After such a disaster last week I decided to try out French Fancies again.
This time they worked out better because I made some changes.
1. The cakes weren’t as tall because I baked them this time in a larger tin which meant the mixture spread out more so they weren’t as tall as last week.
2. I covered the cakes with butter icing on five sides but last week I only covered the top. This meant that the icing stuck to the cake better.
3.The fondant was smother because I spilt the icing into batches so I didn’t get lots cake crumbs in the icing.
4. I googled lots of sites to find out the best way to make French fancies and also the best way to do the fondant icing fondant .
So this week I’m much happier with my bake.
Did you know:-
Icing is a mixture of sugar with water, egg white, or butter and is used as a coating for cakes and biscuits. There are lots of different icing’s and the list below is just a few of them :-
Cream Cheese Icing
This week I made Fondant Fancies or better known as French fancies.
This was one of my hardest bakes so far because as I found it very difficult to cover the cake with the fondant icing as well as getting the icing to the right consistency. I also had problems with the cake splitting in half when I was putting the icing on the cake and this meant I had lots of cake crumbs in the icing bowl making my fancies look messy.
The actual bake went well and found putting the marzipan on the sponge fun.
I’m not very happy with my bake this week so I am going to try it again for my next blog.
DID YOU KNOW:-
French Fancies are a Mr Kipling invention and were one of the 20 cakes that were launched by Mr Kipling when he first started in 1967 and then in 2008 Mr Kipling made a big party french fancy cake.
French fancies and fondant fancies are the same. Fondant fancies are what supermarkets and homebakers call their cakes and French Fancies are what Mr Kipling calls his.