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Petit Four Glaze

I found this recipe on the Martha Stewart website a few years ago and have loved it - as do my customers. I have tweaked this recipe by adding the vanilla almond bark or white candy coating and I also add more almond extract than the original recipe and omit the vanilla extract it called for - but you can adjust the extracts to suit your taste. Enjoy!

Petit Four Glaze

Ingredients

  • Makes enough for 32 petits fours 9 cups sifted confectioners' sugar 1/2 cup light corn syrup 1/2 cup water 2 teaspoons almond extract 4 oz of melted vanilla almond bark or white candy coatings (be careful not to burn!) Gel food coloring, in desired colors

Instructions

  1. Directions
  2. In a heatproof bowl set over (but not touching) simmering water, mix sugar, corn syrup, water, almond extract and melted almond bark/coating together until they are warm, well combined, and smooth. If coloring the glaze, stir in enough food coloring until desired color is reached. Do not overheat. Thin with a small amount of hot water if the mixture is too thick.
  3. I usually cut the pound cake into squares while the glaze mixture is warming. This keeps the cake pieces as frozen as possible to reduce the crumbs and to increase the ability of the icing to flow more smoothly over the cakes. Pour glaze over cut pieces of pound cake set on racks with cookie sheets underneath. You can rescrape the left over icing from the cookie sheets, reheat and use it to ice more petit fours - just be sure to keep the cake crumbs out as much as possible. I have found that you really can't reheat this icing more than once - it become gooey and sets up too quickly and doesn't have the shine that I want the cakes to have.
  4. I use a 32 oz Styrofoam cup to pour the glaze over the petit fours - beginning with the sides first and then I cover the top. After every few rows I stop and touch up any areas that the icing missed on the sides with an angled offset spatula.
  5. REALLY? ;)

Comments (16)

I don't understand the need for the coating bar and I do not know what white almond bark is. Can you add a note? Thank you. I imagine this would be great for shiny iced (not frosted) cakes and cupcakes as well. GGB
Can you substitute chocolate candy coating for the white and change the almond extract back to vanilla?
Can they be touched after glazing, or does the glaze stay soft and not firm up? Do you refrigerate them after glazing?
MMleczynski: Per Suzicakes original post w/recipe You can always substitute or play around with flavorings and you certainly can use chocolate instead of vanilla-I suggest you start with a little less and taste test as you go. Hope this helps I still do not know what white almond bark is tho!
OK-I figured ou what white almond bark is...White chocolate poured over almonds -hardens into a sheet. Available in every candy shop-Thought it was something uniques-Wouldn't that make the icing very lumpy?
White almond bark is just white meltable chocolate. During the holidays in america it can be found at all grocery stores in huge chunks. You melt it and dip pretzels in for the holidays. And yes this is what you pour over almonds to make the classis almond bark.
V1823-Thanks for the clarification. I still don't see it with almonds for petit-fours. Maybe its interesting texture. When it comes to baking and cooking, I say "go for it!" Does anyone know of a recipe=probably similar to this for icing cupcakes-not frosting- There used to be many cupcakes that were iced with a silky shiny icing that was harder on the outside and softer on the bottom side that touched the cake. You can actually peel it off. There were man commercial bakeries who sold them years ago. Usually was available as chocolate, vanilla and sometimes pink. Thanks.
There are NO ALMONDS IN ALMOND BARK - it is just a name for candy coating that is like chocolate - no nuts in it at all.
OHH-I did not know that! :-) Thanks
i was in seattle wa, and i ate a delicius cookie with a glaze thats melt into your mouth, i do not what kind of glaze was if someone knows please let me know. thanks
Does the leftover harden and then can it be melted again?
I'm so sorry I haven't checked the comments on my recipe since I posted it! But thanks to those who have answered for me! White almond bark is just a brand name of a vanilla candy coating bar - there are no almonds in it - it is the same as you would dip pretzels in - usually sold near the chocolate chips in the grocery store. I use the candy bark to give the cakes a better coating - the icing is not as translucent with the added candy bark. Yes this icing hardens - but not solid - if you squeeze it - it will crack. I have used the leftover icing before and mixed it in with a new batch if I was doing more within a week. I did keep it refrigerated just to be safe. No - I usually do not refrigerate the petit fours after glazing - unless they are not going to be served within the following 12 hours or so. I do put them in bakery boxes and tape the sides down to keep them fresh.
So I found the petit four icing on the Martha Stewart website and it doesn't call for the 1/2 cup of water. Is this one of the ingredients you added? If so, why?
if you read the directions part of the recipe from Martha Stewart it does indeed say to add 1/2 cup water. Has anyone tried this w/white chocolate added?
how much ahead of time can you make this on top of pound cake cutouts of petit fours? can i make it a week ahead of time and then put them in the frig or freezer?
Hi, I make my own pound cake, freeze overnight and use a serrated knife to cut and coat the petit fours while frozen.
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