Jubilee Recipe Ideas: Raspberry Fondant Fancies
Ingredients
- For the Sponge:
- 175 g (6 oz) softened butter or margarine
- 3 eggs, beaten
- 175 g (6 oz) self-raising flour, 2 tsp reserved
- 1 tsp finely grated lemon zest
- 150 g (5¼ oz) raspberries
- For the Coating:
- 150 g (5¼ oz) marzipan
- 400 g (14 oz) ready-made vanilla or lemon butter cream at room temperature
- 1 kg (2 lb 4 oz) fondant icing
- Red and blue food colouring
- 50 g (2 oz) milk chocolate, melted
If you’re looking for some Jubilee recipe ideas for a garden party, add these Raspberry Fondant Fancies from Love Fresh Berries to your list!
Makes: 25 | Prep: 1 hour (plus freezing time) | Cook: 30 minutes
- Pre-heat the oven to 180°C/350°F/Gas Mark 4. Line a 20cm (8in) square cake tin with parchment.
- To make the sponge, put all the sponge ingredients except the raspberries and reserved flour in a mixer and beat until well combined. Toss the raspberries in the reserved flour and fold into the mix.
- Spoon the sponge mix into the tin and bake in the pre-heated oven for around 30 minutes until golden, springy and just pulling away from the edges. Place on a wire rack to cool, then remove the parchment and freeze the cake for 20 minutes.
- Roll out the marzipan thinly.
- Remove the cake from the freezer and spread a thin layer of buttercream over it. Top with the marzipan, trimming away any overhang.
- Cut the cake into 25 even pieces. Spread four sides of each cube with buttercream and pipe a small blob on top, then return to the freezer for at least 10 minutes.
- Chop the fondant into pieces and place in a food mixer. Starting it gently, beat until it breaks down, adding 150ml (5 fl oz) water in small amounts of until you get an almost pouring consistency.
- Divide the fondant into 3 different bowls. Leave one white, add red colouring to one and blue to another, mixing to the desired shade.
- Spear the base of a cake cube with a fork and dip it into a bowl of icing. Lift it up, twisting as you go, and repeat to cover the whole cube, then transfer to a wire rack to set. Repeat with the rest of the cubes to create a mix of red, white and blue fondant fancies.
- Once softly set, drizzle all the cakes with milk chocolate; it’s easiest to do this using a piping bag. Leave to set for a few minutes before serving. Store in an airtight container for up to two days.
Keep an eye out for more Jubilee recipe ideas over the next few days.
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