Delicious Petit Fours (Easter)
Easter petit fours: a light almond-vanilla cake cut into cubes, poured over with a pastel-coloured confectioners' glaze. Recipe adapted from Taste of Home.
🍽️ Makes 12
Ingredients
| 1/2 cup | 120 ml | Butter, softened |
| 1 cup | 240 ml | Sugar |
| 1 teaspoon | 5 ml | Almond extract |
| 1 1/3 cups | 320 ml | Flour |
| 2 teaspoons | 10 ml | Baking powder |
| 1 dash | Salt | |
| 2/3 cup | 160 ml | Milk or buttermilk |
| 3 | Egg whites | |
| 2 pounds | 905 g | Confectioners' sugar (for glaze) |
| 2/3 cup | 160 ml | Milk or water (for glaze) |
| 2 teaspoons | 10 ml | Vanilla (for glaze) |
| drops | Food coloring |
Instructions
Yields 12. Recipe adapted from Taste of Home.
- Preheat oven to 350 degrees F. Liberally grease a 9-inch cake pan with nonstick cooking spray. Set aside. In a small bowl, beat egg whites until a peak forms.
- In a large bowl, cream butter and sugar together until fluffy. Add in vanilla. Slowly add the flour, baking powder and salt to the butter mixture, alternating with the milk, ending with the flour. Carefully fold in egg whites and mix until fully combined.
- Pour mixture into the prepared cake pan and bake for at least 20 minutes, or until golden brown and a toothpick inserted in the middle comes out clean. Let cake cool on a wire cooling rack for at least 10 minutes.
- While cake cools, prepare glaze by mixing the sugar, water or milk and vanilla. Separate into two bowls. Add food coloring to both bowls to get pretty pastel colors (like pink or blue).
- Once cooled, cut cake into 1-1/4 inch cubes and place on a wire rack over a deep jelly roll pan. Using a brush or spoon, carefully pour glaze over the cakes to completely cover the top and sides. Let excess drip off.
- Place cakes in the fridge to set for at least 30 minutes. Decorate with gel icing, frosting or sprinkles and enjoy!