Pastel Petit Fours Mini Cakes Recipe

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Pastel Petit Fours Mini Cakes
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Ingredients:

Directions:

  1. Step 1
  2. Bake and cool 1 1/2 in. high cake in sheet pan. Position cakes on cooling grid over waxed paper. Heat canned icing in microwave at Defrost setting for 20-30 seconds; stir. Tint a portion of icing rose. Place cooled cakes on cooling grid. Pour icing in center of cake, spreading to edges with a spatula so that icing covers sides. Let dry.
  3. Step 2
  4. Fill decorating bag fitted with tip 3 with unheated decorator icing. Pipe tip 3 dots on cake sides. Fill decorating bag fitted with tip 103 with rose or white icing. Pipe tip 103 sweet pea with tip 3 calyx on top of each cake. Fill decorating bag fitted with tip 352 with green decorator icing. Pipe tip 352 leaves on cupcake top.
  5. Step 3
  6. Flatten candy cups and position a petit four on each. Position on stand or serving plate.
  7. Tools:
  8. 13 x 9 in. Recipe Right® Oblong Pan
  9. Cooling Grid
  10. Round Decorating Tip 3
  11. Petal Decorating Tip 103
  12. Leaf Tip 352
  13. Round Cut-Outs™
  14. Cupcakes ´N More® 23 Count Dessert Stand
  15. 1 1/4 in. diameter Candy Cups
  16. Disposable Decorating Bags
  17. Standard Coupler
  18. Spatula
  19. Waxed paper
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 0 Kcal (0 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Amount Per 100 g
Calories 0 Kcal (0 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0
    Points
  • 0
    PointsPlus

Good Points

  • calories free,
  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free,
  • sugar free

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