Fondant fancies

Fondant fancies

Bake and Decorate
Laura Edwards

From a very young age, the cakes my children wanted to eat were fondant fancies in pastel colours, found on every supermarket shelf. Every cake I made was up for comparison and rarely equalled them; never surpassing! Here are my fondant fancies with a contemporary twist, iced in 4 colours. You could easily use fewer colours; choose whichever appeal to you.


Quantity Ingredient
1 Victoria sponge, batter only
90g unsalted butter, softened, plus more for the tin
1.36kg icing sugar, sifted
1 teaspoon vanilla extract
1 pot sugarflair claret food colour paste
1 pot sugarflair eucalyptus food colour paste
1 pot sugarflair ice-blue food colour paste
1 pot sugarflair primrose food colour paste
1 pot sugarflair grape violet food colour paste
selection of tiny sugar flowers, dragees and angelica
2 small piping bags


  1. Preheat the oven to 180ºC. Butter a 20 cm diameter, 7 cm-deep square tin and line with baking parchment. Fill the tin with the batter and bake for about 35 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave for a few minutes, then turn out on to a wire rack until cold.
  2. Make the buttercream using the butter, 110 g of the icing sugar and the vanilla. Split the cake horizontally, fill with buttercream and place in the refrigerator or freezer to firm up for about 1 hour.
  3. Meanwhile prepare the glacé icing. Place the remaining icing sugar into a large bowl and gradually add water until the icing is thick enough to coat the back of a spoon. Keep it fairly stiff, as the food colours will make the icing runnier.
  4. Divide into 4 bowls. Blend claret food colour paste into the first to make a pale pink; eucalyptus, ice blue and primrose to another for the green; primrose and a pin prick of claret to the third for yellow; grape violet and a little claret to the last for purple. Cover all the bowls with clingfilm so the icing doesn’t dry out.
  5. Take the cake out of the refrigerator or freezer and, with a sharp knife, cut into 25 little squares. Turn each upside down so its flat base forms the top surface. Take 6 and place on a wire rack. Spoon over 1 colour of the glacé icing, easing it down the sides with the back of a teaspoon. While still wet, decorate with your chosen decorations: tiny sugar flowers, dragees, or angelica. Use leftover glacé icing in a contrasting colour to decorate: place a little into a piping bag, snip the end and pipe in a zigzag fashion over the top of some of the cakes. Repeat with another 6 cakes and another colour, until all are iced.
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