Miniature frosted cake squares topped with edible rosebuds create an elegant, sweet treat perfect for tea parties, desserts, or special occasions.
Ingredients
1 2-layer white cake mix
9 cups (about 2 pounds) confectioners’ sugar
1⁄2 cup water
1⁄2 cup light corn syrup
1½ spoons vanilla extract
Edible dried rosebuds
Directions
- Preheat oven to 350°F. Mix cake mix according to package directions. Pour batter into a greased and floured 13x9x2-inch baking pan. Bake according to package directions until golden. Cool in pan. Cover and freeze to make cutting easier.
- Cut cake into 1½-inch squares; remove from pan with small spatula. Place on a wire rack over a baking dish to catch frosting.
- In the top of a double boiler combine confectioners’ sugar, water, corn syrup and extract; heat over boiling water just until warm. (Overheating may dull frosting.) Remove from heat, leaving icing over hot water in double boiler. If necessary, stir a few drops of hot water into frosting to reach spreading consistency.
- Pour warm frosting over each square, covering completely. Reserve remaining frosting for attaching garnish.
- Let petits fours cool to harden frosting. For garnish, attach dried rosebuds with a dab of frosting.
