These Rose & Lemon Fondant Fancies are made with a light lemon genoise sponge, filled with strawberry jam, and covered in rose and lemon flavoured fondant. They’re perfect for afternoon tea as they are so delicate and dainty. The would also be a gorgeous treat for Mother’s Day or any special occasion. If you’ve ever watched The Great British Bake Off, then you’ll have seen that Fondant Fancies have featured a few times. They do take time and patience to make, but they really are worth it for the elegant finish and delicious flavour.
To make the genoise sponge I used my food mixer to whisk the eggs and sugar together for about 8 minutes until it was thick and had reached the ribbon stage. Then I carefully folded in the flour in two parts, then the melted butter and lemon zest.
I poured the mixture into a lined 8″ square baking tin.
I baked it for 25 minutes until a skewer inserted came out clean and it was golden and risen, then left it to cool completely.
When it was fully cool I brushed the top with apricot jam and covered it with some rolled out pink fondant.
I trimmed the edges, then using a ruler I cut it into 1.5″ squares.
Then I cut each square in half and spread some strawberry jam onto the bottom half, and sandwiched them all back together.
Using a palette knife (and a lot of patience!), I covered the sides with the rose buttercream. I put them in the fridge for an hour for the buttercream to set.
I made a pourable fondant by mixing up the pink ready to roll fondant with water, lemon juice and rose extract. To decorate them. I set up a cooling rack with a baking tray underneath and used it to place the cakes on before the pouring the fondant over the top and encouraging it around the sides to fully cover each cake.
Once they were covered, I decorated the top with little sugar flowers and sugar pearls. Then left the fondant to set at room temperature.
You can use anything you want to decorate the top of the Rose & Lemon Fondant Fancies, but I would recommend something small and delicate for the best effect.
You could also cover the Rose & Lemon Fondant Fancies in chocolate ganache, or put buttercream in the middle instead of jam. Or make them a bit more manly with different coloured icing and decorations. Experiment and enjoy!
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For the genoise sponge
- 4 Eggs large
- 120 g Plain flour sieved
- 120 g Caster sugar
- 55 g Butter melted
- 1 Lemon zest only
For the filling
- 2-3 tbsp Strawberry jam
For the glaze & to cover the cake
- 1 heaped tbsp Apricot jam
- 200 g Pink ready to roll fondant or colour of your choice
For the buttercream
- 35 g Butter or baking spread
- 70 g Icing sugar
- 1/4 tsp Rose extract
For the pourable fondant
- 750 g Pink ready to roll fondant or colour of your choice
- 1 Lemon juice only
- 1 tsp Rose extract
- Sugar flowers or sprinkles of your choice
Pre-heat your oven to 180C/160C fan/Gas Mark 4, grease and line a 8" square tin
To make the genoise sponge whisk the eggs with the caster sugar in a stand mixer for about 7 minutes until thick and trebled in size
Sieve in the plain flour in two stages, and gently fold it in each time. Add the melted butter by pouring it around the edge of the bowl and folding it in. Then gently fold in the lemon zest
Pour the batter into the lined tin and bake it for 25 minutes until risen, golden and a skewer inserted comes out clean. Let it cool completely
Brush a thin layer of apricot jam over the top of the cake to glaze it. Roll out the fondant and cover the cake with it
Trim the edges of the cake then using a ruler cut it into 1.5" squares. Then cut each square into half horizontally
Spread the strawberry jam onto the bottom half of the cake and sandwich them all back together
Make the rose buttercream by mixing the butter, icing sugar and rose extract together until smooth. Use a palette knife to coat the sides of each cake with the buttercream. Try and get it as smooth as you can, then put them in the fridge for an hour for the buttercream to set
Make a pourable fondant by mixing up the ready to roll fondant with the water, lemon juice and rose extract. Set up a cooling rack with a baking tray underneath and using it to place the cakes on before the pouring the fondant over the top
Pour the fondant over the top of the cakes and encourage it around the sides to fully cover each cake
Once they are covered, decorated the top with sprinkles or sugar flowers as desired. Then leave the fondant to set at room temperature
Eat leftovers within 2 days
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