|Queen's Jubilee fondant fancies, as made by EJ|
For the glittery sugar craft crowns I used a tutorial from Cox Cookies and Cakes, I cannot recommend this book enough for its creative greatness. The crowns are made with ready to roll white icing as a base and are built up with dots of royal icing and then covered in edible glitter. It's quite a lengthy process but worth it for the fab results.
To make Jubilee fondant fancies, you will need:
For the vanilla sponge:
200g caster sugar
250g self raising flour
2tsp baking powder
200g sunflower oil
1 tsp vanilla extract
For the buttercream icing (enough to ice 6 cakes):
50g softened butter
1/2 tsp vanilla extract
150g icing sugar
For the fondant icing (enough to ice 6 cakes):
500g block of ready-to-roll white icing
Red icing colour tint powder
Blue icing colour tint powder
For the assembly of the cakes:
A tube of white writing icing
To make the vanilla traybake:
Pre heat the oven to 160C
In a bowl, combine the caster sugar, self raising flour, baking powder and oil, mix until the consistency is smooth and then mix in the milk, eggs and vanilla extract.
Line and grease a 20 x 30cm tray bake tin and pour the cake batter in. Tap the sides and base of the tin to remove bubbles.
Bake on the middle shelf of the oven for 30 minutes or until risen, golden and cooked the whole way through.
If your traybake looks slightly domed when you remove it from the oven, wait for it to cool a little and when you remove it from the tin rest it face down- as the cake continues to cool it should become a little more evenly shaped and easier to work with.
To make the buttercream icing:
Mix the butter, vanilla extract, icing sugar and water together until you have a smooth buttercream icing. Keep this to one side until you're ready to assemble the cakes.
To prepare the fondant icing:
Break off 2/3 of the block of white ready to roll icing and work in your hands until it's warm and pliable. Add a little of the blue icing colour tint at a time, working through the icing until you've achieved the shade you want evenly throughout.
Split the remaining chunk of white icing into two pieces and colour one of these pieces with the red icing tint until you have achieved an even shade that complements the blue icing you've prepared. You now have red, white and blue fondant icing to work with.
If you are planning to keep the prepared icing for a while before you use it, wrap it tightly in cling film to prevent it drying out.
To colour my icing I used Wilton colour dust and Blossom Tint edible dusting colour, which I found at Angel Food Bakery in Brighton- I made two shades of blue icing as my base as I wasn't sure which I preferred, but used both in the end.
To assemble the fondant fancies:
Cut the tray bake into squares approximately 5cm x 5cm - I've provided measurements and instructions to ice six of these, if you're making more just scale up the ingredients.
Spoon a small spoonful of buttercream icing on to each cake cube and spread evenly across the top.
Pull off a small chunk of the blue fondant icing (just enough to ice one cake) and work in your hands until it's warm and easy to manipulate.
Dust a clean surface with some icing sugar and roll out the icing until it's approximately 2 mm thick and with a large enough surface area to cover an entire cake cube.
Carefully lift up the icing and lay it over the top of one of the cake cubes, work the icing carefully smoothing it out over the sides without overlapping. Then trim off the excess icing and smooth the edges (this was actually much easier than I thought it would be - if you haven't fondant iced a cake before and are having trouble visualising this, the first 60 seconds of this youtube tutorial are really helpful- they've used a different method to me but covering the cake is essentially the same process).
|Icing the fondant fancy #1|
|Icing the fondant fancy #2|
Then cut two lengths approximately 15mm x 70mm, arrange into a cross and glue on to the top of the fondant fancy:
|Icing the fondant fancy #3|
Then cut four lengths approximately 12mm x 80mm, finish one end of each length with a diagonal edge and glue down with writing icing as follows:
|Icing the fondant fancy #4|
Then roll out the red icing until it's approximately 2mm thick. Cut two lengths 10mm x 150mm, lay these over the top of the white cross so that there is a small white boarder either side:
|Icing the fondant fancy #5|
Then cut four pieces of red icing approximately 3mm x 60mm, finish one end of each length with a diagonal edge and arrange over the top of the diagonal white panels, trim away any excess icing:
|Icing the fondant fancy #6|
Keeping left over icing - if you have any left over fondant icing, wrap it tightly in cling film and keep in the cupboard. I've kept icing like this for a few months before, even if the edges dry out a little it's usually ok once you've warmed it up a little in your hands.
I finished these cakes with little glittery icing crowns which I made by following a tutorial in Cox Cookies & Cakes:
|Building the icing crowns|
|Applying the glitter to the icing crowns|
|The finished Union Jack cakes, with a little glittery crown!|
These fondant fancies will add an extra special touch to any Jubilee street party, I hope you enjoy making them as much as I did :)