Vanilla Petits Fours
Photo: Beth Dreiling Hontzas; Styling: Rose Nguyen
Yield: Makes 32 cakes
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Freeze: 1 Hour
- Basic Vanilla Cake Batter
- 3/4 cup apricot spreadable fruit*
- Vanilla Buttercream Frosting
- 1 to 2 drops red food coloring
- 1 to 2 drops yellow food coloring
- 1. Prepare Basic Vanilla Cake Batter as directed.
- 2. Pour batter into 2 lightly greased parchment paper-lined 15- x 10-inch jelly-roll pans.
- 3. Bake and cool as directed in "Pick a Pan," below. Do not remove cakes from pans.
- 4. Spread top of 1 cooled cake (in pan) with spreadable fruit. Invert remaining cake onto fruit-covered cake. Remove top pan. Remove and discard top piece of parchment paper. Cover and freeze cake 1 to 2 hours.
- 5. Run an offset spatula under and around sides of cake to release from pan. Invert cake onto a cutting board. Remove and discard remaining piece of parchment paper. Trim and discard edges of cake. Cut cake into 32 squares.
- 6. Tint Vanilla Buttercream Frosting with desired amount of food coloring, and beat until blended. Place in a zip-top plastic freezer bag (do not seal). Snip 1 corner of bag to make a small hole. Pipe frosting onto each cake square. Garnish, if desired.
- *Seedless jam may be substituted.
- Pick a Pan:
- These batters can be baked in many different pans. Follow our guide below for perfect layers every time. As usual, be sure to test the cakes for doneness by inserting a wooden pick into the center. It should come out clean.
- Bake at 350 in 2 greased and floured (9-inch) round cake pans 32 to 36 minutes. Cool as directed.
- Bake at 350 in 2 greased and floured (8-inch) square pans 30 to 34 minutes. Cool as directed.
- Bake at 350 in 2 lightly greased parchment paper-lined (15- x 10-inch) jelly-roll pans 15 to 17 minutes. Cool in pans on wire racks 30 minutes.
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