Lavender Petits Fours
Even though we got snow this week here in Denver, Spring is certainly in the air. My grass is growing like crazy along with all my Iris and Lily plants. The ducks dart out of their pin every morning in search of worms in the yard! This wonderful change of season inspired me to make these cute little cakes.
Not sure why but when I think of Spring I think of bridal showers and brunches and these cakes. I have never been one for a big slice of cake. I prefer to eat my cake as a cupcake or better yet, a petit four. I have never been brave enough to attempt these little bites and this week I finally mustered up enough courage to give them a try. Not sure what I was waiting for because they are actually quite fun (and not too difficult) to make. Admittedly, the poured fondant icing requires a little patience and being OK with making a huge mess! They are so pretty and dainty that I think they are worth the effort.
You can use whatever cake you like to make a petit four but I wanted to use the perfect white cake. I thought I had found the perfect white cake with this recipe but I was wrong. The white cake recipe I used for these little cakes is easier, a brighter white and has a perfect texture!
Lavender Petits Fours
makes 30 to 40 (depending on how much cake you eat while trimming)
The Cake…
Elegant White Cake (slightly adapted) from The King Arthur Flour Baker’s Companion
8 T. unsalted butter, softened
1/2 c. Crisco butter flavored shortening
1 T. baking powder
1 3/4 c. granulated sugar
3/4 t. salt
1 t. vanilla extract
2 t. Lavender extract
6 large egg whites
2 3/4 c. cake flour
1 c. 2 % milk
Preheat the oven to 350 degrees fahrenheit. Cream together the first 7 ingredients in a large bowl. I used a stand mixer which made it easier to then slowly pour in the egg whites while the mixer (with paddle attachment) beat on low-speed. Once incorporated, I stopped the mixer and added in 1/3 of the flour. Turn the mixer on low-speed and slowly pour in about 1/3 of the milk. Stop the mixer and add another third of flour and repeat the process until all the flour and milk have been incorporated. Scrape down the sides of the bowl at least once during this process. The batter will be light and fluffy and very white. Butter and flour a half sheet pan and pour all of the batter into the pan. Slam the pan down 10 to 15 times on the counter to bring up the air bubbles and get the batter perfectly even in the pan. Bake for 12 to 15 minutes or until slightly golden brown and firm in the middle.
Let cool completely. Make the filling while it cools.
The Filling…
Marshmallow Filling (slightly adapted) from The King Arthur Flour Baker’s Companion
1/4 c. Butter flavored Crisco
1/4 c. unsalted butter
Pinch of salt
1 t. lavender extract
1 c. powdered sugar
1/4 c. light corn syrup
Beat together the first 5 ingredients, slowly pour in the corn syrup while continue to beat the filling until fluffy.
Spread the filling over half of the cake, cut the other half of the cake and place on top of the other frosted half. Place a piece of parchment or waxed paper on top of the cake and then place a weighted baking sheet on top of the cake for several hours before cutting into 1 1/2 inch squares.
Place the little cakes on top of a cooling rack that has been placed on a baking sheet. This is so when you pour over the fondant icing it will catch the drippings. It can be reheated and repoured.
The Icing…
Poured Fondant Icing from Wilton
Follow the instructions in the link, I substituted the almond extract with lavender extract.
Pour the icing over the cakes, I had to do this several times to coat them completely. While still slightly wet I topped each with a few lavender buds. Let the cakes dry for at least an hour before storing them in air tight containers. I let mine sit out for about six hours before storing and they still tasted wonderful!
This entry was posted in brunch, cakes, desserts and tagged cakes, lavender, Petit Four, spring.
