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!
Step by step…
I started by making a genoise sponge and whisked up eggs with golden caster sugar for about 7 minutes until it was thick and had reached the ribbon stage.
Then I sieved in a mixture of plain flour and cinnamon in three stages, and gently folded them in each time. Next I added melted butter which I poured around the edge of the bowl and folded in. I poured it into a lined baking tin.
It baked on 180C/160C fan/Gas 4 for 25 minutes. I let it cool then wrapped it up and put it in the freezer for an hour.
While the cake was baking I made the apple filling. I heated up cooking apple, cinnamon and light brown sugar on a low heat for 15 minutes until the apples were soft. I let the mixture cool, then whizzed it into a puree using a hand blender.
Then I took the cake out of the freezer and brushed a thin layer of apricot jam over the top.
I rolled out a 250g pack of orange fondant and covered the cake with it.
I trimmed the edges of the cake then using a ruler I cut it into 1.5″ squares.
Then I cut each square into half.
I spread the apple filling onto the bottom half and sandwiched them all back together.
I made a caramel butter cream by mixing butter, golden icing sugar and caramel extract.
Using a palette knife, I coated the sides of each cake with the buttercream. This was quite fiddly to get 100% neat. I put them in the fridge for an hour for the buttercream to set.
I made a pourable fondant by mixing up 1kg ready to roll fondant with 115ml water and some orange food colouring. 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.
I melted white chocolate, put it into a piping bag and piped a zig zag pattern on top. Then I added some bronze sprinkles.
I didn’t expect the Apple Pie Fondant Fancies to be as neat as professional ones, but I thought they came out alright in the end. The sides could have been neater, but the top were lovely and smooth. My fondant didn’t fully set, even after being in the fridge overnight, so they were quite messy when eating them!
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 I wasn’t expecting, and 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||Stand mixer||Orange food colouring|
|White fondant||Silicone rolling pin||Hand blender|
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More fondant fancy recipes…
|Rose & Lemon Fondant Fancies|
Apple Pie Fondant Fancies
Cinnamon sponge, apple filling, orange fondant coating
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 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
- 300 g Golden icing sugar
- 1 tsp Caramel 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 180C/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