I make pastel-coloured miniature cakes with a sponge base, a layer of marzipan, buttercream sides, and a glossy fondant icing on top—perfect for a fancy afternoon tea or as delightful wedding favours.
Why You’ll Love This Recipe
I love these fondant fancies because they feel elegant and show-stopping, yet they’re surprisingly approachable. I enjoy choosing my own colours and flavours, and the combination of soft sponge, smooth buttercream, sticky marzipan, and shiny fondant is irresistibly delightful. The bite-size portions are perfect for treating guests without over-indulging.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
For the sponge:
-
225 g self-raising flour
-
225 g baking spread or softened butter
-
225 g caster sugar
-
Zest of 1 lemon
-
4 free-range eggs
-
-
For the buttercream:
-
250 g unsalted butter, softened
-
200 g icing sugar
-
-
For the marzipan topping:
-
3 tbsp apricot jam
-
200 g marzipan
-
-
For the icing and decoration:
-
1 kg white fondant icing
-
150 ml water
-
Food colouring
-
Flavouring (like lemon, vanilla, almond…)
-
100 g dark chocolate for drizzling
-
Directions
-
Preheat the oven to 160 °C/325 °F/Gas 3. Grease and line a 20 cm (8 in) square tin with parchment.
-
I beat together all the sponge ingredients until smooth, tip the mixture into the tin and tap gently to level.
-
I bake for about 40 minutes, until a metal skewer comes out clean. Then I cool the sponge in the tin for 10 minutes, turn it out, and let it cool completely on a wire rack—then chill in the fridge briefly or freeze for a few minutes so it’s firm but not frozen.
-
While that chills, I make the buttercream by beating the softened butter and icing sugar until light and smooth. I pop 100 g in a piping bag and chill it slightly, keeping the rest aside for the sides.
-
I heat and sieve the apricot jam, brush it over the cake surface, then roll out marzipan thinly and cover the top. Chill again.
-
I cut the cake into 25 neat squares (about 4 cm or 1½ in each), trimming edges if needed so they’re even.
-
I coat the four sides of each square with buttercream (not the marzipan top or base), then pipe a blob in the centre of each using the chilled buttercream. I leave them in the fridge for about 20 minutes to set.
-
For the fondant icing, I break it into cubes and place in a mixer with a splash of water until it becomes smooth and flowing. I add food colouring and flavouring to taste—but carefully, because I can’t undo it once added.
-
I take each cake square on a fork, dip it into the fondant to cover top and sides, and place it on a cooling rack over parchment to catch drips. I avoid chilling after icing because that dulls the shine.
-
Finally, I drizzle melted dark chocolate in a zig-zag pattern on top and allow to set before serving.
Servings and timing
I usually make 25 fondant fancies from this recipe. The prep time is about 30 minutes to an hour, plus baking and chilling—so I’d budget around 2 hours total from start to ready-to-serve.
Variations
I sometimes experiment with different flavours or colours: lavender-scented marzipan, pastel pink fondant, or even adding flavored extracts like almond or orange. I’ve also tried using coloured cocoa butter for a more dramatic drizzle. These little tweaks make each batch unique and suited to different celebrations.
storage/reheating
I keep my fondant fancies in an airtight container at room temperature. They’re best enjoyed within 2–3 days, as the fondant stays smooth and the sponge stays soft—but too much chill dulls their shine.
FAQs
How long can I store fondant fancies?
I store them in an airtight container at room temperature and enjoy them within 2–3 days for best texture and appearance.
Can I freeze fondant fancies?
I avoid freezing fully iced fondant fancies because the fondant can lose its shine and texture. However, I sometimes freeze the sponge layers before assembly.
Can I use different flavours or colours?
Absolutely—I enjoy adding food colourings or extracts like lemon, almond, or vanilla to the fondant, or tinting the buttercream with pastels for a personalized look.
What tin size do I need?
I use a 20 cm (8 in) square tin, which yields about 25 neat squares. Trimming the edges helps keep them uniform.
How can I get that glossy finish on the fondant?
I avoid refrigerating after icing because the chill dulls the shine. I let them set at room temperature and only serve once the fondant is fully set but still glossy.
Conclusion
I love making fondant fancies because they combine delicate flavours, elegant presentation, and a fun creative process. Even though they look fancy, they’re surprisingly easy to make and always impress at tea parties or celebrations. I hope these tiny cakes brighten your day as much as they brighten mine.
Print
Fondant Fancies
- Total Time: 2 hours
- Yield: 25 fondant fancies
- Diet: Vegetarian
Description
Elegant miniature sponge cakes topped with marzipan, buttercream sides, and glossy pastel fondant icing, finished with a dark chocolate drizzle—perfect for afternoon tea or celebrations.
Ingredients
225g self-raising flour
225g baking spread or softened butter
225g caster sugar
Zest of 1 lemon
4 free-range eggs
250g unsalted butter, softened (for buttercream)
200g icing sugar (for buttercream)
3 tbsp apricot jam
200g marzipan
1kg white fondant icing
150ml water
Food colouring of choice
Flavouring (e.g., lemon, vanilla, almond)
100g dark chocolate (for drizzling)
Instructions
- Preheat oven to 160°C/325°F/Gas 3. Grease and line a 20cm square tin.
- Beat sponge ingredients until smooth, pour into tin, and level the surface. Bake for ~40 minutes or until a skewer comes out clean.
- Cool in tin for 10 minutes, then on a wire rack. Chill briefly to firm up.
- Make buttercream by beating softened butter and icing sugar until smooth. Set aside 100g in a piping bag for decoration; use the rest for coating sides.
- Heat and sieve apricot jam, brush over cake top, then cover with rolled-out marzipan. Chill again.
- Cut cake into 25 squares (~4cm each), trimming edges for neatness.
- Coat sides of each square with buttercream, avoiding the marzipan top and base. Pipe a small blob on top centre and chill for 20 minutes.
- Make fondant icing by mixing fondant with a little water until smooth and flowing. Tint with food colouring and add flavouring as desired.
- Dip each cake into fondant to coat top and sides, using a fork, and place on a rack to set. Do not refrigerate after icing to maintain shine.
- Drizzle melted dark chocolate over the top in a zig-zag pattern. Allow to set before serving.
Notes
- Best eaten within 2–3 days for optimal texture and shine.
- Experiment with flavours—try almond extract, orange zest, or lavender-infused marzipan.
- Freeze sponge before assembly for longer storage, but avoid freezing fully decorated fancies.
- Trim cake edges before cutting to ensure uniform squares.
- Keep at room temperature in an airtight container to preserve fondant gloss.
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking, Dipping, Decorating
- Cuisine: British
Nutrition
- Serving Size: 1 fondant fancy
- Calories: 230
- Sugar: 27g
- Sodium: 60mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
