- White Almond Wedding Cake:
- cooking spray
- 1 (18.25 ounce) package white cake mix
- 1 cup all-purpose flour
- 1 cup white sugar
- 3/4 teaspoon salt
- 1 1/3 cups water
- 1 cup sour cream
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 4 egg whites
- 1/2 cup raspberry preserves
- 1/2 cup blueberry preserves
- 1 (12 ounce) container cream cheese frosting
- Icing:
- 12 cups powdered sugar
- 1 cup water
- 4 tablespoons light corn syrup
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 1/2 cups white chocolate chips
- 2 drops gel food coloring, or more as needed (optional)
- Decoration:
- 2 tablespoons sprinkles, or as needed
- Preheat the oven to 325 degrees F (165 degrees C). Spray two 11x17-inch baking sheets with cooking spray and line with parchment paper. Spray the parchment paper with cooking spray.
- Mix cake mix, flour, sugar, and salt in a medium bowl.
- Place water, sour cream, oil, vanilla, almond, and egg whites in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until combined; slowly add the flour mixture. Beat together on medium speed for 2 minutes.
- Pour 1/2 of the batter into each baking sheet, and spread into an even, thin layer.
- Bake in the preheated oven until the edges are light golden brown and the center is set, 12 to 15 minutes. Cool completely on a wire rack for at least 30 minutes.
- Transfer one of the cooled cake layers, along with the parchment, onto a cutting board. Spread raspberry preserves over 1/2 of the cake, and blueberry preserves over the other. Spread a layer of cream cheese frosting over the second cake layer; flip frosted side over the preserves. Spread remaining frosting over the top. Slide the cake on its parchment onto a cookie sheet, cover with plastic wrap, and freeze for 1 hour or chill overnight.
- Cut the chilled cake into 2-inch squares by first marking with a ruler. Place squares on a wire rack over a parchment lined baking sheet. Return to the fridge to chill.
- Whisk powdered sugar, water, corn syrup, almond, and vanilla together in a glass bowl.
- Fill a small sauce pot with an inch or two of water; bring to a simmer. Place sugar mixture on top of the simmering water. Whisk until icing is smooth and temperature reaches 92 degrees F (33 degrees C). Add white chocolate chips and any food coloring and stir until melted. Turn off heat but leave double boiler on the stovetop to keep icing pourable.
- Ladle the warm icing over the top of each cake square. Quickly add sprinkles; icing should set quickly since the cake is cold. Let petits fours set in the refrigerator for about 5 minutes, or at room temperature for 30 minutes.
07/26/2019
recipepes.com
smart cookie petits fours, recipe
PT15M
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5
455 calories
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