This recipe for Apple Almond Cake spoke to me. It is the supreme food blog! The recipes featured are vast and varied …collected from cooks of every level of expertise. This Awesome Apple Almond Cake has been recreated in my kitchen countless time because of one of those eye-catching photos. Then, that one photo catches your eye and you’re so grateful. Sometimes, there are so many paraded in front of us on social media …it’s a bit overwhelming. Just add a drop of color as you mix the boiling water into the sugar.There’s no shortage of recipes featured online these days. I find that subtle colors look best for these fancy cakes. A pale blue, pink or yellow icing is a nice touch for a baby shower. For the holidays I like to make tiny holly leaves and berries out of marzipan or rolled fondant to put on top. You can match the colors to the wedding colors.Īnother nice way to finish Petit Fours is with a few scattered dragees or fancy sprinkles. This is a pretty way to decorate for a bridal shower. As you can see, I piped Royal Icing rose buds on the Petit Fours for this post. I like to put them into little paper cups which makes them easier to pick up.įinally, Petit Fours should have a dainty decoration on top. Use a small spatula to lift the cakes, one by one, and transfer them onto a serving platter.Once you’ve got the cakes covered leave them to dry completely on the rack.You can see me move the rack around in the video. If your bowl isn’t large enough for all the cakes to sit over the opening at the same time, simply move the rack up and back so the cakes which you are covering are over the bowl as your pour the icing.It much easier to scoop the icing back into the pouring container from a bowl than from a flat sheet pan. You can set the rack of petit fours over a clean sheet pan to catch the drips, but I have found that setting the rack over a really big bowl works better.This means you will have lots of overflow as you ice the cakes. You must completely flood every cake, corner to corner and edge to edge, to have no gaps in the icing.The key to getting a nice coating on the Petit fours is to have waaaaaay more icing than you need.You’ll find a recipe for the icing at the end of the post. I’ve decided that using a simple powdered sugar icing is an acceptable compromise. While true fondant creates a beautiful sheen when used as an icing, it is complicated and tedious to make.You can learn about true Fondant Icing in the Easy Fondant Icing post. Traditionally, fondant is the icing of choice for these fancy cakes.After icing hundreds of Petit Fours I have perfected a process for glazing Petit Fours with as little mess and fuss as is possible. If you do this, when you layer and cut the cake you’ll have consistently sized, level cakes instead of some thick, some thin and some lopsided cakes.īut the biggest pain about making Petit Fours is icing the little buggers. You’ve got to be careful to spread the batter evenly in the pan. Well, until you spread the batter in the pan.īecause Petit Fours are all about being perfect little cakes, every step of the process requires careful execution. But making the cake itself is pretty simple. The batter does include almond paste, which makes it a little more expensive than regular cake. Technique-wise, the almond cake is a straight-forward creamed cake. Why are Petit Fours such a pain to make? Well, it’s not the cake. I’m going to show you exactly how-to make perfect Petit Fours. They are worth the occasional splurge of time (or money) for the right occasion. When I had a cake business I made them very infrequently because I charged A LOT for them, like several dollars each.īut for a very special occasion like a wedding shower or wedding favor, they are so very pretty and so very tasty. It’s an extremely sophisticated and civilized way to have dessert.īecause Petit Fours are such a pain to make you may have noticed that real, honest-to-goodness, Classic Almond Petit Fours are very expensive to buy. Have I lost you yet? No? Great! Because for special occasions there is nothing like a perfectly iced, perfectly pretty little Petit Four on a lovely little plate. Not only that, you will create a huge mess in your kitchen with lots of bowls, pans and utensils to clean up. In fact, Petit Fours are tedious and fussy to make. Ok, I’ll start off by saying (contrary to almost every recipe on the internet, apparently) this is not a particularly easy recipe to make. Learn how to make classic Almond Petit Fours with rich almond cake and a quick fondant icing made from powdered sugar.
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