Fondant Fancies Recipe

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40 min


35 min


  • 225g (8oz) unsalted butter
  • 225g (8oz) caster sugar
  • 4 large free-range eggs
  • 1tsp vanilla extract
  • 225g (8oz) self-raising flour
  • 6tbsp apricot jam
  • 350g (12oz) marzipan, rolled to 1cm (½in) thick
  • 1.25kg (2lb 12oz) icing sugar, sifted
  • various food colourings
  • Dr. Oetker Wafer Daisies, to decorate
  • you will need
  • 18cm (7in) square cake tin, lightly oiled and bottom lined


  • Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Whisk the butter and sugar together until pale and fluffy, then whisk in the eggs. Add the vanilla extract, then fold in the flour with a pinch of salt.

  • Spoon into the tin, level the top and bake in the oven for around 35 minutes.

  • When cool, cut in half horizontally and spread a layer of apricot jam on each of the cut sides. Lay the sheet of marzipan over the bottom layer, then sandwich with the top layer.

  • Meanwhile, place the icing sugar in a large bowl and very slowly add cold water until the mixture is thick enough to drop slowly from a spoon. Divide into as many bowls as you want colours and add a tiny drop of food colouring to each.

  • Cut the cake into 16 squares, turning each one upside down so the sharpest edges are on top. Place a few on a wire rack over a tray, and spoon over the coloured icings, working the icing down each fancy with a wet finger. Decorate the tops while they’re still wet, then allow to set completely before serving.

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(98 ratings)
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