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Petit Four Cake If you do not wish to bake your own cake, any flavored pound or sponge cake, once chilled or frozen, can be easily cut into shapes. Slice the shape in half if a filling is desired. Delicious and easy fillings can be as simple as adding Nutella or fruit preserves in-between the layers. Once assembled, your petit four is ready to ice either in a fondant, butter cream, glaze, ganche or cream cheese base frosting. Decorate the top of your petit four with sprinkles, dragee, flaked coconut, edible flowers or a design of whimsy.
1/2 cup
unsalted butter, room temperature * * Use vegetable shortening when pure white icing is needed.**
Suggest using
Nielsen-Massey Madagascar Bourbon Vanilla extract.
With a warmed
flat knife, ice each individual Petit Four and decorate. Yields 3 cups. ELLEN EASTON , author of AFTERNOON TEA...TIPS,TERMS and TRADITIONS and Good $ense For $uccess™, is a consultant to leading hotels and tearooms, including The PLAZA and LADY MENDL’s, is a speaker and designer of related products to the hotel, food service, retail and special event industries.REVA PAUL, an internationally acclaimed confectionery artist, hand decorated holiday themes, floral sugars and mints are available by special order for teas, weddings and special events. Wholesale/Retail - Bulk & Gift boxed. Prices on request.(212) 722-7981 TEA TRAVELS™, Wishing You Happy TEA TRAVELS!™ and Good $ense For $uccess™ are the trade marked property of Ellen Easton/RED WAGON PRESS. (212) 722-7981
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