I don't understand the need for the coating bar and I do not know what white almond bark is. Can you add a note? Thank you. I imagine this would be great for shiny iced (not frosted) cakes and cupcakes as well.
Can you substitute chocolate candy coating for the white and change the almond extract back to vanilla?
Can they be touched after glazing, or does the glaze stay soft and not firm up? Do you refrigerate them after glazing?
MMleczynski: Per Suzicakes original post w/recipe
You can always substitute or play around with flavorings and you certainly can use chocolate instead of vanilla-I suggest you start with a little less and taste test as you go. Hope this helps I still do not know what white almond bark is tho!
OK-I figured ou what white almond bark is...White chocolate poured over almonds -hardens into a sheet. Available in every candy shop-Thought it was something uniques-Wouldn't that make the icing very lumpy?
White almond bark is just white meltable chocolate. During the holidays in america it can be found at all grocery stores in huge chunks. You melt it and dip pretzels in for the holidays. And yes this is what you pour over almonds to make the classis almond bark.
V1823-Thanks for the clarification. I still don't see it with almonds for petit-fours. Maybe its interesting texture. When it comes to baking and cooking, I say "go for it!"
Does anyone know of a recipe=probably similar to this for icing cupcakes-not frosting- There used to be many cupcakes that were iced with a silky shiny icing that was harder on the outside and softer on the bottom side that touched the cake. You can actually peel it off. There were man commercial bakeries who sold them years ago. Usually was available as chocolate, vanilla and sometimes pink. Thanks.
There are NO ALMONDS IN ALMOND BARK - it is just a name for candy coating that is like chocolate - no nuts in it at all.
OHH-I did not know that! :-) Thanks
i was in seattle wa, and i ate a delicius cookie with a glaze thats melt into your mouth, i do not what kind of glaze was if someone knows please let me know. thanks
Does the leftover harden and then can it be melted again?
I'm so sorry I haven't checked the comments on my recipe since I posted it! But thanks to those who have answered for me! White almond bark is just a brand name of a vanilla candy coating bar - there are no almonds in it - it is the same as you would dip pretzels in - usually sold near the chocolate chips in the grocery store. I use the candy bark to give the cakes a better coating - the icing is not as translucent with the added candy bark. Yes this icing hardens - but not solid - if you squeeze it - it will crack. I have used the leftover icing before and mixed it in with a new batch if I was doing more within a week. I did keep it refrigerated just to be safe. No - I usually do not refrigerate the petit fours after glazing - unless they are not going to be served within the following 12 hours or so. I do put them in bakery boxes and tape the sides down to keep them fresh.
So I found the petit four icing on the Martha Stewart website and it doesn't call for the 1/2 cup of water. Is this one of the ingredients you added? If so, why?
if you read the directions part of the recipe from Martha Stewart it does indeed say to add 1/2 cup water. Has anyone tried this w/white chocolate added?
how much ahead of time can you make this on top of pound cake cutouts of petit fours? can i make it a week ahead of time and then put them in the frig or freezer?
Hi, I make my own pound cake, freeze overnight and use a serrated knife to cut and coat the petit fours while frozen.
If you read the instructions of Martha Stewart's Petit Four icing you will notice it says to mix 1/2 cup water with the syrup, etc..... you are correct It does not mention 1/2 cup water in the ingredients