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Рецепт Christmas Petits Fours
by Global Cookbook

Christmas Petits Fours
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Ингредиенты

  • 1 pkt (11-ounce) frzn poundcake
  • 2 3/4 c. Granulated sugar
  • 1 1/2 c. Water Few grains salt
  • 1/4 tsp Cream of tartar
  • 2 1/2 x -(up to)
  • 3 c. Sifted confectioner's sugar
  • 1/2 tsp Almond extract (other flavors may be used) Food coloring, as desired
  • 2 x Egg whites, room temperature
  • 2 c. Confectioner's sugar
  • 1/4 tsp Cream of tartar
  • 1/4 tsp Vanilla extract Food coloring

Инструкции

  1. Cut frzn poundcake into 1-inch slices and then cut slices into quarters.
  2. Arrange cake pcs about 1-1/2 inches apart on a wire cake rack set on waxed paper or possibly a cookie sheet. Combine the granulated sugar, water, salt and cream of tartar in the top of a double boiler. Cook and stir over moderate heat (don't use controlled-temperature burner) till sugar is dissolved. Cook without stirring till a candy thermometer registers 232 degrees. Remove from heat and cold syrup to 110 degrees. Gradually add in 2-1/2 c. confectioner's sugar and beat till blended. Add in flavoring and a few drops of food coloring as desired. Place pan over warm, not boiling, water. Spoon a little of the frosting over one of the cake pcs. Frosting should be thick sufficient to coat cake completely. If it is too thin, add in sufficient of the remaining confectioner's sugar to make a good pouring consistency. Slowly pour frosting over the cakes to cover top and sides.
  3. The frosting which collects below the cakes may be scraped up with a spatula and returned to the pan; stir till frosting cakes. Let frosted cakes stand till frosting is hard. Meanwhile, prepare Decorator Frosting. Spoon frosting into a cake-decorating bag with a small, round tip. Pipe ribbon and bow on each petit four.
  4. Makes 32 cakes.
  5. Decorator Frosting: In the small bowl of an electric mixer combine egg whites, sugar, cream of tartar and vanilla. Beat at high speed till frosting is thick and smooth. Tint frosting as desired with a few drops of food coloring.