Brian O'Reilly's fluffy raspberry fondant fancies are a real crowd pleaser.

"These dainty little cakes are perfect for parties or afternoon tea." - Brian O'Reilly 

Yield: Makes 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 180ºC/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.