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Pastel Icing For Petits Fours

chef.pierre's picture
<p><a href="http://commons.wikimedia.org/wiki/File:Colourful_Easter_petits_fours_forming_a_square.jpg">http://commons.wikimedia.org/wiki/File:Colourful_Easter_petits_fours_forming_a_square.jpg</a></p>
Ingredients
  Red currant jelly 2 Tablespoon
  Icing sugar 1 Cup (16 tbs)
  Red vegetable coloring 2 Drop
Directions

Heat jelly in small saucepan until melted.
Remove from heat, and stir in enough sugar to make smooth, runny consistency.
Add coloring for a pretty shade.
Have ready your little petits fours; cut in squares or diamonds about 1-inch thick.
Put 1 small cake on fork, and spoon icing over it.
Let drip for a moment.
If icing runs off completely, letting cake show through, add a little more sugar to the mixture.
Keep icing soft over hot water while you frost.
If it thickens, add a few drops boiling water.
Set each frosted cake, as done, on a rack over waxed paper to catch drips that can be reused.
Decorate tops with candied cherries, halved almonds and so forth.
Note: To vary color and flavor, substitute mint, apple, cherry or grape jelly for red currant jelly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Interest: 
Party

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