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Miniature Cake Petits Fours

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Miniature Cake Petits Fours
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Miniature Cake Petits Fours

Added by: on Nov 26th, 2010
A petit four can be virtually any miniature sweet thing-never more than a bite or two-usually served after dinner with coffee. Professional pastry chefs divide petits fours into two types: dry petits fours, which are really just miniature cookies, and fresh petits fours, which are miniature cakes or .. more >
Rating:
0
Prep Time:
1 h
Cook Time:
35 min
Ready In:
1 h 35 min

Servings

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Original Recipe Yield: 80 servings (80 petits fours)
 

Ingredients:

    * Simple syrup (optional)
  • 1/2 cup sugar
  • 1/2 cup hot water
  • 1/4 cup or more kirsch or other spirit
  • 1 cup apricot preserves
  • 2 tablespoons water
  • 1 almond paste sponge cake
  • * 1/2 cup buttercream (optional)
  • 3 cups liquid fondant
  • * Food coloring (optional)
    * 2 tablespoons colored royal icing (optional)
Nutrition Facts
Miniature Cake Petits Fours

Servings Per Recipe: 80

Amount Per Serving

Calories: 76

  • Total Fat: 0.4 g
  •     Saturated Fat: 0.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 16.1 mg
  • Sodium: 24.2 mg
  • Total Carbs: 17.6 g
  •     Dietary Fiber: 0 g
  •     Sugars: 10.9 g
  • Protein: 0.7 g
VIEW DETAILED NUTRITION

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Directions:

Miniature Cake Petits Fours

1

To make the simple syrup, dissolve the sugar in the water and let cool. Flavor to taste with kirsch. Heat the apricot preserves with the 2 tablespoons water in a saucepan and stir until smooth. Strain and let cool slightly.

Miniature Cake Petits Fours

2

Trim any crusty places off the surface of the cake with a serrated knife, then trim it so it measures 10 by 16 inches.

Miniature Cake Petits Fours

3

Cut it into two 8 by 10-inch rectangles. Brush one of the rectangles liberally with some of the simple syrup. Spread half of the apricot glaze over the rectangle.

Miniature Cake Petits Fours

4

Place the other rectangle on top.

Miniature Cake Petits Fours

5

Trim the edges so they're even.

Miniature Cake Petits Fours

6

Brush the top rectangle with simple syrup and spread over the rest of the apricot glaze. Spread the buttercream in a thin layer over the cake.

Miniature Cake Petits Fours

7

Cut the cake into 1-inch-wide strips. Transfer the strips to a parchment paper-lined sheet pan and refrigerate for 15 minutes.

Miniature Cake Petits Fours

8

If you have any buttercream left, use it to coat the sides of the strips.

Miniature Cake Petits Fours

9

Cut across the strips to make 1-inch cubes.

Miniature Cake Petits Fours

10

If necessary, thin the fondant by heating it in a bowl set over a saucepan of simmering water; if it’s still too thick, thin it with water, 1 teaspoon at a time. It should flow in a steady stream from a spoon. Color the fondant with food coloring. (Use the tip of a knife dipped in a drop of food coloring for greater control-a whole drop is sometimes too much.)

Miniature Cake Petits Fours

11

Coat the petits fours with fondant by dipping them in a bowl of fondant.

Miniature Cake Petits Fours

12

Transfer the petits fours back to the cake rack.

Miniature Cake Petits Fours

13

13.You can also pour the fondant over the petits fours arranged on the cake rack set over a sheet pan. If you’re pouring the fondant, reuse the fondant that drips off onto the sheet pan. Let the petits fours sit for 20 minutes for the fondant to harden. If the coating is too thin, you can coat them again.

Miniature Cake Petits Fours

14

Use a paper cone to decorate with colored royal icing. The petits fours can be stored in a tightly sealed container for up to 3 days; don't refrigerate.

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