When I was growing up in the middle of Iowa in the middle of the Midwest in the middle of the U.S., there was a bakery in Des Moines — the capital, and largest, city in the state, where we would go to shop occasionally — that sold champagne cake. This cake was the stuff of dreams — gossamer pink, delicate and airy, with a light custard filling and rose-colored whipped cream frosting, decorated with silver dragées. Having never tasted champagne before, I found the flavor exotic without being overwhelmingly boozy. It was, in my girlish opinion, the embodiment of the word fancy.
Fast forward a few years and I’m on my first trip to Europe, backpacking from hostel to hostel with my sister and cousin, taking in all the sights, sounds and culture my little heart could hold. When we got to England, I found some Turkish delight — which I had never seen but read about in The Chronicles of Narnia — that tempting confection that causes Edmund to betray his brother and sisters to the White Witch. Of course, the Turkish Delight I purchased wasn’t bewitched, but it did come in some enchanting flavors, one in particular that was new to me: rose.
While I discovered that Turkish Delight was simply an English cousin to our gumdrops, this chewy pink candy smelling faintly of perfume fascinated me. I’d never tasted anything quite so, well, floral before.
So when it came to creating a fondant fancy for this Patisserie Week showstopper challenge, I couldn’t think of anything more elegant than combining these two flavors into one tiny cake.
My champagne and rose fondant fancies start with a rose-flavored sponge brushed with champagne syrup. They feature two layers of cake sandwiched with raspberry curd and then cut into cubes. Each cube is then coated with rose-scented buttercream and poured fondant flavored with a hint of raspberry liqueur.
The brief for the bakers in the Great White Tent was to make two different flavors of fondant fancies, 18 of each. Sticking with the floral theme, my second batch of fondant fancies is flavored with orange blossom water, filled with a dollop of orange preserves (I used these piquant orange slices, but I found them a bit too bitter for my taste, so I recommend orange marmalade instead.), topped with a layer of marzipan and covered with orange liqueur–flavored buttercream and almond-scented fondant.
The judges wanted these fondant fancies to incorporate a genoise sponge, fondant and buttercream — all made from scratch. Paul Hollywood said he wanted them to have flat sides and be glossy and smooth. You can judge for yourself whether I achieved that or not.
To give credit where credit is due, I used, as the basis for my sponge recipes, Candice’s Cherry Bakewell Fondant Fancies from this episode. For the rose buttercream, I started with this recipe, then switched up the flavors for my orange blossom fancies. The raspberry curd comes from this blog. And the pouring fondant is the same recipe I used for my previous fondant fancies, from KingArthurBaking.com.
By the time I finished making these, I was all “sugared out” — I had to wait a day or two before I could enjoy them. Fortunately, with such an abundance of fondant fancies, I could share them with several friends and family members. I was pleased with the results overall, but I might back off on the rose next time. While not all uniform, they do look elegant and would certainly take pride of place on a fancy dessert tray or at a formal tea.
Champagne and Rose Fondant Fancies
Credit for raspberry curd: BakesByBrownSugar.com
Credit for rose buttercream: ChelSweets.com
Credit for the pouring fondant: KingArthurBaking.com
For the champagne genoise sponge:
- 5 T. unsalted butter, melted, plus extra for greasing pan
- 5 large eggs, room temperature
- ¾ c. superfine (baker’s) sugar
- 1 t. rose water (or to taste)
- 1¼ c. all-purpose flour
- 1 c. champagne or prosecco
- ½ c. granulated sugar
For the raspberry curd:
- 8 oz. fresh raspberries
- 4 T. granulated sugar, divided, plus more to taste
- 1/8 t. kosher salt
- 1 T. water
- 1 T. lemon juice
- 1 large egg
- 2 egg yolks
- 4 T. unsalted butter, room temperature
For the rose buttercream:
- ¾ cup unsalted butter, room temperature
- 3 1/3 c. powdered sugar
- 1½-2 T. heavy whipping cream
- 3/8 t. salt
- ½ t. vanilla extract
- 1 t. rose water (or to taste)
For the white chocolate fondant:
- 5 oz. white chocolate, chopped (or 1 c. white chocolate chips)
- 4 c. powdered sugar
- ¼ c. light corn syrup
- ¼ c. + 1-3 T. hot water, divided
- 1 T. raspberry liqueur (or to taste)
- ¼ t. rose water (or to taste)
- Pink gel food coloring
For decoration:
- Dried rose petals
- Silver dragées
Directions
- To make the genoise sponge, first preheat the oven to 350°F. Grease and line a 14×10-inch jelly roll pan with parchment paper.
- Place the eggs and sugar in a large heatproof mixing bowl, and place the bowl over a saucepan of simmering water over low heat. (Make sure the bottom of the bowl does not touch the water.)
- Using an electric handheld whisk or mixer, whisk the mixture on low speed for about 3 minutes until the mixture is warm to the touch. Remove the bowl from the heat and, using a stand mixer or handheld electric mixer, whisk the egg mixture on high speed for 7 minutes until tripled in volume. (When the beater is lifted from the bowl, ribbons of the mixture should remain on the surface for about 10 seconds.) Whisk in the rose water.
- Sift the flour over the mixture in thirds, gently folding in each batch with a large metal spoon until flour is completely incorporated. Slowly pour in the melted butter against the sides of the bowl and fold it in very gently.
- Carefully pour the batter into the prepared pan, and tilt the pan to level the surface. Push the batter into all the corners with a spatula. Bake for 15 minutes until the sponge is slightly springy to the touch. Cool the cake in the pan for 5 minutes, then turn out onto a wire rack to cool completely.
- While cake is baking, combine the champagne or prosecco and granulated sugar in a small saucepan. Simmer over medium-high heat, stirring constantly, until the sugar is dissolved. Remove pan from heat and cool until just warm, about 20 minutes.
- Using a pastry brush, liberally brush half the syrup all over the bottom of the cake. Turn the cake over and brush the top with remaining syrup. Be sure to use all the syrup so the cake is thoroughly saturated. Loosely wrap the cake in plastic wrap and then in aluminum foil and leave it for at least three hours or, preferably, overnight.
- To make the raspberry curd, place raspberries, 2 tablespoons sugar, 1/8 teaspoon salt, and 1 tablespoon water in a 1½-quart, nonreactive saucepan. Cook over medium heat until raspberries start to break down. Use a potato masher to completely break down the berries into a pulp. Press the pulp through a fine-mesh strainer into a bowl to remove the seeds. (You should have about 1/2 cup of puree.) Discard seeds and rinse the strainer, reserving it for later use. Let puree cool to room temperature, then add the lemon juice and remaining 2 tablespoons of sugar. Taste the puree, and if it’s too tart add more sugar, 1/2 tablespoon at a time.
- Transfer the puree back to the saucepan. Keep the bowl next to the stove, and place the rinsed strainer over the bowl. Before putting the pan back on the heat, add the whole egg and egg yolks to the puree and whisk to combine.
- Place the pan over medium-low heat and stir the mixture constantly until it thickens and reaches 180°F, about 5 to 7 minutes.
- Remove pan from heat and whisk in the butter, one tablespoon at a time, until incorporated. Pour curd through the strainer into the bowl. Press a piece of plastic wrap directly onto the surface of the curd and refrigerate it for at least 3 hours to chill and thicken. (Curd can be kept in the fridge for up to 7 days.)
- When the cake is completely cool, cut it in half to make two rectangles about 7×10 inches each. Spread a thin layer of raspberry curd on top of one rectangle. Place the other rectangle on top of that. Freeze cake for 10 minutes until firm.
- Remove cake from freezer. Use a sharp, serrated knife to trim off the edges to make a 6×9-inch rectangle, then measure a grid to divide the cake into 1½-inch squares. Carefully cut the sponge into 24 individual squares. Return cake squares to the freezer for at least 20 minutes until they are firmly frozen.
- To make the buttercream, beat the butter with an electric mixer fitted with a paddle attachment on medium speed for 30 seconds until smooth. Slowly add the powdered sugar in two installments, alternating with the cream.
- Once fully mixed together, add vanilla extract, rose water (¼ teaspoon at a time) and salt, and beat on low until ingredients are fully incorporated and it reaches the desired consistency. If frosting is too thick, add additional cream (1-1½ teaspoon at a time). If frosting is too thin, add more powdered sugar (¼ cup at a time).
- Remove three cake squares from the freezer at a time. Using a palette knife, spread a thin layer of buttercream on the top and sides of each before returning them to the freezer. Repeat with remaining cake squares. You may want to do a second coat to make very neat edges. Make sure they are all in the freezer for at least 20 minutes before applying the fondant.
- To make the pouring fondant, melt the white chocolate in the microwave, following package directions. Stir until smooth.
- Sift the powdered sugar into a large, heatproof mixer bowl. Add corn syrup and ¼ cup hot water. Stir mixture with the paddle attachment at a low speed until smooth.
- Add melted white chocolate to sugar mixture, then add the liqueur and rose water and a few drops of food coloring. (If you’re afraid of making the rose flavor too strong, add 1/8 teaspoon, stir and taste. If you feel it’s strong enough, don’t add the rest.) If the mixture is too thick for dipping, stir in 1 tablespoon hot water at a time until it reaches the desired consistency. (Mary Berry says it should “just coat the back of a spoon.”)
- To keep the fondant from getting too thick, place the bowl over a pan of hot water. (Do not put it on a stove burner, and make sure the bowl does not touch the surface of the water; you don’t want it to get too hot.) This should keep it just warm enough to work with — the fondant is easiest to work with when it’s about 100°F.
- Place a wire rack over a rimmed baking pan to catch the drips. Working with one at a time, take each cake square from the freezer and insert a fork horizontally into the bottom layer. Holding it over the bowl of fondant, generously spoon fondant all over the cake to completely cover the sides and top. Gently tap the fork on the side of the bowl to shake off any excess icing, then use another fork or knife to carefully slide the cake square off the fork onto the wire rack. Repeat with all the fondant fancies.
- While fondant is still soft, apply the decorations. Leave the fancies on the rack until set. (You can put them in the fridge, but the fondant will lose its shine.) Once the fondant has set, carefully lift the fancies from the wire rack with a large offset palette knife.
Orange Blossom and Marmalade Fondant Fancies
Buttercream recipe adapted from ChelSweets.com
Credit for pouring fondant: KingArthurBaking.com
For the orange blossom genoise:
- 5 T. unsalted butter, melted, plus extra for greasing pan
- 5 large eggs, room temperature
- ¾ c. superfine (baker’s) sugar
- 2 t. orange blossom water (or to taste)
- 1¼ c. all-purpose flour
For the orange liqueur buttercream:
- ¾ c. unsalted butter, room temperature
- 3 1/3 c. powdered sugar
- 1½-2 T. orange liqueur
- ¾ t. almond extract
- 1½ t. orange blossom water
- 3/8 t. salt
For assembly:
- 6-7 t. orange marmalade
- 6 oz. marzipan
For the white chocolate fondant:
- 5 oz. white chocolate, chopped (or 1 c. white chocolate chips)
- 4 c. powdered sugar
- ¼ c. light corn syrup
- ¼ c. + 1-3 T. hot water
- 1 t. almond extract
- Orange gel food coloring
For decoration:
- Gold and/or pearl dragées
- White chocolate (for drizzling)
Directions
- To make the genoise sponge, first preheat the oven to 350°F. Grease and line a deep, 9-inch square baking pan with parchment paper.
- Place the eggs and sugar in a large heatproof mixing bowl, and place the bowl over a saucepan of simmering water over low heat. (Make sure the bottom of the bowl does not touch the water.)
- Using an electric handheld whisk or mixer, whisk the mixture on low speed for about 3 minutes until the mixture is warm to the touch. Remove the bowl from the heat and, using a stand mixer or handheld electric mixer, whisk the egg mixture on high speed for 7 minutes until tripled in volume. (When the beater is lifted from the bowl, ribbons of the mixture should remain on the surface for about 10 seconds.) Whisk in the orange blossom water.
- Sift the flour over the mixture in thirds, gently folding in each batch with a large metal spoon until flour is completely incorporated. Slowly pour in the melted butter against the sides of the bowl and fold it in very gently.
- Carefully pour the batter into the prepared pan, and level the surface with a spatula, if necessary. Bake for 30 minutes until cake is golden-brown and coming away from the edges. Let it cool in the pan for 5 minutes before turning it out onto a wire rack. When completely cool, wrap in plastic wrap and place in the freezer.
- To make the buttercream, beat the butter with an electric mixer fitted with a paddle attachment on medium speed for 30 seconds until smooth. Slowly add the powdered sugar in two installments, alternating with the liqueur.
- Once fully mixed, add almond extract, orange blossom water and salt, and beat on low until ingredients are fully incorporated and it reaches the desired consistency. If frosting is too thick, add additional liqueur (½ tablespoon at a time). If frosting is too thin, add more powdered sugar (¼ cup at a time). Cover to keep it from drying out.
- Remove cake from freezer and carefully trim ¾ inch off each side to form a 7½-inch square. Mark out a grid of 5 equal columns and rows on the surface of the cake (which will later be cut into 25 squares). Using a small knife, cut out a dip in the middle of each square, being careful not to cut all the way through to the bottom. Fill each hole with ¼ teaspoon orange marmalade.
- On a work surface dusted with powdered sugar, roll out the marzipan to a square slightly larger than the cake. Drape the marzipan over the top of the cake, trimming the edges so it covers the cake neatly. Place in freezer for 10 minutes to set. Remeasure the 5 x 5 grid as before, and cut the cake into 25 individual squares using a sharp serrated knife. Return the cake squares to the freezer for at least 20 minutes until they are firmly frozen.
- Remove three cake squares from the freezer at a time. Using a palette knife, spread a thin layer of buttercream on the top and sides of each before returning them to the freezer. Repeat with remaining cake squares. You may want to do a second coat to make very neat edges. Make sure they are all in the freezer for at least 20 minutes before applying the fondant.
- To make the pouring fondant, melt the white chocolate in the microwave, following package directions. Stir until smooth.
- Sift the powdered sugar into a large, heatproof mixer bowl. Add corn syrup and ¼ cup hot water. Stir mixture with the paddle attachment at a low speed until smooth.
- Add melted white chocolate to the sugar mixture, then add the almond extract and a few drops of food coloring. If the mixture is too thick for dipping, add 1 tablespoon hot water at a time until it reaches the desired consistency. (Mary says it should “just coat the back of a spoon.”)
- To keep the fondant from getting too thick, place the bowl over a pan of hot water. (Do not put it on a stove burner, and make sure the bowl does not touch the surface of the water; you don’t want it to get too hot.) This should keep it just warm enough to work with — the fondant is easiest to work with when it’s about 100°F.
- Place a wire rack over a rimmed baking pan to catch the drips. Working with one at a time, take each cake square from the freezer and insert a fork horizontally into the bottom half. Holding it over the bowl of fondant, generously spoon fondant all over the cake to completely cover the sides and top. Gently tap the fork on the side of the bowl to shake off any excess icing, then use another fork or knife to carefully slide the cake square off the fork onto the wire rack. Repeat with all the fondant fancies.
- To decorate, melt the white chocolate according to package decorations and transfer to a piping bag with a very small hole in the tip. Pipe a few stripes of white chocolate over the tops of the fondant fancies. Add a few pearl and/or gold dragées, pressing them into the white chocolate so they will stay in place. Leave the fancies on the rack to set. (You can put them in the fridge, but the fondant will lose its shine.) Once the fondant has set, carefully lift the fancies from the wire rack with a large offset palette knife.
Here's the Dish 