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    Apple Pie Fondant Fancies

    24/10/2016 by thebakingexplorer 14 Comments

    Jump to Recipe Print Recipe

    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!

    Apple Pie Fondant Fancies

    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

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    More fondant fancy recipes...

    • Rose & Lemon Fondant Fancies
      Rose & Lemon Fondant Fancies
    Apple Pie Fondant Fancies

    Apple Pie Fondant Fancies

    Cinnamon sponge, apple filling, orange fondant coating
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Cake
    Prep Time: 1 hour hour 30 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 1 hour hour 55 minutes minutes
    Servings: 35
    Author: thebakingexplorer

    Ingredients

    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

    To decorate

    • 100 g White chocolate
    • Bronze sprinkles
    • (If using white fondant) Orange food colouring
    Metric - US Customary

    Instructions

    • 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
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Nutrition

    Calories: 285kcal | Carbohydrates: 20g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 54mg | Potassium: 31mg | Fiber: 1g | Sugar: 16g | Vitamin A: 201IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

    If you like this, check out more of my Cake recipes!

    « Maple Pecan Pie Bars
    Cherry & Nutella Chocolate Cake »

    Reader Interactions

    Comments

    1. Ilka Erath

      October 24, 2016 at 10:49 pm

      kat - you really are the baking explorer! You are always coming up with new recipes that are so fun!These little fondant fancies are a great for tea parties and desserts for the holidays! I'm sure they taste absolutely amazing!

      Reply
      • Kat BakingExplorer

        October 31, 2016 at 10:39 pm

        Thank you Ilka, that's so sweet of you!

        Reply
    2. Angela Entwistle

      October 25, 2016 at 10:16 am

      Wow Kat, these look so good and yummy, perfect flavour combo for this time of year. Your decoration is beautifully simple and so very effective.
      Angela x
      PS, I too was surprised Benjamina went, and hope you had a great holiday,
      Angela x

      Reply
      • Kat BakingExplorer

        October 31, 2016 at 10:42 pm

        Thanks Angela, I thought it was very Autumnal 🙂

        Reply
    3. Cathy Glynn

      October 25, 2016 at 4:10 pm

      I love the apple twist on your fondant fancies, I bet they tasted delicious x

      Reply
      • Kat BakingExplorer

        October 31, 2016 at 10:46 pm

        Thanks Cathy! My colleagues certainly enjoyed them 🙂

        Reply
    4. Lucy Allen

      October 25, 2016 at 8:49 pm

      THese are so pretty and I love the flavours, apple pie fondant fancies would sell well in the shops I bet!

      Reply
      • Kat BakingExplorer

        October 31, 2016 at 10:46 pm

        I agree! I'll see if Mr Kipling is interested 🙂

        Reply
    5. Kate Glutenfreealchemist

      October 25, 2016 at 9:12 pm

      Great Fondant Fancies Kat. I love the idea of apple pie flavour. Very seasonal and delicious. They look pretty too!
      I have to agree.... spreading the buttercream on the cake sides was really tricky to get smooth. But for me, the fondant was the most difficult bit to get on with any finesse! x

      Reply
      • Kat BakingExplorer

        October 31, 2016 at 10:48 pm

        Thanks Kate! Yes they are so tricky to make, I think every element had it's difficulties!

        Reply
    6. Jenny

      October 25, 2016 at 9:14 pm

      mmmm apple pie flavoured fancies sound delicious - i love that you used a caramel buttercream, mmmmm! The orange is such a lovely colour and perfect for Halloween! They look fab. thank you for linking up x

      Reply
      • Kat BakingExplorer

        October 31, 2016 at 10:49 pm

        Thanks Jenny! Somehow my random ideas all came together in harmony!

        Reply
    7. Angela Campos

      October 28, 2016 at 1:43 am

      These look amazing! You make such lovely treats...Now, if only I can make these look as good as yours!! Thanks for linking up at Sunday Fitness & Food 🙂

      Reply
      • Kat BakingExplorer

        October 31, 2016 at 10:50 pm

        Thanks Angela! I'm sure you could!

        Reply

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