Poinsettia Petit Fours
Pretty poinsettia blooms made in buttercream icing decorate these classic cakes. Petit fours are perfect for your holiday table and as gifts for friends and family.
Each serves 1
Make cake circles. Bake cake in 9 in. x 13 in. pan. Cool completely.
Trim cake to 1 1/2 in. high with knife. Use smallest cutter to cut cake circles.
Cover cakes. Prepare buttercream icing. Tint rose, green, red and small amount yellow; reserve some white. Heat green icing and a portion of rose and white icing to pouring consistency.
Place cakes on cooling grid over parchment paper-covered cookie pan.
Pour icing over cakes. Tap grid lightly to evenly spread icing and remove air bubbles. Chill until firm.
Make poinsettias. Use tip 352 and red, rose and white icing to pipe poinsettias on cakes. Use tip 2 and yellow icing to pipe dot centers. Let dry until set.
The classic Christmas Poinsettia may be piped in white, pink or red. It's one of the more shallow flowers piped in the lily nail. Don't push foil more than halfway into the cup.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.