For the vanilla madeira cake;
- 200g unsalted butter
- 200g caster sugar
- 200g self raising flour
- 50g plain flour
- 4 large free range eggs
- 1 tsp vanilla
For the Fancies;
- Buttercream in a piping bag
- Caramac bars
(You will need at least 9 bars to coat and decorate 10 fancies)
When I was a kid I LOVED Caramac bars. My mum loved them, my nan loved them, they were a staple in our sweetie cupboard. Then, as I got older, I found they were missing off the newsagent shelf and thought they had ceased to exist like so many other old chocolate favourites.
Imagine my surprise when I discover that they are not only alive and well, but still as tasty as all those years ago. I decided they needed to be shown a bit of love in a pretty fancy way.
Caramac + Fancies = A little bite of awesome.
This easy recipe is sure to be a winner in your house. They certainly didn’t last long in mine!
Firstly, line your tin with cake release and greaseproof paper. I’m using an 11″ x 8″ tin. Also, preheat the oven to 140C
Once baked, leave to cool on a cooling rack. Then using a sharp knife, score out your squares and pop your cake in the freezer for 30 minutes. Mine are roughly 2″ x 2″ or big enough for a Caramac piece.
Then, pipe buttercream onto the top of each cake. Pop this back in the freezer for a further 15-20 minutes.
Break up 4/5 bars of Caramac and melt in the microwave at 30 second busts. Making sure to stir well in between.
As fancies are usually presented in a little wrapper, I put these Caramac Fancies in a white cupcake case and simply folded the edges in to create a little square wrapper!
For my fool-proof buttercream recipe, click here.
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