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)

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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