Recipes, re-invented from cooking shows
Raspberry Fondant Fancies
Prep. Time:
Baking Time:
Total Time:
2.5 hours
25-30 minutes
3 hours
Serves:
9 individual cakes
Enhanced version of the Raspberry Almond Fondant Fancies from Paul Hollywood's technical challenge. Elevated with cake flour and ground almonds for superior sponge texture, improved jam with cornstarch for better set, professional buttercream technique, and corn syrup fondant for smoother finish. Technical precision meets American ingredient availability, requiring exact measurements and timing for bakery-quality petit four results. Represents the demanding standards of GBBO technical challenges adapted for home American kitchens.
Ingredients
FOR THE ENHANCED ALMOND SPONGE:
1/2 cup (115g) unsalted butter, softened
1/2 cup granulated sugar
2 large eggs, at room temperature
3/4 teaspoon pure almond extract
1 cup (125g) Frederick cake flour (lighter than all-purpose)
1 teaspoon baking powder
1/4 teaspoon fine sea salt
2 tablespoons whole milk, room temperature
1/4 cup finely ground almonds (for enhanced flavor)
FOR THE HOMEMADE RASPBERRY JAM:
2 cups fresh raspberries (or 1 1/2 cups frozen, thawed)
1/3 cup granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 tablespoon cornstarch mixed with 1 tablespoon water
FOR THE PROFESSIONAL ALMOND BUTTERCREAM:
3/4 cup (170g) unsalted butter, room temperature
3 cups powdered sugar, sifted
3/4 teaspoon pure almond extract
1/4 teaspoon vanilla extract
3-4 tablespoons whole milk
Pinch of salt
FOR THE PERFECT FONDANT ICING:
5 cups powdered sugar, sifted and divided
1/4 cup corn syrup (for smoothness)
4-5 tablespoons warm water
1/2 teaspoon raspberry extract
Pink gel food coloring
Additional water for piping consistency
Instructions
MAKE THE ENHANCED ALMOND SPONGE:
1. Prepare pan: Preheat oven to 350°F (175°C). Grease 8-inch square pan, line with parchment with overhang for easy removal.
2. Cream properly: Beat butter and sugar with electric mixer until very light and fluffy, 5-6 minutes. Scrape bowl frequently.
3. Add eggs gradually: Beat in eggs one at a time, mixing well after each. Add almond extract.
4. Combine dry ingredients: Whisk together cake flour, ground almonds, baking powder, and salt.
5. Alternate additions: Add dry ingredients in three additions alternating with milk in two additions, beginning and ending with flour mixture. Mix just until combined.
6. Bake perfectly: Spread batter evenly in prepared pan. Bake 25-30 minutes until golden, springs back when touched, and toothpick comes out clean.
7. Cool properly: Cool in pan 10 minutes, then turn out onto wire rack to cool completely.
PREPARE THE HOMEMADE RASPBERRY JAM:
8. Cook fruit: Combine raspberries, sugar, lemon juice, and zest in heavy saucepan. Mash with potato masher.
9. Thicken jam: Bring to rolling boil, then reduce to medium-high heat. Cook 6-8 minutes, stirring frequently.
10. Set consistency: Stir in cornstarch mixture, cook 2 minutes more until thick and jammy.
11. Strain smooth: Pass through fine-mesh sieve to remove seeds, pressing solids through. Cool completely.
MAKE THE PROFESSIONAL BUTTERCREAM:
12. Beat butter: Whip butter until very pale and fluffy, about 6 minutes.
13. Add sugar gradually: Add powdered sugar 1 cup at a time, beating well after each addition.
14. Flavor and thin: Beat in extracts and salt. Add milk gradually until smooth, pipeable consistency.
PRECISION ASSEMBLY:
15. Level cake: Trim top of cooled sponge if domed. Turn upside down for flat top surface.
16. Cut precisely: Using ruler, mark and cut into 9 equal squares (approximately 2.5 inches each).
17. Create wells: Using 1-inch round cutter, cut halfway down into center of each square to create wells for jam.
18. Fill wells: Spoon raspberry jam into each well, filling completely but not overflowing.
19. Seal cakes: Replace small cake plugs, pressing gently to seal.
PROFESSIONAL COATING PROCESS:
20. Crumb coat: Apply thin layer of buttercream to all surfaces of each cake. Chill 20 minutes until firm.
21. Final buttercream: Pipe generous dome of remaining buttercream on top of each cake, smoothing sides.
22. Chill again: Refrigerate 15 minutes to firm buttercream before fondant application.
PERFECT FONDANT APPLICATION:
23. Prepare fondant: Sift 4 1/2 cups powdered sugar into large bowl. Whisk in corn syrup and warm water gradually until smooth and flowing consistency.
24. Color and flavor: Add raspberry extract and pink coloring to achieve desired shade. Fondant should coat spoon but flow easily.
25. Work efficiently: Hold each chilled cake on fork over bowl. Spoon fondant over entire surface, letting excess drip back into bowl.
26. Transfer carefully: Use palette knife to transfer to wire rack placed over baking sheet. Work quickly as fondant sets fast.
PROFESSIONAL FINISHING:
27. Piping icing: Mix remaining 1/2 cup powdered sugar with water to create smooth piping consistency.
28. Decorate: Transfer to piping bag with fine round tip. Pipe elegant lines, dots, or patterns over each cake.
29. Set completely: Let stand 45 minutes until fondant is completely set before serving.
