Recipe courtesy of Paula Deen
Save Recipe Print
Petits Fours
Total:
4 hr 35 min
Prep:
20 min
Inactive:
4 hr 10 min
Cook:
5 min
Yield:
42 petit fours
Level:
Easy
Total:
4 hr 35 min
Prep:
20 min
Inactive:
4 hr 10 min
Cook:
5 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.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Ombré Petits Fours

Recipe courtesy of Valerie Bertinelli

Pumpkin-Cheesecake Petits Fours

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories