PETITS FOURS WITH BUTTERFLIES
These decorative petits fours with butterflies, a recipe from Karen Porter of Tilly's Cakes, make the perfect treat to serve at bridal showers and other special occasions.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 32 petits fours
Number Of Ingredients 3
Steps:
- Trim 1/4-inch from each of the short ends of the pound cake. Cut cake into 1-inch slices. Using a 1 1/2-inch round cookie cutter, cut 4 rounds from each slice of pound cake, using your finger to release each piece from the cutter.
- Place rounds on a wire rack set over a parchment-paper-lined baking sheet. Ladle icing over each; let stand at room temperature until dry.
- Gently lift cakes from wire rack using a spatula and transfer to a serving platter. Decorate with butterflies or other store bought decorations.
PETITS FOURS
This is a sponge cake that it is perfect for making petits fours. Dense yellow cake that can stand up to the process of being cut into small pieces, and iced individually. Decorate each little cake with a whole nut, some candied fruit, tiny candies, sprinkles or coconut.
Provided by courtney
Categories Desserts Cakes Yellow Cake Recipes
Time 1h30m
Yield 36
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
- In a large bowl, beat the eggs and egg yolks using an electric mixer. Add sugar, and beat until thick and pale, about 10 minutes. If you have a stand mixer, use the whisk attachment. Sift the flour and baking powder into the egg mixture, and fold in by hand along with the milk. Stir just until the batter is mixed, then fold in the melted butter until smooth. Spread the batter evenly in the prepared pan.
- Bake for 12 to 15 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. When finished, invert the cake pan onto a sheet of waxed paper, and cool completely. This will give you nice even petits fours.
- Cut the cooled cake into small squares, rectangles or triangles, and arrange the pieces in rows on a wire rack or glazing screen with plenty of space between rows. (See Cook's Notes for flavoring suggestions). Set the rack over a shallow pan or waxed paper to catch the drips.
- Spoon or pour warmed petit four icing over the small cakes. The drippings may be scraped off of the pan or paper, and reheated for use again. Allow the petits fours to set until completely dry. Lift the cakes from the rack with a metal spatula, and trim the bottom edges with a sharp knife. Set into small muffin papers for easy handling. Decorate as desired.
Nutrition Facts : Calories 69.6 calories, Carbohydrate 11.1 g, Cholesterol 26.2 mg, Fat 2.3 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 1.2 g, Sodium 37.2 mg, Sugar 5.8 g
OMBRé PETITS FOURS
Provided by Valerie Bertinelli
Categories dessert
Time 1h45m
Yield 24 petits fours
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Cut 3 pieces of parchment paper to fit the bottom of a 9-by-13-inch metal baking pan. Spray the pan with cooking spray, line it with 1 piece of parchment, and spray the parchment. Reserve the other 2 parchment pieces.
- Prepare the cake mix batter according to the package directions. Transfer the batter to a large liquid measuring cup and then divide it equally among 3 bowls. Use red food coloring to tint each bowl a different shade of pink: about 4 drops for lightest color, 8 for medium, and 16 for the darkest.
- Pour the darkest batter into the prepared baking pan and smooth it with an offset spatula. Shake the pan vigorously and tap it against the counter a few times to even out the batter and release any air bubbles. Bake until set and the edges are starting to pull away from the pan, about 9 minutes. Cool in the pan for 2 minutes, then invert onto a cooling rack and let cool completely. Invert the cake onto a large cutting board and spread it with 1/3 cup of the jam.
- Meanwhile, cool the baking pan under running water, dry well, and prepare as before with cooking spray, another piece of parchment, and more spray. Repeat the baking and cooling steps with the medium-colored batter. When completely cool, flip the cake directly onto the first cake -- it's okay if the edges don't line up perfectly -- and spread with the remaining 1/3 cup jam.
- Cool the pan once again and repeat with the lightest batter. When cool, flip directly on top of the layered cake.
- Put the white chocolate chips in a medium bowl. Heat the cream to just shy of a boil in the microwave. Pour over the chips and let stand for 30 seconds before stirring until smooth. Refrigerate until cold, about 20 minutes. Beat the frosting with an electric mixer on medium-high speed until light and slightly whipped, about 2 minutes. Transfer to a piping bag fitted with a medium star tip.
- Trim the edges of the cake and cut into 24 squares. Pipe each square with frosting to cover. Sprinkle with the freeze-dried strawberries.
RICE PAPER BUTTERFLIES
These edible rice paper butterflies make the perfect decoration for petits fours, a recipe by Karen Porter of Tilly's Cakes.
Provided by Martha Stewart
Categories Almonds
Number Of Ingredients 10
Steps:
- Place marzipan in a small bowl. Add a few drops of black food coloring and knead into marzipan until it reaches desired color; cover and set aside.
- Place rice paper over butterfly template and trace butterfly design onto rice paper using edible marker. Turn rice paper over and trace design onto opposite side.
- Using your fingertip, color one side of the wings with luster dust, then cover with piping gel. Working over parchment paper, crush glitter in your hands and sprinkle over piping gel; shake off and reserve any excess. Let stand until no longer tacky, 30 to 60 minutes. Place a sheet of parchment over wings and weight down with a book, if necessary, to keep rice paper from curling, up to 1 hour. Repeat process with opposite side. Carefully cut out wings; set aside.
- Using black marzipan, form a 1/2-inch ball. Roll out into a 1-inch long tube to form the body of the butterfly. Using a small knife, make a small slit, about 1/4-inch long, into each of the long sides of the body. Place one wing into one of the slits and pinch the center of the body to adhere. Repeat process with opposite side. Insert two stamens into one end of the marzipan to form the antennae.
- Insert toothpick halves into the bottom side of each butterfly. Let butterflies air-dry overnight. Use to decorate petits fours.
BUTTERFLY CUPCAKE PETITS FOURS
These little gems are perfect for a spring or summer gathering, or a baby or bridal shower. They're sure to fly off the dessert table!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 72
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Place mini paper baking cup in each of 24 mini muffin cups. In medium bowl, mix flour, baking powder and salt; set aside.
- In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and milk, about half at a time, beating just until blended.
- Fill each cup with about 1 tablespoon plus 1 teaspoon batter or until about two-thirds full. (Cover and refrigerate remaining batter until ready to bake; cool pan 15 minutes before reusing.)
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 15 minutes. Repeat with remaining batter to make an additional 48 mini cupcakes. When cupcakes are cool, remove paper baking cups.
- In 2 1/2 quart saucepan, beat glaze ingredients until smooth. Heat over low heat just until lukewarm. Remove from heat. If necessary, add hot water, a few drops at a time, until glaze is pourable.
- Working in small batches, place cupcakes upside down on cooling rack over large bowl. Pour enough glaze over tops to cover tops and sides. (Reheat glaze, if necessary.)
- Place 3 mint candy drops in a row and next to each other in center of each cupcake. Press 2 pretzels, one on each side of row of mint drops, to look like butterfly wings. Use pastel candy pieces for heads and licorice pieces for antennae.
Nutrition Facts : Calories 120, Carbohydrate 24 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Cupcake Petit Four, Sodium 45 mg, Sugar 19 g, TransFat 0 g
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