Recipe courtesy of Paula Deen
Petits Fours
Total:
4 hr 35 min
Active:
20 min
Yield:
42 petit fours
Level:
Easy
Total:
4 hr 35 min
Active:
20 min
Yield:
42 petit fours
Level:
Easy

Ingredients

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.

IDEAS YOU'LL LOVE

Pumpkin-Cheesecake Petits Fours

Recipe courtesy of Sandra Lee

Petits Meringues Glace Dali

Recipe courtesy of Graham Kerr

Petits Pois a la Francaise

Recipe courtesy of Laura Calder

Petits Fondants au Chocolat (Little Chocolate Mousse Cakes)

Recipe courtesy of Nick Malgieri

Les Petits Pomme de Terre Roasted Fingerling Potatoes

Recipe courtesy of Food Network

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking