffy. Add vanilla and then add the eggs one at a time until combined. Fold in the flour. Pour into prepared baking tins and bake for 20–25 minutes. Allow to cool.
  3. Gently cut the top off the sponge to flatten it, then slice the sponge horizontally.
  4. Next, spread a thin layer of raspberry jam on the bottom layer and sandwich it with the top layer.
  5. Roll out the marzipan to about 3mm thickness. Spread jam on the top layer and place the marzipan on top. Refrigerate for 1–2 hours.
  6. Cut the sponge into 4cm squares and place them on a wire rack.
  7. To make the icing, whisk the icing sugar and water (a little bit at a time) until you have a smooth, pourable consistency.
  8. Separate into three or four bowls (depending on how many colours you want) and add a few drops of desired food colouring to each.
  9. Next, pour the icing over your sponge squares and allow to set. Ice some bows on the tops of each with a piping bag, or just drizzle on top to finish.

Tip: Refrigerating the cake after the marzipan is placed on top in step 5 will make it a lot easier to cut.

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