Giant Fondant Fancy #GBBOBloggers2016 #GBBO Week 9 – Patisserie

Mmmmm why have a little fondant fancy when you can make your own Giant Fondant Fancy? It is exceedingly good!
Giant Fondant Fancy

How is it semi finals week on The Great British Bake Off already? It feels even more bittersweet that this series is almost over, given all the hoo ha recently about the change of channel and presenters. I hope that my bake along will still be happening next year too, I guess we will wait and see what happens!!!

Anyway, back to this weeks Great Bloggers Bake Off and the baking theme was Patisserie and the categories were:

Signature: Savoury Parmiers
Technical: Savarin
Showstopper:Fondant Fancies

As I bake a week in advance, I decided to go with the showstopper round. However,  I could not be bothered to bake mini Fondant fancies, because for one I just thought they would end up looking messy, and to be perfectly honest, I have been short on time. Therefore, making a Giant Fondant Fancy seemed easier and faster! I am sure that Mary would give me one of *those * looks of hers though!


*ahem* and to be honest, it is not very show stopper-ish as I have just copied the ones you find baked by Mr Kipling!

Anyway, I went ahead and made my fabulously big Fondant Fancy and it was pretty straight forward to make and I think it looked ok in the end really, and I was reliably informed that it tasted great too.


Ok so my chocolate lines could have been neater, but I think mine has a certain charm about it and it shows it is homemade!!


I actually prefer the lemon Fondant Fancies and can eat more than one in one siting quite easily. However, for this recipe, I went with pink, because I had the right coloured icing in my cupboard. Furthermore, I fully appreciate that my cake is not going to adorn any patisseries anytime soon, however,  I was impressed with it LOL!


Here is the recipe, if you fancy being less Mary Berry and more Mummy Mishaps :

Giant Fondant Fancy
Cook time
Total time
a large Fondant Fancy cake
  • 200g butter, softened
  • 200g caste sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • strawberry jam
  • 50g butter
  • 100g icing sugar
  • dash of milk
  • 250g Henshaw Pale Pink Icing (or 350g if you have that, in which cane you will not need any white)
  • 100g Renshaw white Icing
  • 50g milk chocolate, melted
  1. Pre heat the oven to 180oC / 160oC (fan)
  2. Grease and line a square brownie tin
  3. Cream the butter and sugar together until soft and pale - about 5 minutes
  4. Add the vanilla extract, the eggs and a spoonful of flour and beat well for a few more minutes, to make the mixture light and airy
  5. Fold in the flour and mix well
  6. Pour into your prepared tin and bake for 30-35 minutes until risen and cooked right through
  7. Leave to cool
  8. *make your buttercream*
  9. Beat the butter until softened
  10. Add icing sugar and beat until soft and creamy - you may need a tiny dash of milk to help make the buttercream more creamy
  11. Line a small bowl (the bowl needs to hod enough buttercream to sit in the middle of the cake - so place your bowl on the cake to check its the right size) with some cling film or greaseproof paper
  12. Put all but 1 spoonful of the buttercream into your [prepared bowl, cover, and place in the fridge to chill for at least 20 minutes
  13. *Assembling*
  14. Mix the 2 fondant icings together to make a pastel pink colour
  15. Dust a work top with some icing sugar and roll out your icing to make a large square or circle or a mixture if thats how you roll icing (like me!)
  16. Slice the cake in half horizontally to make two squares
  17. Cover one half with jam and sandwich the sponge back together
  18. Using the leftover buttercream, spread it around the middle sides of the cake
  19. Remove your chilled buttercream from the bowl and place on top of the cake in the middle
  20. Carefully pick up the pink icing with your rolling pin, and drape it over the cake . Seal it around the cake, and trim off any excess
  21. Melt your chocolate and pour into a piping bag
  22. Place your cake on to a plate, and drizzle the chocolate over the icing in the style of an exceedingly good Fondant Fancy cake !!!
  23. Yum!


This was an exceedingly good giant Fondant Fancy 😉

On your marks, get set and baaaaaake!!!!!

Mummy Mishaps

If you would like to bake along with me for the new series of the Great British Bake Off, then the rules are here and you can grab my badge on my homepage and on the rules page. I look forward to seeing what you come up with and remember that at the end of the bake off, I will be holding my prize draw which has been kindly sponsored by Tesco (thank you!) who are also sponsoring some of the bloggers who link up with some vouchers to purchase ingredients. In the finals an independent judge will choose his or hers 3 favourite bakes from the final bake along (week 10) – I have seen the prizes and they are amazing again!

15 comments / Add your comment below

  1. That is awesome Jenny! It looks great and what a brilliant idea to make one huge fondant fancy! I love it. Mr Vohn says it is a perfect size and to send one to him please!

  2. It Looks brilliant Jenny and much better for looking homemade. I thought Paul’s comment about them having to look as good as ones you can buy was a bit off! As I’m doing the technical bake each week I’m steeling myself to make that huge Savarin… And wondering who on earth will eat it! My husband ate virtually all of the Marjolaine and Jumbles himself. Not good for his waistline!

  3. I was thinking about next year too. I’m not sure I’ll be as exciting as it was. Even this year was less exciting due to some weird choice of bakes and not knowing the challenges before the show.
    Your fondant fancy looks fab. xx

  4. Oh I love the idea of a giant fondant fancy! It was always my favourite Mr Kipling as a child – although I never liked the chocolate ones for some reason – but I’m with you in thinking that individual ones look like too much of a faff.

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