Ombré Petits Fours Food

PETIT FOURS

Steps:

• For the cake: Preheat the oven to 325 degrees F. Liberally spray an 18-by13-inch sheet pan with nonstick cooking spray and line it with parchment paper. Stack the lined sheet pan inside a second sheet pan, to avoid extra browning when baking.
• In a mixing bowl, add the flour, baking powder and salt and whisk to combine. Set aside.
• In a food processor, pulse together the almond paste, granulated sugar and honey. Pulse until well combined. Open the food processor and scrape the sides and bottom with a metal spoon to check that the almond paste is completely incorporated. Add the butter, 1 tablespoon at a time, pulsing to combine after each addition.
• Add the eggs one by one, pulsing until each is completely incorporated. After the last addition, scrape down the bowl and then pulse until the batter is completely smooth and slightly fluffy. Pulse in the flour mixture until blended.
• Spread the batter evenly in the prepared sheet pan. Bake until the cake is golden brown and springs back when gently poked, 15 to 20 minutes. Let cool completely.
• While the cakes are cooling, color the Royal Icing in the colors of your choosing and add each color to a pastry bag fitted with a #2 tip. Pipe tiny flowers on a piece of parchment by making small closed spirals in one color, then add leaves to either side in the other color. Set aside to set up and harden, about 1 hour.
• Remove the cake from the sheet pan and cut in half widthwise. Spread the jam on top of one half and top with the second half. Freeze for 10 minutes to set.
• Use a serrated knife to cut the cake into 1-inch squares. Place onto a parchment-covered sheet pan and freeze for at least 1 hour.
• For the coating icing: In the meantime, add the white chocolate chips to a heatproof bowl and set over a pot of simmering water (the bowl should sit above and not touch the water). Heat, stirring, until melted and smooth.
• Sift the confectioners' sugar into a separate large bowl. Stir in the hot water and corn syrup until smooth. Stir in the melted chocolate. If the icing is too thick (it should be pourable), add more hot water 1 teaspoon at a time. Use while warm; you can reheat it in the microwave if necessary as you are working.
• Put the little cakes on a wire rack fitted inside a sheet pan lined with parchment paper. Coat the cakes with the icing using a spoon and small offset spatula, or add icing to a pastry bag, snip the corner and use to coat each cake. Top each with a hardened royal icing decoration. Allow the icing to set up before transferring to a serving platter.
• In the bowl of an electric mixer fit with a paddle attachment, add the confectioners' sugar and meringue powder and beat to combine. Beat in 4 tablespoons of warm water to combine. Raise the paddle head to check the consistency of the icing; the icing should be thick and smooth but not dripping from the paddle. Add more water until the desired consistency is reached. (You can add slightly more water to achieve a flooding consistency icing to completely cover cookies. Use a stiffer consistency to pipe decorations and details.)

PETITS FOURS GLACES

Steps:

• Preheat oven to 375 degrees. Brush three 12 1/2-by-9-inch rimmed baking sheets with butter. Line with parchment paper; set aside
• In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and almond paste, on medium speed, until well combined. Add the butter, and beat until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating to combine after each addition. Add the flour, almond extract, and salt, and beat until just combined.
• Divide evenly between prepared baking sheets, smoothing batter with an offset spatula. Bake until just set, but not browned, 15 to 20 minutes. Remove from oven, and transfer to wire racks to cool.
• Purée apricot jam in a food processor. Line a baking sheet with parchment paper. Turn one cake layer out onto lined baking sheet. Spread half of the apricot jam in an even layer over cake. Top with a second cake layer. Spread with remaining jam. Top with final layer. Place a piece of parchment paper over final layer, and top with a second baking sheet. Weigh down with two large cans. Transfer to refrigerator until cold, at least 1 hour, and up to overnight.
• Line a baking sheet with a piece of parchment paper and a cooling rack; set aside. Remove cake from refrigerator and cut into desired shapes. Place on cooling rack; set aside.
• Place the fondant in a heat proof bowl set over a pan of simmering water, until pourable. You should have about 4 cups. Tint to desired shade with food coloring. Spoon fondant over cakes, coating evenly. Let stand until set, about 30 minutes. Transfer to a clean baking sheet lined with a piece of parchment paper.
• Place melted chocolate in a small piping bag fitted with a very small plain tip. Pipe decorations onto cakes with chocolate. Let stand until set.

SUSHI PETIT FOURS

Steps:

• Use a 1.5- to 2-inch round cutter to cut out circles of cake and place on a parchment-lined baking sheet. (Dip the cutter into a small bowl of hot water between cutting to clean it off.) Pipe a small amount of buttercream, about 1/2 inch, on top of half the cake rounds, then sandwich with the remaining cake rounds. Partially freeze the filled cakes, about 30 minutes.
• Meanwhile, lightly dust a clean work surface with cornstarch. Roll out a sheet of dark green fondant (the color of sushi seaweed wrap) 1/8 inch thick so that it is large enough to fit a piece of wafer paper. (If you are rolling out the fondant in batches, keep any unused fondant wrapped in plastic to prevent it from drying out.) Placed the rolled fondant on a piece of parchment paper.
• Brush the fondant with piping gel and place the wafer paper, texture side-up, over top. Using your fingers, lightly brush the top of the wafer paper to remove any air bubbles as you press it into the fondant. Using a pizza cutter, trim the excess fondant around the wafer paper. (If you don't have wafer paper you can skip and just use green fondant.) Mix together the vodka and green gel food color in a small bowl and brush it lightly over the wafer paper so that it wrinkles for a seaweed look. Let dry completely until it is dry to the touch and no longer looks shiny.
• Cut strips of wafer paper fondant that are a 1/4-inch higher than your cake rounds and long enough to wrap around each cake circle. Flip over the fondant strips so that the wafer paper is facing down and pipe a line of buttercream about two-thirds of the way up each strip. Place a cake round on each strip and roll it up, lining up the bottom of the cake round with one side of the fondant strip. Trim away any overlap and add buttercream if needed to seal. Wipe away any buttercream that comes out at the seam. If the fondant begins to stick to your hands, lightly dust your fingers with cornstarch.
• Use the gummy candy or circus peanuts to cut a few pieces of fish that are about 3/4 inches wide. Gently push a few fish in the center of each sushi cake. Pour white sprinkles into the space between the gummy candy and the seaweed fondant to create the rice and gently press to ensure they are in line with the top of the seaweed.

PETIT FOURS

Steps:

• Preheat the oven to 375 degrees F. Brush 3 (12 1/2 by 9-inch) rimmed baking sheets (otherwise known as quarter sheet pans) with melted butter. Line the pans with parchment paper, leaving a few inches of overhang on opposite sides. Butter the top of the parchment paper as well, then set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the almond paste and sugar on medium speed until well combined, about 5 minutes. Add the almond extract. Roughly cut the room temperature butter into pats and gradually add to the almond paste-sugar mixture. Beat until light and fluffy, about 2 minutes, scraping down the sides of the bowl if needed. Add the eggs, 1 at a time, beating to combine after each addition. Add the flour and salt and beat until just combined.
• Divide the batter evenly among the prepared baking sheets, about 2 1/4 cups each sheet, smoothing the batter out with an offset spatula. Gently tap the baking sheet on the table to remove any air pockets in the batter. Air pockets will cause holes in the baked cake and give a ragged look to the finished product. Bake until just set, but not browned, 15 to 20 minutes. Give the baking sheets a turn halfway through baking, after about 8 minutes, for even baking, if needed, but don't worry too much because we're covering the cakes. Test with a toothpick or skewer and if clean, remove from the oven and transfer to wire racks to cool.
• To make the jam easier to spread and to prevent tearing the cake, puree the raspberry jam in a food processor. Line a baking sheet with parchment paper. Turn 1 cake layer out onto the lined baking sheet. Spread half of the raspberry jam in an even layer over the cake. Carefully flip the cake out of the baking sheet and top with a second cake layer. Spread with the remaining jam. Carefully flip the final layer out of the baking sheet and top the cake. Place a piece of parchment paper over the final layer and top with a second baking sheet. Weigh down with 2 large (28-ounce) cans. Chill in the refrigerator for at least 1 hour and up to overnight.
• Remove the cake from the refrigerator and cut into 1-inch squares. Place onto a wire racks over at least 2 baking sheets, leaving at least 1-inch between each cake piece.
• Place each of the tinted royals icings in a heatproof bowl set over a pan of simmering water, with the bottom of the bowl not touching the water, until pourable. You should have about 8 cups total. You'll be using about 1 heaping tablespoon icing on each. Carefully place a cut cake on a chocolate fork/dipper (or a small fork). Place the cake over the icing and spoon the icing onto the cake. If the cake drops into the icing, carefully pick it up with your spoon and place back onto your fork/dipper. Place back onto the wire rack using another dipper or fork to slide onto the wire rack. Top with decorative dragees, as desired. Repeat with the remaining icing and cakes. Alternately, for each tinted frosting, set 3 cooling racks over baking sheets and divide the cut cake pieces evenly among the racks. Pour the tinted frosting slowly over the cake pieces. If you need extra frosting, just remove the cooling rack, scrape the excess frosting from the baking sheet, melt or microwave until pourable and touch up any area that the frosting didn't coat the first time. Let stand until set, about 30 minutes at room temperature or cover and place in the refrigerator for up to 1 week until ready to serve.
• Put your raspberries and 1/4 cup water in a saucepan over medium heat. Once it's at a simmer, partially cover and cook 8 to 10 minutes. Pass the berry mixture through a food mill and measure the liquid that remains. You need 3 1/2 cups. Add more water if there isn't enough.
• Put the berry liquid into a new saucepan over medium heat and bring to a simmer again. Once it simmers, start adding your sugar in 1/2 cup increments. Give it a stir to incorporate and bring it back to a simmer before adding of the next 1/2 cup sugar. Once the last 1/2 cup is added, bring the liquid to 216 to 218 degrees F on a candy thermometer. Stir constantly.
• Let this cool to room temperature prior to using. If not using right away, refrigerate for up to 1 week. Yield: 2 cups.
• In a large heatproof bowl, combine 1 1/4 cups plus 1 tablespoon water, corn syrup and almond extract. Once incorporated, slowly whisk in the sugar until fully combined. Alternately, slowly mix together in a stand mixer and transfer to a heatproof bowl prior to icing cakes.
• Divide the icing into 3 heatproof bowls. To make a pale green color, add a little less than 1 drop green food coloring to the first bowl. To the second bowl, add 1 drop purple coloring for a lavender color. And leave the final bowl white, or add another color, as desired.