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Fondant Fancies

How To Make Fondant Fancies

These bright and beautiful little cakes are the perfect way to add eye-catching colour to your tea-party spread, not to mention the perfect filler for party bags and wedding favours. Check out our fantastic recipe on how to create your own stunning miniature treats, and you’ll have enough to share with the whole family (unless you’d rather keep the first batch all to yourself!)

Sponge Ingredients:

  • 225g self-raising flour
  • 225g softened butter
  • 225g caster sugar
  • Grated rind of 1 lemon
  • 4 free-range eggs

Buttercream Ingredients:

  • 250g unsalted butter, softened
  • 200g icing sugar

Marzipan Ingredients::

  • 3 tbsp apricot jam
  • 200g marzipan

Icing and Decoration Ingredients::

  • 1 kg white fondant icing
  • 150ml water
  • Food colouring (any colour)
  • Flavouring (any flavour)
  • 100g dark chocolate


  • 20cm square baking tray
  • Parchment paper
  • Cooling rack
  • Mixing bowls
  • Mixing spoon
  • Sieve
  • Saucepan
  • Heat-proof bowl
  • Pastry brush
  • Rolling pin
  • Piping bag

Method: Truly Tempting French Fondant Fancies

  1. Preheat your oven to 160 degrees Celsius, and prepare a 20cm square baking tray by greasing and lining with parchment paper.
  2. Add the flour, butter, sugar, eggs and lemon rind to a large mixing bowl, and beat together thoroughly. Then tip the mixture out into your baking tray.
  3. Place this in the oven and bake for 40 minutes, then remove from the oven and allow to cool for about 10 minutes, before turning out onto a wire cooling rack.
  4. Next create the topping by gently heating up the jam, and then sieving it into a bowl. Use a pastry brush to brush this across the top of your cake.
  5. Take the marzipan and use a rolling pin to roll it out thinly, and cover your cake. Then place the cake in the fridge to chill.
  6. Whilst this is chilling, create your buttercream by beating together butter and icing sugar until smooth.
  7. Now you can remove your cake from the fridge, and cut it up evenly into 25 squares of equal size. Cover four sides of each square with your buttercream, and then pipe a round blob of buttercream on the top of each square in the centre. Then return these to the fridge for another 20 minutes.
  8. Time to create your icing! Add the fondant to a mixer and gradually add the flavouring and colouring as you mix. Then melt your chocolate, and pour it into a piping bag.
  9. One by one, spear each of your mini squares with a fork and dip it into your coloured icing, then set aside on a sheet of parchment, and drizzle with some of your melted chocolate. Repeat until all of your fondant fancies are complete, then leave them out to set.
How To