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Iced Petit Fours

Ingredients
  Sponge cake 1
  Glace cherries 1⁄4 Cup (4 tbs)
  Glace icing 1⁄4 Cup (4 tbs)
  Nuts 1⁄4 Cup (4 tbs)
  Decoration balls 1⁄4 Cup (4 tbs)
  Crystallized fruit 1 Tablespoon
  Butter icing 1⁄4 Cup (4 tbs)
Directions

Cut the cake into dainty decorative shapes of your choice e.g. rectangular, rhombus, round etc.
Ice tops for some cakes and all over for other cakes using coloured glace icing.
Decorate on top with attractive shapes of cherries, nuts, crystallised rose or with piped butter icing.
Serve in paper cups.
Note: This is a simplified version of the traditional petit fours. These delightful cakes can be made as rich and varied as you wish and in as many shapes and decorations as you can think of.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Dish: 
Cake
Restriction: 
Vegetarian
Interest: 
Kids

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