Rose & Lemon Fondant Fancies

Delicate delights perfect for afternoon tea

Course Dessert

Cuisine British

Keyword Cake

Prep Time 1

Cook Time 25

Total Time 1 25

Servings

Calories 140kcal

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
¼ 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

Metric - US Customary

Instructions

Pre-heat your oven to 160C Fan/180C/325F/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. 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
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
Store leftovers in an airtight container in a cool place and consume within 2 days

Nutrition