Fondant fancies

MAKES 16

For the cakes

4 free- range eggs

200g (7oz) caster sugar 200g (7oz) baking margarine/

softened butter

240g (8 ½oz) self- raising flour grated zest of 1 small orange 2 tbsp whole milk

To decorate a small quantity of buttercream 500g (1lb 1oz) icing sugar

7 tbsp orange juice (the juice of

the zest orange plus extra) 2 drops of orange essence a small quantities of white and orange glacé icing, for drizzling white sprinkles

15cm (6in) diameter greaseproof

paper circles (x16) ribbon of your choice

For the cake, preheat the oven to 150°C/Gas Mark 2. Line a 20cm (8in) square baking tin.

Cream together the caster sugar and margarine, the add the eggs and orange zest and mix again. Add the flour and milk, mix thoroughly, then spoon into the cake tin.

for 20 minutes, turn the oven up to 180°C/Gas Mark 4 and bake for a further 20 minutes. The cake may need another 10 minutes or so until golden brown, risen and springy to the touch.

Allow the cake to rest in the tin for 5 minutes before turning out onto a wire rack to cool completely.

cool, level the cake so that it is as flat as possible, then rest on a flat surface, wrap in clingfilm and freeze for at least 2 hours.

Remove the cake from the freezer and use a large sharp knife to cut into 16 equal square mini cakes, before replacing the clingfilm and returning to the freezer.

Ensure that the buttercream is very soft, then place into a piping bag fitted with a large open nozzle. Pipe a neat blob in the centre of each small square cake, using a mini palette knife to tamp down any peaks formed, so that the blob is smooth and domed. Return the cakes to the freezer.

Prepare the glacé icing by placing the icing sugar, orange juice and orange essence in a large glass measuring jug or microwavable bowl and mixing thoroughly.

Position a wire cooling rack close to a slotted spatula and soup ladle and bring 3 or 4 cakes out of the freezer ready for icing.

the icing mixture in the microwave for 5-10 seconds until the mixture is nicely fluid, then tap the jug on the work surface to burst any bubbles.

Place the first cake on the slotted spatula, fill the ladle with icing, then pour it over the cake. Tilt the cake this way and that to cover the top as much of the sides of the cake as possible, then use a mini spatula to slide the cake onto a wire rack to dry off for a couple of hours, or overnight.

Prepare two coloured batches of glacé icing (I left one white and coloured the other a delicate shade of orange) and transfer into disposable piping bags. Snip off the ends of 2 piping bags and drizzle each in zig-zag patterns over the tops of the cakes. Decorate with white sprinkles.

dry, place each cake onto the centre of a 15cm (6in) greaseproof circle and 'scrunch' the paper upwards and around the cake, securing with a length of ribbon (about 40cm (16in) works best) tied in a bow at the front. Package in a cake box or basket and keep at room temperature until serving.

For the tart, preheat the oven to 180°C/Gas Mark 4 and grease a 23cm (9in) tart tin. Defrost the pastry as per instructions.

the pastry into a ball and roll out to approximately 3mm (about the depth of £1 coin). Remember to dust your surface to make rolling easier. The pastry is best worked cold; if it is too soft, just pop it in the fridge wrapped in clingfilm for 20 minutes.

Gently line the tart tin with the pastry and trim off the excess pastry leaving 5mm (¼in) overhang to account for shrinkage (this can be trimmed off later to make the tart case neater and any leftover pastry makes great sweet biscuits). Prick the bottom with a fork. If you have any cracks, patch them up with any excess pastry. Line the tray with parchment and baking beans, then place in the fridge for 20 minutes.

Bake the tart case in the oven for 15 minutes, then take out of the oven, remove the baking beans and parchment and bake for a further 15 minutes.

Remove from the oven when the pastry is a golden colour and the base is properly cooked. Set aside to cool, once cooled trim the edges.

Add the double cream to the saucepan and heat until just before boiling. Meanwhile, break the chocolate into pieces and add to a mixing bowl with the butter.

Once the cream is ready, add to the mixing bowl with the chocolate and butter, stirring constantly to avoid splitting until completely blended and smooth.

Pour the filling into the pastry case, then leave to cool for at least 3 hours. Decorate with icing sugar, chocolate shavings or fruit and serve with ice cream or single cream, if desired.

You can use milk chocolate if you do not want the torte to be as rich.