Ingredients

How to make it

  • Step 1
  • Bake and cool 1 1/2 in. high cake in sheet pan. Position cakes on cooling grid over waxed paper. Heat canned icing in microwave at Defrost setting for 20-30 seconds; stir. Tint a portion of icing rose. Place cooled cakes on cooling grid. Pour icing in center of cake, spreading to edges with a spatula so that icing covers sides. Let dry.
  • Step 2
  • Fill decorating bag fitted with tip 3 with unheated decorator icing. Pipe tip 3 dots on cake sides. Fill decorating bag fitted with tip 103 with rose or white icing. Pipe tip 103 sweet pea with tip 3 calyx on top of each cake. Fill decorating bag fitted with tip 352 with green decorator icing. Pipe tip 352 leaves on cupcake top.
  • Step 3
  • Flatten candy cups and position a petit four on each. Position on stand or serving plate.
  • Tools:
  • 13 x 9 in. Recipe Right® Oblong Pan
  • Cooling Grid
  • Round Decorating Tip 3
  • Petal Decorating Tip 103
  • Leaf Tip 352
  • Round Cut-Outs™
  • Cupcakes ´N More® 23 Count Dessert Stand
  • 1 1/4 in. diameter Candy Cups
  • Disposable Decorating Bags
  • Standard Coupler
  • Spatula
  • Waxed paper
Pastel Petit Fours-Step 1   Close
Pastel Petit Fours-Step 2   Close
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Reviews & Comments 1

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  • mountainmama 5 years ago
    These are really good. A little work however, I love making things from scratch. You could use pound cake but you will see how good these are if you do it this way. I hope you will enjoy!
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