PETITI FOURS--Lyn*

Lyn Starr

By
@lynstarr

I was quite the baker as a teen! Any time a shower (bridal or baby) or a fancy party planned, I was the person called. Cream Puffs, savory or sweet and then Petits Fours emerged! I had been decorating cakes for awhile since our Home Ec class decorated a wedding cake (we made it out of various sized cardboard boxes that we frosted with whipped "Drift soap flakes" ((the boys would sneak in and swipe a bite of our cake)). Then we made our white royal icing for making our roses, etc.) :-) Ahh such memories!...

P.S. the boys left our food alone after a mouthful of soap! LOL


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Comments:

Serves:

about 36

Prep:

1 Hr

Cook:

30 Min

Ingredients

2 3/4 c
all purpose flour, sifted
1 1/4 tsp
baking powder
1/2 tsp
baking soda
1 tsp
salt
10 Tbsp
butter, softened (1 stick + 2 tbsp)
1 7/8 c
sugar (1 3/4 c + 2 tbsp)
2 large
eggs, room temp
1 1/4 c
buttermilk
1 1/2 tsp
pure vanilla extract

ICING

2 lb
powdered sugar, sifted (7 1/2 c)
7/8 c
boiling water (3/4 + 2 tbsp)
2 tsp
white corn syrup (karo)
2 tsp
pure vanilla extract
food coloring
combine all ingredients; pour over cakes

Directions Step-By-Step

1
Line bottom of shallow pan 10 1/2" x 15 1/2" pan with parchment paper; grease sides.
2
Sift together dry ingredients; set aside.
3
Cream butter and sugar until fluffy; beat in one egg at a time. Mix liquid with flavoring; add alternately with dry ingredients, mixing well.
4
Bake 30 minutes in a moderate oven 350 degrees.

Invert cake; remove parchment paper; cool.
5
Cut in triangles or squares. Arrange on rack set in pan.
6
Pour on icing (reuse dripped icing). Allow to set.
7
Decorate.

About this Recipe

Course/Dish: Cakes
Hashtags: #cakes, #fancy