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Petit Fours Recipe
|Soft butter||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Sifted cake flour||2 1⁄4 Cup (36 tbs)|
|Butter cream||1 Tablespoon|
|Fondant icing||2 Tablespoon|
|Chocolate shot||1 Tablespoon|
|Candied cherries||1⁄4 Cup (4 tbs)|
|Butter icing||1 Tablespoon|
Serving size: Complete recipe
Calories 4484 Calories from Fat 2054
% Daily Value*
Total Fat 233 g358.6%
Saturated Fat 132.4 g662.1%
Trans Fat 2.6 g
Cholesterol 1759.9 mg
Sodium 1620.6 mg67.5%
Total Carbohydrates 536 g178.6%
Dietary Fiber 6.2 g24.9%
Sugars 297 g
Protein 65 g130.7%
Vitamin A 142.7% Vitamin C
Calcium 26.8% Iron 145.3%
*Based on a 2000 Calorie diet
Grease and flour a 13 X 9 1/2 X 2-inch pan.
Beat butter with electric mixer in large mixer bowl until creamy.
Start adding sugar gradually, beating well after each addition and continuing beating until mixture is fluffy.
Add eggs, one at a time, beating well after each addition. (Mixture will curdle during addition of eggs.)
Stir in vanilla and almond extract.
Sift flour and salt together and add to creamed mixture gradually, beating well after each addition.
Pour batter into prepared pan.
Bake about 40 minutes or until top springs back when touched lightly.
Cool 5 minutes then turn out of pan onto rack and let cool. (Do this step the dav before if desired. Wrap cake in foil to store overnight or make several days in advance and freeze.)
Trim all side crusts from cake when ready to assemble small cakes.
Cut cake with a sharp long blade into 1/2-inch squares or oblongs about 2 X 1/4 inches.
Cut a slice 1/4 inch thick from the tops of some of the cakes and hollow out centres with a small pointed knife, leaving a wall 1/4 inch thick.
Cut remaining cakes into 3 layers.
Fill hollows with butter cream and repiace tops.
Reassemble other cakes with butter cream between layers.
Set cakes on a rack in a pan or tray lined with waxed paper.
Spoon thin fondant icing over each cake, letting the icing run down to coat cakes completely.
Scrape fondant that runs off cakes off paper and return to pan to reheat and use again.
Decorate tops of cakes with small colored candies, chocolate shot, bits of cherries or with flowers made by forcing butter icing through an icing tube.
If you have someone working with you, have them do the decorating, except the icing flowers, as soon as the cakes are iced.
The icing hardens very fast so if you are working alone attach small decorations with a bit of soft fondant after all icing is done.