Pound Cake Petit Fours

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  • Level: Easy
  • Total: 50 min (includes setting time)
  • Active: 20 min
  • Yield: 20 petit fours
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Ingredients

One 1-pound frozen all-butter pound cake, thawed

Two and a half 16-ounce tubs ready-made classic vanilla frosting (not whipped)

Pink and green gel food coloring, for the frosting

10 whole almonds

10 maraschino cherry halves

Directions

Special equipment:
a grid cooling rack; 2-inch cookie cutters
  1. Line a large baking pan with parchment paper, then set a grid cooling rack inside.
  2. Cut the top and bottom crusts from the pound cake (to remove any browned edges) using a serrated knife or cake leveler. Cut the cake in half lengthwise into two 1/2-inch-thick slabs. Lay them on a work surface and stamp about ten 2-inch shapes from each slab with a cookie cutter. Arrange on the prepared rack.
  3. Remove the lids and foils from the tops of each frosting tub and microwave each in 30-second intervals until melted and pourable, about 1 minute total. Stir pink food coloring into one tub until a vibrant color is achieved; add green color to another tub and stir. (You'll leave one tub untinted.)
  4. Liberally pour the pink frosting over 10 pieces of cake until they are completely coated, turning the pan to see if all sides get coated well. Pour the green over 10 more pieces in the same manner. Drizzle the white frosting over the pink and green cakes using a spoon. Let stand for about 2 minutes, then top ten cakes with whole almonds and ten cakes with the cherries.
  5. Let stand until set, about 30 minutes, or transfer to the refrigerator to speed the setting, about 15 minutes. Place each petit four inside a cupcake paper and display on a serving tray.