Pastel Petits Fours
From midgelet 15 years ago
- 10 minutes to make
- Serves 50
Paula Deens recipe for these wonderful little fondant frosted cakes Not hard, but time consuming and it really best to make these a few days ahead of time . Since I have done this recipe several times, I also found out these do freeze well and when made it really takes about 3 days for the coating to harden properly
Ingredients
- 1 loaf of pound cake ( store bought or home made, cut off top crust if necessary to make a smooth flat top shopping list
- 1 tsp unflavored gelatin shopping list
- 2/3 cup cold water shopping list
- 1 large egg white shopping list
- 1 tbs light corn syrup shopping list
- 2 boxes, 1 lb powdered sugar. sifted shopping list
- 3 food dye colors- I used red, blue and yellow shopping list
How to make it
- cut cake into one ich cubes and freeze in a single layer on baking sheet, 4 hours or overnight
- Fondant: in top of a double boiler dissolve gelatin in the water and add egg white and corn syrup.
- Whisk and blewnd until mixture reaches 110F ( warm to touch ).I used an instant read thermometer
- Divide fondant into 3 bowls and add food color and stir to desired color and mix well
- Line a baking sheet with waxed paper
- Take two skewers or chop sticks and hold cake and dunk into icing to coat completely, shake off excess
- Place on waxed paper tray to cool completely
- I garnished some with jimmies before icing set
- Or when set place a drop of food color onto each cube and sprinkle with edible gold for design
- Note: Also the cake can be cut in layers filled with a light coating of raspberry jam if desired, then cut into cubes - more time consuming but delcious too
boxed for travel
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The Rating
Reviewed by 4 people-
absolutely gorgeous!
chichimonkeyface
in Albany loved it
-
Yummmmmmm... I haven't had petit fours in ages. HIGH 5!!!
lor
in Toronto loved it
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