Alison Lewis

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Spring Little Cakes: Easter Petis Fours

April 01, 2010

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My daughter’s Leigh’s favorite dessert is Petit Fours, and these remind me just like her: sweet, pretty and incredible! I thought for Easter and spring, I would offer this recipe from Land O Lakes butter that I use when I’m short on time. It uses a cake mix which really cuts down on the work. These are light and taste as good as they look.

Petit Fours

Prep: 2 hours
Cook: 20 minutes
Yield: 4 dozen
Ingredients
1 Cake Ingredients
1 (18 1/2-ounce) package white cake mix
1/2 teaspoon almond extract
1
1 Icing Ingredients
3 cups sugar
1/4 teaspoon cream of tartar
1 1/2 cups water
1 cup powdered sugar, sifted
1 teaspoon almond extract or vanilla
3 drops food color
1
1 Candy flowers, if desired
1 Frosting flowers, if desired
Preparation
1. Heat oven to 350°F. Grease and flour 2 (8-inch) square baking pans. Set aside.

2. Prepare cake mix according to package directions, adding 1/2 teaspoon almond extract with water. Evenly divide cake batter between prepared pans. Bake for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Trim edges from cake; cut each cake into 24 (1 1/2 x 1-inch) pieces.

For the icing:
1. Combine sugar, cream of tartar and water in 3-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (12 to 14 minutes). Cover; boil 3 minutes. Uncover; continue cooking until candy thermometer reaches (228°F. to 234°F.) or small amount of mixture dropped into ice water forms a 2-inch soft thread (15 to 20 minutes). Remove from heat; cool to 110°F. or until bottom of pan is slightly warm to touch (do not stir) (1 hour). Stir in powdered sugar, 1 teaspoon almond extract and food color.

2. Place wire rack on baking sheet. Place cake pieces cut-side up on wire rack. Carefully spread icing over edges of cake pieces using small spatula or spoon. Spoon about 1 tablespoon over top of each cake and let drizzle over sides. Repeat, coating each piece twice, if needed. (If icing becomes too thick, reheat over low heat until thin consistency and easy to drizzle (2 to 3 minutes)). Scrape icing from baking sheet; reuse, if needed. Garnish each petit four with candy flowers or frosting flowers, if desired.



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6 Responses to “Spring Little Cakes: Easter Petis Fours”
Robin Bloomston says:
April, 06 2010at 11:18 am
I am a Savages petit four junkie! Cant wait to make these, What cake mix brand do you suggest?
April, 02 2010at 09:48 am
How pretty! Perfect for Easter Sunday. How talented you are!
April, 02 2010at 04:24 pm
i worked on this recipe when I was a free-lancer in the test kitchens at Land O'Lakes. Mine didn't look nearly as pretty!
March, 21 2011at 02:49 pm
When i was a little kiddo, my favorite treats were also petit fours! I think there's something very Alice in Wonderland about these desserts - so pretty!
March, 21 2011at 06:44 pm
So sweet! I'll bet your daughter absolutely loved these.
marla says:
March, 21 2011at 09:34 pm
Alison, these are such a special and sweet treat for your precious daughter!

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