Marzipan Pumpkin Petits Fours Recipes

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SPRING SHOWER ALMOND PETITS FOURS



Spring Shower Almond Petits Fours image

Each of these pink-and-white petits fours has two layers of extra-moist almond cake filled with cherry preserves, a coating of tinted glaze gives them a hand-painted appearance, and faux cherry blossoms make them even more artful.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes 30

Number Of Ingredients 13

6 tablespoons unsalted butter, softened, plus more for baking sheet
1 1/4 cups cake flour (not self-rising), plus more for baking sheet
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1/2 cup almond paste
4 large eggs, separated
1/2 teaspoon pure vanilla extract
1/2 cup whole milk
1/2 cup cherry preserves, processed in a food processor
Sugar Glaze
Gum paste cherry blossoms, (available at Wendy Kromer Confections)

Steps:

  • Preheat oven to 350 degrees. Butter a 12-by-17- inch rimmed baking sheet, and line with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Sift flour, baking powder, baking soda, and salt into a large bowl; set aside.
  • Put 3/4 cup sugar and the almond paste into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed until mixture resembles coarse meal, about 2 minutes. Raise speed to medium-high. Add butter; mix until pale and fluffy, about 2 minutes. Mix in egg yolks and vanilla. Add flour mixture in 2 batches, alternating with the milk. Transfer to a large bowl; set aside.
  • Put egg whites into the clean bowl of an electric mixer fitted with whisk attachment; beat on medium-high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until soft peaks form. Fold one-third of egg-white mixture into batter with a rubber spatula. Gently fold in remaining egg-white mixture.
  • Spread evenly into prepared sheet. Bake until a cake tester inserted into center comes out clean, 15 to 20 minutes. Transfer sheet to wire rack; let cool completely. Unmold; remove parchment.
  • Cut cake in half crosswise. Spread one half with preserves; top with remaining half. Refrigerate 1 hour. Trim cake, and cut into 1 1/2-inch squares. Transfer to a wire rack set over a rimmed baking sheet. Pour glaze over each petit four, spreading over top and sides to coat completely. Reuse glaze, straining to remove any solids, if needed. Refrigerate until set, about 20 minutes. Garnish with blossoms.

PUMPKIN PIE PETIT FOURS



Pumpkin Pie Petit Fours image

Make and share this Pumpkin Pie Petit Fours recipe from Food.com.

Provided by Food.com

Categories     Dessert

Time 1h15m

Yield 32 pieces

Number Of Ingredients 15

1 cup plain flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice
0.5 (14 ounce) can pumpkin puree
2 large eggs
3/4 cup dark brown sugar
1/2 cup vegetable oil
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1/4 cup cream cheese
orange candy melts to decorate cake
vegetable shortening
yellow nonpareils to decorate cake

Steps:

  • Preheat the oven to 350°F Grease and line 4 x 4" cake sandwich pans with baking parchment.
  • In a large bowl, mix together the flour, baking powder, bicarbonate of soda and spice.
  • In the medium bowl, beat together the oil, eggs, sugar and pumpkin puree until smooth. Add to the dry ingredients and mix together well.
  • Divide the mixture between the prepared tins and bake for 15 minutes until firm to the touch and a skewer, when inserted into the center, comes out clean.
  • Leave to cool on a wire rack.
  • To make the frosting-beat the butter until light and fluffy. Gradually beat in the sugar and vanilla and finally beat in the cream cheese, a little at a time.
  • Split the sponges in half. Spread half of the frosting over the bottom half of each cake. Place on the top half and press down firmly. Cut each into 8 wedges and place in the freezer for 1 hour.
  • Heat the candy melts in the microwave until melted, adding a little shortening to get a smooth, fluid, dipping consistency.
  • Dip the cake wedges into the candy melts and leave on a wire rack to set. Finally, fill the piping bag with the rest of the frosting and decorate the pies. Sprinkle with the non pareils.

Nutrition Facts : Calories 131.6, Fat 7.3, SaturatedFat 2.7, Cholesterol 21.2, Sodium 43.5, Carbohydrate 16.1, Fiber 0.1, Sugar 12.5, Protein 1

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