Pastel Petit Fours

Back in February I had a little cake baking blunder and ended up scraping an entire cake. The issue had been that I used a flour that I had never used before and it had some quirks. Needless to say, the layers came out with a less than desirable texture. Anyway, I froze the cake for the proverbial rainy day that became this project. All that to say is this, use whatever cake you like, homemade, store bought (:-/) and cut them into shapes. The tops are made by melting and coloring white chocolate. Honestly, it's easy and they look fancy so why not?

Makes 12 petit fours
  • 1 baked sheet cake in any flavor -this recipe works  - just use a sheet pan instead of round
  • 12 oz white chocolate 
  • food coloring ( I used, and always use, gel colors) 
  • circle cookie cutters (or whatever shape)
1. Cut 12 circles of cake with your cookie cutter; set aside.
2. Over a double boiler, melt the white chocolate.
3. Once melted divide into 3 or so bowls to color it.
4. Once colored, spread the chocolate onto a parchment lined sheet pan about 1/8" thick with an offset spatula.
5. Place the pan in the refrigerator to set the chocolate for about 20 minutes
6. When the chocolate hardened, bring it out and use the same cookie cutter as with the cake, cut the chocolate into circles and delicately place on top of the little cakes. 
* Bonus! Add little chocolate eggs using the white choc as glue for a little Easter festiveness!

Recipe by: Megan Forbes
Photos by: Christina Hussey
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