Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

No-Bake Petits Fours




Source of Recipe


unknown


Recipe Introduction


This worked great! Everyone loved them and they were SO easy to do! Very impressive. In addition to the frosting, you can buy all kinds of little edible decorative things – including candied flowers! Beautiful! The cake is much easier to cut while it is still frozen.


List of Ingredients




1 (16 oz) frozen pound cake

COATING ICING:
1 ½ lb. (5 ¼ c.) 10X
½ c. water
3 T. light corn syrup
2 t. almond extract

DECORATING ICING:
½ lb. (1 ¾ c.) 10X
1 T. light corn syrup
2 T. water
Liquid or paste food coloring (paste is better)


Recipe



With a long, sharp knife, trim rounded hump off pound cake so top is flat. Trim crust off sides. Slice cake in half horizontally. Cut each half in half length-wise, then crosswise to make 12 squares (or cut with cooky cutter in rounds, stars or other simple shapes).

Put cakes 1 to 1 ½” apart on a wire rack. Place rack on a cooky sheet with sides to catch drips.

Mix all Coating Icing ingredients in a bowl until smooth. (Icing should be somewhat thinner than pancake syrup.) Spoon about ¾ over the cakes; completely covering tops and sides. Scrape up drips on cooky sheet ands stir into icing in bowl. Cover bowl airtight. Let icing on cakes set 20 – 30 minutes. If needed, thin icing with 1 – 2 t. water before giving petits fours a second coat. Let set until firm, about 1 hour.

Mix all ingredients for Decorating Icing in a bowl, adding second T. of water a bit at a time until smooth but stiff enough to pipe. Spoon into small bowls. Stir a different food color into each (paste colors will be more intense). Spoon icing into a pastry bag fitted with a plain round #1 or #2 tip. Decorate petits four as desired.

Serves 12.