Tuesday, March 10, 2009

~My Petit Four

Pastel Petit Fours

Makes 12

1 frozen pound cake (16-ounce), thawed, Sara Lee®
1/3 cup plus 2 tablespoons seedless red raspberry jam
1 tablespoon water

Assorted food colorings (colors optional)

Confectioners/powdered sugar
1/2 cup fluffy white frosting, Betty Crocker Whipped®
12 sugar-coated jelly candies
Special Equipment and Ingredients: Disposable latex gloves; 1/2 box (24-ounce) ready-to-use pure white rolled fondant, Wilton®; pastry bag; small star tip

Prep time: 50 minutes

  • Using sharp knife, trim crust from cake.
  • Cut cake crosswise into six 1 1/2-inch-thick slices.
  • Cut each slice vertically in half to make 12 pieces.
  • Trim any uneven sides with sharp knife.
  • Slice each cake in half and spread 1/2 teaspoon of jam over 6 pieces.
  • Top with remaining cake pieces and set aside.
  • Whisk 1/3 cup of jam and water in small bowl until smooth to make glaze.
  • Brush raspberry glaze over tops and sides of cakes.

For the Fondant:

  • Divide fondant into 6 pieces.
  • Wearing gloves, knead one food coloring, 1 drop at a time, into each fondant piece until desired color is achieved.
  • FondantDivide each colored fondant in half.
  • Sprinkle work surface and rolling pin with confectioners/powdered sugar.
  • Roll out 1 fondant piece at a time into 5-inch diameter that is 1/4 inch thick, rotating to prevent sticking.
  • Drape fondant over 1 prepared cake; smooth over surface.
  • Trim excess fondant from around base of cake.
  • Repeat with remaining cakes and fondant pieces.
  • Spoon frosting into pastry bag fitted with star tip.
  • Pipe frosting atop cakes.
  • Decorate with candies.
  • Store in airtight container.

Variation: Use cookie cutters to cut cake slices into desired shapes.
Cut pieces of cake

Add dye to fondant

Cut fondant pieces

Drape fondant over cakes