Sweets For the Sweetie.


French pastry chefs in the 1700’s used to bake these little cakes while letting their brick ovens cool. I didn’t even bake mine…nope, bought pound cake right out of the grocery freezer aisle.  No one has to know, though.  Simplify and get pastry chef results.  See recipe…

Petite Petit-Fours

1 store bought pound cake
Strawberry Jam
Reduced Sugar Canned Vanilla Frosting
Fondant

Fondant Recipe
1/2 c. light corn syrup
1/2 c. shortening
1/4 tsp. salt
1/2 tsp. vanilla extract
4 drops food coloring
3 c. powdered sugar

Mix corn syrup and shortening in mixing bowl. Add salt, vanilla, and food coloring. Stir in powdered sugar one cup at a time with a wooden spoon. As the “dough” stiffens, you may want to “knead” in the powdered sugar.

Assemble:
Slice pound cake into 1/4″-1/2″ slices. Use a cookie cutter to cut each slice into desired shapes, or just cut into squares. For each petit-four, you will use two cut-outs. Place a dab of frosting on bottom slice and spread. Then dab and spread strawberry jam on top. Top with other cake cutout and spread a little frosting on top. Cover top and sides only with 1/8″ thick pieces of fondant (you can just smash it in your palms).