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Petit Fours Mini Cakes Recipe


Makes: Makes about 30 petit fours.
Skill Level: None

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Step 1

Preheat oven to 325°F. Spray 9 x 13 x 2 in. pan with vegetable oil pan spray; set aside.

Step 2

In medium bowl, combine flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer. Add eggs, one at a time, beating thoroughly after each addition. Add zest and extract. Add flour mixture alternately with sour cream; mix well. Spoon into prepared pan.

Step 3

Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to cooling rack; cool completely.

Step 4

Cut cooled cake into 1 1/2 x 2 1/2 in. pieces. Lightly ice with buttercream.

Step 5

In saucepan, combine confectioners' sugar, water and corn syrup; stir until well mixed. Heat over low heat to just under 100°F. Remove from heat; stir in almond extract and icing color. Place cakes on cooling grid set over a drip pan. Pour sugar mixture into center and work towards edges. Touch up bare spots with spatula. (If icing becomes too thick, reheat.) Add Sugar Pearl Sprinkles; let set.

Step 6

Chocolate topper: add your favorite melted Candy Melts® to the Dessert Accent Candy Mold. Chill to set.

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3 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup (2 sticks) butter or margarine (, softened)

1 1/2 cups granulated sugar

6 eggs

1 tablespoon grated lemon zest

1 cup sour cream

Lemon Yellow Icing Color

Creamy Peach Icing Color

Pink Icing Color

Kelly Green Icing Color (or other icing color)

6 cups (about 1 1/2 lbs.) Powdered sugar (, sifted)

1/2 cup water

2 tablespoons light corn syrup

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