Fondant fancies
Create decadent fondant fancies with Lorraine Pascale's detailed recipe. Perfect for special occasions, this involved but rewarding bake yields an impressive dessert.
Keywords
- fondant
- fancies
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Cooking tools:
- Piping bag
- Fine-mesh sieve
- Offset spatula
- Rolling pin
- Cooling rack
- Skewer
- Baking pan
- Parchment paper
- Oven
- Mixing bowl
- Whisk
- Fork
- Kitchen shears
- Refrigerator
- Bread knife
- Cutting board
Ingredients
- 165g (51⁄2oz) butter, softened
- 165g (51⁄2oz) caster sugar, plus extra for sprinkling
- 3 eggs
- 165g (51⁄2oz) self-raising flour
- Pinch of salt
- 200g (7oz) butter, softened
- 400g (14oz) icing sugar
- Seeds of 1 vanilla pod or
- 2 drops of vanilla extract
- 200g (7oz) natural marzipan
- Icing sugar, for dusting
- 80g (3oz), apricot jam,
- 2 tbsp water, warmed and cooled
- 200g (7oz) fondant icing
- 100g (31⁄2oz) Royal icing
- Food colouring (optional)
- 100g (31⁄2oz) milk or dark chocolate, melted
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