Best Spring Shower Almond Petits Fours Recipes

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SPRING SHOWER ALMOND PETITS FOURS



Spring Shower Almond Petits Fours image

Each of these pink-and-white petits fours has two layers of extra-moist almond cake filled with cherry preserves, a coating of tinted glaze gives them a hand-painted appearance, and faux cherry blossoms make them even more artful.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes 30

Number Of Ingredients 13

6 tablespoons unsalted butter, softened, plus more for baking sheet
1 1/4 cups cake flour (not self-rising), plus more for baking sheet
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1/2 cup almond paste
4 large eggs, separated
1/2 teaspoon pure vanilla extract
1/2 cup whole milk
1/2 cup cherry preserves, processed in a food processor
Sugar Glaze
Gum paste cherry blossoms, (available at Wendy Kromer Confections)

Steps:

  • Preheat oven to 350 degrees. Butter a 12-by-17- inch rimmed baking sheet, and line with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Sift flour, baking powder, baking soda, and salt into a large bowl; set aside.
  • Put 3/4 cup sugar and the almond paste into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed until mixture resembles coarse meal, about 2 minutes. Raise speed to medium-high. Add butter; mix until pale and fluffy, about 2 minutes. Mix in egg yolks and vanilla. Add flour mixture in 2 batches, alternating with the milk. Transfer to a large bowl; set aside.
  • Put egg whites into the clean bowl of an electric mixer fitted with whisk attachment; beat on medium-high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until soft peaks form. Fold one-third of egg-white mixture into batter with a rubber spatula. Gently fold in remaining egg-white mixture.
  • Spread evenly into prepared sheet. Bake until a cake tester inserted into center comes out clean, 15 to 20 minutes. Transfer sheet to wire rack; let cool completely. Unmold; remove parchment.
  • Cut cake in half crosswise. Spread one half with preserves; top with remaining half. Refrigerate 1 hour. Trim cake, and cut into 1 1/2-inch squares. Transfer to a wire rack set over a rimmed baking sheet. Pour glaze over each petit four, spreading over top and sides to coat completely. Reuse glaze, straining to remove any solids, if needed. Refrigerate until set, about 20 minutes. Garnish with blossoms.

PRETTY PETITS FOURS



Pretty Petits Fours image

Add a delicate touch to your desert table with these bite-size cakes from our Test Kitchen. We decorated the tops with roses to follow our floral theme, but feel free to try your hand at other designs.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2-1/2 dozen (3 cups frosting).

Number Of Ingredients 20

1/4 cup butter, softened
1/4 cup shortening
1 cup sugar
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup whole milk
3 large egg whites, room temperature
GLAZE:
2 pounds confectioners' sugar
2/3 cup plus 2 tablespoons water
2 teaspoons orange extract
FROSTING:
6 tablespoons butter, softened
2 tablespoons shortening
1/2 teaspoon vanilla extract
3 cups confectioners' sugar
3 to 4 tablespoons whole milk
Gel, liquid or paste food coloring

Steps:

  • In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. In a small bowl, beat egg whites until soft peaks form; gently fold into batter., Pour into a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Cut a thin slice off each side of cake. Cut cake into 1-1/4-in. squares. Place 1/2 in. apart on a rack in a 15x10x1-in. pan., In a large bowl, combine glaze ingredients. Beat on low speed just until blended; beat on high until smooth. Apply glaze evenly over tops and sides of cake squares, allowing excess to drip off. Let dry. Repeat if necessary to thoroughly coat squares. Let dry completely., For frosting, in a small bowl, cream the butter, shortening and vanilla. Beat in confectioners' sugar and enough milk to achieve desired consistency. Place 1/2 cup each in two bowls; tint one pink and one green., Cut a small hole in the corner of a pastry or plastic bag; insert #104 tip. Fill with pink frosting; pipe a rosebud on each petit four. Insert #3 round tip into another pastry or plastic bag; fill with green frosting. Pipe a leaf under each rose.

Nutrition Facts : Calories 274 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 114mg sodium, Carbohydrate 53g carbohydrate (46g sugars, Fiber 0 fiber), Protein 1g protein.

ALMOND PETITS FOURS RECIPE FOR SHOWERS



Almond Petits Fours Recipe for Showers image

Recipe from Taste of Home for showers.

Provided by Penny Hall

Categories     Cakes

Time 1h45m

Number Of Ingredients 13

1 can (8 oz) almond paste
3/4 cup butter, softened and 3/4 cup sugar
4 eggs
1 cup cake flour
1/4 cup seeless rasberry spreadable fruit
glaze:
4 1/2 cups sugar
2 1/4 cups water
1/4 tsp cream of tartar
1 1/2 tsp clear vanilla extract
1/4 tsp almond extract
6 cups confectioners sugar
assorted food coloring

Steps:

  • 1. Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; coat the paper with cooking spray and set aside. In a large bowl, cream the almond paste, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in flour. Spread evenly into prepared pan. Bake at 325° for 12-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Cut cake in half widthwise. Spread jam over one half; top with remaining half. Cut into assorted 1-1/2-in. shapes. In a large saucepan, combine the sugar, water and cream of tartar. Cook over medium-high heat, without stirring, until a candy thermometer reads 226°. Remove from the heat; cool at room temperature to 100°. Stir in extracts. Using a portable mixer, beat in confectioners' sugar until smooth. Tint some of glaze with food coloring. Gently dip petits fours, one at a time, into warm glaze. Remove with a fork; allow excess glaze to drip off. (If glaze becomes too thick, stir in 1 teaspoon hot water at a time to thin.) Place petits fours on wire racks over waxed paper; let dry completely. Yield: 2-1/2 dozen. Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

ALMOND PETITS FOURS



Almond Petits Fours image

Use mini muffin cups to make tender little cakes covered with a sweet almond glaze.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 60

Number Of Ingredients 9

1 package Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 teaspoon almond extract
1 bag (2 lb) powdered sugar
1/2 cup water
1/2 cup corn syrup
2 teaspoons almond extract
1 to 3 teaspoons hot water
Assorted colors Betty Crocker™ decorating icing (in 4.25-oz tubes), fresh edible flowers, or purchased candy flowers

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms only of about 58 mini muffin cups with baking spray with flour.
  • Make cake batter as directed on box, adding 1 teaspoon almond extract with the water. Divide batter evenly among muffin cups (about half full). (If using one pan, refrigerate batter while baking other cakes; wash pan before filling with additional batter.)
  • Bake 10 to 15 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  • Place cooling rack on cookie sheet or waxed paper to catch glaze drips. In 3-quart saucepan, stir powdered sugar, 1/2 cup water, the corn syrup and 2 teaspoons almond extract. Heat over low heat, stirring frequently, until sugar is dissolved; remove from heat. Stir in hot water, 1 teaspoon at a time, until glaze is pourable. Turn each mini-cake on cooling rack so top side is down. Pour about 1 tablespoon glaze over each cake, letting glaze coat the sides. Let stand 15 minutes.
  • With decorating icing, pipe designs on cakes, or garnish cakes with flowers just before serving. Store loosely covered.

Nutrition Facts : Calories 110, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Petit Four, Sodium 60 mg, Sugar 19 g, TransFat 0 g

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