Petit-fours
Source of Recipe
Tammy
Recipe Introduction
"Well, there really isn't a recipe, but I'll tell you how I make them. This makes impressive uniform petit fours, but it is labor intensive."
List of Ingredients
A box of cake mix (Duncan Hines is best)
1/2 cup margarine
1/2 cup Crisco
4 cups sifted confectioner's sugar
1 tsp vanilla
4 tbsp. corn syrup
1 cup raspberry jam
Mocha (cocoa powder and instant coffee dissolved in a few drops of water)
1 bag chocolate melts (available from craft store)
Recipe
1) prepare cake according to package directions, but cook in thin sheets.
2) make buttercream icing: Cream the margarine and Crisco with the vanilla, add the sugar, mix well, then add the corn syrup. (this is the Wilton recipe)
3) cut the icing in half, mixing in jam into one half, mocha in the other half.
4) melt the chocolate melts in a double boiler, coat whatever mold you want--sometimes I use candy molds, sometimes I use the cheap inserts for candy that you can get a cake store. You always want to work with chocolate when it is cool, but still liquid. Coat the inside of each mold with chocolate and cool (in the refrigerator is fine)
5) cut the cake in tiny squares that will fit each mold
6) slice each square in half horizontally so there are two layers
7) place one layer in the bottom of each mold, pipe a layer of frosting on top, place the second layer on top, then cover with chocolate, cool and pop them out.
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