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Petits Fours
Fun to make, easier than cookies, cakes or pie! Here are some of my favorite tips for perfect petits fours!
Ingredients
- 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
Instructions
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Preheat oven to 350º.
Line a baking pan with parchment paper. Spray with cooking oil. Set aside.
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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.
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In a saucepan over medium heat, cook the sugar, Karo® syrup, cream of tartar, and water to 226º. Cool to lukewarm(95º-110º).
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Cut the cake into squares and place on a wire rack set over a jelly roll pan.
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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.
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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.
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