Photo: Petits Fours Recipe
Ingredients
- 1 loaf pound cake, about 1 pound, top crust removed, cut into 1 1/2-inch cubes
- 1 teaspoon unflavored gelatin
- 2/3 cup cold water
- 1 egg white
- 1 tablespoon light corn syrup
- 2 boxes confectioners' sugar, about 1 pound, sifted
- 3 dyes of food coloring
- 6 skewers
- Edible gold, for garnish and design
Directions
Arrange the pound cake cubes in a single layer on a baking sheet. Freeze until firm, 4 hours or overnight.
In the top of a double boiler, dissolve the gelatin in 2/3 cups cold water. Add egg white and corn syrup. Whisk. Add confectioners' sugar and whisk until well blended and not too thick. When mixture reaches 110 degrees F. (warm to the touch) divide the icing among several bowls and add your preferred food coloring to each bowl. Mix well.
Line baking sheet with waxed paper. With 2 skewers for each color, dunk cake cubes into colored icing and cover completely. Place on waxed paper to dry. Do this for remaining cubes. When completely dried, place a drop of food coloring onto each cube and sprinkle with edible gold for design.
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By Tohimibelong
California
on June 13, 2011
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I had great success with this recipe. I made a homemade pound cake. After cutting each piece into 1 1/2inch squares I sliced each one in half an placed a small amount of buttercream icing between the two layers. I followed the icing recipe just as written, heating it to 110 degrees. The only thing I might change next time I use it is to add a little flavoring/extract to the icing, but will definitely use again.
By kate.m.hawley_5...
Chicago, IL
on May 15, 2010
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After attempting these twice and ending up with icing similar to what another commenter called "watery slime," i think i've finally figured out the problem...
this needs TWO pounds of sugar, not one. i assumed that "two boxes of confectioners sugar, about one pound," meant one pound total. Not so. two boxes weighing one pound each.
I would give this a higher rating if I hadn't spent so much time and frustration over this recipe.
By kittyv2006_6201493
n. las vegas, NV
on December 18, 2009
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How long do these last? Can leftovers be left out?
Read all 9 reviews