Petits Fours

These dainty icing miniature cakes add a special touch to showers, open houses or teas

Photo by Jackie B.

PREP TIME

120

minutes

TOTAL TIME

140

minutes

SERVINGS

4

dozens

PREP TIME

120

minutes

TOTAL TIME

140

minutes

SERVINGS

4

servings

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 of 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

Directions

Heat oven to 350 degrees. 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 prepared pans. Bake for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; removes from pans. Cool completely. Trim edges from cakes; 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 degrees to 234 degrees) or small amount of mixture dropped into ce water forms a 2-inch soft thread (15 to 20 minutes). Remove from heat; cool to 110 degrees 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 drizzled (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 degrees to 234 degrees the mixture should form a 2-inch soft thread TIP: Package petits fours in a festive candy or cake box for gift giving

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