Petit Fours with buttercream

Name: Petit Fours with buttercream
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 28
Ingredients: 400 g soft butter; 200 g + 1 tablespoon of sugar; 7-10 Tbsp Salt; 4 Eggs (size M); 300 g Flour; 1 package Baking Powder; 2 TABLESPOONS Baking Cocoa; 10 TABLESPOONS + 440 ml milk; 1 package Pudding powder "Vanilla Flavor"; 8 TABLESPOONS Grenadine syrup; 250 g Icing sugar; 2 TABLESPOONS Lemon juice; 7-10 Tbsp blue food colouring; 7-10 Tbsp dried violets and rose petals; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 28

400 g soft butter
200 g + 1 tablespoon of sugar
7-10 Tbsp Salt
4 Eggs (size M)
300 g Flour
1 package Baking Powder
2 TABLESPOONS Baking Cocoa
10 TABLESPOONS + 440 ml milk
1 package Pudding powder "Vanilla Flavor"
8 TABLESPOONS Grenadine syrup
250 g Icing sugar
2 TABLESPOONS Lemon juice
7-10 Tbsp blue food colouring
7-10 Tbsp dried violets and rose petals
baking paper

Directions

1
Cream 150 g butter, 150 g sugar and 1 pinch of salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, cocoa and baking powder and stir into the dough alternately with 4 tablespoons of milk. Put the dough on a baking tray lined with baking paper and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Mix pudding powder, 50 g sugar and 6 tablespoons of milk. Bring 440 ml milk to the boil and stir in the mixed powder.
2
Continue cooking for at least 1 minute. Cover the pudding directly on the surface with foil and chill for about 30 minutes. Remove the cake from the oven, turn it over and remove the baking paper immediately. Let the cake cool down. Stir 250 g butter and 1 tablespoon sugar with the whisk of the hand mixer until very creamy. Stir the pudding again well (pudding and butter should have the same temperature) and stir into the butter by the spoonful. Finally, stir in 5 tablespoons of grenadine. Cut the cooled base in half, cut the edges smooth. Place a cake frame around one half. Spread the butter cream on the cake base. Carefully place the other half of the cake base on top and press down gently. Chill the cake for at least 1 hour. Remove the cake from the frame and cut into cubes (approx. 4 x 4 cm).
3
Finally, stir in 5 tablespoons of grenadine. Cut the cooled base in half, cut the edges smooth. Place a cake frame around one half. Spread the butter cream on the cake base. Carefully place the other half of the cake base on top and press down gently. Chill the cake for at least 1 hour. Remove the cake from the frame and cut into cubes (approx. 4 x 4 cm). Sift icing sugar into a bowl. Mix the icing sugar and lemon juice with the whisk of the hand mixer to a viscous icing. Remove 2 tablespoons. Stir 4 tablespoons of grenadine and some blue food colouring into the remaining icing and cover Petit Fours with it. Put the white icing in a piping bag and spray small ornaments or patterns on the petit fours and decorate with dried violets or rose petals. Refrigerate the Petit Fours for another 30 minutes
4
Sift icing sugar into a bowl. Mix the icing sugar and lemon juice with the whisk of the hand mixer to a viscous icing. Remove 2 tablespoons. Stir 4 tablespoons of grenadine and some blue food colouring into the remaining icing and cover Petit Fours with it. Put the white icing in a piping bag and spray small ornaments or patterns on the petit fours and decorate with dried violets or rose petals. Refrigerate the Petit Fours for another 30 minutes