Baked Goods & Sweet Treats Recipes

Bake Off Bake Along: Week 9 (Patisserie Week)

It’s no secret that I love patisserie. I’ve made some pretty tasty patisserie bakes in the past, but unfortunately, my religieuse for last year’s Bake Off Bake Along wasn’t my favourite. It just wasn’t quite as successful as I would have wanted, so I really saw this year as my chance to redeem myself. However, there was one problem: we were at Sam’s dad’s house when I needed to bake so I was sans all baking equipment. It was definitely a challenge.

Does anyone else mourn the lack of chocolate week this year?  What’s happened to it? I hope that hasn’t been sacrificed to fit in Tudor week! 

I enjoyed making fondant fancies for about 10 minutes, and then just like Andrew said on the program, it got really old, really quickly. 


Fondant Fancies
Yields 24
5336 calories
927 g
583 g
185 g
53 g
114 g
1522 g
1716 g
781 g
6 g
58 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 5336
Calories from Fat 1624
% Daily Value *
Total Fat 185g
Saturated Fat 114g
Trans Fat 6g
Polyunsaturated Fat 8g
Monounsaturated Fat 50g
Cholesterol 583mg
Sodium 1716mg
Total Carbohydrates 927g
Dietary Fiber 29g
Sugars 781g
Protein 53g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cake
  1. 1/2 cup milk (120 mL)
  2. 2 egg whites
  3. 1 whole egg
  4. 2 teaspoons vanilla
  5. 1 cup flour (140 g)
  6. 3/4 cup sugar (150 g)
  7. 1 1/4 teaspoons baking powder
  8. 1/2 teaspoon salt
  9. 1/4 cup butter (57 g)
  10. 2 tablespoons of cocoa powder
For the chocolate buttercream
  1. 1 1/2 cups confectionar’s sugar
  2. 3/4 cup unsweetened cocoa powder
  3. 1/2 cup unsalted butter
  4. 3 tablespoons of milk
  5. pinch of salt
For the poured fondant
  1. 1/2 cup of white chocolate
  2. 2 cups of confectioners' sugar
  3. 1/8 cup of honey ( or light corn syrup)
  4. 1/8 cup of hot water
  5. 1/2 teaspoon of vanilla extract
  6. food colouring of your choice.
  1. Preheat your oven to 350 F (175 C) and grease your cake tin. In a medium bowl, combine and stir the egg whites, egg, 2 tablespoons of the milk and vanilla. Set aside. Combine the dry ingredients, including the sugar, together. Add the butter, and blend, then add remaining milk, and mix until thoroughly combined. Scrape the sides of the bowl and begin to add the egg/milk mixture in 3 separate batches; beat on medium for 20 seconds after each addition. Lastly swirl in the cocoa powder with a knife before pouring your cake into the tin. Try to level out the top of your cake and bake until golden brown (approximately 20 minutes)
  2. While the cakes are cooling make your frosting. Beat together all the ingredients, slowly adding in the confectioners sugar. Scrape down the sides frequently. It will be very smooth when it’s done.
  3. Once your cake is cool, frost it with your buttercream crumb layer and then pop your cakes into the fridge for about 15 minutes whilst you make your fondant.
  4. Melt your chocolate. In another bowl, sift the confectioners' then add the honey and hot water, stirring until smooth. Then add in the chocolate, vanilla and food colouring. If the mixture is a bit thick, add in teaspoons of hot water until you reach your desired consistency.
  5. Let the fondant set and then decorate your fancies.
Rhyme & Ribbons

Ala has the pleasure of announcing our Tudor Week Star Baker, so head on over to her blog to see if it was you. 

Can you believe that we only have one episode of Bake Off left? (*Sob*!) 

Link up you patisserie bakes below! 

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  • Oh my gosh, your words could not be more true. They were so fiddly! Did you also then realise with the actual fondant that they use SO MUCH and end up only covering a few to photograph? I managed ten of each flavour in total, which was enough for a dinner party pud and some left over for my family! πŸ™‚ Alice xxxx

    • I covered nearly them all but then couldn’t find a way to display them all nicely. Sam’s dad’s diabetic so I left a few un-buttercreamed, un-fondanted ones for him so he could have a nibble of sponge safely. It was doing that buttercream coating that really got me fed up! x

      • Ahh that’s so nice of you! I got so fed up buttercreaming as it really wasn’t easy to make it smooth! Managed to fondant half of mine, which used up 2 big bowlfuls of icing and was still 20 separate fancies! xxx

  • They look fab. The colour of the icing is really cute. x

  • they look lovely:)

  • I love that you guys had the props for your picture with you!

  • Ala

    It’s so hard isn’t it, well done you for managing it! I feel so bad for missing tudor week, but anyway, your fondant fancies look fab! xxx

  • These look so cute! Love the marble sponge and blue fondant combination! Yep, Andrew was so right with it getting really old, really quickly. I just about gave up with trying to buttercream the edges evenly!

    And yes please, can we have chocolate week back please?

    • Why on earth did they get rid of it?! I don’t get it – who doesn’t love chocolate week? x

  • Loving the new editing palette!

  • Oh yeah, I can see how that would get old very, very quickly! I’ll stick with Mr Kipling πŸ˜‰ They look very tasty though!

    I’ve officially given up on baking along with the bake off. I just don’t have time right now!

    • I definitely know what you mean!

      I think Sam’s dad thought I was a bit made when I pulled out of the living room and said I needed to take over the kitchen for a few hours! x

  • For some reason it seems that I missed last week’s episode and I was wondering where all these fondant fancies were from haha had to go back and catch up! I’m not a fan of fondant so the name really put me off of these, but they actually look delicious! And you did a great job!!

    • You know what? I usually really dislike fondant too, so I expected to feel a bit “meh” about them but they were okay! I also put a MUCH lighter layer of the fondant on than I think I was supposed to…. Oh well! x

  • I’m loving Mary’s hat. Very J.Lo circa 2002. I assume that’s her style file right now.

  • Sam’s dad has a gorgeous kitchen!