I decided to make Apple Pie Fondant Fancies after watching The Great British Bake Off (GBBO). Making these Apple Pie Fondant Fancies gave me so much sympathy towards the GBBO bakers! They do take a bit of time to make due to all the different stages, but ultimately worth giving a go at least once as they taste so good and look really impressive!
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Apple Pie Fondant Fancies
Start by making a genoise sponge, whisk up eggs with golden caster sugar for about 7 minutes until was thick and has reached the ribbon stage. Then sieve in a mixture of plain flour and cinnamon in three stages, and gently fold them in each time. Next add melted butter by pouring it around the edge of the bowl, then fold it in. Pour the cake batter into a lined baking tin. Bake for 25 minutes. Leave to cool fully, then wrapped it up in cling film and put it in the freezer for 1 hour.
To make the apple filling, heat up cooking apple, cinnamon and light brown sugar on a low heat for 15 minutes until the apples are soft. Let the mixture cool, then blend it into a puree. Take the cake out of the freezer and brush a thin layer of apricot jam over the top.
Roll out orange fondant and cover the top of 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 apple filling onto the bottom half and sandwich them all back together.
Make a caramel butter cream by mixing butter, golden icing sugar and caramel extract together until smooth. Using a palette knife, coat the sides of each cake with the buttercream. Put them in the fridge for 30 minutes for the buttercream to set. Make a pourable fondant by mixing up ready to roll fondant with water and orange food colouring. Set up a cooling rack with a baking tray underneath and place the cakes on before pouring the fondant over the top. Melt white chocolate, put it into a piping bag and piped a zig zag pattern on top. Then add some bronze sprinkles.
And the best bit, the Apple Pie Fondant Fancies tasted just like apple pie! The cinnamon, apple and caramel all came together in a way that produced a delicious apple pie flavour. This wasn't my original intention, but it really made the whole experience of making these worthwhile.
Recommended equipment & ingredients*
- Traybake tin
- Mixing bowls
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Orange food colouring
- White fondant
- Silicone rolling pin
- Hand blender
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More fondant fancy recipes...
Apple Pie Fondant Fancies
For the sponge
- 5 Eggs large
- 150 g Golden caster sugar
- 150 g Plain flour
- 2 tsp Cinnamon
- 75 g Melted butter
For the apple filling
- 1 Chopped cooking apple
- 1 tsp Cinnamon
- 25 g Light brown soft sugar
For the glaze & to cover the cake
- 2 tbsp Apricot jam
- 250 g Orange fondant or white fondant coloured orange
For the buttercream
- 150 g Butter softened, unsalted
- 300 g Golden icing sugar or regular icing sugar
- 1 tsp Caramel extract or vanilla extract
For the pourable fondant
- 1 kg Orange fondant or white fondant coloured orange
- 115 ml Cold water
- 100 g White chocolate
- Bronze sprinkles
- (If using white fondant) Orange food colouring
- Pre-heat your oven to 160C fan/Gas Mark 4, grease and line a 12" x 9" traybake tin
- To make the genoise sponge whisk the eggs with the golden caster sugar in a stand mixer for about 7 minutes until thick and trebled in size
- Sieve in the plain flour and the cinnamon in three stages, and gently fold them in each time. Add the melted butter by pouring it around the edge of the bowl and folding it in. Pour the batter into the lined tin
- Bake it for 25 minutes until risen, golden and a skewer inserted comes out clean. Let it cool then wrap it up and put it in the freezer for an hour
- To make the apple filling heat up the chopped cooking apple with the cinnamon and the light brown sugar on a low heat for 15 minutes until the apples are soft. Let the mixture cool, then whizz it up using a hand blender
- Take the cake out of the freezer and brush the top with apricot jam
- If you are using white fondant, knead some orange food colouring into it first until you get the desired shade. 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 apple filling onto the bottom half of the cake and sandwich them all back together
- Make a caramel buttercream by mixing the butter, golden icing sugar and caramel extract together. Use a palette knife to coat the sides of each cake with the buttercream, 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. 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
- Melt the white chocolate, put it into a piping bag and piped a zig zag pattern on top. Add some bronze sprinkles if you wish, or any decoration of your choice, then leave the fondant to set
- Serve once the fondant has set and eat leftovers within 2 days