Cookie Sheets & Je…
Valentine Petit Fours
Make-ahead candy picks can add an exciting new dimension to your holiday treats! Here we’ve used them to add the finishing touch to candy-coated mini cakes
Ingredients:
- Easy-Add Pink Icing Color Add to shopping list Pink Icing Color
- Easy-Add White Candy Melts® Candy Add to shopping list White Candy Melts® Candy
- Easy-Add Pink Candy Melts® Candy Add to shopping list Pink Candy Melts® Candy
- Easy-Add Red Candy Melts® Candy Add to shopping list Red Candy Melts® Candy
- Easy-Add Light Cocoa Candy Melts® Candy Add to shopping list Light Cocoa Candy Melts® Candy
Makes:
Each petit four serves 1.
Techniques Used:
Tools:
- Easy-Add Cookie Sheet Add to shopping list Cookie Sheet
- Easy-Add Cooling Grid Add to shopping list Cooling Grid
- Easy-Add Tip: 3 Add to shopping list Tip: 3
- Easy-Add Tip: 21 Add to shopping list Tip: 21
- Easy-Add Heart CandyPick Mold Add to shopping list Heart CandyPick Mold
- Easy-Add Round Cut-Outs Fondant Cutter Add to shopping list Round Cut-Outs Fondant Cutter
Instructions:
Step 1
Bake cake in cookie sheet. Use round metal cutter to cut petit fours.
Step 2
Place petit fours on cooling grid positioned over cookie sheet and cover with melted light cocoa or white candy melts. Tap tray to evenly cover. Refrigerate to set.
Step 3
Make candy picks according to package directions; refrigerate to set.
Step 4
Tint buttercream pink and pipe tip 21 rosettes on top of petit fours. Insert candy pick.
Step 5
Use tip 3 to pipe dots on sides of petit fours.
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