Delight in these elegant lemon petit fours, featuring moist pound cake layers topped with a tangy lemon glaze and decorative touches.
Ingredients
Cake and Glaze
10.75ouncesfrozen pound cake
0.5cupcorn syrup
1jarlemon curd or lemon frosting
0.5cupwater
2teaspoonslemon extract
16ouncespowdered sugar
Decorations
Choice of decorations (candy vermicelli, icing flowers)
Instructions
Cut off the top and sides of the frozen pound cake, then slice into small squares. Halve each square lengthwise to create three thinner slices and set aside.
Spread lemon curd or frosting on the base and middle slices, then stack to form petit fours. Repeat with remaining pieces and arrange on a wire rack.
In a pan, mix powdered sugar, water, and corn syrup; heat over low, stirring until dissolved. Add lemon extract and stir until smooth.
Turn off heat, gradually stir in hot water to reach desired glaze consistency. Drizzle about one tablespoon over each petit four and coat sides evenly.
Decorate with tiny candies or icing flowers. Allow glaze to set at room temperature before serving.
Notes
Ensure the glaze is not too runny for easy coating.