French Fancies

Something I always enjoy in baking is taking things which nowadays we seem to think are only possible if bought in a shiny packet from the supermarket. Its what inspired the Biscuit Mission, because I wanted to prove that homemade versions are just as good, sometimes better, than shop bought varieties. And of course there is always the plus side that by making homemade you know exactly what’s in everything you are eating. Big name brands which are constantly seen everywhere have sort of lulled us into thinking that certain foodstuffs do have to be made in a big factory somewhere. The brand I was focusing on recently, was Mr Kipling.

I will admit that I have eaten a fair share of Mr. Kipling products in the past – not just the French Fancies, but Cherry Bakewells, Battenberg and cake slices. And I’m not too ashamed to say I have enjoyed them – they are so popular some call them a national favourite. But my likeness of them fades slightly when I see this…

That many ingredients for a Fondant Fancy? And so the quest began to find a way to make them at home. There aren’t many recipes out there, and the ones that are just didn’t seem close enough to the Mr Kipling variety. Most are also under the name “fondant fancy” although not technically using fondant. Eventually, this little gem from BBC Good Food was found, made, eaten, and enjoyed.

First whizz up the chocolate cake base in the mixer.. Cook, cool in the tin, and then cut it into even squares.

Place half a truffle, cut side down, on every cake square.

Smother each cake in dark chocolate icing, and drizzle with extra milk chocolate icing. Find the whole recipe here.

Rather a layering job as you can see, these are a slight kerfuffle! However, according to my taste testing family, they turned out very good! Not for the fainthearted, due to the four different types of chocolate involved, but soft and crunchy and sweet all at the same time! Sadly, not quite the same as Kipling. If anyone knows how to make the icing more fondant-like without being completely hard, and the little mound soft and buttercreamy – please tell me! Until then, enjoy these.