Photos by KNorton photography
Fun to make, easier than cookies, cakes or pie! Here are some of my favorite tips for perfect petits fours!
- 1 box white cake mix
- 3 eggs
- 1 cup whole milk
- 1 stick unsalted butter(1/2 cup)
- 1 t. vanilla
- 4 cups sugar
- 1/3 cup Karo® syrup
- 1/4 t. cream of tartar
- 2 1/4 cups hot water
- 2 2-pound bags confectioners’ sugar
Preheat oven to 350º.
Line a baking pan with parchment paper. Spray with cooking oil. Set aside.
In the bowl of an electric mixer, combine the first 5 ingredients. Mix until combined. Pour into the prepared pan. Bake for 30 -35 minutes or until a cake tester comes out clean. Cool on a wire rack. When cooled completely, freeze four hours or overnight.
In a saucepan over medium heat, cook the sugar, Karo® syrup, cream of tartar, and water to 226º. Cool to lukewarm(95º-110º).
Cut the cake into squares and place on a wire rack set over a jelly roll pan.
Place the bowl of fondant in a pan filled with 2″ of water and place over low-medium heat. (This will keep the fondant warm and will be the best consistency for glazing). Ladle the fondant over the cake squares.
Drizzle with royal icing or decorate with your favorite purchased hearts. After the petits fours dry for a couple of hours, set them in the candy cups.