Petits Fours

Directions

Trim 1/4-inch from each of the short ends of the pound cake. Cut cake into 1-inch slices. Using a 1 1/2-inch round cookie cutter, cut 4 rounds from each slice of pound cake, using your finger to release each piece from the cutter.

Place rounds on a wire rack set over a parchment-paper-lined baking sheet. Ladle icing over each; let stand at room temperature until dry.

Gently lift cakes from wire rack using a spatula and transfer to a serving platter.

Decorate with butterflies or other store bought decorations. Store petits fours in an airtight container up to 3 days.

Buttery Pound Cake
Make 1 loaf
3 tablespoons whole milk, room temperature
3 extra-large eggs, room temperature
1 3/4 teaspoons pure vanilla extract
1 1/2 cups sifted cake flour (not self-rising)
3/4 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
14 tablespoons unsalted butter, softened
Directions

Preheat oven to 350 degrees. Line the bottom of an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan with parchment paper.

In a medium bowl, mix together milk, eggs, and vanilla; set aside.

Place flour, sugar, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until well blended. Add butter and half of the milk mixture; continue mixing until moistened. Increase mixer speed to medium and beat for 1 minute.

Scrape down sides of bowl. Add half of the remaining milk mixture. Beat on medium speed for 30 seconds. Scrape down sides of bowl and add remaining milk mixture. Beat again on medium speed for 30 seconds.

Pour batter into prepared loaf pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour.

While cake is still warm, invert onto a wire rack. Completely wrap in plastic wrap to keep cake moist.

Petits Fours Icing
Ingredients

Makes enough for 32 petits fours
9 cups sifted confectioners' sugar
1/2 cup light corn syrup
1 teaspoon clear vanilla extract
1/2 teaspoon almond extract
Gel food coloring, in desired colors

Directions

In a heatproof bowl set over (but not touching) simmering water, mix sugar, corn syrup, 1/2 cup water, vanilla and almond extracts together until they are warm, well combined, and smooth. Stir in enough food coloring until desired color is reached. Do not overheat. Let cool about 8 minutes before pouring.

Rice Paper Butterflies
Store-bought marzipan
Black gel food coloring
8 1/2-by-11-inch sheets of rice paper
Butterfly template
Black fine-tip edible marker
Luster dust, in desired colors
Clear piping gel
Clear edible glitter
1/4-inch long floral stamen wires (not edible)
Toothpicks, cut in half
Directions

Place marzipan in a small bowl. Add a few drops of black food coloring and knead into marzipan until it reaches desired color; cover and set aside.

Place rice paper over butterfly template and trace butterfly design onto rice paper using edible marker. Turn rice paper over and trace design onto opposite side.

Using your fingertip, color one side of the wings with luster dust, then cover with piping gel. Working over parchment paper, crush glitter in your hands and sprinkle over piping gel; shake off and reserve any excess. Let stand until no longer tacky, 30 to 60 minutes. Place a sheet of parchment over wings and weight down with a book, if necessary, to keep rice paper from curling, up to 1 hour. Repeat process with opposite side. Carefully cut out wings; set aside.

Using black marzipan, form a 1/2-inch ball. Roll out into a 1-inch long tube to form the body of the butterfly. Using a small knife, make a small slit, about 1/4-inch long, into each of the long sides of the body. Place one wing into one of the slits and pinch the center of the body to adhere. Repeat process with opposite side. Insert two stamens into one end of the marzipan to form the antennae.

Insert toothpick halves into the bottom side of each butterfly. Let butterflies air-dry overnight. Use to decorate petits fours.