Shhh. don’t tell anyone but we had a non-cake club ‘Cake Club’ recently.
To explain, we had a meeting of all who usually attends the Clandestine Cake Club in
Dundee, but this one
was ‘off the books’ if you like.
And because of this, we didn’t have to have it at a different venue from where we’ve been before (which gets tricky in
Dundee, it’s really not that big!) and we didn’t have to
insist on just big cakes. Here's what everyone else brought...
So this was right up my street. I love to make smaller treats, pretty much why Kat at the Baking Explorer and I started up ‘Treat Petite’ for anything other than big cakes, puddings, that sort of thing.
The bake I took along was inspired by a recent trip to Costa. Don’t fall down in shock, we are through and through Starbucks lovers, but on one Sunday we ended up having a bite to eat in Costa.
And there we saw a new range of Fondant Fancies they were doing, in mint choc chop flavour and raspberry ripple. I think it was a summer ice-cream thing.
However, it got me to thinking that I haven’t ever made fondant fancies before. I have seen them being made on the Bake Off, and thought they did look a bit tricky, but now was as good a time as any.
And inspired by the Costa cakes, I decided to plump on a different flavour than the norm, giving my fancies a Cakeyboi twist.
I had some bananas in the freezer, some chocolate chips in the cupboard, so Choc Chip Banana Bread Fondant Fancies it was. The cake it self was a huge slab of banana bread with the chocolate chips and on top of that I laid some white fondant. Chocolate fondant would have been ideal here, but I couldn’t find any.
Instead of buttercream for the dollop on top, I used a piece of chocolate. You could use any sweet that you like. Perhaps a Rolo, or a Malteser for example. I had some Twirl Bites which I used.
Lastly, the icing. This was a simple mix of chocolate, butter, water and icing sugar. It coated the fancies lovely and I also added a bright yellow icing flavoured with banana, to give them that fondant fancy look. They did take a good while to set, so if you are making these for a special occasion do make them at least 24 hours in advance and keep them cool, otherwise they will melt again.
I took the first pics when the icing was still wet and I tried one like this too, The icing, before it went hard, had the consistency of chocolate fudge cake icing which was nice, but a bit messy. You could serve it like this too if you didn’t have loads of time.
Everyone at the cake club adored the taste of banana bread with the chocolate icing. I think I may even try making some different ones nearer to Christmas time.
Here’s how I made them…