Fondant fancies are the perfect bite-sized treat for parties, showers, and afternoon tea. They’re elegant, customizable, and full of classic flavors. While they require a few steps, the end result is a professional-looking treat that impresses both in taste and appearance. You can play with flavors, colors, and toppings to make them your own.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Salt
Unsalted butter (softened)
Granulated sugar
Eggs
Vanilla extract
Milk
Raspberry or apricot jam
Buttercream (for filling and decoration)
Ready-to-roll fondant or fondant icing sugar
Gel food coloring (optional)
Water or lemon juice (to thin the fondant)
Directions
Preheat your oven to 350°F (175°C) and line an 8-inch square cake tin with parchment paper.
Cream the butter and sugar until light and fluffy. Add eggs one at a time, then stir in the vanilla.
Sift together flour, baking powder, and salt. Add to the wet ingredients alternately with the milk until just combined.
Pour the batter into the prepared tin and smooth the top. Bake for 25–30 minutes or until golden and a toothpick comes out clean.
Cool completely, then trim the edges and cut into equal squares.
Split each square in half and sandwich with jam and a layer of buttercream.
Chill the squares in the fridge or freezer for 30 minutes to firm up.
Prepare your fondant icing by melting fondant or mixing fondant icing sugar with water/lemon juice and food coloring if using. The icing should be pourable but thick.
Place each chilled cake on a wire rack with a tray underneath. Pour fondant icing over the top and sides, using a spoon to help coat evenly.
Let the icing set, then top each fancy with a small swirl of buttercream or decorative sugar flower if desired.
Servings and timing
This recipe makes about 16 fondant fancies. Prep time: 40 minutes Bake time: 30 minutes Cooling and decorating time: 1 hour Total time: About 2 hours 10 minutes
Variations
Lemon fondant fancies: Add lemon zest to the sponge and lemon juice to the fondant.
Chocolate fancies: Make a chocolate sponge and use chocolate fondant or ganache as the coating.
Almond flavor: Add almond extract to the sponge and top with toasted flaked almonds.
Color themes: Tint the fondant icing pastel pink, yellow, lavender, or blue for themed parties.
Layered fancies: Make a taller cake and slice into thirds for extra layers of filling.
Nutella or caramel: Use a flavored spread instead of jam for a modern twist.
Storage/Reheating
Store fondant fancies in an airtight container at room temperature for up to 3 days. They can be refrigerated, but allow them to come to room temperature before serving for the best texture. Avoid freezing once decorated, as the fondant may lose its smooth finish.
FAQs
What’s the best cake to use for fondant fancies?
A firm but moist sponge like a Madeira or pound cake works best for clean cuts and easy handling.
Can I use store-bought fondant?
Yes, ready-to-roll fondant or fondant icing sugar is convenient and easy to work with.
Why does the fondant icing slide off?
If the cakes aren’t chilled enough or the icing is too thin, it may slide off. Chill cakes well and make sure your icing has the right consistency.
Do I have to use buttercream?
Buttercream adds richness and helps the layers stick, but you can omit it or use a thin layer of jam instead.
How do I cut the cake evenly?
Use a ruler and a sharp knife or a wire cake cutter for uniform pieces.
Can I pipe designs on top?
Yes, once the fondant has set, you can pipe buttercream, royal icing, or chocolate decorations.
How long do fondant fancies stay fresh?
They’re best eaten within 2–3 days, but will keep up to 4 days if stored properly.
Can I make them ahead of time?
Yes, bake and assemble the cakes the day before, then ice them the day of serving for the freshest presentation.
What kind of jam should I use?
Raspberry, apricot, or strawberry jams are traditional, but any smooth fruit preserve works.
Can kids help make fondant fancies?
Yes! Kids can help with spreading jam, assembling, and decorating—just supervise the fondant pouring.
Conclusion
Fondant fancies are an elegant and nostalgic treat that brings a touch of charm to any table. With their soft sponge, sweet filling, and glossy coating, these mini cakes are as delightful to eat as they are to admire. Whether you make them for a tea party, celebration, or just because, fondant fancies are sure to impress and satisfy with every bite.
Fondant fancies are elegant, bite-sized sponge cakes layered with jam and buttercream, then coated in a smooth fondant glaze and topped with decorative swirls. Perfect for tea parties, celebrations, or special treats.
Author:Catherine
Prep Time:40 minutes
Cook Time:30 minutes
Total Time:2 hours 10 minutes
Yield:16 fancies
Category:Dessert
Method:Baking
Cuisine:British
Diet:Vegetarian
Ingredients
1 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
3 large eggs
1 tsp vanilla extract
2 tbsp milk
1/4 cup raspberry or apricot jam
1/2 cup buttercream (for filling and topping)
2 cups fondant icing sugar or 14 oz ready-to-roll fondant
2–3 tbsp water or lemon juice
Gel food coloring (optional)
Instructions
Preheat oven to 350°F (175°C). Line an 8-inch square cake tin with parchment paper.
Cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Sift flour, baking powder, and salt. Add to wet ingredients alternately with milk until just combined.
Pour batter into prepared tin and smooth the top. Bake for 25–30 minutes until golden and a toothpick inserted comes out clean.
Cool completely. Trim edges and cut cake into 16 equal squares.
Slice each square horizontally and fill with jam and a thin layer of buttercream. Sandwich back together and chill for 30 minutes.
Meanwhile, prepare fondant icing: melt fondant or mix fondant icing sugar with water or lemon juice until thick and pourable. Tint with food coloring if desired.
Place chilled cakes on a wire rack over a tray. Spoon or pour fondant over each cake, ensuring full coverage. Let set.
Pipe a small swirl of buttercream or place a sugar flower on top of each fancy.
Notes
Chill cakes before icing to help the fondant set smoothly.Use a firm sponge cake like Madeira for clean cutting and easy handling.Add lemon zest, almond extract, or cocoa powder for flavor variations.Fondant should be thick but pourable—adjust liquid as needed.Best eaten within 2–3 days. Store at room temperature in an airtight container.
