Caramac Fancies
Shopping List
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
Cream together the butter and caster sugar.
Next, add in your eggs.
Sift in both the self raising and plain flour.
Finally add the vanilla.
Pour into your tray and smooth over with a palette knife. Bake for 35-40 mins.
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.
Once frozen slightly, take the cake from the freezer and cut your squares.
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.
Once melted, take a semi-frozen cake cube and stick it on a cocktail stick.
Dip it into the melted Caramac using a spoon to coat the sides. Then leave to set on a cooling rack with a sheet of greaseproof paper underneath to catch drips.
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.
Give them a go and let me know how you get on, either on Facebook or Twitter. (Oh! I’m on Instagram too!)
Happy baking!
Britt xo
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