Valentine Petit Fours| Christy Rost
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 eggs
- 3/4 teaspoon vanilla
- 1 1/4 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup milk
Preheat the oven to 350 degrees. In large bowl of an electric mixer, cream the butter and sugar until light. Add eggs, one at a time, beating after each addition; stir in vanilla.
In a medium bowl, stir together the flour, baking powder, and salt until well mixed. Gradually beat the flour mixture into the creamed mixture, alternating with the milk, until the batter is light and fluffy.
Spray a 10-inch square cake pan with Baker's Joy® or grease and flour the pan. Spoon the batter into the pan and spread the batter with a spatula. Bake in a preheated oven 15 to 18 minutes, or until a cake tester comes out clean when inserted into the cake. Remove from the oven and cool cake on a wire rack.
When the cake is completely cool, turn it out onto a flat surface, and cut with a 3-inch heart-shaped biscuit cutter. Place cakes on a wire rack and set the rack over parchment or waxed paper.
Petit Fours Glaze
- 3 cups sifted confectioners sugar
- 4 to 5 tablespoons milk
- 1/4 teaspoon vanilla
Whisk the confectioners sugar, milk, and vanilla together until the mixture is smooth and thick enough to coat the petit fours. Spoon the glaze over one cake at a time, smoothing the glaze with an offset spatula or knife, and taking care that the glaze coats the top and sides of each petit four.
Set the petit fours aside several hours until the glaze is completely dry. Cover the petit fours lightly with foil until ready to serve.
Recipe makes 9 three-inch heart-shaped petit fours.