Petit Fours Mini Cakes Recipe
Additional Information
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.
Products
3 cups Buttercream icing
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
