These little individual cakes, frostedon all sides and prettily decorated, are perfect for servingat tea parties, showers and during the holidays.
Recipe: Petits Fours
Cake Ingredients: 1 (18 1/2-ounce) package your favorite flavor cake mixFrosting Ingredients: 3 cups granulated sugar 1/4 teaspoon cream of tartar 1 1/2 cups water 1 cup powdered sugar, sifted 1/2 teaspoon vanilla extract1/2 teaspoon almond extract A few drops food color (optional)Suggested Garnishments: Edible real candied or sugared flowers (Violets are especiallypretty) Frosting flowers, leaves and swirls
For Cake: Heat oven to 350°F (175°C).Grease and flour 2 (8-inch) square baking pans. Set aside.
Prepare cake mix according to packagedirections and divide batter evenly between the two preparedbaking pans. Bake for 20 to 25 minutes or until tested done witha wooden pick inserted in center comes out clean. Cool 10 minutesand remove from pans. Allow cakes to cool completely. Trim theedges from cake to create more uniform miniature cakes; thencut each cake into 24 pieces.
For Frosting: Combine sugar, cream oftartar and water in 3-quart saucepan. Cook over medium heat,stirring occasionally, until mixture comes to a full boil (12to 14 minutes). Cover; boil 3 minutes. Uncover; continue cookinguntil candy thermometer reaches (228°F to 234°F / 110°C)or small amount of mixture dropped into ice water forms a 2-inchsoft thread (15 to 20 minutes). Remove from heat and cool withoutstirring to 110°F (45°C) or until pan is just warm tothe touch. Stir in powdered sugar, vanilla extract and food color.
Place a wire rack on a baking sheet (tocatch the drips and reuse as needed). Place cake pieces on wirerack. Carefully spoon icing over cakes, allowing it to drizzledown over sides. (If icing becomes too thick, reheat over lowheat until consistency is thin enough to continue icing cakes).
Garnish each petit four as desired withedible real candied or sugared flowers, or flowers, leaves ordecorative swirls made of decorator frosting.
Makes 48 petits fours.
Episode 20 Part 1- Petits Fours Glace – 10-17-10 – The Aubergine ChefIf the Petits Fours recipe was useful and interesting, you can share it with your friends or leave a comment.