Almond Petits Fours

(3)
  1 reviews
  • 1 hr 50 min prep time
  • 1 hr 50 min total time
  • 9 ingredients
  • 60 servings

Ingredients

Cake

1
package white cake mix with pudding
Water, vegetable oil and egg whites called for on cake mix box
1
teaspoon almond extract

Almond Glaze

1
bag (2 lb) powdered sugar
1/2
cup water
1/2
cup corn syrup
2
teaspoons almond extract
1
to 3 teaspoons hot water

Decoration

Assorted colors decorating icing (in 4.25-oz tubes), fresh edible flowers, or purchased candy flowers

Directions

  1. 1 Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms only of about 58 mini muffin cups with baking spray with flour.
  2. 2 Make cake batter as directed on box, adding 1 teaspoon almond extract with the water. Divide batter evenly among muffin cups (about half full). (If using one pan, refrigerate batter while baking other cakes; wash pan before filling with additional batter.)
  3. 3 Bake 10 to 15 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  4. 4 Place cooling rack on cookie sheet or waxed paper to catch glaze drips. In 3-quart saucepan, stir powdered sugar, 1/2 cup water, the corn syrup and 2 teaspoons almond extract. Heat over low heat, stirring frequently, until sugar is dissolved; remove from heat. Stir in hot water, 1 teaspoon at a time, until glaze is pourable. Turn each mini-cake on cooling rack so top side is down. Pour about 1 tablespoon glaze over each cake, letting glaze coat the sides. Let stand 15 minutes.
  5. 5 With decorating icing, pipe designs on cakes, or garnish cakes with flowers just before serving. Store loosely covered.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved