The BBC Good Food logo
Pink fondant fancies on a cooling rack

Strawberry daiquiri cocktail fancies

A star rating of 4 out of 5.2 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 28

Turn a classic cocktail into boozy little cakes with our stunning strawberry daiquiri fondant fancies. Take your afternoon tea to the next level

  • Vegetarian
Nutrition: per serving


For the base cakes

  • 250g butter , softened (plus extra for the tin)
  • 4 large eggs
  • 250g golden caster sugar
  • 250g self-raising flour
  • ½ tsp baking powder
  • 1 tsp vanilla extract
  • 6 tbsp white rum

For the filling

  • 100g butter , softened
  • 100g icing sugar
  • 1 tsp milk
  • 6 tsp strawberry jam

For the icing

  • a few drops pink food colouring
  • 1kg pack fondant icing sugar

To decorate

  • white icing
  • freeze-dried strawberries or lime zest


  • STEP 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 white rum. 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.

  • STEP 2

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

  • STEP 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 rum and sit dipped-side up. Put a tiny dot of strawberry jam on top of each cake, then pipe a raspberry-sized ball of the buttercream filling on top of each one.

  • STEP 4

    For the icing, mix the fondant icing sugar, pink colouring 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 sprinkling of freeze-dried strawberries and white icing. Serve in cake cases, if you like. Will keep for two days in an airtight container. 
    Why not also try our piña colada and espresso martini fancies?

Goes well with

Recipe from Good Food magazine, May 2019


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.2 ratings

Sponsored content