Fondant fancies are light square sponges covered in buttercream, then encased in and decorated with fondant.
The fluffy sponge is made with almond paste, lemon zest and French meringue.
The key to perfect fondant fancies? They must be perfectly square, perfectly identical and have a smooth, flawless finish.
For the sponge:
115 g almond paste
40 g granulated sugar
6 egg yolks
1/4 tsp salt
zest of 1/2 a lemon
1/2 tsp vanilla extract
For the meringue:
3 egg whites
55 g granulated sugar
100 g cake flour
For the filling:
1/4 cup seedless raspberry jam
For the French buttercream:
77 g water
275 g superfine sugar
330 g butter, softened
1 tsp vanilla paste
pâte à glacer
edible flower petals
Combine almond paste and 40 g sugar in a mixer fitted with the whisk attachment. Mix on high until crumbly.
One at a time, add the egg yolks to the almond mixture. Mix well and scrape the bowl down after each addition. Mix until light in colour. Add the salt, lemon zest and vanilla extract. Set aside.
Make a French meringue by whipping the egg whites and 55 g of sugar into soft peaks.
Fold the meringue into the almond paste mixture. Sift flour over the almond paste mixture and gently fold it in.
Spread the batter very evenly on a parchment-lined sheet tray.
Bake at 350ºF until it's evenly browned and springs back to the touch, about 20 minutes. Using the parchment paper as a handle, slide sponge onto large cooling rack. Cool completely.
Pour the water into a small saucepan and sprinkle over with sugar. Do not mix. Heat to 240ºF.
Meanwhile, beat the eggs in a stand mixer fitted with the whisk attachment until they triple in volume.
When syrup reaches 240ºF, pour into the mixing bowl: whisking on medium the whole time, pour the syrup in a thin stream down the side of the bowl. The mixture should be thick and creamy. Once fully added, whisk on high until it reaches room temperature.
Reduce speed to medium and add the butter, little by little. Once butter is added, increase speed to high and whip until smooth. Add vanilla paste.
Cut the sponge layer in half crosswise. Spread one half with raspberry jam. Layer the second half on top.
Spread a perfectly thin layer of buttercream on the top layer of sponge. Place in the freezer for 15 minutes or until buttercream hardens.
Working quickly, turn the cake upside down onto parchment paper. Using a ruler and a sharp knife, quickly cut into 1.5-inch squares. Turn right side up.
Heat the pâte à glacer to body temperature over a water bath.
Place the cakes (right side up) on a black cooling rack over a clean bowl — no more than two at a time. Pour pâte à glacer over the top and sides to coat. Remove from the rack immediately with a small offset spatula and place on a tray. Reheat pâte à glacer as needed.
Decorate with flower petals. Present on square plate.
approx. Per Serving