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Misc: Petits Fours

Source of Recipe

Land O'Lakes


List of Ingredients

Cake Ingredients:

1 (18 1/2-ounce) package white cake mix
1/2 teaspoon almond extract
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
Garnish Ingredients:

Candy flowers, if desired
Frosting flowers, if desired



Recipe

Heat oven to 350°F. Grease and flour 2 (8-inch) square baking pans. Set aside.

Prepare cake mix according to package directions, adding 1/2 teaspoon almond extract with water. Evenly divide cake batter between 2 prepared baking 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.

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.

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.

TIP: If you do not have a candy thermometer use these guidelines for the cold water test:

*Use a clean spoon.

*Drop small amount of mixture into a cup of very cold water.

*Test hardness with fingers. At 223°F to 234°F the mixture should form a 2-inch soft thread.

TIP: Package petits fours in a festive candy or cake box for gift giving.

YIELD: 4 Dozen Petits Fours