Fondant
fancies
These miniature cakes are perfect for a posh afternoon tea.
ingredients
For the cake
- 175g/6oz unsalted butter, softened
- 175g/6oz caster sugar
- 3 free-range eggs, lightly beaten
- 175g/6oz self-raising flour
- 1-2 tbsp milk
For the syrup
- 50g/1¾oz caster sugar
- 50ml/2fl oz water
- ¼ tsp lemon essence
For the filling
- 150g/5½oz icing sugar
- 75g/2¾oz butter, softened
- 3-5 tbsp strawberry jam
For the topping
- 2 tbsp apricot jam, warmed gently, then passed through a sieve
- 250g/9oz marzipan
- 450g/1 lb fondant icing sugar
- green, pink and yellow food colouring
- sugar flowers, to decorate
Method
1.
Preheat the oven to 190C/375F/Gas 5. Grease and
line a 20cm/8in square cake tin.
2.
Beat together the butter and sugar in a bowl
until light and fluffy. Beat in the eggs, a little at a time, until well
combined. (If the mixture looks like it is curdling add a spoonful of the
flour.) Fold in the flour and add a little milk if the mixture looks a stiff.
3.
Spoon the cake batter into the cake tin and
level using the back of a spoon. Bake for 35-40 minutes, or until golden-brown
and a skewer inserted into the middle comes out clean.
4.
Remove the cake from the oven, set aside to cool
for five minutes, then turn out and allow to cool completely upside down, on a
wire rack.
5.
Meanwhile, for the sugar syrup, heat the sugar
and water in a saucepan until the sugar has dissolved. Stir in the lemon
essence.
6.
For the filling, beat the butter in a bowl until
soft and smooth, slowly beat in the icing sugar. Continue to beat until fluffy.
7.
Very carefully, using the longest knife you
have, remove the dark crust from the top of the cake and turn the cake upside
down. Then cut the cake in half horizontally.
8.
Drizzle or brush the bottom cake layer with the
sugar syrup and then spread with the buttercream. Top with the jam and
carefully sandwich with the top half of the cake.
9.
Wrap the cake in cling film and chill for 2-3
hours, this will make it easier to cut the cake later.
10.
Lightly dust the work surface with icing sugar
and roll out the marzipan to the same size as the cake. Once the cake is
chilled. brush the top of the cake with the sieved apricot jam. Carefully lift
the marzipan onto the cake smooth it flat along the top of the cake and cut off
any excess marzipan. Cut the cake into equal 25 x 4cm/1½in squares.
11.
Sieve the fondant icing sugar into a small bowl
and stir in enough hot water to make a smooth icing thick enough to coat the
cakes. Reserve three tablespoons of the icing into another bowl, cover with
cling film and set aside.
12.
Divide the remaining icing into three bowls. Add
a few drops of green food colouring to one of the bowls of icing and mix until
smooth. Repeat with the other bowls of icing using the pink and yellow food
colouring.
13.
Coat the cake squares with the icing, easing the
icing down the sides of the cakes until you have an even coating all over the
cakes. Sit the cakes on a cooling rack until the icing is set.
14.
Spoon the reserved icing into a piping bag with
a very fine nozzle and pipe simple decorations onto the fondant fancies.
Squeeze a little of the icing onto the sugar flowers and use them to decorate
the fondant fancies.
source : www.bbc.com
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