![]() Alternately, you could also use tempered chocolate to dip your petit four in, but the classical version does use fondant.ĭecorating: Royal icing, chocolate ganache, buttercream, and any other edible items can also be used to decorate the tops. Pink, pale blue, white and yellow are most common. Instead, you can use poured fondant icing purchased in dried form from or make your own and color it with any color that you like. Glaze: 1 to 3/4 cups apricot preserves or jam, warmed and strainedĭipping: 1 recipe Poured Fondant for Cakes and Cookies(flavored with 1/2 teaspoon almond extract), warmed. Any other filling will do, but be sure to use a thin coating.Ĭovering: 1 pound marzipan, homemade or store boiught So I had to return the cans and get logs.įilling: 1/3 cup Raspberry Preserves or Jam Glaze, warmed, so it becomes easier to spread. The logs are wrapped in non-reactive material so this should not be a problem. ![]() The can I bought must have been sitting on the shelf for a while so there were two rust spots on the paste where it met the seam of the can. I chose the can but I would not recommend it. SUGARPIE SAYS: My local grocery store stocks almond paste in cans and in the form of logs wrapped in protective covering. It is easy to handle as far as getting it out of the can but it is a very sugary substance and so is quite sticky. It is denser than marzipan and slightly coarser in texture. SARAH SAYS: Almond paste is basically a very dense and thick mass of ground almonds and sugar and has a very strong almond smell and flavor. NOTE: Sugarpie used the combination of 1/2 cup cake flour and 1/2 cup bread flour or optionally, instead of 1 cup total combined cake and bread flour, use 3/4 cup all-purpose and 1/4 cup cake flour spoon into measuring cup and level to rim The almond flavor is intense but not overpowering the cake is light and very moist from the filling and the apricot glaze."Ĩ ounces almond paste, room temperature homemade or store boughtġ 1/2 sticks (12 tablespoons) unsalted butter softenedġ/2 cup bleached cake flour spoon into measuring cup and level to rimġ/2 cup bread flour spoon into measuring cup and level to rim In fact the apricot glaze and strawberry jam taste tangy/tart when you bite into the cake, thus balancing out the sugary fondant and giving you a well rounded taste. In spite of the sugary fondant on top, a few bites of the dessert did not feel excessively sugary at all. I used white chocolate and violet tinted marzipan to decorate. The final step and the most fun part was dressing them up. When mixing the batter you can actually smell the almonds. SUGARPIE, Premium Member, Says: "Anyone who loves almond flavored anything will like this recipe. ![]() Use for Petits Fours ONLY - doesn't work well as a cake. Petits Fours are finished with a simple decoration. They are covered first with a layer of marzipan and then dipped in poured fondant. Petit Fours are small cakes, cut in squares or rectangles from a filled pound or sponge cake. This cake is perfect for making Petits Fours with it has a tight crumb and slices nicely, yet is moist and the almond paste gives it the perfect almond flavor.
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