Thursday, 1 November 2012

Lemon Fondant Fancies

These cake should not be made when you have just had a baby or when said baby is coming up 5 weeks old but me being me and really wanting to make them did. So something that should have take me a couple of hours took a lot longer.
When it comes to covering you cakes in the fondant icing I used half and set it aside so that I could do 2 coats, if you don't  put any aside you can always scrap off the icing that has gone onto the grease proof paper.

Cake:
8 oz self raising flour
7 oz butter
8 oz caster sugar
zest 1 lemon
2 tsp lemon juice
4 eggs
Buttercream:
8 oz butter
8 oz sifted icing sugar
1 - 2 tsp lemon juice
Marzipan topping:
2 heaped tbsp Apricot jam
7 oz white Marzipan
Topping:
Aprox 2 Ib Fondant Icing sugar
Aprox 5 fl oz water
Food Colouring
A drop of lemon juice
100g Dark Chocolate

What you do:
Cake:
Preheat your oven to 170 o'C and grease and line a 8 in square cake tin.
In a large bowl cream the butter and sugar until light and fluffy

Beat in the eggs and lemon juice until fully combined.

Fold in the flour and lemon zest until fully combined.

Pour the cake mix into the prepared tin and spread out evenly. Once the cake is spread out use the back of a metal spoon and lightly make a dent in the middle so that the side are slightly higher than the middle.

Bake in the oven for 50 to 60 minutes or until a skewer comes out clean after being inserted.
Leave the cake in its tin for about 10 minutes then transfer to a wire rack to cool completely.Level off your cake and then place in the fridge.



Marzipan topping:
Do this while your cake is baking.
Place some cling film on your work top and roll out your Marzipan thinly use your cake or cake tin to cut to shape. Wrap this in cling film and place in the fridge until needed.



Buttercream:
Make this while your cake is baking. 
Put your butter in a large bowl and lightly mash it against the sides.
 Then gradually mix in your icing sugar and lemon juice. Do  this until you have a smooth thick buttercream. Cover the bowl with cling film and leave in the fridge until ready to use.


Marzipan Topping:
Once your cake has had about 5 to 10 minutes in the fridge heat your jam in a small sauce pan and then sieve into a bowl. Remove your cake and Marzipan from the fridge and brush your cake base with the jam and then place your Marzipan on top, place back into the fridge.
Cake :
Once your cake has been in the fridge for another 5 to 10 minutes cut out equally into squares. I made some tiny and large ones so that my 19 month old could have some.

Use the buttercream and cover the sides of the cake only make sure it reaches the marzipan (do not do the marzipan top of the bottom) try and make sure it is smooth and neat. If you are doing this in a warm place then put them back in the fridge for about 5 minutes and then tidy up.

Once all your cakes have buttercream on them and are nice and smooth put some buttercream in a piping bag and pipe a blob of buttercream on the marzipan in the centre.

Place these in the fridge for 20 minutes to firm up.
Topping:
Make this after you have put the buttercream on the cakes.
In a large bowl put half of your fondant icing sugar and a few tbsp of your water and some your lemon juice (do to taste) and start mixing to form a paste gradulaly add more water until the mixture becomes thick but watery. Keep adding more icing sugar and water until you get a mixture that will coat the back of a spoon.
Add a small amount of food colouring and mix.  Cover and leave on the side until ready use.


Once you are ready to coat your cakes in the fondant. Place a large piece of grease proof paper on your work top and then place a wire rack  on top.
I tend to carefully pour the fondant over the cakes put you could try dripping.

Leave to set then in they need another coat of fondant then do so.  Leave to set. DO NOT PLACE IN THE FRIDGE.


Melt your chocolate and place into a piping bag and leave to cool slightly. Once cooled so some zig zag lines over your fondant fancies and leave to set. Once set store in a container in a cool dry place.



Happy Baking
Shelly
xxxxx

2 comments:

  1. WOW! you are so brave, GBBO put me off. Yours look fantastic and I think lemon would be perfect. They look so pretty and dainty. Hope you are yours enjoyed trying them.

    Stephanie @ Riverside Baking xx

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    Replies
    1. Thank you Stephanie I enjoyed making them and eating them. They are not as hard to make as the contestants of GBBO made out, mind I was at home and not under time restriction.
      Shelly
      XXX

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