Fondant Fancies

This is my own recipe for fondant fancies. I used greased mini sandwich cake tins but you can use cupcake tins.

 

Preheat oven to 180C/gas 4.Cream 125g butter and 125g caster sugar together. Add 2 eggs, 1 tsp vanilla extract and 125g self raising flour, mix until combined.

Fill tins and bake for approximately 15 minutes or until golden brown. Leave to cool.

Cream together 60g icing sugar and 30g butter. Pipe small blobs on top of the cakes.

Squeeze and strain the juice from a few berries of your choice (I used blackberries). Add icing sugar and stir until a runny icing forms. Drizzle on to the cakes. Sprinkle with coconut or grated chocolate.

Cafe Turquoise, Canterbury, Kent

Cafe and patisserie down one of the lanes in Canterbury. I had a very rich but delicious chocolate truffle torte. They do lots of speciality teas, macaroons, truffles as well as pastries.

Worth a visit.

The Gallery, Ramsgate, Kent

Really cute tea room, looking out onto Ramsgate harbour. There are a number of cakes on the menu. I had a good mozzarella, pesto, tomato and avocado panini. Great value for money too.

 

Individual Lemon Meringue Loaves

For this recipe I used my new Lakeland mini loaf tins, but it can be made as whole loaf cake. 

The sponge is a Madeira cake recipe.

175g butter

175g caster sugar

Zest of 1 lemon

3 eggs

140g self raising flour

115g plain flour

2tbsp milk

1tbsp lemon juice

 

Preheat the oven to 160C/gas 3. Beat the butter and sugar together until pale. Add and combine the remaining ingredients. Fill the greased tin and bake for approximately 30 minutes for the mini loaves but an hour if in a usual loaf tin.

Leave to cool when cooked.

Coat the tops with a generous coating of lemon curd. Whisk 2 egg whites until stiff then gradually add 100g caster sugar. Pipe or spoon on the meringue mixture onto the top of the cakes then torch until golden brown.