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Pastel Icing for Petits Fours

chef.pierre's picture
  Red currant jelly 2 Tablespoon
  Icing sugar 1 Cup (16 tbs)
  Red vegetable coloring 2 Drop

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

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 852 Calories from Fat 2

% Daily Value*

Total Fat 0.2 g0.31%

Saturated Fat 0.04 g0.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 16.8 mg0.7%

Total Carbohydrates 218 g72.8%

Dietary Fiber 0 g

Sugars 209.2 g

Protein 0 g

Vitamin A Vitamin C

Calcium 0.2% Iron 0.22%

*Based on a 2000 Calorie diet

Pastel Icing For Petits Fours Recipe