I’;ve been wanting to try my hand at petit 4s for a while now. They are just as well cute! Layers of cake covered in jelly and frosting. Uh, yes please. Indicator me up.
These are a little various than classic petit 4s. We had been excited to operate with Ghirardelli Chocolate and perform close to with their peppermint bark squares as element of their “Celebrate with Squares” campaign. I thought it would be exciting to use peppermint bark as the filling for these petit 4s (rather of jelly or butter cream). So, just to be clear, this is chocolate bark covered in cake then drenched in more sugar. Needless to say, I am waaay into them and had to stop myself from consuming the entire pan. I loved how these turned out! Trey and I went to a big potluck (it really is equivalent to Friendsgiving, hosted by our friend Jacki) and I took these to pass off onto all our friends—like little sugar-coated Christmas presents. We actually celebrated with squares. )
Peppermint Bark Petit 4s, helps make close to 27-thirty
For the cake: (this recipe is adapted from a cake roll recipe in Meals Ne2rk magazine)
1 cup flour
1/2 teaspoon baking powder
one teaspoon cream of tartar
1 cup sugar
one/3 cup water
one/2 teaspoon vanilla extract
27-30 Ghirardelli Peppermint Bark Squares
Very first, sift with each other the flour, baking powder and cream of tartar. In a huge bowl combine the eggs, sugar, water and vanilla extract. Use an electric mixer (or stand mixer) to beat on high for 4-5 minutes right up until the mixture is light and airy. Fold the flour mixture into the egg mixture.
Cover the bottom of a jelly roll baking pan (10×15 inch with a lip) with parchment paper. Lightly spray the paper and exposed inside edges of the pan with cooking spray. Pour the batter into the pan, use a rubber spatula to make confident the batter is evenly distributed.
Bake at 375°F for 12-15 minutes until the edges commence to brown and pull away from the pan.
Allow the cake to amazing for thirty minutes then flip out onto a clean function surface covered with a small powdered sugar or wax paper. In the above photograph you can see the bottom of my cake. Reduce off the edges.
Use the Ghirardelli peppermint bark squares to measure and cut the cake into 27-thirty squares. Slice every single cake square down the center, so you can make a peppermint bark sandwich, if you will.
Now to assemble our petit squares. 1.) Include a tiny frosting (keep bought or a favourite recipe of yours) to the bottom of every cake square. 2.) Area the peppermint bark on the frosting and press in location. 3.) Add a minor more frosting on leading of the bark and press the leading piece of cake in place. This will help your petit 4s hold together after we get to dipping them. 4.) Roll out about a single pound of marzipan very thin. Place all your prepared squares close with each other, spray one side of the marzipan with a minor water and then place the wet side on top of the cakes. Press in place. If you refrigerate this for at least an hour (or overnight) it will aid it stick to the cakes better. 5.) Lower the squares apart. Use kitchen shears to trim any excess marzipan off the edges. 6.) Dip each square in your ready poured fondant (recipe follows). If you are incorporating any sort of sprinkles do so while the fondant is nevertheless moist.
I tried a couple diverse poured fondant recipes and the one that worked best for me was from Martha Stewart.
Petit 4s Frosting
9 cups powdered sugar
1/2 cup light corn syrup
one/2 cup water
1/2 teaspoon vanilla extract (I did not use clear and it didn’;t genuinely alter my frosting color)
Mix all components in a big glass bowl set over simmering water. Stir till the mixture is effectively mixed and quite thin. Hold petit 4s by the prime and bottom and dip every single edge into the icing. Place on a cooling rack set in excess of wax paper. Use a spoon to pour icing on the best of the cake, so the entire square is covered (except the bottoms). Proceed till you have covered all the squares. If you program to include pipped frosting wait until the frosting dries (2-3 hours or overnight).
These are pretty labor intensive but SO cute and delicious once you are done. My favourite component was including the pipped frosting on the tops. I also felt rather proud strolling into the party with a large tray of these, so I hugely advocate them as a get together trick or to get in to the office this month. Show off a small.
Satisfied (early) Holidays! xo. Emma
Credits // Author and Images: Emma Chapman