Valentine’s Day Petit Fours
- 2 cups Imperial Sugar Extra Fine Granulated Sugar
- 1 cup unsalted butter, softened
- 4 eggs
- 2 teaspoons vanilla
- 3 1/4 cups cake flour*
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup whole milk
- 1/3 cup sour cream
- 1 1/2 cups raspberry jam
- 6 cups Imperial Sugar Confectioners Powdered Sugar
- 1/2 cup water
- 3 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 6 ounces white chocolate, chopped
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 350°F. Line a 12X17-inch half sheet pan with parchment paper. Spray with baking spray. Set aside.
- Add sugar and butter to bowl of an electric mixer. Beat on medium-high speed until light.
- Add eggs one at a time, beating well after each addition, scraping bowl as needed. Add vanilla.
- Add cake flour, baking powder, and salt, mixing until combined.
- Add milk and sour cream, mixing well; scraping side of bowl to be sure ingredients are evenly combined.
- Pour batter into prepared pan, spread evenly with an offset spatula. Bake for 24-28 minutes, or until a toothpick comes out clean. Let cool in pan for 5 minutes, then gently turn out onto a wire rack to cool completely. Remove parchment paper.
- Carefully halve cake lengthwise, making two layers. This is easiest using a cake slicer or large serrated knife. Remove top half of cake. Spread bottom layer with jam; replace top layer of cake. Freeze for 15 minutes.
- Use a heart-shaped cutter to cut out hearts. Put back in freezer and keep chilled while preparing icing.
- For icing, combine powdered sugar, water, corn syrup, and vanilla in a glass bowl. Heat over a double boiler until smooth and warm. Stir in white chocolate until melted. Remove from heat.
- Place heart-shaped cakes on a cooling rack over a rimmed pan or bowl. Pour icing over cakes, coating tops and sides. If using sprinkles, sprinkle immediately before icing has a chance to set up. Let stand at room temperature until icing is set before storing in an airtight container.
Note: Icing can be tinted with desired food coloring. As icing collects on the pan below the cakes, it can be added back to the unused icing and rewarmed over the double boiler until it is pourable again.
Recipe developed for Imperial Sugar by Amy Nash from @houseofnasheats.