Cake Petit Fours (Sandra Lee) |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Ingredients:
1 store-bought pound cake |
1 small jar seedless strawberry jam |
1 pint strawberries, sliced |
1 (1-pound) container vanilla frosting |
red, green, and brown food coloring |
1 cup confectioners' sugar |
1/4 cup milk |
ice cream (any flavor you desire), frozen hard |
Directions:
1. Slice cake into 1/4-inch thick slices. Spread jam on the cake slices and then top with sliced strawberries. Cut cake slices into 1-inch circles and stars and set aside.
2. Separate the frosting into 3 bowls and add food coloring to reach desired colors (1 to 2 drops of red to make pink, 1 to 2 drops of green to make seafoam and 1 to 2 drops of brown to make cream). Make a glaze by combining the sugar and milk in a medium bowl. Separate the glaze into 3 bowls and tint each to match the frosting colors.
3. Place cake cut-outs on a wire rack. Fill 3 resealable plastic bags fitted with a star tip with each color of frosting and then pipe desired frosting over. Using a melon baler, add a scoop of ice cream and then sandwich the cut-outs. Drizzle glaze over cut-outs. Let glaze set. Pipe a star on the top of each petit four with the corresponding color of icing. Garnish with a small strawberry slice.
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