French Fancies

Ingredients

12 oz Self raising flour

12 oz caster sugar

12 oz Butter

3 tsp Vanilla extract

6 Eggs

Cream the butter and sugar together until it's of a creamy texture.

Stir in 1 tbsp flour and 1 egg to the butter mixture until you have used

all of the eggs then add the remaining flour and vanilla extract and mix 

well.

Grease a 25-cm X 35-cm baking tray or line with baking parchment. Pour

in the cake mixture spreading it so you have an even coverage in the tin.

Bake on 180C/350F/Gas 4 for 35-40 mins once cooked remove from 

the tray and place on a cooling rack to cool. Once cooled take a bread 

knife and cut into 35 squares.  

Ingredients

4 oz Butter (I use Trex)

8 oz Icing sugar

1 tsp Vanilla extract

Cream the butter and icing sugar together well. Place in a piping bag and

pipe a small amount on the top of each cake.

Icing Ingredients

1 kg Icing sugar

100 ml Water

4 tbsp Sugar syrup

4 tbsp Liquid glucose

Food colouring as required

Mix all ingredients together until it is the consistency of stiff dough. At this 

point you can use three techniques to soften the dough: spoon it directly 

into a saucepan placed on a low heat; place the bowl over a saucepan of

water, simmering on a medium heat; or put the bowl in the microwave on 

a medium setting for one to two minutes. 

BE CAREFUL NOT TO OVERHEAT

Separate the cakes on a cooling rack and spoon the icing over the top of 

the cakes letting it run down the sides. Re-heat the mixture as required.

Leave to cool if you can then enjoy eating them.