Wednesday, April 3, 2013

Tea time: Petit Fours

Is it just me, or does it feel odd that Easter is already over? I can't believe its only the first week in April, and Easter has already passed. It always has a way of throwing me off, whenever it lands at the end of March. I wanted to post this post before Easter, but it kind of snuck up on me. These little treats would work great for a Mother's Day high tea, anyway. I feel that Spring is the perfect time for tea parties. Since the weather is getting warmer (for most of us), the food choices become lighter. That is why I love to make dainty pastel-colored desserts. 

Petit fors have been on my baking bucket list for a while. I was hesitant about using poured fondant, because it is notoriously finicky. I was nervous to even attempt these tricky little cakes. Luckily, I was able to find the best poured fondant recipe ever. Not only does it taste good, but it is also pretty easy to work with. The key is to cover the cake as much as possible, during the first dip. After a few tries, believe me, you'll be a master. 

You will need: 

A Pound cake, or a heavy golden cake.
round or square cutter
raspberry jelly or lemon curd

For the Icing:
                                1 cup (5 ounces) white confectionery coating or white chocolate chips
4 cups (1 pound) confectioner's sugar or glazing sugar
1/4 cup (2 3/4 ounces) light corn syrup
1/4 cup (2 ounces) hot water
1 teaspoon almond xtract
food coloring  

Recipe adapted from: King Arthur Flour
Take cake out of pan, and slice into thick slices. (If loaf style)
Use a cutter to cut cakes into desired shape.
Carefully slice each layer in half. 
Spread a thin layer of filling on bottom and middle cake layer.
Layer three thin slices on top of each other.
Meanwhile, melt white chocolate in microwave (in 30 second intervals). 
In a separate bowl combine: powdered sugar, corn syrup, hot water, and
almond extract. Fold in white chocolate. Stir until smooth. 

Divide icing into separate bowls, and add desired food colors.
 Hold each cake on a fork, and spoon icing over the cakes.
Garnish with an icing flower or other decoration.
Melt some white chocolate wafers and add food coloring.
 Pour it into a plastic bag.
Cut the corner, and pipe a border around each cake. 
Allow fondant to set for several hours. Store cakes at room
 temperature. Cover loosely with foil, to prevent fondant from
becoming tacky (which will happen if cakes are refrigerated
or stored in an air-tight container).


Jessica said...

I love tea cakes, especially in the spring and summer. A lemon pound cake would be super with the raspberry filling

Mary said...

I've always been leery of using poured fondant. You always make it look so easy!

Kella said...

These would be perfect for a baby shower. I am hosting one for my best friend, so I might just have to make these! ;)