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Lemon fondant fancies

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Ingredients

Adjust Servings:
For the cake
225g Unsalted butter softened
225g Caster sugar
4 Eggs
225g Self raising flour sifted
Zest of 1 lemon
1tsp Vanilla extract
1-2tbsp Milk
150g Lemon curd
For the butter cream
150g Unsalted butter softened
100g Icing sugar sifted (can add more if not right consistency)
Zest of 1 lemon
For the fondant icing
120ml Water
84g Golden syrup
560g Regular icing sugar
Regular fondant icing
500g Fondant icing sugar
80-100ml Hot water
Juice of 1 lemon
Yellow food colouring

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Lemon fondant fancies

A cake that will satisfy a sweet tooth

This recipe has a light and fluffy cake with a sweet coating of icing. The lemon curd in the centre adds zing to help balance out the sweetness and with zest incorporated into the butter icing and cake mixture.

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    Cuisine:

    Ingredients

    • For the cake

    • For the butter cream

    • For the fondant icing

    • Regular fondant icing

    Directions

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    This recipe is from delicious magazine.

    These iconic cakes look fantastic, having to get the icing perfect can either make of break the overall look of the cake, so you will probably find that the taste is the star of the show but it all comes down to practice.

    I made my own fondant using https://www.baking-sense.com/2018/10/25/fondant-icing/

    If you are using fondant icing sugar then see extra step at the end (I have included how to make it with and without fondant icing sugar )

    Steps

    1
    Done

    For the cake

    Heat the oven to 150°C fan/ gas mark 3 1/2. Put the softened butter and caster sugar into a large bowl and beat with an electric mixer until very light and fluffy - ( As I was mixing mine I found that it had split, so I decided to add 1-2tbsp of the flour to combine the butter and sugar together again)

    2
    Done

    Beat the eggs one at a time, mixing well between additions. Using a large metal spoon in a figure of 8 motion, gently fold in the flour, zest and enough milk to get to a dropping consistency (a spoonful of batter upside down should drop in about 5 seconds)

    3
    Done

    Pour the batter into a 20cm square tin ( a square tin allows you to cut more even pieces) smooth the top, then bake on the middle shelf for 40-50 minutes ( a skewer pushed into the centre should come out clean) Cool the cake in the tin for 10mins, then turn out onto a wire rack to cool completely.

    4
    Done

    For the butter cream

    Put 150g of softened butter, icing sugar and lemon zest in a large bowl and beat with an electric whisk until smooth and fluffy. Put the butter cream in a piping bag with a nozzle with about 1/2cm diameter then set aside until needed.

    5
    Done

    Slice the cooled cake in half horizontally. Spread with lemon curd over one half and sandwich together. Chill in the fridge for 30mins (this will make it easier to cut)

    6
    Done

    For the fondant icing (with out fondant icing sugar)

    To make the icing combine the water, golden syrup, vanilla in a medium sauce pan and bring to a boil. Once boiled remove pan from the heat and gradually whisk in the sugar.

    7
    Done

    The icing should have a similar consistency to thick cream. If you dip a spoon into the fondant it should cover with a slightly translucent finish. Use the fondant immediately or store in the refrigerator covered with cling film. Colour and flavour the rest of the icing with yellow food colouring and lemon zest to add to the zing.

    8
    Done

    If have fondant icing powder

    Sift the fondant icing into the large bowl, then whisk in enough hot water to make a thick pouring consistency ( you want the icing to flow slowly but easily over the cake). Colour and flavour the rest of the icing with yellow food colouring and lemon zest to add to the zing

    9
    Done

    OPTIONAL - Put 3-4 tbsp of the icing in a small piping bag and set aside for decoration. This can be coloured with either brown food colouring or a little bit of cocoa powder to give it a contrasting colour the the yellow. ( the cocoa powder will give it a chocolate flavour so can change to an alternative colour if chocolate won't work for you)

    10
    Done

    To assemble

    Trim the cake edges so they are straight, then cut into 25 even square (4x4). Pipe a little buttercream on top of each square, then transfer to a wire rack over a large baking tray to catch any excess icing. ( the most difficult step so having lots of space between each cake to allow icing to coat the sides) Set aside at room temperature or in the fridge to set for 20-30 mins.

    11
    Done

    Using the icing set aside add either brown food colouring or a little bit of coca powder to it, either pipe or drizzle a thin zigzag pattern over the cakes (for the classic Mr Kipling look) - store in the fridge

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