Basic Petits Fours
|Sponge cake||1 (1 Recipe, Basic Close Textured)|
|Butter cream||2 Cup (32 tbs) (2 Recipes, Basic)|
|Confectioners sugar||4 Pound (4 Boxes Of 1 Pound Each)|
|Food coloring||3 Drop (Adjust Quantity As Needed)|
Prepare cake; bake in jelly-roll pan according to instructions.
Cut into rounds with wet 1-inch cutter.
Keep cake rounds covered to keep from drying out.
Butter cream and icing can be divided and flavored with various liqueurs and tinted as desired, or one flavor can be used.
Icing petits fours is time-consuming.
Make small amount of confectioners' sugar icing at a time, it dries quickly.
Combine 2 cups sifted confectioners' sugar with 1 teaspoon desired liqueur, food coloring, and enough water to make dipping consistency.
Dip cake rounds into icing, place on wire racks over jelly-roll pans to harden.
Make icing and dip cakes until all have been covered.
Prepare 1 recipe butter cream at a time; pipe large rosette on top of each iced cake.
Prepare more icing; spoon carefully in circular motion over rosette of each, cake; let icing flow evenly to coat completely.
If heavier coating is desired; spoon another coat of icing over cakes Let stand until icing has hardened.
Store in airtight containers or freeze until ready to use.