BEAUTIFUL PETIT FOURS - PAULA DEEN
Make and share this Beautiful Petit Fours - Paula Deen recipe from Food.com.
Provided by Tara_hearts
Categories Dessert
Time 4h5m
Yield 42 serving(s)
Number Of Ingredients 8
Steps:
- Arrange the pound cake cubes in a single layer on a baking sheet. Freeze until firm, 4 hours or overnight.
- In the top of a double boiler, dissolve the gelatin in 2/3 cups cold water. Add egg white and corn syrup. Whisk. Add confectioners' sugar and whisk until well blended and not too thick. When mixture reaches 110 degrees F. (warm to the touch) divide the icing among several bowls and add your preferred food coloring to each bowl. Mix well.
- Line baking sheet with waxed paper. With 2 skewers for each color, dunk cake cubes into colored icing and cover completely. Place on waxed paper to dry. Do this for remaining cubes. When completely dried, place a drop of icing onto each cube and sprinkle with edible gold for design.
PETIT FOURS
Make and share this Petit Fours recipe from Food.com.
Provided by Chef tanecnk
Categories Dessert
Time 15m
Yield 20 cakes, 10 serving(s)
Number Of Ingredients 9
Steps:
- To Prepare cake trim the edges off the pound cake (no crusty bits).
- Cut 1 inch strips.
- Cut each strip into 1 inch squares.
- Color the coconut and place it in a bowl.
- Prepare frosting as follows:.
- In large bowl, beat together sugar, butter, vanilla and milk until smooth.
- If necessary add more milk until frosting is spreading consistency.
- If desired, add a few drops of food coloring.
- Mix everything well.
- Frost the sides of each square and coat with the coconut.
- Star tip or zig-zag the top of each square and decorate with a tiny rose or rosebud or grapes or whatever you like.
Nutrition Facts : Calories 401.7, Fat 17, SaturatedFat 10.9, Cholesterol 91.3, Sodium 199.7, Carbohydrate 62.3, Fiber 0.4, Sugar 46.5, Protein 2
BABY'S FIRST APPLESAUCE CAKE AND PETIT FOURS
This is from Martha Stewart's Kids magazine. They developed it to be tasty for adults and good for one year olds to eat. You could probably give it to younger babies who are eating solid or sort of solid food, too. I cut this in half and used two 9"x13" pans instead of two 13"x18". The cake ends up being about 8" square with 4 layers or 2 layers. We cut our "half cake" into 16 pieces, so I am estimating 32 pieces for the larger, although I think it would be hard to cut the pieces that small. :) Plus the larger version makes 20 petit fours. Cook time does not include cooling time.
Provided by CraftScout
Categories Dessert
Time 1h5m
Yield 1 cake, 52 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degree F. Oil two 13"x18" rimmed baking sheets; line with parchment paper and set aside.
- Whisk flour, baking soda, salt, cinnamon, and nutmeg together in a large bowl.
- Whisk applesauce, oil, maple syrup, vinegar, and apple juice concentrate in another bowl. Add to flour mixture and mix until combined.
- Divide batter between prepared sheets. Bake until pale golden and a cake tester (toothpick if you're not Martha) inserted into the center comes out clean, about 18 minutes.
- Cool in the pans on wire racks 10 minutes, then invert and remove parchment. Reinvert (turn it so pretty top is on top again) onto a large cutting board lined in parchment. Let cool completely.
- Cakes can be stored at this point, wrapped in plastic, overnight.
- Cut a 3" strip off the long (18") side of each cake (for petit fours). Cut remaining portion in half crosswise and trim into four 8" squares (for adult cake).
- For adult cake: Stack square cakes on a square piece of cardboard, spreading Apricot Whip (Recipe #238540) between them (or whatever filling, jam, or frosting you want). Spread a very thin layer of Apricot Frosting (Recipe #238541) on top and sides, smoothing with offset spatula (or use your own frosting, of course). Decorate as you wish.
- For Petit Fours: Trim cake strips to 3"x15". Spread Apricot Whip (Recipe #238540) on one strip; top with remaining strip. Cut into twenty 1 1/2" squares. Top half with squares cut from Soft Apple Slices (Recipe #238883). Pipe dot of frosting onto other half, or decorate in some other manner.
Nutrition Facts : Calories 179.7, Fat 8.6, SaturatedFat 0.7, Sodium 144.6, Carbohydrate 24.7, Fiber 0.6, Sugar 12.2, Protein 1.5
ANGEL FOOD PETIT FOURS
This is a recipe that I've made for Christmas, weddings, parties, etc. It uses store bought cake and my clothespin cookie filling as the frosting. They are yummy!
Provided by Chef53Kathy
Categories Dessert
Time 40m
Yield 5 dozen, 30 serving(s)
Number Of Ingredients 9
Steps:
- Cut the angel food cake into 1 inch squares. Prepare the frosting. Use one hand to roll the cake in the frosting and the other hand to roll the frosted cakes in coconut. I usually tint the frosting in pastel shades and sometimes leave them white and decorate each with an icing rosebud and leaf.
- I have used raw eggs in this recipe for 30 plus years without any incidence of salmonella. I sell cookies professionally and this has never presented any problems.
- The yield is approximate, depends on your cutting of the cake. I cut the loaf in 7-8 slices and each slice into 9 cookies. I count on two per person for a serving.
Nutrition Facts : Calories 408.4, Fat 23.9, SaturatedFat 13, Cholesterol 0.6, Sodium 263.9, Carbohydrate 48, Fiber 1.4, Sugar 38.2, Protein 2.6
BABY FOOD CAKE III
Use up some of your leftover baby food in this easy Bundt cake. Any fruit flavored baby food can be used.
Provided by sal
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h10m
Yield 14
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
- Sift together the flour, baking powder, cinnamon, cloves and salt. Set aside.
- In a large bowl, combine sugar, eggs, and oil. Beat until smooth. Mix in baby food and nuts. Beat in flour mixture alternately with applesauce. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 336.8 calories, Carbohydrate 40.4 g, Cholesterol 39.9 mg, Fat 18.5 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 2.4 g, Sodium 68.7 mg, Sugar 24.3 g
PETITS FOURS ICING
I love petit fours. This icing is supposed to be perfect for them. To ice the little cakes, you can set a wire rack on top of waxed paper and place the cakes on top of the wire rack. Spoon icing over each piece, being sure to get all sides covered, letting excess icing drip onto wax paper. OR, you can spear the bottoms of the cakes with a 2- or 3-pronged fork, hold them (one at a time) over the icing saucepan, and spoon icing on that way. This is from Better Homes and Gardens book "Old-Fashioned Home Baking." Prep time is an absolute guess and includes the 1 hour cooling period. Cook time is also a guess because I've never done it myself.
Provided by the_cookie_lady
Categories Dessert
Time 1h20m
Yield 3 1/2 cups, 36-40 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan, combine sugar, hot water, and cream of tartar. Bring to a boil over medium-high heat, stirring constantly for 5 to 9 minutes or until the sugar dissolves.
- Reduce heat to medium-low. Clip a candy thermometer to the side of the saucepan. Cook until thermometer registers 226 degrees, stirring only when necessary to prevent sticking. Remove saucepan from the heat. Cool at room temperature, WITHOUT STIRRING, to 110 degrees (allow about 1 hour).
- Add vanilla flavoring. Stir in enough powdered sugar to make the icing of drizzling consistency. If necessary, beat the icing with a rotary beater or wire whisk to remove any lumps. If desired, stir in a few drops of food coloring.
Nutrition Facts : Calories 116.7, Sodium 0.8, Carbohydrate 30, Sugar 29.7
CHOCOLATE RASPBERRY PETIT FOURS
This one may have it, hands down! I am practically sure, my friend, Judy is going to decide that we should try all the Godiva DECADENT chocolate and raspberry recipes she has asked me to find. How much fun, and I get to lick the bowls. Ha! This is for a dinner party she is going to have in Nov. So we have enough time to make a few. Wow! Good thing she has a large family! Approximate times have been posted. It takes 2 hrs. and 30 minutes prep time, plus baking and cooling times.
Provided by Manami
Categories Dessert
Time 8h50m
Yield 48 serving(s)
Number Of Ingredients 16
Steps:
- MAKE RASPBERRY PUREE:.
- Thaw 1.5 packages frozen raspberries. Press berries berries through a fine-mesh strainer, using a rubber spatula. (Yield approximately 1-1/2 cups puree).
- MAKE THE RASPBERRY SPONGE CAKE:.
- Preheat oven to 350ºF. Butter 15"x10" jelly roll pan. Line the bottom of the pan with parchment paper and butter the paper.
- Sift flour, baking powder, and salt. Set aside.
- Mix 2/3 cup Raspberry Puree and butter in a small saucepan. Heat to a boil over medium heat. Stir in the Chambord and remove from heat.
- Place eggs, sugar, and vanilla extract in large mixing bowl.
- Beat with electric mixer at high speed about 5 minutes or until thick and lemon-colored. Lower to medium speed and very carefully pour the hot Raspberry Puree into egg mixture, beating well.
- Add the flour mixture, beating on low speed until incorporated. Spread batter in prepared pan.
- Bake for 12-15 minutes or until cake springs back when lightly touch. Cool the cake in the pan for 5-10 minutes.
- Invert onto a wire rack and peel off the parchment papaer. Cool completely.
- MAKE THE RASPBERRY GANACHE:.
- Heat the cream and 2/3 cup Raspberry Puree in a medium saucepan over medium heat to a boil, stirring occasionall. Remove from heat.
- Add chopped chocolate and stir until melted and smooth. Stir in the Chambord. Pour into jelly roll or baking pan.
- Cover with plastic wrap and let it stand at room temperature until cooled and thickened, about 1 to 2 hours. (The Raspberry Ganache can be made ahead and refrigerated until needed. Bring ganache to room temperature or gently reheat until spreadable.).
- ASSEMBLE THE PETITS FOURS:.
- Cut cake in half crosswise, making two 10"x7.5" rectangles.
- Spread 2/3 cup Raspberry Ganache over one layer. Top with second layer.
- Wrap cake in plastic wrap and freeze until firm, about 1 hour.
- Cut cake into 1" squares. Place half the cake squares on a wire rack set over baking sheet.
- Freeze remaining cake squares.
- Place the Raspberry Ganache in a 4 cup microwave-safe measuring cup with a pouring spot. Microwave on medium(50%) for minute. Stir until smooth. (Ganache should be thin enough to pour.).
- Slowly drizzle the ganache over each petit four, coating all sides evenly. Return any ganache on baking sheet to measuring cup.
- Repeat melting and pouring the ganache over cakes until each petit four is coated. Repeat with remaining cake squares.
- Chill petit fours in the refrigerator for 15 minutes.
- DECORATING THE PETITS FOURS:.
- Place Solid Ivory into small microwave-safe cup. Microwave on medium (50%)for 1 minute. Stir until smooth.
- Tint pink with red food coloring. Spoon into parchment cone, pastry bag, or teaspoon and drizle petits fours with melted pink icing.
- Refrigerate at least 1 hour to set decoration. Let stand at room temperature for 30 minutes before serving.
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