I found this recipe on the Martha Stewart website a few years ago and have loved it – as do my customers. I have tweaked this recipe by adding the vanilla almond bark or white candy coating and I also add more almond extract than the original recipe and omit the vanilla extract it called for – but you can adjust the extracts to suit your taste. Enjoy!
Petit Four Glaze
- Makes enough for 32 petits fours
- 9 cups sifted confectioners’ sugar
- 1/2 cup light corn syrup
- 1/2 cup water
- 2 teaspoons almond extract
- 4 oz of melted vanilla almond bark or white candy coatings (be careful not to burn!)
- Gel food coloring, in desired colors
- In a heatproof bowl set over (but not touching) simmering water, mix sugar, corn syrup, water, almond extract and melted almond bark/coating together until they are warm, well combined, and smooth. If coloring the glaze, stir in enough food coloring until desired color is reached. Do not overheat. Thin with a small amount of hot water if the mixture is too thick.
- I usually cut the pound cake into squares while the glaze mixture is warming. This keeps the cake pieces as frozen as possible to reduce the crumbs and to increase the ability of the icing to flow more smoothly over the cakes. Pour glaze over cut pieces of pound cake set on racks with cookie sheets underneath. You can rescrape the left over icing from the cookie sheets, reheat and use it to ice more petit fours – just be sure to keep the cake crumbs out as much as possible. I have found that you really can’t reheat this icing more than once – it become gooey and sets up too quickly and doesn’t have the shine that I want the cakes to have.
- I use a 32 oz Styrofoam cup to pour the glaze over the petit fours – beginning with the sides first and then I cover the top. After every few rows I stop and touch up any areas that the icing missed on the sides with an angled offset spatula.