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French Fancies Recipe

Learn how to make classic French Fancies with this quick and easy recipe! Soft sponge cake covered in fondant icing creates the perfect teatime treat. How to cook these elegant petit fours at home with simple ingredients and techniques.

Prep

45 mins

Cook

25 mins

Serve

Kcal

280

175g unsalted butter, softened
175g caster sugar
3 large eggs
175g self-raising flour
1 tsp baking powder
1 tsp vanilla extract
2 tbsp apricot jam, warmed and sieved
200g unsalted butter, softened, for the buttercream
400g icing sugar, sifted, for the buttercream
2 tbsp whole milk
1 tsp vanilla extract, for the buttercream
900g fondant icing sugar
150-180ml water, plus extra as needed
Food colouring gels in pink, yellow and white (optional)

Step 1
Preheat your oven to 180°C (160°C fan/350°F). Grease and line a 20cm square cake tin with baking parchment.
Step 2
In a large bowl, beat the softened butter and caster sugar together with an electric whisk for 3-4 minutes until pale and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Step 3
Sift the flour and baking powder over the mixture and fold in gently with a metal spoon until just combined and no streaks of flour remain. Spoon the batter into your prepared tin and smooth the top level.
Step 4
Bake for 25-30 minutes, until golden, well risen, and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Step 5
Once the sponge is fully cool, trim the top level if it has domed, then slice it horizontally into two even layers. Brush the bottom layer with the warmed apricot jam and sandwich the two layers back together.
Step 6
Make the buttercream by beating the softened butter until smooth, then gradually beating in the icing sugar, milk and vanilla extract until light, fluffy and spreadable. Spread a thin, even layer over the top of the sponge to create a smooth crumb-free surface, then chill in the fridge for 20 minutes to firm up.
Step 7
Trim the edges of the sponge to neaten, then cut into 12 even squares (about 5cm each). Place on a wire rack set over a tray to catch the drips.
Step 8
For the fondant, warm the water gently, then gradually whisk into the fondant icing sugar until you have a smooth, thick, pourable icing, thin with a splash more water if needed, it should coat the back of a spoon but still flow. Divide into bowls and colour as you like with a few drops of food colouring gel.
Step 9
Working one square at a time, spoon the fondant generously over each sponge, allowing it to run down the sides and coat completely. Leave to set for at least 1 hour, then pipe a small swirl of the remaining buttercream on top of each fancy to finish. These are best eaten within 2-3 days.

FAQ for

French Fancies Recipe

What ingredients are used in French Fancies Recipe?

French Fancies require plain flour, caster sugar, butter, eggs, baking powder, milk, vanilla extract, strawberry jam, icing sugar, warm water, pink and yellow food colouring, desiccated coconut, and chocolate sprinkles for decoration.

How to cook French Fancies from scratch at home?

Learn how to cook French fancies recipe by baking a vanilla sponge cake, cutting it into rectangles, filling with jam, then coating with coloured icing and decorating with coconut or chocolate sprinkles. The process takes about 2-3 hours including cooling time.

What's the secret to getting perfectly smooth icing on petit fours?

The key is achieving the right consistency - the icing should coat the back of a spoon but still flow easily. Add warm water gradually and work quickly, as fondant icing sets within 2-3 minutes of application.

How long do homemade French Fancies stay fresh?

Homemade French Fancies stay fresh for up to 3 days when stored in an airtight container, though they're best enjoyed within 24 hours for optimal texture and flavour. Keep them at room temperature away from humidity.

Can I use different jam flavours in these petit fours?

Absolutely! While strawberry jam is traditional, you can use raspberry, apricot, or any smooth jam you prefer. Avoid chunky preserves as they can make the delicate sponge layers uneven and difficult to cut neatly.

Notes on

French Fancies Recipe

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe has been independently developed for home cooking.

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The icing should be thick enough to coat the cakes but not so thick it won't spread."},{"@type":"HowToStep","name":"Color the icing","text":"Divide the icing into three equal portions in separate bowls. Leave one white, colour one pink with a few drops of pink food colouring, and one pale yellow with yellow food colouring. Mix each until the colour is evenly distributed."},{"@type":"HowToStep","name":"Apply colored icing","text":"Place the filled sponge rectangles on a wire cooling rack set over a large tray to catch drips. Working quickly, spoon the coloured icing over each cake, allowing it to flow down the sides naturally. Use a palette knife to smooth if needed, ensuring complete coverage."},{"@type":"HowToStep","name":"Add decorations","text":"While the icing is still wet, immediately sprinkle the coconut over some cakes and chocolate sprinkles over others, creating your classic French Fancy patterns. 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French Fancies Recipe

Learn how to make classic French Fancies with this quick and easy recipe! Soft sponge cake covered in fondant icing creates the perfect teatime treat. How to cook these elegant petit fours at home with simple ingredients and techniques.

Prep

Cook

Serve

Kcal

Ingredients

Directions

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

What ingredients are used in French Fancies Recipe?

How to cook French Fancies from scratch at home?

What's the secret to getting perfectly smooth icing on petit fours?

How long do homemade French Fancies stay fresh?

Can I use different jam flavours in these petit fours?

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