Fondant Glazed Petit Fours
Serves: 3
Carter Wolf
1 January 1970
Based on User reviews:
51
Spice
46
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Sugar1 tsp
Pure Vanilla Extract2 cups
Cake Flour (sifted)1 tbsp
Baking Powder2 cup
Corn Syrup2 cup
Water (hot)7 cups
Powdered SugarDirections:
1
Preheat oven to 350 degrees F
2
In a mixer fitted with a whisk attachment whip the egg whites until stiff but not dry
3
In a mixer fitted with a whip attachment cream the butter until smooth
4
With the mixer running, slowly add the sugar and mix
5
Add the vanilla and almond extract and mix well
6
Sift the flour 3 times with the baking powder (this is to lighten the cakes)
7
Add 1/3 of the flour mixture to the butter mixture and mix
8
Add 1/2 of the milk to the butter mixture and mix
9
Add another 1/3 of the flour mixture and mix
10
Add the remaining milk and mix
11
Add the remaining flour and mix until smooth
12
Fold in the egg whites
13
Pour the batter into a parchment lined jellyroll pan and smooth the top with a spatula
14
Bake until firm to the touch 20 to 25 minutes
15
Let cool in the pan then chill
16
To make the fondant: Whisk the corn syrup into the hot water until dissolved, then whisk in the powdered sugar until smooth
17
Stir in lemon extract
18
Divide into smaller bowls and color with food coloring, adding color until you achieve desired shade
19
To make the petit fours, cut the cold cake into small squares, rectangles, and circles using small cookie cutters
20
Place the cakes on a wire rack over a pan to catch the drippings, inverting them in order to have the golden layer on the bottom
21
If the fondant has become stiff, just whisk until smooth again
22
If the fondant is has not become to stiff, proceed to the next step
23
Either dip the cakes into the fondant and place on the rack to drain or ladle the fondant over the cakes, making sure all sides are coated
24
Once they are set, they should be coated again
25
Let dry, then with melted chocolate or colored fondant, pipe thin decorative lines or use silver dragees
26
Notes about the recipe: There are many options for these darling little cakes
27
You can split the cake in half horizontally and spread it with jam, you can spread jam on the top and stick down a thin layer of rolled marzipan or do the simplest plain version like I did here
28
You can also tint the fondant different pastel colors