For the Sponge Cake:
- Mix the flour, baking powder and salt and set aside
- Slightly soften the soya marge and blend with the sugar, cider vinegar, soya milk, lemon juice and vanilla essence.
- Gradually add in the dry ingredients, folding it gently to mix without reducing the raising that will begin in the bowl
- Transfer the cake mix to a greased, lined, square baking tin
- Cook at 175 degrees for 20 minutes or until a skewer comes out of the middle clean
- Allow to cool before cutting into cubes of the required size and setting aside
For the Butter Cream:
- Beat the icing sugar into the softened vegetable fat and transfer to a piping bag
- Place in the 'fridge for at least 30 minutes, or longer if possible
For the Fondant Icing and Decoration:
- Sift the icing powder into a large bowl before splitting half of it into another container
- Add the agar powder and water to a small saucepan and allow the crystals to dissolve fully before gently heating
- When the liquid begins to thicken, add the shortening, glucose and glycerine, allowing to melt and combine well
- Pour this liquid into half of the icing sugar and stir until fully absorbed
- Stir in the remaining icing sugar a bit at a time to avoid lumps
- Split the base icing mixture into three bowls and mix in the colours and flavourings as appropriate
- Remove the butter cream from the 'fridge and gently knead the bag
- Arrange the cake cubes on a tray and carefully pipe an even portion of butter cream onto the top of each one
- Chill the cakes for a further 15 to 20 minutes
- Drizzle the fondant icing over the top of the cakes, covering the butter icing entirely (cover the sides too if liked)
- When the fondant has set, melt the chocolate in a bowl over a pan of hot (not boiling) water
- Using a teaspoon, trace a zig-zag pattern on to each cake and allow to cool (do not refrigerate)
Cooking Temperature: 175 degrees
Cooking Time: 35 Minutes plus prep
Serves: 14 large or 28 mini fancies
Keeps For: 5 days
Tips and Comments
- I prefer to allow some sponge cake showing and take a 'drizzly' approach to icing but some recipes will cover the sides too.
- Do not refrigerate the finished cakes as the icing will become less glossy!
- Vegetable shortening is basically a cooking fat a bit like lard. Trex and Cookeen are UK brands that can be easily sourced.
- Agar agar is made from seaweed and an excellent alternative to gelatine that can be found in most Asian supermarkets.
- It is advisable to store the different flavours separately. (Unless you plan to eat them all at once of course!)