Petit Four Assembly and Cookbook Giveaway

The Petit Four Cookbook

Owner of Dragonfly Cakes Brooks Coulson Nguyen encourages bakers like me who have never attempted petit fours to give them a try. Find recipes from the book for all-occasion petit fours in my previous post. Read on for step-by-step directions for assembling petit fours, and don't leave without registering to win a copy of this colorful and inspiring book.

Petit Four Preparation

The process of making petit fours is best if it is spread out over two days. Some items can be made in advance. Petit fours are time-consuming to prepare, but the end result will have your friends "oohing" and "ahhing" over your creations.

These tasks can be done ahead of time:

• Baking the cake

• Making the fillings

• Making the syrup

• Making the marzipan

• Making the cutout decorations

Plan ahead, and you’ll find that each step for making petit fours is not challenging on its own.

There are simply multiple steps. Here is the schedule I suggest:

Day 1:

• Cut out the decorations (can also be made weeks in advance).

• Bake the cake.

• Make the custard, buttercream and fillings (most can be made in advance).

• Fill and layer the cake.

• Cover the cake in marzipan (then refrigerate for at least 3 hours; can be stored in the freezer for up to 1 month).

Day 2:

• Cut the cake into shapes.

• Coat the cakes in the chocolate coating mixture and modeling chocolate.

• Add decorations.

Assembly

After deciding on a flavor combination, bake the cake and make the filling. To assemble the

petit fours, follow these steps:

Cake:

• Remove the dark brown cake bloom (the dark layer on top of a cake after it is baked) with a serrated bread knife.

• Slice the cake horizontally into 2 even layers with a serrated bread knife. Gently move the top layer to the side and reserve. If you are making the Vanilla Sponge Cake or the Chocolate Sponge Cake, recipes in The Petit Four Cookbook that are baked in 3 shallow pans, you can skip this step.

Filling:

• Brush a thin layer of soaking syrup onto the first layer of cake with a pastry brush.

• Spread a thin layer of jam or lemon curd onto the first layer of cake, approximately 1⁄8 inch thick. Then spread 1⁄8 inch of buttercream on top of the jam or curd, or on top of the cake itself if no jam or curd is being used. The jam, curd or buttercream should be thin enough that you can still see the cake through it.

• Top with the reserved cake layer.

• Spread another 1⁄8 inch of buttercream on top of the cake. The top layer of buttercream adheres the marzipan to the top of the cake.

Marzipan:

• Using a rolling pin, roll out a thin layer of marzipan on a surface dusted with cornstarch. The marzipan should be 25 percent larger than your layered cake to cover the top of the entire cake (add ½ inch to each side of the marzipan when rolling out).

• Smooth the marzipan over the cake with your hand or a fondant smoother, if available.

• Refrigerate the assembled cake for at least 3 hours to let it set up. It can be stored for up to a week in the refrigerator, up to a month in the freezer.

Cut the Cake:

• Cut the cake into shapes, such as squares, circles, hearts, or whatever you’d like, with a chef’s knife, petit four cutters or cookie cutters. As you decide on the shape, make sure that the cake pieces are as wide as they are tall. For example, if the cake is 1 1/2 inches high, then the shape needs to be at least 1 1⁄2 inches wide. If the petit four cake is taller than it is wide, it will appear as if it is tipping over. Place these cut cake pieces in the freezer on a cookie sheet, where they need a minimum of 1 hour to set, or store for up to 1 month in an airtight container. If storing for 1 day to 1 month, wrap the airtight container in plastic wrap to prevent the cake from absorbing foreign flavors.

Glazing:

• Prepare white or dark dipping chocolate. Place this glaze into a heatproof container that is at least 5 inches deep and 6 inches wide, like a medium glass bowl. The bowl needs to be deep enough that you can dip the cake into the coating and remove it quickly without touching the sides of the bowl.

• Take the cut petit four pieces out of the freezer. It is best to work in small batches, just 5 to 6 petit fours at a time. This will keep the cake pieces cold and the dipping chocolate warm.

Otherwise, the cake layers will separate and become difficult to work with. The chocolate should be warm to the touch, about 90 to 100 degrees; you can measure the temperature with a candy thermometer. If the chocolate is hot to the touch, it will melt the buttercream in between the cake layers. Cool by stirring until it is only warm to the touch.

• Line a baking sheet with parchment paper and get two kitchen forks ready. Use one fork to quickly dip one petit four at a time into the glaze, marzipan side up. Completely submerge the cake into the glaze, remove quickly, and then tap off the excess glaze. (Be careful because the warm glaze can melt the buttercream if submerged too long.) Use the second fork to gently push the petit four onto the parchment paper–lined baking sheet. Once the glaze is dry, 3 to 4 minutes, cut off the excess glaze with a knife. Place each petit four into a candy cup (a small decorative paper cup).

• Extra dipping chocolate can be strained through a mesh strainer and used for another batch of petit fours.

Decorating

• Petit fours can be decorated with cutout decorations made from modeling chocolate. Another alternative is to finish the petit fours with decorating chocolate. Any leftover decorating chocolate should be discarded.

Storage

• Assembled, decorated petit fours can be stored in the refrigerator for up to 1 week. It is best to store them in a plastic container and then wrap the container in plastic wrap to prevent the cakes from absorbing the refrigerator’s odors.

To register for a giveaway of a copy of The Petit Four Cookbook by Brooks Coulson Nguyen, leave separate comments for each entry you choose.

(1) For what occasion would you make or serve petit fours?

(2) Follow A Little Loveliness (find the link on my sidebar).

(3) Like ALL on Facebook.

(4) Add my badge to your blog (HTML code found on my sidebar).
(5) Follow publisher Ulysses Press on Facebook or Twitter.


I will announce the winner soon!

All-Occasion Petit Fours Recipe

Has it really been two months since I posted?

I have been without a computer since we moved -- and without internet for extended periods -- so that has made blogging pretty much impossible. Borrowed laptops have allowed me to accomplish a few tasks, but I have missed being in touch with so many of you! I am back today to share recipes from The Petit Four Cookbook by Brooks Coulson Nguyen, owner of Dragonfly Cakes Bakery in Sausalito, Calif. Stay tuned for assembly tips from Brooks and a cookbook giveaway in my next post.

All-Occasion Petit Fours

These elegant and classic petit fours can be used for any occasion — perfect for a wedding shower, baby shower or tea party, yet simple enough to accompany an afternoon card game. Or let them be the star of an evening affair. This confection will elevate any event.

Vanilla Petit Fours:

Vanilla Sponge Cake

Vanilla Soaking Syrup

Vanilla Buttercream

Marzipan

White, Pink and Lavender Dipping Chocolate

White, Green and Lavender Decorating Chocolate

Vanilla Sponge Cake (Dragonfly Cakes’ signature recipe)

Yield: 3 thin sheets of 9"x13" cake, about 24 petit fours

Butter, for greasing the sheet pans

9 large egg whites

1 cup granulated sugar

8 large egg yolks

3 1⁄4 cups cake flour

2 teaspoons baking powder

1⁄2 teaspoon salt

3⁄4 cup vegetable oil

1 cup water

1 teaspoon vanilla extract

1. Preheat the oven to 400 degrees. Grease three 9"x13" sheet pans and line with parchment paper. Then grease the parchment paper.

2. In the bowl of a stand mixer fitted with the whip attachment, combine egg whites and sugar. Whip on high speed until light and fluffy, about 2 to 3 minutes. Transfer egg whites to a separate bowl.

3. Without cleaning bowl or wire whip, beat egg yolks on high speed until light yellow and creamy, about 5 minutes.

4. In a medium bowl, sift together flour, baking powder and salt. Stir to combine. Using a spatula, gently fold egg whites into egg yolks until no streaks of white remain. Then gently fold in dry ingredients. Slowly add oil and water, and fold gently to combine. Add vanilla last, and fold to combine.

5. Divide mixture among sheet pans, and spread it thin. Bake until golden brown, approximately 10 to 12 minutes. Let cool completely. Store in refrigerator up to 1 week, wrapped in plastic wrap.

Vanilla Soaking Syrup

Yield: 3⁄4 cup

3⁄4 cup Simple Syrup (see below)

3⁄4 teaspoons vanilla extract

1. In a small bowl, stir together simple syrup and vanilla to combine.

2. Store in an airtight container in refrigerator for up to 1 month.

Simple Syrup

Yield: 4 cups

4 cups water

4 cups granulated sugar

1. In a large, heavy pot, bring water to a boil over high heat.

2. Stir in sugar and reduce heat to medium-high, continuing to stir until sugar is dissolved and liquid is clear, about 4 minutes.

3. Remove from heat and let cool. Transfer cooled simple syrup to an airtight container or glass jar and store in refrigerator for up to 1 month.

Vanilla Buttercream

Yield: 2½ cups

1 pound (4 sticks) unsalted butter, at room temperature

1 2⁄3 cups Custard (see below)

1⁄4 teaspoon vanilla extract

1. In bowl of a stand mixer fitted with the whip attachment, whip butter on high speed until light and fluffy, about 3 minutes. With machine running, add custard and vanilla. Beat until mixture increases in volume, about 4 minutes.

2. Store buttercream in refrigerator for up to 2 weeks in an airtight container. If stored in refrigerator, warm to room temperature before whipping again in stand mixer on high speed for 2 to 5 minutes, until light and fluffy. If it isn’t at room temperature, buttercream will be very watery.

Custard (Dragonfly Cakes’ signature recipe)

Yield: 6 cups

1⁄4 cup cornstarch

1 1⁄2 plus 1⁄3 cups granulated sugar, divided

4 cups whole milk

1. In a medium heatproof bowl, combine cornstarch and 1⁄3 cup of sugar, stirring to combine.

2. In a medium, heavy pot, add remaining 1 1⁄2 cups sugar and milk. Stir to combine, and bring to a gentle simmer over medium-high heat. When gentle bubbles form in milk mixture, use a heatproof measuring cup to transfer 1⁄2 cup of the warm milk into the cornstarch mixture. Using a whisk, combine the cornstarch and milk until smooth.

3. Continue heating the milk mixture, stirring occasionally, until it comes to a boil. (Watch carefully, so the milk doesn’t boil over.) When the milk comes to a boil, whisk in the cornstarch mixture to combine.

4. Keep the pot over medium-high heat, continue to whisk, and cook until the custard is thick, about 5 minutes.

5. When custard has thickened, remove from heat. Pour custard onto a rimmed half-sheet pan and let cool. Transfer to a container, and refrigerate. Use to make buttercream within 1 or 2 days before custard begins to get watery.

Marzipan

Yield: 2 cups

1 cup confectioners sugar

1 cup Almond Paste (pasted below)

3 teaspoons egg white

1 tablespoon corn syrup, plus more if needed

1. In the bowl of a stand mixer fitted with a paddle attachment, mix sugar and almond paste on medium speed for 3 minutes, until almond paste has broken up and resembles dry sand.

2. Decrease speed to low, add egg white, and continue to mix for 10 seconds. Add corn syrup, mixing until a dough forms, about 3 minutes. If mixture continues to be crumbly, add 2 teaspoons more corn syrup for dough to adhere.

3. Transfer marzipan to an airtight container and store in refrigerator for up to 2 weeks.

Almond Paste

Yield: 3½ cups

11⁄2 cups blanched almonds (slivered or whole)

11⁄2 cups confectioners sugar

3⁄4 cup Simple Syrup, or as needed

1. In the bowl of a food processor, grind almonds until they become a smooth, fine powder, about 1 minute.

2. Add confectioners sugar into food processor, and purée mixture until it is the texture of cornmeal, about 1 minute.

3. With the food processor running, pour simple syrup through the feeder tube into almond mixture, adding only enough simple syrup to turn mixture into a paste.

4. Transfer almond paste to a container, and store in refrigerator for up to 1 month.

White Dipping Chocolate

Yield: 2 cups

16 ounces white coating chocolate

1 to 2 tablespoons vegetable oil

1. Add water to the bottom of a double boiler. Over medium-heat, bring water to a low simmer. (The water should not reach the top part of the double boiler.) Add coating chocolate into top of the double boiler. Stir the chocolate until melted. Make sure to heat it just to the point of melting; if heated too long, it will burn and solidify.

2. Add 1 tablespoon oil, and stir until fully incorporated and there are no oily streaks on the surface. Add up to 1 more tablespoon oil as needed to be sure the chocolate is fluid but not too thin, or it won’t coat the petit fours completely.

3. Transfer chocolate to a heatproof, microwave-safe bowl, stirring in color, if desired. Begin dipping frozen, pre-cut petit fours. If chocolate cools and becomes difficult to work with, microwave mixture in 10-second increments, stirring after each interval, until warmed.

4. After dipping 10 to 12 petit fours, crumbs may begin to accumulate in chocolate. To prevent excess bumps on dipped petit fours’ sides, warm coating chocolate, then pour through a mesh strainer to remove excess crumbs.

[Tip: Use 1 drop of oil-based candy color to create most colors of dipping chocolate, and 2 drops for blue.]

White Decorating Chocolate

Yield: 1 cup

8 ounces white coating chocolate

2 teaspoons vegetable oil

1. Add water to bottom of a double boiler. Over medium heat, bring water to a low simmer. (Water should not reach to the top part of double boiler.)

2. Add coating chocolate into top of double boiler. Using a heatproof spatula, stir chocolate until melted. Make sure to heat chocolate just to the point of melting; if heated too long, it will burn and solidify.

3. Add oil to melted chocolate, continuing to stir until oil is completely incorporated and coating chocolate is fluid. If using, stir in desired oil-based color.

4. To pipe, use a teaspoon to transfer chocolate to a small parchment paper cone or piping pastry bag. If using a paper cone, start by using scissors to snip a small hole at tip, only increasing hole size if chocolate does not flow smoothly from cone.

5. If chocolate cools and becomes difficult to work with, microwave in 10-second increments in cone, stirring between intervals, until warmed. Chocolate must be fluid (approximately 100 degrees, or warm to the touch) to be used for decorating.

[Tip: Use oil-based candy color to create different colors, adding 1 drop for most shades and 2 drops for red.]

Assemble and Decorate

1. Follow directions (here) to assemble vanilla petit fours. Using petit four cutters, make petit fours into squares, or any other shapes you desire, like rectangles or hearts. Place cut shapes on a sheet tray or in an airtight container and store in freezer.

2. Line a baking sheet with parchment paper. Prepare White Dipping Chocolate, Pink Dipping Chocolate, and Lavender Dipping Chocolate. Transfer each batch of chocolate into individual heatproof bowls for dipping, about 6 inches across and 5 inches deep. Using a kitchen fork, individually dip petit fours into chocolates; try to dip an even number in each color. Use one fork to dip petit fours, marzipan side up. Tap fork on side of dipping container until excess dipping chocolate drains off. Use a second fork to push dipped petit fours onto parchment paper. Wait until chocolate hardens, 3 to 5 minutes. Once dry, cut excess chocolate off of bottom of petit fours. Put each petit four in a small candy cup. Store in refrigerator until ready to decorate. If you are decorating cakes on a different day, store in an airtight container so they don’t absorb the flavors of the refrigerator.

3. Remove petit fours from refrigerator and place onto a parchment paper-lined baking sheet. Prepare batches of Lavender Decorating Chocolate, White Decorating Chocolate, and Green Decorating Chocolate. Transfer chocolate into individual piping bags or paper cones. Pipe decorations onto petit fours, making designs like dots, swirls, and stripes. Let petit fours set for 3 to 5 minutes. Serve immediately, or transfer petit fours to an airtight container and refrigerate until serving.

Congratulations to Faith Hope and Cherrytea, who won a copy of the latest book from the editors of Teatime, Afternoon Tea. Look for more tea-themed giveaways in the weeks to come!

Afternoon Tea Giveway

Afternoon Tea

I have been eagerly awaiting the release of the latest book from the editors of TeaTime magazine. TeaTime is a sister publication to Victoria, and one of my favorite Hoffman Media titles. Afternoon Tea is a visual feast! Tantalizing recipes, exquisite photography and lovely design make this a book you will want to linger over for hours -- preferably with a cup of tea in hand and a tiered server laden with treats nearby.

There's no better companion to an afternoon pot of tea than a three-tiered serving tray laden with light and fluffy scones, delicious savories, and delectable sweets. In Afternoon Tea, the editors of TeaTime magazine explain how to find the perfect balance of these essential components of the traditional tea menu. With more than ninety recipes, five menus for special occasions with expert tea pairings, tips for composing a teatime menu, and an informative chapter in which Jane Pettigrew traces the history of the iconic tiered stand, this book is sure to please tea lovers everywhere.

In my new position with Victoria, my desk is steps away from the office of TeaTime Editor Lorna Reeves. She has graciously offered a signed copy of Afternoon Tea to a reader of A Little Loveliness. To enter this giveaway, please leave a separate comment for each entry you choose.

(1) Tell me about a favorite teapot or tiered server.

(2) Follow A Little Loveliness (find the link on my sidebar).

(3) Like ALL on Facebook.

(4) Follow ALL on Networked Blogs (find the link on my sidebar).

(5) Add my badge to your blog (HTML code found on my sidebar).

I will announce the winner in an upcoming post.

"It is the personal choices and individual creative touches to the tiered stand that make teatime such a timeless pleasure." ~ Jane Pettigrew

A Tour of Our New Home

"Home the spot of earth supremely blest,

A dearer, sweeter spot than all the rest."

~ Robert Montgomery

What a busy month this has been! We have been in the process of moving, so I apologize for my lapse in posting. We relocated to the Birmingham area to be closer to my job as assistant editor of Victoria magazine. We are still making our new house feel like home, but I wanted to give you a quick tour. These are the previous owner's MLS photos. The above photo shows the exterior of the house. One of my favorite features is the charming portico on the left. It is just the right size for a petite table and chair -- the perfect spot to pause for a morning devotional and cup of tea.

Inside the front door, a dining room sits to the left and a small sitting room to the right. I hope we can add some more architectural details to both spaces. Our new dining room is slightly larger than our previous one, so I am eager to entertain here. I don't have a photo of the sitting room, but will try to share that space before long.

This is the living room, which is my favorite gathering place in the house. It feels smaller than our old family room, but I am enjoying the intimacy. We have enough space for the whole family to live comfortably in the new house, so I am trying my best to train everyone to keep this room neat. Our living areas get cluttered so quickly, but my goal is to keep the main floor presentable and stash shoes, backpacks and toys in their appropriate zones. The living room opens to the kitchen.

When my mother-in-law toured this house with us, she wasn't sure about this kitchen. My first impression was that it was small, but as I am unpacking, I am finding that the cabinets are more spacious than they appear. The finishes are very nice, but a little dark for my tastes. Down the road I hope we can lighten things up, but for now I am just counting my blessings that I can cook dinner for my family and gather everyone into this cozy space. Chicken and dumplings are already simmering in the crockpot for tonight!

This low-resolution photo shows the french doors that lead to the deck. To the left of the deck, you can make out faint lines of a screened-in porch. The previous owners used this space daily. I anticipate that we will do the same. Our lot slopes sharply away from the house, and the backyard is filled with trees and foliage. We feel like we are in a tree house when we take in the view from the back porch. I don't have photos of the deck but will try to take some "before" photos of this area before we make it our own.

I don't have photos of the master bedroom, but have this photo of the master bath.

We are enjoying the spa-like feel of this spacious bathroom. Again, it is a little dark for me, so I am looking for ways to lighten it up. The space works beautifully for us, though.

With four children, we had almost given up finding a house with enough bedrooms for everyone. We were delighted to find this five-bedroom home with ample closet space. All the kids have their own bedrooms, and the boys and the girls, respectively, have a shared space, as well. The photo above shows Christian's bedroom. It is a disaster right now, so I am encouraged by the potential looking at the previous owner's photo.

This space has gone from their Carsyn's nursery to our Carson's bedroom. All the bedrooms are spacious, but this one is the largest. Both boys want blue rooms, so look for before-and-after photos soon (I hope).

The boys' bedrooms are on one side of the house, and the girls' are on the other. This is Mary Ashley's room. We still need to set up her bed, but I hope to get that accomplished tonight. There is plenty of room for her sewing machine in this airy bedroom, and the view out her windows is gorgeous.

This charming space is Emma's bedroom. It suits her so well! It is the smallest of the bedrooms, but still a nice size. Because it is a converted attic space, this room is more challenging to heat and cool, so we may ultimately switch her bedroom with the space below.

This is the playroom, which is off Emma's current bedroom. When we first started house hunting, the girls said they would be willing to share a bedroom so they could have a playroom. We feel very blessed to have space enough for separate bedrooms and a playroom. I can't wait to decorate this haven!

The children have nice bathrooms upstairs. My boys share this bath, and the girls share a Jack-and-Jill style bath. The new house has four-and-a-half bathrooms, so keeping them clean will definitely be a community effort.

The partially-finished walkout basement features this room for the boys -- a gracious space for welcoming friends. I hope teenagers will be piling in soon for youth devotionals, games and hanging out.

Well, that's the grand tour! Thank you for your patience as we get settled in. I hope to return to regular posting as soon as we get unpacked. Speaking of that, has anyone seen my camera?

"Every house where love abides

And friendship is a guest,

Is surely home, and home sweet home

For there the heart can rest."

~ Henry Van Dyke

Her Garden Memory

"In my garden there is a large place for sentiment. My garden of flowers is also my garden of thoughts and dream. The thoughts grow as freely as the flowers, and the dreams are as beautiful." ~Abram L. Urban

Thanks for the memories, Jasmine Hill Gardens.