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Pastel
Petit Fours
Makes 12
| INGREDIENTS: | |
| CAKE | |
| 1 | frozen pound cake (16-ounce), thawed, Sara Lee® |
| 1/3 | cup plus 2 tablespoons seedless red raspberry jam |
| 1 | tablespoon water |
| FONDANT DECORATIONS | |
| Assorted food colorings (colors optional) | |
| Confectioners/powdered sugar | |
| 1/2 | cup fluffy white frosting, Betty Crocker Whipped® |
| 12 | sugar-coated jelly candies |
| Special Equipment and Ingredients: Disposable latex gloves; 1/2 box (24-ounce) ready-to-use pure white rolled fondant, Wilton®; pastry bag; small star tip | |
Prep time: 50 minutes
PREPARATION:
- Using sharp knife, trim crust from cake.
- Cut cake crosswise into six 1 1/2-inch-thick slices.
- Cut each slice vertically in half to make 12 pieces.
- Trim any uneven sides with sharp knife.
- Slice each cake in half and spread 1/2 teaspoon of jam over 6 pieces.
- Top with remaining cake pieces and set aside.
- Whisk 1/3 cup of jam and water in small bowl until smooth to make glaze.
- Brush raspberry glaze over tops and sides of cakes.
For the Fondant:
- Divide fondant into 6 pieces.
- Wearing gloves, knead one food coloring, 1 drop at a time, into each fondant piece until desired color is achieved.
Divide
each colored fondant in half. - Sprinkle work surface and rolling pin with confectioners/powdered sugar.
- Roll out 1 fondant piece at a time into 5-inch diameter that is 1/4 inch thick, rotating to prevent sticking.
- Drape fondant over 1 prepared cake; smooth over surface.
- Trim excess fondant from around base of cake.
- Repeat with remaining cakes and fondant pieces.
- Spoon frosting into pastry bag fitted with star tip.
- Pipe frosting atop cakes.
- Decorate with candies.
- Store in airtight container.
Variation: Use cookie cutters to cut cake slices into desired shapes.
