Fondant Glazed Petit
4 egg whites
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
2 cups sifted cake flour
1 tablespoon baking powder
2/3 cup milk, at room temperature
For the Fondant:
2/3 cup corn syrup
2/3 cup hot water
7 cups powdered sugar
6 drops lemon extract
2 ounces semisweet chocolate, melted
Preheat oven to 350 degrees F.
In a mixer fitted with a whisk attachment whip the egg whites until
stiff but not dry. In a mixer fitted with a whip attachment cream
the butter until smooth. With the mixer running, slowly add the
sugar and mix. Add the vanilla and almond extract and mix well.
Sift the flour 3 times with the baking powder (this is to lighten
the cakes). Add 1/3 of the flour mixture to the butter mixture and
mix. Add 1/2 of the milk to the butter mixture and mix. Add another
1/3 of the flour mixture and mix. Add the remaining milk and mix.
Add the remaining flour and mix until smooth. Fold in the egg
Pour the batter into a parchment lined jellyroll pan and smooth the
top with a spatula. Bake until firm to the touch 20 to 25 minutes.
Let cool in the pan then chill.
To make the fondant: Whisk the corn syrup into the hot water until
dissolved, then whisk in the powdered sugar until smooth. Stir in
lemon extract. Divide into smaller bowls and color with food
coloring, adding color until you achieve desired shade.
To make the petit fours, cut the cold cake into small squares,
rectangles, and circles using small cookie cutters. Place the cakes
on a wire rack over a pan to catch the drippings, inverting them in
order to have the golden layer on the bottom. If the fondant has
become stiff, just whisk until smooth again. If the fondant is has
not become to stiff, proceed to the next step. Either dip the cakes
into the fondant and place on the rack to drain or ladle the fondant
over the cakes, making sure all sides are coated. Once they are set,
they should be coated again. Let dry, then with melted chocolate or
colored fondant, pipe thin decorative lines or use silver dragees.
Notes about the recipe: There are many options for these darling
little cakes. You can split the cake in half horizontally and spread
it with jam, you can spread jam on the top and stick down a thin
layer of rolled marzipan or do the simplest plain version like I did
here. You can also tint the fondant different pastel colors.