Pink Ice Petit Fours
I made these petit fours for my sister's Secret Garden Surprise Party in June.
The cake flavors were delicious (raspberry glaze over a moist almond-flavored cake), but my poured fondant recipe stayed gloppy at best (and therefore too sweet over the cakes) -- and, um, that wasn't the exact color I was going for. Nevertheless, we enjoyed them! With a few tweaks, these are the perfect little party cakes.
Pink Ice Petit fours
Recipe by: Adapted from Diana's Desserts
Yield: 60 1-inch petit fours, or about 16 2-inch petit fours
NOTE: This recipe does not include the poured fondant recipe or instructions due to the aforementioned difficulties. If you want to try poured fondant, I'd recommend looking at this post on Cakes and Cupboards, which looks promising. Nevertheless, poured fondant might still be too sweet for you. Another option is a poured chocolate. You'll probably need two coats if you use white chocolate. If you want completely smooth petit fours, I recommend using a thin layer of rolled marzipan under your icing, or the buttercream procedure outlined on Cakes and Cupboards, above.
Cake Ingredients:
1/4 cup butter, melted
1/4 cup shortening
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1-1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
3 egg whites
Fruit Glaze:
12 ounces raspberry preserves (or heated jelly)
3 tablespoons water
Directions:
Prepare the cake. Preheat oven to 350 degrees F. Grease and flour a 9-inch baking pan, or use Wilton's Cake Release.
Cream butter, shortening, and sugar together in a large bowl. Beat in vanilla and almond extracts. In a separate bowl, combine flour, baking powder, and salt. Add dry ingredients to the creamed mixture alternately with the milk. In another bowl, beat egg whites to soft peaks. Gently fold the egg whites into the batter.
Pour the batter into the cake pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool in pan for 10 minutes. Turn cake out onto a cooling rack. When cooled, chill cake in refrigerator for a bit before freezing it for at least 1 hour.
Right before removing the cake from the freezer, prepare fruit glaze. In a medium saucepan, heat preserves with the 3 tablespoons water on low heat. If using jelly, judge whether or not you need any of the water to make it a thin consistency.
Remove cake from freezer. Using a long, serrated knife, cut a thin slice off each side of chilled cake. Cut cake into squares of desired size (for me, about 1.5-inch squares). Place squares 1/2 inch apart on a cooling rack over a sheet pan. Use a pastry brush to spread a thin layer of heated preserves over tops and sides of petit fours before icing. Allow excess to drip off. Let dry (I put them in the fridge and let them set up a bit -- they never really "dry"). Repeat if necessary to thoroughly coat squares.
Prepare your desired poured fondant or chocolate and pour over the petit fours. Decorate the tops with different frostings, chocolates, sprinkles, candy, sugar flowers, etc. as you wish. Refrigerate until ready to eat -- eat within a day or two.
To read my tea party fantasy, see more petit fours photos, or read about what went wrong with my poured fondant recipe, please head over to Willow Bird Baking!
x-posted to food_porn, bakebakebake, cooking
The cake flavors were delicious (raspberry glaze over a moist almond-flavored cake), but my poured fondant recipe stayed gloppy at best (and therefore too sweet over the cakes) -- and, um, that wasn't the exact color I was going for. Nevertheless, we enjoyed them! With a few tweaks, these are the perfect little party cakes.
Pink Ice Petit fours
Recipe by: Adapted from Diana's Desserts
Yield: 60 1-inch petit fours, or about 16 2-inch petit fours
NOTE: This recipe does not include the poured fondant recipe or instructions due to the aforementioned difficulties. If you want to try poured fondant, I'd recommend looking at this post on Cakes and Cupboards, which looks promising. Nevertheless, poured fondant might still be too sweet for you. Another option is a poured chocolate. You'll probably need two coats if you use white chocolate. If you want completely smooth petit fours, I recommend using a thin layer of rolled marzipan under your icing, or the buttercream procedure outlined on Cakes and Cupboards, above.
Cake Ingredients:
1/4 cup butter, melted
1/4 cup shortening
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1-1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
3 egg whites
Fruit Glaze:
12 ounces raspberry preserves (or heated jelly)
3 tablespoons water
Directions:
Prepare the cake. Preheat oven to 350 degrees F. Grease and flour a 9-inch baking pan, or use Wilton's Cake Release.
Cream butter, shortening, and sugar together in a large bowl. Beat in vanilla and almond extracts. In a separate bowl, combine flour, baking powder, and salt. Add dry ingredients to the creamed mixture alternately with the milk. In another bowl, beat egg whites to soft peaks. Gently fold the egg whites into the batter.
Pour the batter into the cake pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool in pan for 10 minutes. Turn cake out onto a cooling rack. When cooled, chill cake in refrigerator for a bit before freezing it for at least 1 hour.
Right before removing the cake from the freezer, prepare fruit glaze. In a medium saucepan, heat preserves with the 3 tablespoons water on low heat. If using jelly, judge whether or not you need any of the water to make it a thin consistency.
Remove cake from freezer. Using a long, serrated knife, cut a thin slice off each side of chilled cake. Cut cake into squares of desired size (for me, about 1.5-inch squares). Place squares 1/2 inch apart on a cooling rack over a sheet pan. Use a pastry brush to spread a thin layer of heated preserves over tops and sides of petit fours before icing. Allow excess to drip off. Let dry (I put them in the fridge and let them set up a bit -- they never really "dry"). Repeat if necessary to thoroughly coat squares.
Prepare your desired poured fondant or chocolate and pour over the petit fours. Decorate the tops with different frostings, chocolates, sprinkles, candy, sugar flowers, etc. as you wish. Refrigerate until ready to eat -- eat within a day or two.
To read my tea party fantasy, see more petit fours photos, or read about what went wrong with my poured fondant recipe, please head over to Willow Bird Baking!
x-posted to food_porn, bakebakebake, cooking