Table of Contents
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.
Place the cutouts approximately 3/4″ to 1″ apart on the racks. Drip the warm jelly glaze from the tip of a spoon over the top and sides of each petit four in a thin, even layer, allowing any excess to drip through the racks onto the wax paper. Allow the glaze to set for a few minutes, refrigerating the cakes if the kitchen is hot.
You can buy petit fours at a good bakery, of course, but they usually are quite expensive. Baking génoise cake layers from scratch and preparing traditional pourable fondant to ice them with produces delicious, beautiful results, but it’s also very time-consuming and requires more sophisticated baking skills.
Trim off any marzipan that overlaps the cake sections. Wrap each section in plastic wrap and refrigerate overnight. The next day, cut the sections in small squares. Each three-layer cake section will give you 12 petit fours. And you can get at least 5 three-layer sections. That’s a lot of little cakes.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…