Ingredients
2 loaf store-bought pound cake
2 c. confectioners’ sugar
Yellow pearlized sprinkles or sugar pearls
Preparation
Step 1Prepare a baking sheet with parchment and set a wire rack over it. Set aside.Step 2Make the glaze: pass the confectioners’ sugar through a sieve into a medium bowl. Add 4 tablespoons of water and stir until the icing is smooth and coats the back of a spoon. If the icing seems too thin, gradually pass a bit more of the sugar through a sieve into it and stir until smooth. It should be thick enough to coat the back of a spoon. If it is too thin, gradually add more confectioners’ sugar. If it is too thick, add water by the drop. Set aside.Step 3Using a serrated knife, trim the crust from the pound cakes on all sides. Slice the pound cakes into 1-inch-thick slices, using an exaggerated sawing motion to get a smooth cut. Cut out 1- by 1-inch shapes as desired and transfer to the rack.Step 4Using a teaspoon, drizzle the glaze over each petit four, then patch the exposed parts on the sides with more. Using an off-set tweezer, place a single pearlized sprinkle in the center of each petit four. Let set in a cool, dry place for at least 1 hour. Arrange on a platter in a single layer and set on the table. The petits fours will keep, stored in an airtight container, up to 2 days. From Sweet Designs: Bake It, Craft It, Style It by Amy Atlas. Copyright © 2012 Amy Atlas and The Stonesong Press, LLC. Published by Hyperion. Available wherever books are sold. All rights reserved. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
