Quick And Easy Cherry Petite FoursPosted: October 13, 2012
I get a lot of requests for quick and easy recipes. I know not everyone is an ambitious baker and sometimes you just want to make something that is quick and easy, but still unique. This idea would be cute for a baby shower, party or informal get together. I think they are elegant and pretty and great for a party since they are dainty in size. Since I am focusing on pink this month, I thought these little petite fours would be perfect for Breast Cancer Awareness. The tea cakes are a good recipe for someone who is not inclined to spend too much time in the kitchen. The recipe is super easy as well since it uses store-bought angel food cake. No actual baking involved! Enjoy, xoxo Suzie.
Cherry Petite Fours
One store-bought angel food cake; rectangle loaf size preferred
Purchased cherry preserves
6 Tablespoons Tart Cherry Juice
3 Cups Confectioners sugar
1 drop Red food coloring
Slice off the brown edges of the angel food cake so you have only pure white cake. Cut the loaf into slabs that are one inch thick, then cut each slab in half lengthwise so you have slabs of 1/2 inch thick cake. Process the cherry preserves in a food processor or Vitamix until it is smooth and you no longer have any chunks of cherries. Spread a thin layer of preserves on a layer of cake ”slab” and place another layer of cake on top to make a sandwich. Cut into little squares.
In a bowl combine the confectioners sugar and cherry juice. Whisk until smooth. Add a drop of red food coloring to make the glaze pink and whisk.
Place the little cakes on a wire rack over a rimmed baking sheet and pour over the icing making sure to cover all sides of each cake. I did 3-4 layers of icing. You can re-use the icing that falls onto the baking sheet and pour it through a fine mesh strainer over bowl to remove any loose crumbs of cake, then pour another layer of icing over the cakes and repeat as desired. Let the cakes rest so the icing becomes no longer tacky to the touch. Serve a room temperature.