Fondant Fancies

For the Sponge Cake:
  • 225g Self Raising flour
  • 50g Soya marge
  • 150ml Soya milk
  • 2 tsp Baking powder
  • 100g Sugar
  • 1/2 tsp Salt
  • 1 tbsp Cider vinegar
  • 2 tsp Lemon juice
  • 2 tsp Vanilla essence
For the Butter Cream:
  • 100g Icing sugar
  • 125g Veg. shortening
For the Fondant Icing:
  • 225g Fondant icing sugar
  • 30g Glucose syrup
  • 1tsp Glycerine
  • 10g Veg. shortening
  • 1/2 tsp Agar agar powder
  • 2 tbsp Water
  • 1/2 tsp each Red, yellow and green food colours
  • 1 tsp each Strawberry, lemon and mint flavours
To Decorate:
  • 25g Dark chocolate

Method

For the Sponge Cake:
  1. Mix the flour, baking powder and salt and set aside
  2. Slightly soften the soya marge and blend with the sugar, cider vinegar, soya milk, lemon juice and vanilla essence.
  3. Gradually add in the dry ingredients, folding it gently to mix without reducing the raising that will begin in the bowl
  4. Transfer the cake mix to a greased, lined, square baking tin
  5. Cook at 175 degrees for 20 minutes or until a skewer comes out of the middle clean
  6. Allow to cool before cutting into cubes of the required size and setting aside
For the Butter Cream:
  1. Beat the icing sugar into the softened vegetable fat and transfer to a piping bag
  2. Place in the 'fridge for at least 30 minutes, or longer if possible

For the Fondant Icing and Decoration:
  1. Sift the icing powder into a large bowl before splitting half of it into another container
  2. Add the agar powder and water to a small saucepan and allow the crystals to dissolve fully before gently heating
  3. When the liquid begins to thicken, add the shortening, glucose and glycerine, allowing to melt and combine well
  4. Pour this liquid into half of the icing sugar and stir until fully absorbed
  5. Stir in the remaining icing sugar a bit at a time to avoid lumps
  6. Split the base icing mixture into three bowls and mix in the colours and flavourings as appropriate
  7. Remove the butter cream from the 'fridge and gently knead the bag
  8. Arrange the cake cubes on a tray and carefully pipe an even portion of butter cream onto the top of each one
  9. Chill the cakes for a further 15 to 20 minutes
  10. Drizzle the fondant icing over the top of the cakes, covering the butter icing entirely (cover the sides too if liked)
  11. When the fondant has set, melt the chocolate in a bowl over a pan of hot (not boiling) water
  12. 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!)