The perfect Fondant Fancies recipe

Equipment

You will need:
15cm square tin

1 small piping bag

1cm open star nozzle (optional)

Square paper cases (optional)

Ingredients

For the sponge:
115g unsalted butter, at room temperature, plus extra for greasing

115g caster sugar

2 large eggs, lightly beaten

Finely grated zest of 1 lemon

¼ tsp almond extract

85g plain flour

1 tsp baking powder

65g ground almonds

1½ tbsp milk

Pinch of salt

For the buttercream:
35g unsalted butter, softened

50g icing sugar, sifted, plus extra for dusting

½ tsp vanilla extract

For the marzipan:
100g natural marzipan

Icing sugar for dusting

1 tsp apricot jam

For the coating:
450g fondant icing sugar, sifted

Juice of 1 lemon

Yellow food colouring paste

Red, yellow & orange sprinkles

Method