petit-fours-2

Easy Petit Fours – A Secret Shortcut!

Petit fours are really just mini sugar canvases. They’re so dainty and delicate and I love how they look. These little layered cakes are often filled with buttercream or a berry filling and are covered in fondant. A friend, who is an amazing cake decorator, recently hosted a baby shower that I attended. For dessert she served beautiful petit fours. I was in awe and assumed she had made them. She later told me that she ordered them because creating these little gems is time intensive. She’s a mom of three which means time is a precious commodity.

Well,  leave it to Family Fun to come up with a quick and easy way to create these delicate cakes. Now this I knew I could handle. Their secret shortcut calls for a premade pound cake. Die hard petit four fans may say this has gone way too far and is not worthy enough to be given “Petit Four” status. Go with me on this… if you want to make them yourself, take the shortcut like I did. If you want the “real” thing, buy them from a bakery. These are perfect for a little one’s tea party, a shower, or as appetizer desserts (which I am a huge fan of)! C’est magnifique!

Easy Petit Fours

1 (16-ounce) pound cake

9 cups powedered sugar

½ cup light corn syrup

½ to ¾ cup water

1 tsp. vanilla extract

½ tsp. almond extract

Food coloring

Decorations such as sprinkles, colored sugar, or candy flowers

Cut the entire cake into 1-inch-thick slices. Then use 1-inch-wide cookie cutters or a knife to cut round, square, and diamond shapes from each slice. Place the cake pieces on a wire rack set on a waxed paper-lined cookie sheet.
In a large saucepan over medium heat, mix together the powdered sugar, corn syrup, 1/2 cup water, and vanilla and almond extracts until the mixture is smooth and creamy, about 5 minutes. Remove the saucepan from the heat and let it cool for about 5 minutes. As the icing cools, it may start to stiffen; if so, stir in a spoonful of water to keep the icing smooth and flowing. Divide the icing equally between two or three small bowls. Stir food coloring, a drop at a time, into each bowl until the icing is the desired shade.
Working with one piece of cake at a time, spoon on the icing to cover it completely, then add sprinkles, colored sugar, or a candy flower before the icing sets. Let the cakes stand, uncovered, until the icing is dry, about 30 minutes. Store them in an airtight container for up to three days. Makes about 30 cakes.
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2 Responses to Easy Petit Fours – A Secret Shortcut!
  1. Etobicoke area plumbers
    May 14, 2013 | 8:12 pm

    Heya outstanding blog! Does running a blog such
    as this take a lot of work? I’ve very little expertise in computer programming however I was hoping to start my own blog soon. Anyhow, if you have any suggestions or tips for new blog owners please share. I know this is off topic however I simply had to ask. Cheers!

  2. Carlotte Paschal
    September 6, 2013 | 8:48 am

    Thanks I will certainly be using this at my daughter 5th Birthday party coming up the end of the month. Wondering if I could flavor box pound cake mix and you icing differently for more variety along with variety of coloring looks.

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