Recipes For 2006

Petit Fours, Poured Fondant, and Chocolate Ganache

Petit Fours

pound cake mix

• prepare a pound cake mix according to the directions on the package
• pour into a greased and floured sheet pan with sides
• bake at 350 degrees for approximately 13 minutes.
• cool in pan 10 minutes
• turn out onto a board.

(Alternately, you can purchase an already made pound cake)

• cut pound cake in half.
• in microwave or on the stove, melt about 5-6 tbsps of jam (use a smooth type jam)
• brush or spread this melted jam on one half of the pound cake.
• top with the other half of pound cake.
• Using petit four cutters, cut out different shapes. If you do not have cutters, you can cut out squares and oblongs, free hand, with a knife.

Holding one piece on a fork, spoon warm fondant or chocolate over small cake, covering it entirely. Let stand at room temperature for about one hour to set.

Decorate with frosting as desired.

Poured Fondant Recipe

2 lbs. (8 cups) of confectioners sugar
2/3 cup water
3 tbsps light corn syrup
1 tsp clear vanilla
food color - optional

In a saucepan, combine all ingredients except food color. Cook over low heat until the sugar is dissolved and mixture is smooth and pourable. Add food color, a drop at a time if you wish.

Pour fondant over small cakes to cover. Let sit at room temp for about an hour until set.

Decorate with frosting as desired.

Chocolate Ganache

As an alternative to the poured frosting, you can make a chocolate coating for your petit fours.

In a saucepan, put 4 oz of semi-sweet chocolate and 1/3 cup whipping cream. Melt the chocolate in the cream. When it is all combined and still pourable, coat your cakes.