PETITS FOURS

Okay guy’s so I tried out a recipe in my baking book… this was my FIRST time ever making Petits Fours.. I did like the cake recipe for the petits fours. but I did NOT like the glaze recipe. I will be looking for a new glaze. I saw on youtube they used shortening water and powdered sugar.. . I will try that next time.. my glaze from this recipe, although easy, was very transparent.  It would also help if I learned how to decorate.. LOL =)  The buttercream recipe I used is posted at the bottom

I also used a few tips from other recipes that I inserted into this recipe.. like for instance before putting in the freezer put a thin layer of buttercream over top.

CHRISTMAS PETITS FOURS

• 2 eggs
• 2 egg yolks
• 1 cup Granulated Sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 cup milk
• 5 tablespoons butter, melted

• GLAZE:
• 4 cups Granulated Sugar
• 2 cups water
• 1/4 teaspoon cream of tartar
• 3 cups confectioners’ sugar
• 1 tube each red and green decorating frosting
• Holiday sprinkles

In a large bowl, beat eggs and egg yolks until slightly thickened.

Gradually add sugar, beating until thick and lemon-colored.

Combine flour and baking powder; gradually add to egg mixture with milk and butter, beating well after each addition. (Batter will be thick).

Spread evenly into a greased and floured 15-in. x 10-in. x 1-in. baking pan. (I used jelly roll pan)

Bake at 350° for 12-15 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before inverting

While cooling I make buttercream

once ten minutes is up I take my wire rack and place on top and turn over to invert

then I take another large cookie sheet and turn it over onto it so I can trim off my edges if needed and using a serrated edged knife I can cut off any uneven places on top.. this cake is very dense and perfect for cutting although I didn’t do a very good job of it hahaha

Now I just take some buttercream and slather over top evenly as I can get it

put in freezer to freeze the cake… meanwhile you can be putting your glaze dip together

In a large saucepan, combine the sugar, water and cream of tartar.

Bring to a boil, without stirring, until a candy thermometer reads 226°. Cool to 100°;

while it is cooling back down to 100 you can take your frozen petits fours out to mark and cut into squares using a ruler as your guide and a knife tip to draw lines on buttercream .. once done cut them out.. mine are not that great … I could have done better

now put your squares BACK into the freezer while you finish beating in your confectionary sugar into the glaze

once temp has dropped down and reached 100 degrees you can beat in confectioners’ sugar until smooth.

Keeping Glaze warm Take out your petits fours cake squares from the freezer and using a fork and a skewer you will put the skewer into the bottom of the cake square and dip into the glaze allowing excess to drip off.. you can use a fork or your fingers to get it off and onto the waiting wire rack (wire rack should have cookie sheet or something under it to catch drips)

Add hot water, 1 teaspoon at a time, if glaze becomes too thick.

your station should be all set up to go smoothly

The ones you want to put sprinkles on you will have do do while wet

Let dry completely, and leave some blank to decorate with  buttercream

Decorate with frosting and sprinkles. Yield: 70 petit fours.

Buttercream Icing

1 stick of softened butter or margarine

1/2 cup crisco

1 tsp vanilla

4 cups or more of confectioners sugar

2 tbsp milk

beat butter and shortening with electric mixer  add vanilla and gradually add sugar, then milk last

should be light and fluffy … keep icing covered with damp cloth till ready to decorate. Can keep icing in fridge as well when your not using it. Makes about 3 cups. Separate in bowls and mix in food coloring and put your pastry bag in tall glass. folding bag over for easy mess free filling