Ingredients with Measurements:
- 2 ½ cups all-purpose flour
- 2 tablespoons baking powder
- ½ teaspoon salt
- 1 cup butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
- 2 cups confectioners’ sugar
- 1 teaspoon almond extract
- 2 tablespoons butter, melted
- 2 tablespoons heavy cream
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 2 tablespoons white sugar
- 2 tablespoons light corn syrup
- 2 tablespoons butter, melted
- 2 tablespoons heavy cream
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 2 tablespoons white sugar
- 1 teaspoon almond extract
- 2 tablespoons butter, melted
- 2 tablespoons heavy cream
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 2 tablespoons white sugar
- 2 tablespoons light corn syrup
- 2 tablespoons butter, melted
- 2 tablespoons heavy cream
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 2 tablespoons white sugar
- 1 teaspoon almond extract
- 2 tablespoons butter, melted
- 2 tablespoons heavy cream
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 2 tablespoons white sugar
- 1 teaspoon almond extract
- 2 tablespoons butter, melted
- 2 tablespoons heavy cream
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 2 tablespoons white sugar
- 1 teaspoon almond extract
- 2 tablespoons butter, melted
- 2 tablespoons heavy cream
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 2 tablespoons white sugar
- 1 teaspoon almond extract
- 2 tablespoons butter, melted
- 2 tablespoons heavy cream
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 2 tablespoons white sugar
- 1 teaspoon almond extract
- 2 tablespoons butter, melted
- 2 tablespoons heavy cream
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 2 tablespoons white sugar
- 1 teaspoon almond extract
- 2 tablespoons butter, melted
- 2 tablespoons heavy cream
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 2 tablespoons white sugar
- 1 teaspoon almond extract
- 2 tablespoons butter, melted
- 2 tablespoons heavy cream
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 2 tablespoons white sugar
- 1 teaspoon almond extract
- 2 tablespoons butter, melted
- 2 tablespoons heavy cream
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 2 tablespoons white sugar
- 1 teaspoon almond extract
- 2 tablespoons butter, melted
- 2 tablespoons heavy cream
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 2 tablespoons white sugar
- 1 teaspoon almond extract
- 2 tablespoons butter, melted
- 2 tablespoons heavy cream
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 2 tablespoons white sugar
- 1 teaspoon almond extract
- 2 tablespoons butter, melted
- 2 tablespoons heavy cream
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 2 tablespoons white sugar
- 1 teaspoon almond extract
- 2 tablespoons butter, melted
- 2 tablespoons heavy cream
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 2 tablespoons white sugar
- 1 teaspoon almond extract
- 2 tablespoons butter, melted
- 2 tablespoons heavy cream
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 2 tablespoons white sugar
- 1 teaspoon almond extract
- 2 tablespoons butter, melted
- 2 tablespoons heavy cream
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 2 tablespoons white sugar
- 1 teaspoon almond extract
- 2 tablespoons butter, melted
- 2 tablespoons heavy cream
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 2 tablespoons white sugar
- 1 teaspoon almond extract
- 2 tablespoons butter, melted
- 2 tablespoons heavy cream
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 2 tablespoons white sugar
- 1 teaspoon almond extract
- 2 tablespoons butter, melted
- 2 tablespoons heavy cream
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 2 tablespoons white sugar
- 1 teaspoon almond extract
Special Equipment Needed:
- Stand mixer
- Electric hand mixer
- 9-inch round cake pan
- Parchment paper
- Rolling pin
- Pastry brush
- Small saucepan
- Spatula
- Cooling rack
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F. Grease and line a 9-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and mix until combined.
6. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
7. Add the milk and mix until just combined.
8. Pour the batter into the prepared pan and spread evenly.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Remove from the oven and let cool in the pan for 10 minutes before transferring to a cooling rack.
11. To make the fondant, place the confectioners’ sugar in the bowl of an electric hand mixer.
12. Add the almond extract, melted butter, heavy cream, light corn syrup, and water.
13. Beat on low speed until the ingredients are combined.
14. Increase the speed to medium-high and beat for 3-4 minutes, or until the fondant is smooth and glossy.
15. Place the fondant in a bowl and cover with plastic wrap. Let sit for at least 30 minutes.
16. Once the fondant has rested, roll it out on a lightly floured surface to a thickness of ¼ inch.
17. Cut out circles using a biscuit cutter or a round cookie cutter.
18. Place the circles on top of the cooled cake and brush with the melted butter.
19. Sprinkle with the white sugar.
20. Bake for 10-12 minutes, or until the fondant is golden brown.
21. Remove from the oven and let cool completely before serving.
Time:
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Temperature: 350 degrees F
Serving Size: 12
Nutritional Information (per serving):
Calories: 515
Fat: 24g
Carbohydrates: 68g
Protein: 5g
Substitutions for Ingredients
- All-purpose flour: gluten-free all-purpose flour
- Butter: vegan butter
- Granulated sugar: coconut sugar
- Eggs: flax eggs
- Whole milk: almond milk
- Confectioners’ sugar: coconut sugar
- Almond extract: vanilla extract
Variations:
- Add different extracts to the fondant for different flavors
- Add different colors of food coloring to the fondant for different colors
- Add different toppings to the fondant, such as sprinkles or chopped nuts
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before starting
- Use a light hand when mixing the batter to avoid overmixing
- Let the fondant rest for at least 30 minutes before rolling it out
- Use a lightly floured surface when rolling out the fondant to prevent sticking
Storage Instructions:
Store the cooled cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the oven at 350 degrees F for 10 minutes, or until warmed through.
Presentation Ideas:
- Serve the cake on a cake stand with fresh berries
- Serve the cake with a dollop of whipped cream
- Serve the cake with a scoop of ice cream
Garnishes:
- Fresh berries
- Chopped nuts
- Sprinkles
- Whipped cream
Pairings:
- Tea
- Coffee
- Hot chocolate
Suggested Side Dishes:
- Fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter
- If the fondant is too dry, add a few drops of water
- If the fondant is too sticky, add a bit more confectioners’ sugar
Food Safety Advice:
- Make sure all ingredients are fresh and not expired
- Make sure all tools and equipment are clean and sanitized
- Make sure all raw ingredients are cooked thoroughly before eating
Food History:
Fondant fancies are a type of cake that originated in England in the 19th century. They are traditionally made with a sponge cake base and topped with a fondant icing.
Flavor Profiles:
Vanilla fondant fancies have a sweet and buttery flavor with hints of almond and vanilla.
Serving Suggestions:
Vanilla fondant fancies are best served at room temperature with a cup of tea or coffee.
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