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1. Preheat oven to 350°F. Grease and flour 13×9×2-inch pan.
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2. Prepare, bake and cool cake following package directions for basic recipe. Remove from pan. Cover and store overnight.
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3. For petits fours, level top of cake. Trim 1/4-inch strip of cake from all sides. (Be careful to make straight cuts.) Cut cake into small squares, rectangles or triangles with serrated knife. Cut round and heart shapes with 1-1/2- to 2-inch cookie cutters. Split each individual cake horizontally into two layers.
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4. For filling, cut almond paste in half. Roll half the paste between two sheets of waxed paper to 1/8-inch thickness. Cut into same shapes as individual cakes. Repeat with second half of paste. Warm jam in small saucepan over low heat until thin. Remove top of one cake. Spread 1/4 to 1/2 teaspoon jam on inside of each cut surface. Place one almond paste cutout on bottom layer. Top with second half of cake, jam side down. Repeat with remaining cakes.
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5. For glaze, place chocolate chips and hortening in 4-cup glass measuring cup. Microwave on MEDIUM (50% power) 2 minutes; stir. Microwave 2 minutes longer on MEDIUM; stir until smooth. Place three assembled cakes on cooling rack over bowl. Spoon chocolate glaze over each cake until top and sides are completely covered. Remove to waxed paper when glaze has stopped dripping. Repeat process until all cakes are covered. (Return chocolate glaze in bowl to glass measuring cup as needed; microwave at MEDIUM for 30 to 60 seconds to thin.)
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6. Place remaining chocolate glaze in resealable plastic bag; seal. Place bag in bowl of hot water for several minutes. Dry with paper towel. Knead until chocolate is smooth. Snip pinpoint hole in bottom corner of bag. Drizzle or decorate top of each petit four. Let stand until chocolate is set. Store in single layer in airtight containers.
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Tip
To make cutting the cake into shapes easier, bake the cake one day before assembling.
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