Pretty Petits Fours Food

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.

PETITS FOURS

Steps:

• Heat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside.
• Combine flour, baking powder and salt in bowl. Set aside.
• Beat sugar and butter in another bowl at medium speed, scraping bowl occasionally, until creamy. Add 1 egg white at a time, beating well after each addition. Add almond flavoring; mix well. Add flour mixture alternately with milk, beating at low speed after each addition just until mixed.
• Pour batter into prepared pan. Bake 30-35 minutes or until toothpick inserted near center comes out clean. Cool in pan on cooling racks 10 minutes. Loosen edge of cake by running knife around inside edge. Carefully remove cake from pan; cool completely.
• Trim edges from cake; cut cake into 48 (1 1/2-inch square) pieces.
• Combine sugar, cream of tartar and water in 3-quart saucepan. Cook over medium heat, stirring occasionally, 12-14 minutes or until mixture comes to a full boil. Cover; boil 3 minutes. Uncover; continue cooking 15-20 minutes or until candy thermometer reaches 228°F to 234°F, or small amount of mixture dropped into ice water forms a 2-inch soft thread. Remove from heat; cool to 110°F (about 1 hour) or until bottom of pan is slightly warm to touch. (Do not stir.) Stir in powdered sugar, 1 teaspoon almond extract and food color, if desired.
• Place cooling rack over waxed paper. Place 1 cake piece on fork; drizzle icing over top and sides of cake, making sure each side is covered. Place onto rack; let stand until icing is set. (If icing becomes too thick, reheat over low heat 2-3 minutes or until thin consistency and easy to drizzle.)
• Garnish each petit four with candy flowers or frosting flowers, if desired.

PRETTY PETITS FOURS

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. In a small bowl, beat egg whites until soft peaks form; gently fold into batter., Pour into a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Cut a thin slice off each side of cake. Cut cake into 1-1/4-in. squares. Place 1/2 in. apart on a rack in a 15x10x1-in. pan., In a large bowl, combine glaze ingredients. Beat on low speed just until blended; beat on high until smooth. Apply glaze evenly over tops and sides of cake squares, allowing excess to drip off. Let dry. Repeat if necessary to thoroughly coat squares. Let dry completely., For frosting, in a small bowl, cream the butter, shortening and vanilla. Beat in confectioners' sugar and enough milk to achieve desired consistency. Place 1/2 cup each in two bowls; tint one pink and one green., Cut a small hole in the corner of a pastry or plastic bag; insert #104 tip. Fill with pink frosting; pipe a rosebud on each petit four. Insert #3 round tip into another pastry or plastic bag; fill with green frosting. Pipe a leaf under each rose.

ICED PETITS FOURS

Steps:

• TO MAKE TOPPING, press jam through a fine strainer into a small saucepan; stir in water. Cook, stirring, 1 to 2 minutes or until mixture is smooth. Cool slightly. Brush over top of cake.
• Roll out marzipan thinly between 2 sheets of waxed paper. Remove 1 sheet of waxed paper from marzipan. Invert marzipan on top of cake; peel off waxed paper.
• Trim marzipan edges even with cake. Chill 30 minutes.
• Using a very sharp knife, cut cake into 1-inch squares and chill to firm. Place on a wire rack set over a baking sheet.
• If making round petits fours use a pastry cutter to cut circles of cake. Brush top and sides with topping. Cut circles of marzipan with pastry cutter. Place on top of cake. To coat sides, roll on strip of marzipan.
• TO MAKE ICING, combine corn syrup and 2 Tablespoons water in a bowl or top of a double boiler set over a pan of simmering water. Add powdered sugar and mix well. Add 1 to 2 more Tablespoons of warm water. Warm until mixture is smooth. Tint with food coloring, if desired. Carefully spoon icing over marzipanned cake. Leave to set. Decorate with flowers or fruit or pipe with melted chocolate.
• TO MAKE GENOISE: Preheat oven to 350°F Grease and flour bottom and sides of a 14 inch x 10 inch baking pan. Shake out excess flour.
• Combine eggs and sugar in a medium mixing bowl. Place bowl in a pan of hot water. Beat until mixture is very thick and just warm. Mixture should form a ribbon when beaters are lifted. Remove from heat and add vanilla. Continue beating until mixture is almost cool. Fold flour into egg and sugar mixture. Mix in butter.
• Pour batter into prepared greased pan; level top. Bake in a preheated oven 20-25 minutes or until set on top. Cool pan on a wire rack 10 minutes. Run a knife carefully around the edge. Remove from pan. Cool completely on wire rack. Use within 36 hours or wrap and freeze up to 6 weeks.
• TO MAKE MARZIPAN: Combine ground almonds and sugar in a medium bowl. Add lemon juice, sherry or brandy, and almond extract, if desired.
• Gradually mix in enough egg white to ensure that paste is sticky, but not wet.
• Knead paste until smooth on a pastry board dusted with powdered sugar. Wrap in plastic wrap. Store in refrigerator up to 4 weeks.
• Chocolates & Petits Fours.

TRIPLE CHOCOLATE PETIT FOURS

Steps:

• Preheat the oven to 325 degrees and spray a 9''x9'' cake pan with non-stick cooking spray.
• In a large bowl, combine the whites only of 4 eggs (reserve 2 of the yolks for later). Try to avoid any 'goldfish' (little bits of yolk in the egg whites). If you do get goldfish, it's okay for this recipe, just realize that you won't get peaks when you beat it.
• Add the 1/4 t cream of tartar and 1/4 t salt to the egg whites. Beat until foamy.
• Add the 1/3 c Splenda/sugar to the egg white mixture and beat until stiff peaks form (or until foamy and well-mixed if you had goldfish).
• Beat in egg yolks and vanilla.
• In a small bowl, mix together the 1/4 c flour and 1/4 c cocoa.
• Lightly fold the flour mixture into the egg mixture.
• Pour batter into prepared cake pan and bake for 25 minutes, or until cake springs back lightly to touch.
• Once the cake is finished baking, turn out onto parchment lined baking rack to cool.
• When the cake is cool, slice into two layers using a long, sharp knife with a serrated blade.
• To make the simple syrup: combine the 1/2 c water and 1/2 c Splenda/sugar in a small saucepan and heat until sugar is dissolved.
• Using a pastry brush, coat both sides of the two cake layers with the simple syrup mixture.
• To make the frosting: cream the 3 T unsalted butter with 1/4 t vanilla. Add the 1 1/2 c powdered sugar and 1/4 c cocoa and blend gently to avoid the powders flying everywhere. CAREFULLY add just enough water to get a thick frosting (caution on this because if you add way too much you'll need to start over with the frosting, it only takes just a little water).
• Spread the frosting over one layer of the cake. Top this layer with the other layer and then frost the top of your layered cake.
• Using your sharp serrated knife again, cut the cake into 36 pieces (5 equal cuts in both directions). To make the pieces perfectly the same size you can measure and insert toothpicks as markers before you cut.
• To make the glaze: In a double boiler, melt the 16 oz bittersweet chocolate, the 1 c unsalted butter, and the 2 T light corn syrup. Stir often until well-blended.
• Set a baking rack over a cookie sheet covered with parchment paper. Set the layered cake pieces on the backing rack with spaces between each piece to let the chocolate flow over their sides.
• Pour the glaze over the cake pieces, taking care to cover the sides. The excess glaze will pool on the cookie sheet and may be reheated and reused. **For less waste, you can half the amount of glaze and coat in two phases, or have another recipe ready to use the excess glaze in.**.
• Allow the glaze to cool. I relocate the baking rack to the freezer to speed up the process once the pieces are slightly cooled.
• For the white hearts decoration: melt the white chocolate chips in a clean double boiler. Once the petit fours are well-hardened, use a clean paintbrush to paint the white chocolate hearts (or whatever decoration you'd like) on the tops. You may need to go over them more than once to get a nice white color without mixing with the dark brown glaze.

PETITS FOURS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
• In a large bowl, beat the eggs and egg yolks using an electric mixer. Add sugar, and beat until thick and pale, about 10 minutes. If you have a stand mixer, use the whisk attachment. Sift the flour and baking powder into the egg mixture, and fold in by hand along with the milk. Stir just until the batter is mixed, then fold in the melted butter until smooth. Spread the batter evenly in the prepared pan.
• Bake for 12 to 15 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. When finished, invert the cake pan onto a sheet of waxed paper, and cool completely. This will give you nice even petits fours.
• Cut the cooled cake into small squares, rectangles or triangles, and arrange the pieces in rows on a wire rack or glazing screen with plenty of space between rows. (See Cook's Notes for flavoring suggestions). Set the rack over a shallow pan or waxed paper to catch the drips.
• Spoon or pour warmed petit four icing over the small cakes. The drippings may be scraped off of the pan or paper, and reheated for use again. Allow the petits fours to set until completely dry. Lift the cakes from the rack with a metal spatula, and trim the bottom edges with a sharp knife. Set into small muffin papers for easy handling. Decorate as desired.

PETIT FOURS

Steps:

• Preheat the oven to 350F and line a half baking sheet (12"x17") with parchment paper. Combine the flour, baking powder, and salt in a large bowl, whisk together and set aside.
• Cream the butter in the bowl of your stand mixer fitted with a paddle attachment or a large bowl if using an electric hand mixer. Add the sugar and then mix on high until light and fluffy, scraping the bowl down as needed. Add the cream cheese and mix until combined.
• Drop the eggs in one at a time while mixing on medium speed, scrape the bowl down at least once, and then mix in the vanilla. Add the flour mixture in three batches alternating with the milk, mixing until almost combined. Finish batter off with a spatula, folding in any unmixed bits of flour or butter.
• Pour into a lined baking sheet and smooth into an even layer. Tap the pan on the counter a few times to release any larger air bubbles, and bake at 350F for 25-30 minutes or until the center is springy to the touch. Allow to cool in pan for 5 minutes, then invert onto a wire rack, peel paper off, and set aside to cool completely.
• While the cake cools, cream the room temperature butter and salt, then add the confectioners' sugar and vanilla while mixing on low. Scrape the bowl down as needed, then drizzle in the milk or cream a tablespoon at a time until the desired consistency is reached. If you want to decorate the petit fours with buttercream flowers, you may want to add an extra 1/4 cup of butter and a cup of powdered sugar to the frosting recipe.
• Cut the cake into two rectangles (this helps the pieces be more manageable to cut and handle), then cut each down the middle with a serrated knife. Open the cake and spread a thin layer of the buttercream on one half and a very thin layer of raspberry jam (you can use any jam or lemon curd for the filling) on the other. Sandwich the cake layers together, so you have two-layer cakes with raspberry jam and buttercream in the middle. Place onto a baking sheet, then cover and freeze for about 30 minutes or until firm.
• Cut the edges of the frozen cake, then cut into 1.25-1.5 inch cubes and place them on a wire rack over a baking sheet. Return to the freezer to chill while you make the coating.
• While the petit fours freeze, melt the chopped white chocolate in a bowl set over a pot of simmering water, stirring occasionally. While the chocolate melts, sift the confectioners' sugar into a large bowl and then add the hot water and corn syrup, folding together with a spatula until combined. Stir in the melted white chocolate until smooth if the consistency of the fondant is a bit thick, you can mix in more hot water a teaspoon at a time.
• Remove the cake cubes from the freezer, place one on a fork then dip the bottom into the fondant. Lift and spoon more fondant over the top until the sides are coated. Tap the fork on the bowl's edge to remove excess fondant, then return to the wire cooling rack (still over a baking sheet) to set. Repeat the process for the remaining cubes. The petit fours will take an hour or two to set.
• Decorate with a drizzle of melted white chocolate, icing, or you can use the remaining buttercream to pipe little roses on top using a small petal tip (102) and leaf tip (349).

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.)

CREAM CHEESE POUND CAKE

Steps:

• Pound cake: Preheat oven to 325 degrees Fahrenheit. Grease and flour two 9 x 5 inch loaf pans.
• Sift flour and baking powder in a medium bowl and set aside.
• Using a mixer, cream butter, cream cheese and sugar for about 6 minutes.
• Add eggs one at a time, mixing well after each addition. Add vanilla and milk until combined.
• Add flour mixture until completely combined.
• Pour into prepared loaf pans.
• Stir in 2-cups hulled and diced strawberries for each loaf if desired.
• Bake for about 60 minutes or until done and let cool.
• Icing: Cream butter and cream cheese. Add sugar and milk until thoroughly combined. Spread on top of cake. Store in the refrigerator.