Petit Fours with Spreadable Fondant

By carvalhohm2

Ingredients

• Cake:
• 1 cup butter
• 1 cup plus two tablespoons granulated sugar
• 1 teaspoon vanilla
• 6 large eggs
• 1 1/2 cups all-purpose cake flour
• apricot jam
• Fondant:
• 5 3/4 cups powdered sugar
• 1/4 cup cocoa
• 2 tablespoons light corn syrup
• 1 teaspoon vanilla extract

Details

Adapted from preparedpantry.com

Preparation

Step 1

Preheat the oven to 350 degrees. Prepare a 10x15 inch baking sheet by lining it with parchment paper.

Cream the butter and sugar together. Add the eggs one at a time, beating after each. Add the vanilla.

Fold in the flour until combined. Pour the batter into the pan. The batter will be very shallow. Bake for 10 to 15 minutes or until done.

Invert the pan onto a sheet of waxed paper to remove the cake from the pan. Peal off the parchment paper. Let the cake cool.

Once cooled, spread the cake with a thin layer of apricot jam. Use a ruler to cut the cake in half.

Place one half of the cake on top of the other half using the jam as “glue”. Using a ruler and straight edge trim the cake and cut it into 1 1/2-inch squares.

Paint all surfaces with a thin layer of apricot jam to seal the surfaces. Let sit for 15 minutes to dry.

Use a fork to dip each square in the prepared fondant, pushing the square down into the fondant until all but the bottom of the cakes are submerged. Set them on a wire rack to drain and dry. Bare spots can be touched up with a knife or icing spatula. Once dry, decorate as desired.

Fondant:

Place the powdered sugar and cocoa in a medium saucepan. Add the corn syrup and extract. Stir to combine.

Turn the heat to low and begin to cook. Place a candy thermometer or insta-read thermometer in the fondant. Heat only to 100 degrees and do not let the temperature exceed that. Remove the pan from the heat.

Pour the frosting onto a cake to spread or dip cookies or small cakes in the warm fondant.