Petit Fours Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: One box of WHITE cake mix. Eggs should be at room temp. (You may use 1/4-1/2 teaspoon of Clear Almond Flavoring)
|
|
Directions: |
Directions:Mix as directed on box - being careful not to add any yokes to the cake. (eggs should be at room temp) Mix on low-medium for 2 minutes. Spray a 10.5 x 15.5 x 1 jelly roll pan with Bakers Joy and use parchment paper in the bottom. Spread batter evenly in the pan, smoothing the top with a spatula. Pound pan on the counter to remove as many "air bubbles" as possible. Bake 17-24 minutes at 350 degrees. Check on the cake often - do not let it brown on top. Remove the cake from the oven and immediately cover with wax paper - use the same size pan to "level" the cake. Leave for about 5 minutes. Remove pan and wax paper - the was paper should pull off the crust of the cake. Let cool for another 10 minutes. Turn cake out on to a cake board liked with wax paper. Freeze cake overnight. Remove frozen cake and apply thin layer of buttercream icing. While cake is still frozen, mark cake in squares of 1-1/2 x 1-1/2 and cut. Always wiping crumbs and frosting from knife between cutting. Return to freezer. Make your "Poured Fondant" Remove cake from freezer. Working fast glaze each square - making sure all sides are covered with fondant. (You may place each square on the end of a "off-set" spatula and pour 1/2 cup of fondant over the square and place on a cooling rack. Let fondant dry for at least 10 minutes and decorate.
THIS IS A PROCESS!!
|
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!