Fondant Fancy Vs Petit Four at Mason Duckworth blog

Fondant Fancy Vs Petit Four. This recipe makes roughly 16 fancies, and by using a plain vanilla sponge base, it allows me to make a variety of different flavoured fancies in just one batch by just switching up the buttercream and fondant flavours, rather than being limited to a specifically flavoured sponge. Fondant fancies are little cakes, often layered with jam or marzipan, covered with a thin coating of fondant and. Petit fours and fondant fancies are both small, simple cakes. They're often served at afternoon tea or other functions where they can be eaten by hand. Perfect for special occasions, these elegant treats feature layers of sponge.

lauralovescakes... Fondant Fancies
from lauralovescakes.blogspot.com

They're often served at afternoon tea or other functions where they can be eaten by hand. Fondant fancies are little cakes, often layered with jam or marzipan, covered with a thin coating of fondant and. Perfect for special occasions, these elegant treats feature layers of sponge. This recipe makes roughly 16 fancies, and by using a plain vanilla sponge base, it allows me to make a variety of different flavoured fancies in just one batch by just switching up the buttercream and fondant flavours, rather than being limited to a specifically flavoured sponge. Petit fours and fondant fancies are both small, simple cakes.

lauralovescakes... Fondant Fancies

Fondant Fancy Vs Petit Four Perfect for special occasions, these elegant treats feature layers of sponge. They're often served at afternoon tea or other functions where they can be eaten by hand. Perfect for special occasions, these elegant treats feature layers of sponge. Fondant fancies are little cakes, often layered with jam or marzipan, covered with a thin coating of fondant and. Petit fours and fondant fancies are both small, simple cakes. This recipe makes roughly 16 fancies, and by using a plain vanilla sponge base, it allows me to make a variety of different flavoured fancies in just one batch by just switching up the buttercream and fondant flavours, rather than being limited to a specifically flavoured sponge.

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