Petite Fours Heart Cakes Recipe
Servings
16
Servings
16
Ingredients
Instructions
  1. Preheat oven to 325°F
  2. Spray 12×17 inch half sheet pan with baking cooking spray or grease. Line with parchment paper.
  3. Beat butter until smooth and creamy on high for about 2 minutes. Add cream cheese and beat on high for another minute. Add sugar and beat on high for another minute. Add sour cream and vanilla and beat on high until creamy, about 1 minute.
  4. Reduce speed to low and add eggs one at a time.
  5. Add cake flour, baking powder, and salt and beat on medium speed until combined – do not overmix.
  6. Pour cake batter evenly into prepared pan. Bang the pan on the counter to allow air bubbles to escape.
  7. Bake for 28-30 minutes or until toothpick comes out of cake completely clean. Alow cake to cook inside pan.
  8. Invert cooled cake onto cutting board. Use a sharp bread knife to slice cake in half and cut all along the outside edges of cake to have a smooth line.
  9. Cut each rectangle horizontally.
  10. Prepare buttercream frosting. Beat butter on medium for 2 minutes. Add powdered sugar, heavy cream, and vanilla extract. Beat for 30 seconds at high for 3 minutes. Add more sugar or cream to get to desired consistency.
  11. You should now have 4 large rectangles after cutting.
  12. Add frosting to one rectangle in a thick layer.
  13. Add raspberry jam to another layer.
  14. Place the cake layer with raspberry jam on top of the frosted layer.
  15. Place a 3rd plain cake rectangle on top of the jam layer. Refrigerate for 1/2 hour covered with plastic wrap or up to 3 days.
  16. With the remaining layer, cut into thirds and repeat frosting and jam process. Refrigerate.
  17. Cut your cakes using Wilton Heart Cookie Cutters into tiny heart shaped petit fours.
  18. Add 3 cups powdered sugar to saucepan with .25 cup water and 1 Tbsp corn syrup. Stir until combined and cook over LOW heat until reaches but doesn’t exceed 100°F.
  19. Remove from heat and stir in almond extract and food coloring.
  20. Drizzle fondant icing over hearts. You may choose to keep only on top, drip down side, or cover entire hearts. Let set until dry.
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