Find out how we make some of our traditional fancies including the Citron Bateau, the Japonaise and the Fondant Fancy. You'll also try your hand at the tricky art of Fancy dipping.
On this shorter day course which includes a two-course lunch with wine, you will make elements of these delectable fancies and learn how to construct these deliciously delicate creations - taking them home they're sure to impress your family and friends.
- Orange Japanaise - an almond and hazelnut daquoise sandwiched with orange butter cream, coated in almonds and topped with orange fondant.
- Citron Bateau - a buttery sweet pastry case filled with our own lemon curd and lemon flavoured almond frangipane, decorated with lemon fondant and a chocolate ganache inscription.
- Fondant Fancy - you will be provided with genoese sponge layered with vanilla buttercream and raspberry preserve and topped with marzipan, so that you can try your hand at the tricky art of hand dipping and then decorating your own Fondant Fancies.