How to make fondant fancies -- top 10 tips Since fondant fancies were featured in this year's Great British Bake Off final, everyone seems to want to know how to make them. Easily adaptable, perfect for decorating, fondant fancies are a realistic contender to be ' the new cupcake '. Less obvious than cupcakes, fondant fancies are a definite crowd pleaser. When writing fondant fancy recipes for my book last year, there was very little information on the web about them. Fondant fancies have a reputation of being a faff to make yourself. But they're not hard to make, just a less familiar process. After much experimentation, here are my top 10 tips on how to make fondant fancies: 1. Forget Mr Kipling French Fancies. His exceedingly good cakes look identically perfect because they're manufactured. You're unlikely to achieve domed buttercream tops at home since the warm icing melts when you dip the sponges. (Although do try it with the Squires icing -- see below). 2. Forget so-called fondant icing sugar For that smooth shell-like finish, supermarket 'fondant icing sugars' fail to set properly. Squires Kitchen instant fondant icing mix comes in ready flavoured and coloured sachets; it works very well and since it's cold you won't need a sugar thermometer and it won't melt buttercream. However it's pricey and the bags do not yield enough icing to dip whole batches easily. 3. Make home made fondant icing... Making your own fondant icing is easy in a saucepan; you need