Fondant Fancies -

Fondant Fancies

Ingredients

50 g (2 oz) butter, softened
4 tablespoons clear honey
150 g (6 oz) plain flour, sifted
2 teaspoons baking powder, sifted
3 tablespoons ground ginger
1 teaspoon bicarbonate of soda
200 ml (7 fl oz) milk
2 eggs, beaten
675 g (1½ lb) icing sugar, sifted
Yellow food colouring
50 g (2 oz) ready-to-roll fondant icing
Peach food colouring
Silver dragées
Yellow mimosa balls
Thin satin ribbon (optional)

Details

Makes: 6

Method

1 Grease and line an 18 cm (7 inch) square deep cake tin.

2 Beat together the butter and honey until light and fluffy. Beat in the flour, baking powder, ginger, bicarbonate of soda, milk and eggs.

3 Spoon the mixture into the prepared tin. Place in a preheated oven, 160˚C (325˚F), Gas Mark 3, for 45 minutes, until well risen.

4 Cool in the tin, and then turn on to a board and cut into 6 squares.

5 Place the icing sugar in a bowl and add enough water to make a very thick, smooth icing. Transfer half the icing to another bowl and colour it yellow. Cover the white icing with clingfilm to prevent a crust forming.

6 Push a fork into the base of a cake to hold it while you spoon some of the icing over. Smooth the icing carefully, using a warm knife, then set the cake on a wire rack. Cover the remaining cakes in the same way, reserving a little icing.

7 Colour half of the fondant yel­low and half peach. Roll out and shape into flowers; fill the centres of the flowers with dragées or mimosa balls. Attach the flowers (and ribbon, if using) to the cakes with the reserved icing.

PREPARATION: 40 MINUTES
COOKING TIME: 45 MINUTES
OVEN TEMPERATURE: 160˚C (325˚F), GAS MARK 3

Related food category:

• Small Cake