Perfect fondant fancies: top 10 tips for a professional finish

Perfect fondant fancies that look professionally made are easier than you think.


Since fondant fancies were featured in this year’s Great British Bake Off final, everyone seems to want to know how to make them.

Easily adaptable, perfect for decorating, fondant fancies are a realistic contender to be ‘the new cupcake’. Less obvious than cupcakes, fondant fancies are a definite crowd pleaser.

When writing fondant fancy recipes for my book last year, there was very little information on the web about them.

Fondant fancies have a reputation of being a faff to make yourself. But they’re not hard to make, just a less familiar process.

After much experimentation, here are my top 10 tips on how to make fondant fancies:

1. Forget Mr Kipling French Fancies.

His exceedingly good cakes look identically perfect because they’re manufactured.

You’re unlikely to achieve domed buttercream tops at home since the warm icing melts when you dip the sponges. (Although do try it with the Squires icing – see below).

2. Forget so-called fondant icing sugar

For that smooth shell-like finish, supermarket ‘fondant icing sugars’ fail to set properly.

Squires Kitchen instant fondant icing mix comes in ready flavoured and coloured sachets; it works very well and since it’s cold you won’t need a sugar thermometer and it won’t melt buttercream. However it’s pricey and the bags do not yield enough icing to dip whole batches easily.

3. Make home made fondant icing…

Making your own fondant icing is easy in a saucepan; you need a sugar thermometer (preferably digital). Take care not to over heat; when ready it quickly sets hard on the probe. As the fondant icing cools it becomes too thick to dip the cakes but you can gently warm it again. Cooling and reheating it too much make the sugar structure change; it goes grainy. So pay attention to that thermometer! My fondant icing recipe is also available on Stitch Craft Create.

4. …and make plenty of it

Dipping fondant fancies in a scant quantity of icing is fiddly. With a generous amount it’s easier to dip in a saucepan. You can use forks to turn fondant fancies on each surface although over handling them can make them crumble (or fall in!). For more satisfying finish, dip them into the icing whole.

5. Use marzipan instead of buttercream

Buttercream melts when dipping in warm icing so top fondant fancies with marzipan. White marzipan is best for pastel fondant fancies other than yellow. For other colours tint the marzipan with gel food colouring to get a deeper colour on top.

6. Freeze your sponge cake squares

You can get individual silicon fondant fancy moulds – however it’s easier to make one large square cake cut into squares.

Get a neater finish when cutting the cake by freezing it for 30 minutes first. Cut the edges of the square so you have a level surface and then cut into 25 smaller squares (5 x 5). For the book I used a ruler and cocktail sticks to mark holes before cutting perfectly sized squares.

If perfect sizes are less important, just cut them so they’re roughly even. This is way quicker and who’s going to get the ruler out anyway?

Pop the individual squares back into the freezer for another 20 minutes. Slightly frozen, they’re less likely to crumble and leave crumbs in the pan of icing. The cold surface helps the icing set almost immediately on contact.

If adding a jam layer to the sponge, chill for 2-3 hours and do it before cutting into smaller squares. Beware the jam layer can fall off when you dip and makes getting crumbs in the icing more likely – ugh.

I find fondant fancies interesting enough without a jam layer – you get the flavour under the marzipan anyway.

7. For a flawless finish

For a smooth surface reaching the base, try my dipping fondant fancies technique with a wire rack on tin cans shown here on Stitch Craft Create.

If you’re presenting fondant fancies in paper cases, no one sees the bases inside. So unless you want perfection, it’s ok to smudge the edges a bit as you put them down.

For an all-over immaculate coating, give the bases a second dip with a contrasting colour.

8. Square cakes – round cases!

Fondant fancies may be square but you can use round cases pinched into shape. Arrange the cakes in a grid and pack in snug rows to encourage the cases to stay square.

9. Make mini fondant fancies with the off cuts

Don’t throw away off cut strips of sponge and marzipan. Cut into little cubes for cute dinky mini fondant fancies. Truly a sweet bitesize treat!

10. Decorating fondant fancies

Fondant fancies are as versatile to decorate as cupcakes.

Use any shop bought sprinkles or decorations. Or make home made sugarpaste flowers or simple design piped– these ones from my book are shown with a sugarpaste gift bow or a piped string bow.
Fondant fancies top 10 tips

Have you ever made fondant fancies? Are you tempted to give them a go now?

There are five fondant fancies recipes in my book Bake Me I’m Yours… Sweet Bitesize Bakes including two dipped fondant icing versions.

If you found these tips useful and think others would too, please do take a moment share it on Pinterest etc.
Photos: Sian Irvine

Perfect fondant fancies: top 10 tips for a professional finish

Perfect fondant fancies: top 10 tips for a professional finish

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http://maisoncupcake.com/making-fondant-fancies-top-10-tips/

Comments

    • Sarah, Maison Cupcake says

      I think it’s like anything, once you’ve tried it, it’s not so hard next time. They’re well worth the effort purely because so few people make them that they’ll turn heads even if they’re a bit messy!

  1. says

    Great post – I will be keeping this bookmark handy for my next afternoon tea party (which is looming large!) so I can make some perfect fondant fancies.

  2. says

    Thanks Sarah – I’ve wanted to make these for yonks long before GBBO, but they sound scary and I’m not sure I have the patience. Your tips might make it more of a reality now though :)

    I was wondering how on earth they got buttercream into the equation and now I realise it’s not really a goer.

    • Sarah, Maison Cupcake says

      I think getting the buttercream domes cold enough but the icing the exact temperature so that it works but doesn’t melt the buttercream would be very difficult/fluke-ishly good luck in a domestic kitchen. That said, if you use the manufactured Squires fondant icing which is cold, you might have better luck.

  3. laythetable says

    Great tips – I watched it on GBBO and thought maybe they were supposed to pour the fondant over and they’d have got a better result?

    • Sarah, Maison Cupcake says

      It’s really hard to get the icing to flow evenly over each of the four sides. You end up having to pour an awful lot more over than you’d need if you twist and dip!

  4. says

    Excellent post. Many lighbulb moments as I was reading through. Still don’t know how tempted I am to make them though. I agree that they would be impressive even if they were not perfect, and yours with the bow look adorable. I’ll let you know if I do. X

  5. Gill says

    Hi – could you tell me where one can buy the fondant fancy moulds? I just need small rectangular ones about the size of a Mr Kipling’s French Fancy cake

    • Sarah, Maison Cupcake says

      Lakeland were doing some square silicone ones – check their site to see if they still sell them.

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