I decided to attempt a 3 tier petit fours cake. Sounded fabulous in my head (and inspired by that awesome cake pan I wrote about), but the execution of the idea left something to be desired.

First, I used my recipe for Almond Pound Cake,

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I cut the cake into 1″ slices, then used 3 different shaped cookie cutters for the different tiers.

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All of this would have been fine if I had just gotten the icing right.

I figured “Hey, who really needs to put corn syrup in petit fours icing?” (both because i hate corn syrup, and…I was out). So I made a simple icing from water, sugar, cream of tartar, and almond extract.

I didn’t boil it long enough though and it turned gloppy and thick, then runny and too thin…it was horrible.

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So there you go. It could have been awesome. But it wasn’t.

Make the Almond Pound Cake and leave it be, or find a decent icing recipe and STICK to it (I think I’ll go with this recipe from Land O’ Lakes or this one from pastrywiz.com next time).

The End 🙂

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