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."
1) prepare a cake mix (Duncin Hines is best for cakes), but cook in thin sheets.
2) make buttercream icing : 1/2 cup margarine, 1/2 cup crisco, 4 cups sifted confectioner's sugar, 1 tsp vanilla, 4 tbsp. corn syrup (this is the Wilton recipe) Cream the margarine and crisco with the vanilla, add the sugar, mix well, then add the corn syrup.
3) cut the icing in half, flavor one rasberry (add 1 cup jam), flavor one mocha (cocoa powder and instant coffee dissolved in a few drops water).
4) melt 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 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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