Skip to main content

Featured

Edible Cookie Dough Recipe

🍪 Edible Cookie Dough Recipe – A Safe-to-Eat Treat for Cookie Lovers If you’ve ever found yourself sneaking spoonfuls of raw cookie dough while baking, you’re not alone. The irresistible combination of butter, sugar, and chocolate chips is enough to tempt even the most disciplined baker. But here’s the catch: traditional cookie dough isn’t safe to eat because it contains raw eggs and untreated flour, both of which can cause foodborne illnesses. That’s where edible cookie dough comes in—a safe, no-bake version that gives you all the joy of eating cookie dough without the risks. In this post, we’ll dive into what makes edible cookie dough different, how to make it step by step, variations you can try, and tips to store it properly. Whether you’re whipping it up for movie night, a quick sweet fix, or as a fun treat for kids, this recipe will quickly become a favorite in your home. Why Edible Cookie Dough? For decades, cookie dough lovers had to settle for small bites snuck before baking....
Post a Comment
Read more
Labels

FONDANT FANCIES

Fondant Fancies: Miniature Masterpieces of Sweet Artistry

Indulge in the exquisite world of Fondant Fancies, where the marriage of artistry and sweetness creates miniature, fondant-covered cakes—a celebration of culinary craftsmanship that delights both the eye and the palate. These petite confections are a testament to the skill, creativity, and precision that go into baking, offering a symphony of flavors and visual elegance in every bite.

In this blog post, we’ll explore the origins of Fondant Fancies, guide you step by step through crafting these delightful treats, and share tips, variations, and ideas to make them your own. Whether you’re preparing a batch for a special occasion, a cozy afternoon tea, or simply to enjoy the joy of baking, these fondant squares are sure to impress and delight.

Recipe: Fondant Fancies

Ingredients

For the Sponge:

  • 175g unsalted butter (plus extra for greasing)

  • 175g castor sugar

  • 3 large eggs

  • 1 tsp vanilla extract

  • 175g self-raising flour (sifted)

  • 2 tbsp milk

  • 2–3 tbsp raspberry or cherry preserve

For the Buttercream:

  • 75g softened, unsalted butter

  • 150g icing sugar

For the Icing:

  • Juice of ½ lemon

  • 450g icing sugar

  • 1–2 drops of desired food coloring

  • Icing flowers to decorate (optional)

Method

1. Sponge:

  1. Preheat your oven to 190⁰C. Grease a 20cm square tin and line it with parchment paper.

  2. Cream the butter and sugar until light and pale.

  3. Lightly beat the eggs with vanilla, then add to the butter-sugar mixture.

  4. Gradually fold in the sifted flour and milk until well combined.

  5. Pour the mixture into the prepared tin and bake for 25 minutes.

  6. Remove from the tin and cool upside down on a wire rack to prevent sinking.

2. Buttercream:

  1. Beat the butter and icing sugar together until smooth and creamy.

3. Sandwiching:

  1. Slice the cooled cake horizontally. Spread preserve on one half and buttercream on the other, then sandwich together.

  2. Cut the cake into 16 squares.

4. Icing:

  1. Mix lemon juice and hot water, then combine with icing sugar until smooth.

  2. Use a pallet knife to drizzle icing over the sandwiched squares on a wire rack. Decorate with icing flowers if desired.

Tips for Success

  • Cool the cake upside down to avoid a sunken center.

  • Experiment with chocolate by chilling the filled squares and dipping them in melted chocolate.

  • Use fresh, high-quality ingredients for the best flavor.

  • Store in an airtight container to maintain freshness and texture.

Nutritional Values (per serving)

  • Calories: ~180

  • Protein: 2g

  • Fat: 7g

  • Carbohydrates: 28g

  • Sugar: 20g

Variations to Elevate Your Fondant Fancies

  1. Chocolate Coating: Dip squares in dark, milk, or white chocolate for an indulgent twist.

  2. Citrus Infusion: Add lemon, orange, or lime zest to buttercream or icing for a fresh burst.

  3. Nutty Indulgence: Mix in chopped walnuts, almonds, or hazelnuts for crunch and flavor depth.

  4. Fruit Fusion: Swap raspberry preserve with mango, passion fruit, or any fruit of choice.

  5. Seasonal Delights: Match your treats to the season—fresh berries in summer, spiced apple in fall, peppermint for winter.

  6. Liqueur Infusion: Add a splash of Grand Marnier, amaretto, or Irish cream to the buttercream for a subtle adult twist.

  7. Decorative Decadence: Use edible gold leaf, colored sprinkles, or candied ginger for extra flair.

Why Fondant Fancies Are Special

Fondant Fancies aren’t just desserts—they are miniature works of art. From the delicate sponge to the smooth buttercream and glossy icing, every layer reflects care, precision, and creativity. These treats are perfect for sharing, gifting, or serving at celebrations, turning simple moments into lasting memories.

Creating Fondant Fancies is a journey—each step from baking to decorating offers an opportunity to explore your creativity and enjoy the process. The joy of tasting your own creations, and seeing smiles from those you share them with, makes the effort worthwhile.

Share Your Sweet Artistry

I invite you to share your Fondant Fancies creations with me and the wider community. Post your photos on social media, tag us, and inspire others with your sweet masterpieces. Every batch tells a story, celebrates your creativity, and adds a touch of joy to someone’s day.

Whether for a special occasion or a simple indulgence, Fondant Fancies are your canvas for culinary expression—bringing elegance, flavor, and joy to every bite.

Save
Labels:

Comments

Post a Comment

Popular Posts