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Strawberry daiquiri cocktail fancies

Pink fondant fancies on a cooling rack

Strawberry daiquiri cocktail fancies

Name: Strawberry daiquiri cocktail fancies
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: Makes 28
Ingredients: 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; 100g butter softened; 100g icing sugar; 1 tsp milk; 6 tsp strawberry jam; a few drops pink food colouring; 1kg pack fondant icing sugar; white icing; freeze-dried strawberries or lime zest

Miriam Nice

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Makes 28

Easy

Prep: 1 hr

Cook: 30 mins

A star rating of 4 out of 5.3 ratingsRate

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

Vegetarian

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Alternatives

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Espresso martini cocktail fancies

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Piña colada cocktail fancies

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal323
fat11g
saturates7g
carbs51g
sugars44g
fibre0.4g
protein3g
salt0.4g

Method

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?

Recipe from Good Food magazine, May 2019

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A star rating of 4 out of 5.3 ratings

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