Cocktail fancies on a wire tray

Espresso martini cocktail fancies

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(1 ratings)

Prep: 1 hr Cook: 30 mins

More effort

Makes 28

Bake our boozy, coffee-infused take on fondant fancies for a grown-up party. Check out our piña colada and strawberry daiquiri versions as well

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal329
  • fat11g
  • saturates7g
  • carbs52g
  • sugars45g
  • fibre0.4g
  • protein3g
  • salt0.4g


    For the base cakes

    • 250g butter, softened (plus extra for the tin)



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 4 large eggs



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 250g golden caster sugar
    • 250g self-raising flour
    • ½ tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 1 tsp vanilla extract
    • 6 tbsp coffee liqueur

    For the filling

    • 100g butter, softened



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 100g icing sugar
    • 1 tsp milk



      One of the most widely used ingredients, milk is often referred to as a 'complete' food…

    • 6 tsp chocolate spread

    For the icing

    • 1 tsp instant espresso powder
    • 1kg pack fondant icing sugar

    To decorate

    • chocolate-covered coffee beans and melted chocolate


    1. Heat oven to 180C/160C fan/gas 4. Butter a 30 x 20cm tin and line with baking parchment. Put the cake ingredients in a bowl except for the liqueur. Whisk until smooth using an electric whisk, then transfer to the tin, smooth out and bake for 30-35mins until a skewer inserted in the centre comes out clean. Leave to cool completely.

    2. Meanwhile, for the filling, whisk the butter, icing sugar and milk together until smooth, then transfer to a piping bag.

    3. When the cake is cold, slice off the top so it’s flat, turn over, trim and cut into neat, approx. 4cm squares (four squares across and seven down). You should have 28. Dip each one briefly in the liqueur and sit dipped-side up. Put a tiny dot of chocolate spread on top of each cake, then pipe a raspberry-sized ball of the buttercream filling on top of each one.

    4. For the icing, mix the espresso powder with 1 tsp water to dissolve, then mix with the fondant icing sugar and enough water to make it a condensed milk consistency. Put the cakes on wire racks set over trays to catch the drips, then coat each one in the icing. The best way to do this is to hold each one over the bowl of icing on a slotted spoon then generously drizzle over the icing with a tablespoon. Remove from the slotted spoon with a cutlery knife and sit on the rack to dry. Decorate with a drizzle of melted chocolate and a chocolate- covered coffee bean. Serve in cake cases, if you like. Will keep for two days in an airtight container.

      Why not also try our piña colada and strawberry daiquiri fancies?

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    Comments, questions and tips

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    Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
    26th May, 2019
    Are you able to post the recipe for the daiquiri and pina colada variations please?
    goodfoodteam's picture
    27th May, 2019
    Thanks for your question. The variations are shown at the bottom of this recipe's method.
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