Gulf Gourmet

Little Bites of Elegance Petit Fours Glacé
The name “Petit Four” is French for “small oven,” which is where these tiny cakes were originally baked in the 18th century. Today, whether you are planning a spring luncheon, an afternoon tea, or an elegant dinner, Petit Fours are always in style! Small enough to be eaten within two bites, Petit Fours are mini-cakes that can be filled with chocolate, butter cream, jam or any filling of your choice. The cakes are then covered with icing and decorated with other confectionary embellishments. Here is a simple recipe for your next special event.

Pound Cake

Cut into small round, rectangle or diamond shapes no larger than one inch square and two inches high.

Icing

1/4 cup butter, melted
1 cup light cream
2 pounds confectioners’ sugar
1 tsp almond or rum flavoring

Place the icing ingredients in the top of a double boiler over hot water. Stir the ingredients until smooth. Pour mixture into small, separate bowls, filling each with at least three inches of icing, and color each bowl as desired with vegetable food coloring.

Spear an individual piece of cut cake and dip into the warm icing. Remove the cake from the icing and twirl so the icing covers the cake evenly. Place the cake on waxed paper to dry. Repeat with all the other cake pieces. You can shake sprinkles or coconut onto the cakes while the icing is still warm, or decorate each as desired by simply piping designs with melted chocolate or tinted frosting. Let icing harden completely and store in an airtight container in the refrigerator until ready to serve.

Enjoy these elegant little cakes. Bon appetit!

By Christiane Francin
Printed 2006

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