To celebrate Mother’s Day in Britain, we create delicious fondant fancies with pretty sugar primroses and a gorgeous gift box! In this tutorial, we share our recipe and technique to make scrumptious mango and orange flavoured fondant fancies, and you’ll learn how to make fondant icing and primroses out of sugar paste. You can download the printable treat box below. The box comes in two versions, one for Mother’s Day and one for Birthdays.
Watch the video tutorial where we explain every step!
Fondant Fancies with Sugar Primroses
If you’re looking for a quicker way to decorate the fondant fancies, add melted chocolate into a piping (pastry) bag and drizzle thin lines on the cakes.
Prep Time: 2 hrs
Oven Temperature: 180°C / 350°F / Gas mark 4
Baking Time: 25 – 30 min
Cooling Time: 2 hrs
Drying Time: 2 hrs (sugar flowers)
Yields: 16 fondant fancies
For the batter
- 160 g (2/3 cup / 1 stick + 3 tbsp) butter
- 120 g (2/3 cup) + 40 g (1/4 cup) granulated sugar
- 3 egg whites
- 3 egg yolks
- 3 tbsp orange marmalade
- 180 g (1 ½ cups) flour
- 1 tsp baking powder
For the marzipan topping
- 200 g (7 oz) marzipan
- 2 – 4 tbsp orange marmalade or apricot jam
For the buttercream
- 115 g (1/2 cup / 1 stick) unsalted butter, at room temperature and cut into cubes
- 110 g (1 cup) powdered (icing/confectioner’s) sugar
- 2 – 3 tbsp milk
- 1 tsp vanilla extract
For the glaze
- 750 g (1.6 lb) white sugar paste/ fondant icing, cut into small cubes
- 115 – 230 ml (1/2 – 1 cup) water
- gel paste food colouring (We used pink and yellow, of course you can pick any colour you like.)
For the sugra primroses
- flower (gum) paste
- vegetable shortening or white fat (e.g. coconut oil, Crisco)
- yellow gel paste food colour
- yellow petal dust
- wooden spoon
- small sauce pan
- kitchen scale or measuring cups and spoons
- large metal spoon
- large and small mixing bowls
- electric hand-held or stand mixer. (You need both the paddle attachment and the whipping attachment.)
- heavy-bottom sauce pan
- wooden spoon
- rubber spatula
- 20 cm (8 in) square cake tin (pan)
- oven mitt or kitchen towel
- cooling rack
- disposable piping bag
1) Prep work
Preheat the oven to 180°C (350°F / gas mark 4). Grease a 20 cm (8 in) square cake tin and line with baking paper creating an overlap. This will help to release the cake from the tin.
2) Mix wet ingredients
Add the butter, sugar and mango sauce into a saucepan and cook over medium high heat until the butter has melted and the sugar is dissolved. Stir in the egg yolks after the mixture has cooled for 10 minutes.
3) Make the batter
Sift the flour and baking powder into a large mixing bowl. Add the butter-sugar mixture and whisk until well combined.
4) Whip the meringue
Put the egg whites and salt into a mixing bowl and whip on high speed. Add the remaining sugar once the whites become opaque and fluff. Beat until stiff, glossy peaks form. Using a large metal spoon, fold the meringue into the batter in two steps.
5) Bake the cake
Pour the batter into the prepared cake tin, and bake for 25 to 30 minutes, until a skewer or cake tester insert in the middle of the cake comes out clean. Allow to cool for two hours, then remove the cake from the tin.
6) Create the fancies
Roll out the marzipan into a square slightly larger than the cake. Using a cake leveler or serrated knife cut of the top of the cake to make it even and brush with warm orange marmalade or apricot jam. Cover with the marzipan, trim off the excess and cut the cake into 16 squares.
7) Make the buttercream
Add powdered sugar and milk into a mixing bowl and combine on low speed. Add the softened butter and beat until light and fluffy. Stick a square on a fork and lightly coat its sides with buttercream. Repeat this process with all cake squares. Place in the fridge for at least two hours so the buttercream firms up.
8) Make the fondant glaze
Place the fondant icing into a mixer fitted with the paddle attachment and churn on low speed until the fondant breaks down. Gradually add water until the glaze has pourable consistency. Divide the glaze into two to three portions and tint each portion with gel paste food colouring. We coloured our glaze yellow and pink, of course you can choose any other colour you like. Working with two forks, dip each cake into the galze and place on a wire rack so excess glaze can drip off. Let the fondant set.
9) Make the flowers
On a lightly greased surface, roll out light yellow flower paste to a thickness of 2 mm to 3 mm or a 1/8 in. Using a primrose cutter, cut out flowers. Place them on a foam pad and gently soften the edges with the ball tool, being half on the paste and half on the pad. Let the flowers dry in a flower dry or egg carton, for approximately 2 hours. Then with Use a Dresden tool to cup the petals slightly and to create veins. Dust the centre Pipe a small dot of buttercream on each fondant fancy and decorate with a primrose.
Shelf life & storage
You can store the fondant fancies in an air-tight container at room temperature for 3 days.Don’t keep the cakes in the fridge so the glaze doesn’t lose its shine.
Free Printable Treat Box
Click on the button to download your free printable treat box to package the fondant fancies in style!
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