) side of each cake (for petit fours). Cut remaining portion in half
preadable.).
ASSEMBLE THE PETITS FOURS:
Cut cake in half
it's okay for this recipe, just realize that you won
ive you nice even petits fours.
Cut the cooled cake
n small bowl, combine remaining icing ingredients.
Blend at low
ool thoroughly.
Prepare Petits Fours icing.
In a medium sauce
owdered sugar to make the icing of drizzling consistency. If necessary
I had to make a double batch of fudge icing to get the right thickness of icing for this cake. The icing recipe I used was a combination of 2 different recipes.
In saucepan combine all ingredients. Bring to a boil, and cook for 1 minute Remove from heat. Whisk with an electric mixer, for 2.5 - 3 minutes, or until it thickens enough. Pour over cooled or warm cake. Doubled this for a 9x13.
nd decorate each with an icing rosebud and leaf.
I
o the touch) divide the icing among several bowls and add
jelly roll pan. Spoon icing over cakes.
TO MAKE
Cut crust from
2 1/2 loaves bread, 3 slices at a time. Beat other
ingredients until consistency of icing.
Spread on slices. Cut into 4
pieces and ice tops and sides.
Freeze on cookie sheet and
then
store in plastic bags.
Bake frozen at 350\u00b0 for 15 to 20 minutes.
Combine corn syrup, water and butter in saucepan.
Bring to boil quickly, stirring until butter is melted.
Remove from heat; add chocolate.
Stir until completely melted.
Cool to room temperature before pouring over cake, petit fours or desired dessert to glaze; chill until set.
Yields about 2 1/2 cups.
Line 15 1/2 x 10 1/2 x 1-inch jelly roll pan with waxed paper. Prepare
cake
as directed on package.
Bake for 25 to 30 minutes.
At
once,
turn
cake out onto towel and peel off paper. When
cool, cut cake into 1-inch squares.\tPlace cakes on cooling rack with waxed paper underneath.\tFor glaze, heat frosting slightly until
thin
enough
to be poured.
Add food coloring to a portion of frosting if desired.
Pour icing over cakes.
br>If making round petits fours use a pastry cutter to
Mix all ingredients except bread together.
Cut crusts off bread, 3 slices at a time. Spread cheese mixture on sides and top of each petit four in 3 slices thick. Freeze on cookie sheet.
Put in Baggies for storage.
Bake, frozen, at 350\u00b0 approximately 10 minutes. Before freezing, sprinkle on cayenne pepper and dill weed seed (optional).
o comdine the almond meal & icing sugar by sifting through a
reezer while preparing the icing.
For the icing; in a medium
Stir with a spatula until icing is completely smooth and an
ater overnight.
Sift the icing sugar into a large bowl