These petit fours are easy and delicious! They are always a welcome addition to tea parties and special occasions as a classy sweet treat. I make my petit fours with a basic Victoria sponge recipe. Instead of using a layer of marzipan, I opt to use a generous brush of Amaretto liqueur as I prefer the flavour to marzipan. It doesn’t give you that overly-sugary texture which shop-bought marzipan does. I also find that homemade marzipan doesn’t achieve the correct consistency to roll out and cover the cake when needed. Give my recipe a go and let me know what you think.For the cake (Victoria Sponge)
3 large eggs
180 g butter
180 g flour
180 g castor sugar
5 g vanilla essence
2 g baking powder
2 g salt
30 g liquid to mix
Cream the butter and the sugar together until light and fluffy
Whisk the eggs together and gradually mix into the butter mixture.
Sift together the dry ingredients.
Fold alternately in mixture with enough liquid to make a stiff dropping consistency.
Using the Victoria sponge batter, cook the cake in long, shallow trays so that you can cut it into 3-4 equal sections to stack on top of each other.
Once you have baked the cake, layer the sponge sections with a little bit of homemade strawberry jam.
Place the stacked cake into a tray and weigh down with another tray and something heavy on top. Wrap and refrigerate until needed.
Remove the cake from the fridge and ensure that it has been compressed enough to cut little equal squares. A variation could be to cut it with a circular cutter if you wanted round petit fours.
Brush each little cake with Amaretto Disaronno to soak through the top layer.
Keep aside until you have made your icing.
For the fondant icing
400g caster sugar
1/8 teaspoon cream of tartar
200g icing sugar, or as needed
In a saucepan, stir together the caster sugar, cream of tartar and water. Bring to the boil over medium-high heat, and cook without stirring until the temperature is between 106 to 112 degrees C, or until a small amount of syrup dripped from a spoon can spin a long thread.
When the syrup comes to the proper temperature, remove from heat, and stir in icing sugar about 50g at a time until the icing is thick enough to coat a metal spoon. Test by pouring over a small piece of cake. Adjust the amount of icing sugar as needed to get a good pouring consistency. Keep warm in a bowl over simmering water, or reheat over simmering water. Keep covered with cling film when not in use to prevent a crust from forming on the top
With a wooden skewer, dip each cake in the warm icing to coat. Remove, and lift the cake off the skewer with a fork. Place onto a metal rack to drip dry.
The cakes are ready when they are dry to the touch. Decorate as you please.
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