Strawberry Petit Fours Recipe

Ingredients

Directions

1. Cut pound cake into 72 1×1-inch squares, each approximately ¼ – ½ inch thick.
2. Lay out 36 of the squares on a parchment lined baking sheet.
3. Top each with ⅓ to ½ teaspoon of preserves, spreading to the edges.
4. Top each square with another cake square and gently press together. Use an offset spatula to clean and spillover.
5. Place baking sheet with cakes in the freezer for at least 30 minutes.
6. Meanwhile, in the top of a double boiler, combine the powdered sugar, corn syrup, extract and water. Heat and whisk until the mixture is smooth. Stir in the food coloring if using.
7. Using the whisk, drizzle some of the glaze from the whisk back into the pan. If the drizzle holds its shape for a second or two before blending back into the mixture, then it’s ready.
8. If it holds its shape too long, add a bit of hot water and try again. If it does not hold its shape at all, add a little more powdered sugar and try again. Adjust until you have the correct consistency.
9. Remove the cakes from the freezer.
10. Line a baking sheet with waxed paper.
11. Place a cake square on the tines of a fork. Use a spoon to pour the glaze over the top of the cake and allow it to run down the sides. Keep spooning glaze over the cake until all sides are coated.
12. Using an offset spatula, gently slide the cake from the fork to the waxed paper.
13. Repeat with remaining cakes adjusting the glaze as needed to maintain the proper consistency. Reheat the glaze if needed.
14. Allow the glaze to set then trim any glaze that may have pooled around the bottom.
15. Decorate with icing, if desired.
16. Keep chilled until ready to serve.