Petit Fours
2 Sarah Lee family-sized pound cakes
2 packages candy bark (white and chocolate)
Assorted jams for fillings (optional)
1 can white or vanilla frosting
Thaw pound cake, remove crust, and cut into one-inch cubes. For filled petit fours, cut cubes in half, spread jam over the middles, and reassemble. Set filled cubes in freezer for 10-15 minutes to solidify the jam.
Place the bark in a small microwave-safe bowl. Microwave on high for one minute; stir and heat for an additional 15 seconds. Stir again. Continue to heat for 15 seconds and stir until candy is liquid and smooth. Alternatively, melt the bark over a double-boiler. Be careful not to overheat.
Line several baking sheets with waxed paper. With a dipping fork, dip the cake cubes (filled or unfilled) in the melted bark. Allow the bulk of the excess candy to drip off of the cake cubes, then transfer to the waxed paper to cool. Use the fork to spread candy to cover fork marks while candy is still soft. Continue dipping until all cake cubes are coated. If candy becomes too thick or starts to solidify, return to the microwave for 15-second bursts until it is liquid again. Allow coated cubes to cool and solidify.
Divide frosting into several small bowls and stir in food coloring to make the colors desired. Using a pastry bag or frosting piper, decorate the petit fours with flowers or other simple designs. Allow frosting to set before covering.
Makes approximately 3 dozen.
For a recipe that I made up, this worked really well. Petit Fours are a bit tedious and time consuming to make, but the finished product is very impressive.
Based on my experience, I’d recommend melting the chocolate in a double-boiler rather than in the microwave. It’s too easy to overcook it in the microwave and have it seize.
One of these days, I’ll get around to experimenting with pourable fondant.
Sheila