Howard's Fondant Fancies

Join Howard Middleton (GBBO, series 4) live from Sheffield who will teach you the skills you need to master his delicious Lemon and Bluberry Fondant Fancies.

This class takes place on Saturday March 26th at the following times:

12pm PT / 2pm CT / 3pm ET / 8pm UK GMT

Please allow up to 2 hours for this class.

 Impress your guests with Howard's take on a classic cake - fondant fancies. Light lemon sponges are filled with homemade tangy blueberry jam and lemon buttercream, then covered in a thin layer of marzipan and gorgeously glossy fondant. Teatime never looked so fancy!

Bake With A Legend Online Classes are an interactive experience, where we limit group sizes to around 20 to ensure an intimate online setting. Not only do you have your celebrity baker teaching you, but you also have one of our brilliant Bake With A Legend hosts who will ensure the smooth running of your experience ensuring everyone is enjoying themselves.

If you need any help at any point during the class, you’ll be encouraged to raise your hand and your baker will be virtually joining you in your own kitchen in no time to assist you!

You’ll bake along in tandem with Howard, learning many tips and tricks a long the way as you perfect all the skills required to make Howard's perfect Fondant Fanices. Howard will also be on hand to answer your questions, be those about baking or his experiences of being involved on such an iconic television show.

Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same screen. Please note we can accept requests to move classes with two or more weeks notice prior to the class – any requests to do so, will incur a £5 administrative charge.

Once booked in, all guests will be emailed a full recipe and the zoom link required to join us for the class. Just in case you don’t spot it please check junk mail!

Equipment

2x 8in Square Cake Tins (or Rectangle) 

Mixing Bowls

Large Metal Spoon 

Baking Parchment

Wire Cooling Rack 

Foil or Shallow Baking Tray (catching fondant drips)

Fork* 

Saucepan

Small Plate or Saucer 

Cling Film/Plastic Wrap/other freezer safe wrapping

Sharp Serrated Knife or Cake Leveller 

Rolling Pin

Sharp Knife or Kitchen Scissors 

Pastry Brush

Stand Mixer with paddle attachment or electric hand mixer or wooden spoon

*To make the cakes easier to coat in fondant, you can use a truffle fork if you have one, or get an old fork and bend the prongs upwards

Ingredients

For the Lemon Cake:

200g Unsalted Butter, softened 

200g Caster Sugar

Zest of 2 Lemons 

3 Large Eggs*

2tbsp Sour Cream 

200g Plain Flour

2tsp Baking Powder 

Pinch of Salt

For the Blueberry Jam:

120g Fresh Blueberries

60g Jam Sugar (or granulated sugar and a squeeze of lemon juice)

For the Lemon Buttercream:

100g Unsalted Butter, softened 

150g Icing Sugar

Zest of ½ Lemon (or few drops of Limoncello or pure lemon extract)

For the Marzipan**:

250g Icing Sugar, plus extra for rolling 

1 Large Egg, beaten

250g Ground Almonds (blanched in almond flour or meal)

A few drops of Almond extract (optional)

For the Fondant***:

800g Icing Sugar 

150ml Hot (not boiling) Water

60ml Liquid Glucose 

2tsp Glycerine

Yellow and Purple Gel Food Colouring (or other colours of choice)

To Decorate and Assemble:

A little sugar syrup or melted jam to stick the marzipan to the cakes

Coloured water icing or melted chocolate (optional)

Sugar flowers, dragees or other decoration of choice (optional)

*Large Egg in UK = Extra Large Egg in US

** This recipe uses raw egg – if you are concerned about using this, you can use a 500g block of store-bought marzipan instead

*** If you want to cover your fancies in two colours of fondant, you may find it best to mix up only half the quantity, add colour and cover half the batch, then mix up the other half quantity of fondant.

If you have any questions regarding this class or anything concerning our online classes, please email us at bookings@bakewithalegend.com.

To see all our other classes which are currently on sale, please click here.

Please note we do also offer private events where you can choose which baker you’d like to teach you and what you bake - please click here for more information.

It is your responsibility to check the ingredients do not impact any allergies or intolerances which you may have. Bake With A Legend and our bakers take no responsibility in this regard. If you're in any doubt about you then you should contact us before booking in terms of discussing alternative ingredients to suit your requirements. We will, wherever possible provide alternatives to include gluten & dairy free options.