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Lemon & lavender fondant fancies

Lemon & lavender fondant fancies
The recipe Lemon & lavender fondant fancies can be made in around 1 hour and 45 minutes. This hor d'oeuvre has 558 calories, 4g of protein, and 15g of fat per serving. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 16. Head to the store and pick up pack fondant icing sugar, lavender, butter, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet. If you like this recipe, you might also like recipes such as Festive fondant fancies, Lavender, Lemon and Honey Tea from Wolds Way Lavender Farm, and Lemon fondant cake.

Instructions

1
Heat oven to 160C/140C fan/gas
Equipment you will use
OvenOven
2
Grease and line a 20cm square tin with baking parchment.
3
Put the butter, sugar, eggs, yogurt, flour and baking powder in a large bowl and beat with an electric whisk until smooth. Tip into your cake tin and smooth the top.
Ingredients you will need
Baking PowderBaking Powder
ButterButter
YogurtYogurt
All Purpose FlourAll Purpose Flour
SugarSugar
EggEgg
Equipment you will use
Cake FormCake Form
WhiskWhisk
BowlBowl
4
Bake for 45-50 mins until risen and golden, and a skewer inserted comes out clean. Leave to cool for 10 mins in the tin, then turn out onto a wire rack to cool completely.
Equipment you will use
Wire RackWire Rack
OvenOven
SkewersSkewers
5
Grind the lavender to a powder using a pestle and mortar. To make the butter icing, beat the butter and icing sugar together until pale and fluffy. Divide the mixture into 2 bowls, add the lemon zest to one batch and the lavender to the other, then mix each to combine.
Ingredients you will need
Powdered SugarPowdered Sugar
Lemon ZestLemon Zest
Fresh LavenderFresh Lavender
ButterButter
IcingIcing
Equipment you will use
Mortar And PestleMortar And Pestle
BowlBowl
6
Transfer the icings to 2 piping bags.
7
When the sponge has completely cooled, use a large serrated knife to remove the top and give you a flat surface. Flip the cake over so the flattest side becomes the top. Carefully trim off the edges, then cut the sponge into 16 squares. Use a ruler if you want them to be the same size.
Equipment you will use
Serrated KnifeSerrated Knife
8
Brush the top and sides of each sponge square with a little jam. Pipe a small dome of butter icing onto each sponge, 8 with lavender icing and 8 with lemon. Chill the cakes for at least 1 hr.
Ingredients you will need
Fresh LavenderFresh Lavender
ButterButter
IcingIcing
LemonLemon
JamJam
9
Sieve the fondant icing sugar into a large bowl, and add enough water to make a thick but pourable icing. Spoon a little white icing into a sandwich bag or piping bag to use later. Divide the remaining icing into 2 bowls, dye one batch lemon yellow and the other pale lilac.
Ingredients you will need
IcingIcing
LemonLemon
SugarSugar
WaterWater
Equipment you will use
BowlBowl
SieveSieve
10
Remove the sponges from the fridge and transfer to a wire rack, sitting the rack on a tray to catch any drips. Spoon a little icing over each sponge, lilac for the lavender-flavoured fancies and yellow for the lemon. Use a small palette knife to spread the icing down the sides of the sponge to completely cover each one. Leave to set for 30 mins, then cover the cakes with a second layer of icing to give a smooth surface.
Ingredients you will need
Fresh LavenderFresh Lavender
SpreadSpread
IcingIcing
LemonLemon
Equipment you will use
Palette KnifePalette Knife
Wire RackWire Rack
11
Drizzle the white icing over the cakes and decorate with a little lemon zest and lavender buds. Leave to set for 1 hr at room temperature before serving. Will last 2-3 days in a tin.
Ingredients you will need
Lemon ZestLemon Zest
Fresh LavenderFresh Lavender
IcingIcing
DifficultyExpert
Ready In1 h, 45 m.
Servings16
Health Score1
Vegetarian
DietsLacto Ovo Vegetarian
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