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- How to Make it
- Purchase Supplies
Bake two Deluxe White Cake Mix by Chef Alan Tetreault in a 12 x 12 x 2 Square Cake Pan by Magic Line. Allow cake to cool completely. Make sure cake is level to a height of 1 inch using the Ultimate Cake Leveler by Wilton. With a Straight Blade Spatula, ice top of cooled cake with Vanilla Buttercreme Icing by Chef Alan Tetreault. Freeze cake until firm.
Measure cake with a ruler and cut into 1 inch cubes for petit fours. Place Cooling Rack by Fat Daddio's in Half Sheet Cake Pan by Fat Daddio's. Place petit fours on cooling rack in preparation for dipping.
Mix Poured Fondant Icing Mix by GSA according to package instructions. Tint icing with your choice of colors. (We used Leaf Green, Deep Pink and Lemon Yellow Soft Gel Paste.) Hold petit fours on fork from Dipping Tool Set 10 Count by Ateco and dip in fondant, icing side down, to bottom edge of cake cube. Allow excess fondant to drip off. Using a fork lift petit four from dipping tool and transfer to cooling rack icing side up, allowing excess fondant to drip into sheet pan below.
If desired, tint poured fondant with Electric Yellow Soft Gel Paste. Fit Kee-Seal 12 Inch disposable pastry bag with Round Tip #2 by Wilton and fill with tinted poured fondant. Pipe a decorative swirl on petit fours. Decorate with Dainty Bess Primrose Large Assortment Royal Icing Decorations by GSA. Adhere Ivory Pearl Dragees 2mm by placing on icing swirl. Place in your choice of fancy baking cup liners. We used White & Gold Mini Cupcake Baking Cup Liners and Assorted Pastel Baking Cup Liners by Wilton. Voila!