Coronation Raspberry Fondant Fancies
As the King’s coronation approaches, preparations are underway to ensure that the event is truly fit for a king.
What better way to celebrate such a grand occasion than with a batch of indulgent Raspberry Fondant Fancies? These delicate and delicious treats are the perfect combination of light sponge cake, tangy raspberry filling all covered in a layer of luscious fondant icing.
Whether you’re a fan of traditional British sweets or simply looking to impress your guests with a touch of regal elegance, this recipe is sure to delight and satisfy. So put on your apron, fire up the oven, and get ready to bake up a storm fit for a king!
- Also, see the recipe for Strawberry and White Chocolate Profiterole Pile
- Also, see King Charles and Camilla’s Coronation Quiche
- Also see Ainsley Harriott’s Coronation Kebabs
Makes 25
Prep time 1 hour (plus freezing time)
Cook time 30 minutes
Ingredients
For the sponge:
175g softened butter or margarine
3 eggs, beaten
175g self-raising flour, 2 tsp reserved
175g caster sugar
1 tsp finely grated lemon zest
150g raspberries
To decorate:
150g marzipan
400g ready-made vanilla or lemon butter cream at room temperature (or make your own using 300g icing sugar, sifted with 150g unsalted or salted butter, softened)
1kg fondant icing
Red and blue food colouring
50g milk chocolate, melted
Method
1. Preheat the oven to 180C/160C/gas mark 4. Line a 20cm square cake tin with parchment. For the sponge, put all the sponge ingredients except the raspberries and reserved flour in a mixer and beat until well combined. Toss the raspberries in the reserved flour and fold into the mix. Spoon the sponge mix into the tin and bake for around 30 minutes until golden, springy and just pulling away from the edges. Place on a wire rack to cool, then remove the cake paper and freeze for 20 minutes.
2. Thinly roll out the marzipan. Remove the cake from the freezer and spread over a thin layer of buttercream. Top with the marzipan trimming away any overhang. Cut the cake into 25 even pieces. Spread four sides of each cube with buttercream and pipe a small blob on top, then return to the freezer for at least 10 minutes.
3. Chop the fondant into pieces and place in a food mixer. Starting it gently beat until it breaks down, adding 150ml water in small amounts of until you get an almost pouring consistency. Divide into 3 different bowls. Leave one white, add red colouring to one and blue to another, mixing to the desired shade. Spear the base of the cube with a fork and dip it into the icing removing, lift it up twisting as you go to cover the whole cube and transfer to a wire rack to set. Repeat to create a mix of red, white and blue fondant fancies.
4. Once softly set, drizzle all the cakes with milk chocolate. It’s easiest to do this with a piping bag and leave to set for a few minutes before serving. Store in an airtight container for up to two days.
