Sometimes I have a hard time focusing on one thing for a long period of time.
I’ll be writing a blog post and go to check who commented on my last status update. 10 times.
I’ll be in the middle of baking cookies and think to myself, “I should really bleach my whites…”
I’ll check the yahoo home page to find out that Ryan Gosling saved a woman’s life, then I begin to think of Kristan’s “Hey girl..” photos.
And don’t even get me started on Pinterest…it inspires and stresses me out at the same time.
Please tell me this is somewhat normal. Or maybe I have ADD. For real.
But sometimes this can be a good thing. Like when you buy these…
and end up with this…
True story! Try it.
Mmm, cherry vanilla.
Now, how about those petit fours pictured way up there!?
What is a petit four anyways?! A tiny cake. A tiny, multi-layered cake enrobed in a vanilla coating (in this case). YUM!
The best part about using the candy coating (versus say…white chocolate or fondant) is you can pick up these little cuties. Finger Food. No messy, sticky chocolate that never fully sets or dealing with fondant – I mean fondant looks nice and all, but that’s about where the compliments stop.
These are the easiest petit fours you will make!
Easy Petit Fours
yield: 12 petit four mini-cakes
1 package Vanilla CandiQuik
1 prepared pound cake (16 oz size - I used Sara Lee!)
4 Tbsp frosting (I used Duncan Hines Frosting Creations in White Chocolate Raspberry)
1. Cut your pound cake into even slices, about 1/4 inch thick. Trim off the brown edges.
2. Cut 1″ squares out of the pound cake using a knife or small cookie cutter. Each mini cake will have 3 layers.
3. Spread a small amount of frosting between the two bottom layers and gently press down to compress.
4. Melt CandiQuik according to package directions (this is where you could add the Duncan Hines Frosting Creations powder if desired!).
5. Coat the mini cakes completely in the candy coating. The best method to coat these is to place the mini cake on your fork, carefully lower into the CandiQuik and use a wide spoon to pour the coating over the cake.
6. Slide onto wax paper to dry. (Use both utensils to remove from the fork so you don’t tip your cake over!) Decorate. Voila!