- Yields: 32 petits fours
- Start to Finish: 25 mins
Springtime Petits Fours
10 3/4 ounce loaf frozen pound cake, thawed
tablespoons jam or preserves (such as seedless strawberry, red raspberry, or blackberry; apricot; peach; or cherry) or curd (such as lemon or lime)
cup powdered sugar
teaspoon almond extract
Food coloring (optional)
Small decorative candies
- Using a serrated knife, cut pound cake into 1x1-inch chunks. Cut cake chunks into 1x1x1/2-inch pieces. Spread a small amount of jam between the of each square to create 3 layers mini cakes. Place stacked cakes on a wire rack set over waxed paper.
- For icing, in a small bowl stir together powdered sugar, the 1 tablespoon milk, and almond extract. Stir in 2 to 3 teaspoons additional milk to make of thin glazing consistency. If desired, tint with food coloring.
- Spoon icing over tops of cake squares. Sprinkle with decorative candies. Let stand until icing is set.