Tuesday, December 16, 2014

Christmas Petit Fours Recipe

Christmas Petite Fours Recipe

 I made this Christmas Petite Fours for the workplace Christmas party 2014. I love to decorate cakes as well. This is the first time I make new desserts and easy to make these petite fours. It's a favorite around Christmas, not only because of the great tastes. I have been baking cakes, many years and enjoy trying new flavors.

Ajantha Cakes/Christmas Petits Fours
Christmas Petite Fours

Ajantha Cakes/Christmas Petits Fours
Christmas Petite Fours

Ajantha Cakes/Christmas Petits Fours
Christmas Petite Fours

Using a long serrated knife, cut into quarters. Then Cut each quarter horizontally into two very thin layers.  Place one layer cut-side up on work surface.

Makes 45 – 50
  • 1 1/3 cups all purpose flour
  • 1 cup sugar
  • ¼ cup butter
  • ¼ cup vegetable shortening
  • 2/3 cup milk
  • 1 tsp vanilla
  •  2 tsp baking powder

For the glaze:
  • 4 ½ cups confectioner’s sugar
  • ¼ cup light corn syrup
  • ½ cup water
  • 5 drops lemon juice
  • ½ tsp almond extract

  1. Preheat oven to 350 degree F. Butter 9 x 13 x 2inch baking pan and lined with parchment paper, set aside.
  2. In a medium bowl combine flour and baking powder; set aside.
  3. In an electric mixer fitted with a whisk attachment, beat on medium high speed beat in egg whites until foamy, transfer to other bowl.
  4. In an electric mixer with a fitted attachment the cream butter, vegetable shortening and sugar until soft and fluffy. Mix in egg yolks and vanilla.
  5. Combine the flour and baking powder and salt. Gently fold egg whites, into batter.
  6. Pour batter into prepared pan, spread evenly with rubber spatula. 
  7. Bake in middle of oven, until toothpick inserted into center comes out clean for 25 minutes. Transfer sheet to wire rack. Let cool completely.
  8. Place the cake into the refrigerator for an hour.
  9. Trim cake, and cut into 1 ¼ inch squares. Transfer to a wire rack set over baking sheet.
  10. Place 1" apart on a cooling rack.

For Syrup:
  1. In a medium saucepan simmering water to boil over moderately high heat, add confectioner’s sugar,stirring occasionally until sugar is dissolved. 
  2. Add corn syrup, vanilla and almond extracts together until warm. 
  3. Mix well until smooth. Let cool about 10 minutes before pouring. If glazed becomes too thick, add 1 teaspoon of hot water at a time. Decorate with sprinkles.
  4. Pour glaze over each petite fours, spreading over top and sides to coat completely.
  5. Enjoy!

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