Phondant Phancy
About this build
Sponge and buttercream are stacked into a giant Fondant Fancy, topped with a cream dome, yellow lemon icing and dark chocolate stripes.
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What the original account establishes
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- The ingredients were 250g caster sugar, 150g margarine, 2 eggs, 250g flour, 250g butter, 500g icing sugar, yellow colouring, lemon flavouring and dark chocolate. The yellow fancy was chosen because yellow is the colour of gold and, the maker insists, the best one. Flour, sugar, margarine and eggs were combined into a cake mixture and baked for 20 minutes at 180 degrees while all the icing was made. The base needed to be taller, so it was stacked with a big knife and a bit of butter icing; the maker notes two cakes would have been better but the sugar ran out with the shops shut. Butter icing replaced the original’s additive-laden cream for the large dollop, the cake went into a giant greaseproof-paper case made by hand and was iced with the yellow icing, and the chocolate decoration finished it; the maker reckons on about a billion calories. Source 1 · Source 2 · Source 3 · Source 4 · Source 5 · Source 6 · Source 7 · Source 8
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Ingredients: 250g caster sugar 150g margarine 2 eggs 250g flour 250g butter 500g icing sugar Yellow colouring Lemon flavouring Dark chocolate
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The original account
The fondant fancy is often overlooked as a snack, three colours of cakey goodness, plus a dollop of creamy icing. It is a scientific fact that an average sized fondant fancy increases intellect (based on a sample of one person eating them constantly through the revision period for GCSEs, A levels and university exams. Oh yes, not only am I a snack pimp, I’m an educated snack pimp. Joint honours in snackology and culinary genius).
I realised that in my final year the average fondant fancy may not be enough to pull my sorry ass though my exams (they’re good, but not that good). Thus a new generation of fancy was needed, a giant fancy, one to dominate over the fancy world. A Phondant Phancy.
Ingredients:
250g caster sugar
150g margarine
2 eggs
250g flour
250g butter
500g icing sugar
Yellow colouring
Lemon flavouring
Dark chocolate
I decided to pimp the yellow fancy, for two reasons: firstly, yellow is evocative of gold the most pimptastic of all the metals. Two: the yellow one is by far the best fondant fancy. If you disagree, you are wrong and I will pimpslap you into next week, mofo.
I combined the flour, sugar, margarine and eggs into a cake mixture and lovingly baked it for 20 minutes at 180 degrees. Being a culinary genius is all about time management so whilst the cake was cooking, I made all the icing.
The cakey base needed to be taller so I used a big knife and a bit of butter icing, voila, a stacked out cakey base. (future pimps note: it might have been a better idea to make two cakes, but I ran out of sugar, and the shops were shut)
The creamy icing from the original fondant fancy was full of crazy additives (which I found shocking, for these things to be included in such a wholesome and natural looking product). So I used butter Icing instead. The large dollop was created.
I transferred the cake to its final housing a ginormous case (made with my own fair hands, from regular greaseproof paper), where I iced the beast with some awesome yellow goodness.
With the fancy now almost complete, all that was left to do was add the chocolate decoration.
And there it is! The king of fancies. The Phondant Phancy.
I reckon there’s about a billion calories in there.
