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The School of Flaunt

Back when "Flying Was Fun" Alexandra Smythe and Cate Clarke were Flight Attendants with a Major International Carrier. Prior to Private Jets coming into vogue, Alexandra and Cate traveled in the First Class World, meeting and greeting the top celebrities, politicians who would become Presidents, nouveau riche, and yes the occasional Headline Grabbing Criminal in Handcuffs!

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French Fancies and David Tennant

Category: Desserts  |  Permalink

Published: Sunday, February 10, 2013


French Fancies and David Tennant

For all of us Dr. Who fans out there for quite a few years now David Tennant has been the favorite reincarnation of the classic time-traveling hero. As many of you may know he is a very talented and charismatic film and theatre actor So we asked ourselves what his favorite dessert was and we found out that among other things he loves French Fancies. We have prepared an easy recipe for you with which you'll be able to make them home-made and downright lovely. Now remember that this is a complex recipe which requires great care and a patient hand if you want them to be just right. Before you begin working on this nice dessert you will need the following preparations made:

First you need to make a sponge cake and since we're talking about making everything from scratch you will need some ingredients so we'll split the recipe in two parts. Let's face it no matter how nice ready-made cakes mixtures may be they are not nearly as tasty as the homemade ones.

3 separated eggs

½ tablespoon of vanilla extract

¼ tablespoon of salt

½ cup of sugar

¼ tablespoon of baking soda

½ cup of sifted cake flour

¼ cup of melted butter

Once you have all of these ready preheat the oven to 350F or respectively about 170C. Now since we're making french fancies we need a square pan of the right size. The shape you're looking for is a cube and if possible try to find a pan that allows that. Add the baking soda and the egg whites together in a glass bowl, then beat them until they are stiff, next add the sugar and the yolks to the mix and beat those slowly so they can mix well without destroying the air bubbles you've worked on. When they blend well begin mixing in the flour on a few separate batches so you'll be able to blend it well. When you're sure its done right mix in the melted butter and vanilla extract carefully using a spatula. Now that everything is done and its all blended well you can pour it in the pan to begin baking. It should take you about 30 minutes until it is done. Remember to level it off so it will be even. Let it cool off completely once you're done with it and you've removed it from the pan without damaging it.

Now we can begin working on the icing and the buttercream and for that you will need the following:

½ cup of shortening

½ cup softened butter

1 teaspoon vanilla extract

4 cups powdered sugar

2 tablespoons of milk

When you have everything you need mix shortening, vanilla and butter together and make sure they are nice and creamy. Next add the sugar in one cup at a time and blend it in well after each cup of sugar until you finally have a light and fluffy mix. Next you will need the following:

3 tablespoons of apricot jam

1 pack of marzipan

Heat up the jam and sieve it into a bowl then brush it on top of the cake. This will make them nice and moist. Next roll the marzipan on top of the cake nice and evenly and chill it in the fridge for a while. Now cut the cake into 25 separate pieces in a simple square grid and cover each of the four sides of the individual pieces with buttercream and put a nice blob on top of each of them. Leave them in the fridge again for about 20 minutes until they have hardened and then you'll need the following:

1 kg white fondant icing

Food colouring


100g dark chocolate

150ml water

Get a mixer and churn the fondant there slowly adding water, colouring and flavouring in the mix. You will want to do this with a mixer otherwise you'll stain your hands. Next melt the chocolate and put in a piping bag. Put cake pieces on a fork one at a time and dip them into the icing you just made then let them cool off on a cooling rack with a parchment underneath. Drizzle them with the melted chocolate and repeat the same procedure with every single fancy, then let them set out in the fridge. Congratulations! You have now made your French Fancies! We hope you were careful and patient during the whole process and that they resemble what they should look like in the end. If not have no fear - practice makes perfect right?

By Angela Harpert



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