Ok please bear with me and these terrible blackberry photos (I NEED A CAMERA) but I had to share my latest petit fours! I still have to work on my decoration skills but that's more of a personal problem so I will share what I have so far...
Okay, let's start outside in and my personal favorite..the packaging! I found the candy boxes at Hobby Lobby in the candy/cake making isle. The grass and baby chicks (non edible) were in the Easter section and green ribbon in the fabric department. Hobby Lobby usually has EVERYTHING you want just not in the isle you expect it to be. I put the grass in the boxes, tied it up with my green plaid ribbon and stuck the foot of the chick in the bow at the end. I suggest using super glue. I added one of my favorite calling cards for a final touch. I think I'm going to invest in cards for holidays, birthday and thank you's as well. Just a thought.
Petit Four Cake
1 box of white cake mix & ingredients it calls for (oil, water, & egg whites) and I sometimes add almond extract, few odds and ends to make it my own and a 9x13 cake pan.
I make my cake the day of but you can also do it the night before. Prepare cake batter according to instructions on back of box. Cool cake in pan 15 minutes. Turn 9 x 13 cake onto wax paper to cool completely. The cake should be right side up (not flipped).
Cut off edges (1”) around the entire perimeter of cake using a tightly serrated knife and top of cake making it completely flat. For these petit fours we are using egg shaped cookie cutters but usually you would use your serrated knife to cut cake into squares. Using the oval cookie cutter cut out your cakes and place on the bakers rake as you complete. Flip the cakes upside down as you place them on the bakers rake so the bottom is now the top.
To prepare for icing place some sort of foil, parchment or wax paper underneath cakes to catch the runoff icing.
Royal Icing
Ingredients:
To decorate with royal icing add more powered sugar to the recipe and a small amount of food coloring. Put thicker icing in icing bags and decorate away. Make sure the initial coating of frosting has dried before adding a second layer.
Ingredients:
2 large (60 grams) egg whites
2 teaspoons fresh lemon juice 3 cups (330 grams) confectioners (powdered or icing) sugar, sifted
Royal Icing is a pure white icing that dries to a smooth, hard, matte finish. In the bowl of your kitchen aid mixer (or with a hand mixer), beat the egg whites with the lemon juice until combined and forms peaks (7 to 8 minutes). Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.
To decorate with royal icing add more powered sugar to the recipe and a small amount of food coloring. Put thicker icing in icing bags and decorate away. Make sure the initial coating of frosting has dried before adding a second layer.
you know, i would totally buy these.... just sayin! next time you head this way we need to go get drinks lady.
ReplyDeleteHmmm... I like your thinking. Yes please! Drinks would be so much fun!
ReplyDeleteomg I am doing this!!!! wow!!!! they are ADORABLE!
ReplyDeleteLove these! They're so adorable!
ReplyDelete