A highly rated recipe for petit fours is Paula Deen's, which takes relatively little preparation. This recipe uses store-bought pound cake, cut into cubes and frozen, then coated with a food-colored gelatin, egg white, corn syrup and confectioners' sugar mixture. They are served garnished with edible gold.
This easy recipe yields 42 petit fours from a single loaf of pound cake.
Prep Time: 20 min.
Cook Time: 5 min.
Ready In: 4 hr 35 min.
- 1 loaf (1 lb.) pound cake, cut into 1 1/2-inch cubes
- 1 tsp., unflavored gelatin
- 2/3 cup cold water
- 1 egg white
- 1 tbsp., light corn syrup
- 1 lb., confectioners' sugar, sifted
- 3 different food coloring dyes
- 6 skewers
- Edible gold, for garnish
- Freeze cake cubes
- Make icing
- Decorate cakes
Place the cubes of pound cake onto a baking sheet in a single layer. Freeze for at least 4 hours, or ideally overnight, until firm.
Dissolve the gelatin with two thirds of a cup of water in the top of a double boiler. Whisk in the egg white and corn syrup, followed by the confectioners' sugar until smooth. When the mixture is warmed through, but not especially thick, divide it between three bowls. Stir one food coloring dye into each bowl.
Use skewers to fully coat each cube of pound cake in one of the three different colored icings. Allow to dry, then finish with a drop of food coloring and a sprinkling of edible gold on each.