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Now this is a dessert that will really impress the crowd at your next party! Classic British fondant fancies get the jumbo treatment for a bright fancy that serves 18 with ease. If you want to make this suitable for vegetarians, use yellow food colouring instead of pink. See method
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Preheat the oven to gas 4, 180ºC, fan 160ºC. Grease and line a deep, 18cm square cake tin with baking paper. Use an electric whisk to cream together 180g each butter baking spread and sugar and 1 tsp vanilla extract until light and fluffy.
Beat in 3 of the eggs, adding them one at time and beating well between additions. Sift over the flour then gently fold through with a metal spoon or rubber spatula until just combined.
Pour into the prepared tin then bake for 35-40 mins until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 10 mins then transfer to a wire rack to cool completely.
Repeat steps 1-3 to make a second sponge.
Trim the cakes so they are level; set aside. Beat the 175g butter until smooth, then gradually add 350g icing sugar and beat until smooth. Use 75g buttercream and the jam to sandwich the cakes together – the bottom side of the top cake should be facing up. Transfer to a serving plate.
Line a 300-400ml freezer-safe bowl with clingfilm and spoon 200g buttercream into the bowl. Press down and level the top with the back of a spoon, then freeze for 20 mins. Meanwhile, thinly coat the top and sides of the cake with the remaining buttercream.
Use the clingfilm to ease out the buttercream dome and place on the centre of the cake.
On an icing sugar-dusted surface, knead the fondant with the food colouring to make a strong pastel shade. Add a little more icing sugar to the work surface if necessary, then roll out the fondant to an approx 38cm square. Use a rolling pin to help lift the fondant to cover the cake – the centre of the square of fondant should be at the centre of the buttercream dome on the cake, smooth down the top of the sides fairly quickly to avoid the weight of the fondant pulling down and tearing - use the flat and side of your hands to smooth it down, gradually. As you work down, gently fan out the excess fondant like a skirt to avoid it folding, then continue to smooth down, until you reach the bottom. Gently smooth over the top. Smooth the top and sides once more, with the flat of your hand or use a cake smoother for an extra smooth finish. Trim the bottom edge with a sharp knife.
Mix the remaining icing sugar with 2-3 tsp water to make a thick but pourable icing that retains its shape when drizzled. Spoon into a piping bag fitted with a 3mm round nozzle, then pipe a large zig-zag pattern across the top of the fondant icing. Set aside for approx. 2 hours to dry. The uncut cake will keep in a cake tin for up to 3 days. Store cut cake in an airtight container for up to 3 days
Cook's tip: To make this recipe suitable for vegetarians, use yellow food colouring.
Freezing and defrosting guidelines
Freeze undecorated sponges only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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