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Rose & Lemon Fondant Fancies

Rose & Lemon Fondant Fancies

Delicate delights perfect for afternoon tea

Course Dessert
Cuisine British
Keyword Cake
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 16
Author thebakingexplorer

Ingredients

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
  • 75 ml Water (you may not need all of it)
  • 1 Lemon juice only
  • 1 tsp Rose extract

To decorate

  • Sugar flowers or sprinkles of your choice

Instructions

  1. Pre-heat your oven to 180C/160C fan/Gas Mark 4, grease and line a 8" square tin

  2. 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

  3. 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

  4. 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

  5. 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

  6. Trim the edges of the cake then using a ruler cut it into 1.5" squares. Then cut each square into half horizontally

  7. Spread the strawberry jam onto the bottom half of the cake and sandwich them all back together

  8. 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

  9. Make a pourable fondant by mixing up the ready to roll fondant with the water, lemon juice and rose extract. Add the water slowly, you want to aim for a thick, yet pourable consistency. 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

  10. Pour the fondant over the top of the cakes and encourage it around the sides to fully cover each cake

  11. Once they are covered, decorated the top with sprinkles or sugar flowers as desired. Then leave the fondant to set at room temperature

  12. Store leftovers in an airtight container in a cool place and consume within 2 days