LORRAINE PASCALE'S PINK FONDANT FANCIES
Please note this recipe contains nuts, please make without the marzipan for anyone with nut allergies.
165g butter, softened
165g caster sugar
3 eggs
165g self-raising flour
Pinch of salt
Buttercream:
200g (7oz) butter, softened
400g (14oz) icing sugar
Seeds of 1 vanilla pod or 2 drops of vanilla extract
Filling and topping:
200g (7oz) natural marzipan
80g (3oz), apricot jam, plus 2 tbsp water, warmed and cooled
200g (7oz) fondant icing
Pink food colouring
1. Cream butter and sugar together until pale and
fluffy. Add one egg and half the flour and beat well. Add remaining eggs and flour,
beat well again.
2. Dollop the mixture into 8in square baking tin
(lined with baking paper) and level with a palette knife.
3. Bake for 30 minutes (180°C, Gas Mark 4), or until
a skewer inserted in the thickest part comes out clean. Remove from the oven and
flip upside down onto a wire rack. Lift out of the tin and leave to cool.
4. Roll out marzipan to around half a £1 coin thickness
and slightly larger than the size of the sponge.
5. Once the cake is cool, remove baking paper and
turn right-side up. Spread on the apricot jam and layer the marzipan over the sponge.
Trim any excess.
6. For the buttercream - whisk the butter, icing
sugar and vanilla until pale and fluffy. Slice cake in half horizontally, spread
with the buttercream and sandwich back together.
7. Make the fondant icing to the packet instructions
– you want it to be very thick. Add pink colouring.
8. Cut cake into small squares. Taking a piece on
a fork, dip the cake into the pink icing until the whole thing is covered then place
right side up to set.
9. Repeat with all the squares and decorate for your
wear it pink day as desired!
