Fondant fancies with their beautiful pastel hues and elegant stripes were always my favourite cake as a child – well, what’s not to like about a sponge cube coated in sweet icing? They always seemed like the right choice for a tea party for my dolls – pretty, dainty and oh so appealing. So their recreation for my girls was a must – how could they miss out on such a gorgeous childhood treat?
As it turns out, fondant fancies aren’t hard to make dairy, egg and nut-free – they’re mainly an assembly of vanilla sponge, buttercream blobs and thick but pourable water icing. Not hard at all, but definitely a labour of love in that they take time. You’ll need to leave aside a good couple of hours to fit in the different stages and the final icing is certainly a bit of a challenge. Whilst I was happy with my results, the final appearance was a little more knobbly than a shop bought version!
Having said that, the delight on the girls faces of being able to eat a fondant fancy like their friends made it all worthwhile 🙂
Fondant Fancies (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
makes about 18
- 200g self-raising flour
- 100g caster sugar
- pinch of salt
- 100ml sunflower oil
- 150ml oat milk
- 1/2 tsp bicarbonate of soda
- 1/2 tsp lemon juice
- 1 tsp vanilla
– Preheat the oven to 180 degrees Centigrade/Gas mark 5
– Line a rectangular baking tray with parchment.
– Sift the flour and salt into a bowl. Stir in the sugar.
– In a separate bowl, mix together the oat milk, bicarb, lemon, vanilla and oil.
– Pour the wet ingredients into the dry and gently mix, until well combines.
– Fill the baking tray and bake for 25-30 minutes, until lightly golden and a knife comes out clean.
– Cool on a wire rack.
– When completely cool, cut into squares with a serrated knife
- 2 tbsp vegetable fat (such as Trex)
- 1/3 cup dairy-free spread (such as Pure)
- 1 1/2 cups icing sugar, sifted
- 2 tbsp cup oat milk
– Whisk together the spread and vegetable fat.
– Add the icing sugar, 1/2 cup at a time with a splash of the oat milk, until fully combined and nice and fluffy.
- 1/4 cup apricot jam
- 1 tbsp water
– melt the jam into the water. Keep warm.
- 2 cups icing sugar
- food colouring
– gradually add little bit of water at a time until you have a thick but pourable icing
– place 2 tbsp in a icing bag with a narrow tip
– colour the rest with a lovely pastel food colouring
- Once the sponge is totally cool, slice into even sized cubes, around 5cm in diameter is about right, discarding the edges
- Paint the cubes with nappage (warmed, thinned apricot jam) to stop the crumbs getting mixed into the icing
- Pipe or spoon a dollop of buttercream onto the top of each sponge, then place in the fridge to firm up (about half an hour
- Spoon some water icing over each fondant fancy and then using a palette knife, evenly coat the sides. If you have time, put two coats on each fancy for an even finish. Drizzle over white icing lines.
- Leave to set
- These fancies keep well for up to 4 or 5 days