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Quick-Pour Petits Fours Zoom

Quick-Pour Petits Fours


Pretty individual cakes for every guest, each topped with a different flower featured in the Decorating Basics Course. These treats are sure to impress and they?re easy to make, with a coat of Quick-Pour Fondant Icing.
Makes: One sheet cake makes 30 cakes; each serves 1.
Skill Level: Easy

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Step 1

In advance: Make buttercream flowers. For each treat needed, on waxed paper, make one tip 2D pink drop flower with tip 1 white dot center, tip 233 yellow shaggy mum or tip 104 violet ribbon rose. Let dry.

Step 2

Bake and cool sheet cake, 1 1/2 in. high. Cut petits fours using smallest round cutter from 101 piece set. Ice lightly in buttercream. Place cakes on cooling grid over drip pan and cover with quick-pour fondant icing. Let dry. Place cakes on cake circles cut slightly larger than cake diameter. Pipe tip 4 bead bottom border and random dots. Using flower lifter, position a flower on each treat.

+Combine Violet with Pink for violet shown.

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Ingredients

Products

Rose Icing Color

Rose Icing Color

Lemon Yellow Icing Color

Lemon Yellow Icing Color

Leaf Green Icing Color

Leaf Green Icing Color

Violet Icing Color

Violet Icing Color

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Cooling Grid

Cooling Grid

Disposable Decorating Bags

Disposable Decorating Bags

Waxed paper

Waxed paper

Cake Board

Cake Board

Fanci-Foil Wrap

Fanci-Foil Wrap

Drop flowers are a great way to add flowers quickly. Pipe drop flowers in buttercream directly on your cake, or pipe in royal in advance and place your flowers anywhere. Flowers will be sharper in definition when piped in royal.

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