Christmas Rainbow Petit Fours

Idea gallery #553
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Christmas Rainbow Petit Fours
Ingredients and Supplies
  • 2 1/4 cups sugar
  • 8 ounces (scant 3/4 cup) almond paste, broken up
  • 1 egg
  • 1 pound (4 sticks) unsalted butter, softened
  • 1 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 2 tablespoons milk powder
  • 1 tablespoon light corn syrup
  • 1 3/4 cups eggs (7 to 8 eggs)
  • 4 cups cake flour
  • 1/2 cup water
  • 1 1/3 cups raspberry pastry filling
  • green candy coating
  • red candy coating
  • white candy coating
  • chocolate transfer sheets
  • edible sprinkles
  • parchment paper
  • red food coloring
  • green food coloring
  • dipping fork
Preheat oven to 350┬░F. Lightly grease the bottom and sides of 3 jelly roll pans. Line each pan with parchment paper. In a large mixer bowl, combine sugar, almond paste and egg. Once combined, add butter, salt, baking powder, milk powder and corn syrup. Cream mixture. Slowly add 1 3/4 cups eggs and mix until combined. Sift cake flour and add to mixture at low speed until combined. Add water and mix until combined. Divide the batter into 3 bowls. Add approximately 4 drops of red food coloring to the first bowl, and 4 drops of green food coloring to the second bowl. Add more color if darker color is desired. Leave the last bowl uncolored. Pour each of the batters into a separate jelly roll pan and spread the batter evenly. Bake for 15 to 20 minutes, or until lightly colored on the edges. Let cakes cool completely. Evenly spread 2/3 cup of pastry filling over the red layer. Take the white cake in its pan and flip the pan over the red layer. Peel off parchment paper and spread remaining 2/3 cup of pastry filling evenly on top. Flip the green cake on top of the white cake, but do not remove the parchment paper. Place a pan , right side up, on top of the cake and carefully place a weight on top. Refrigerate the cake overnight. The next day, remove the weight, but not the top pan. Flip the pans over and ease the other pan off of the cake. Remove the paper from the red layer. Cut the cake into even 1" squares. Melt the candy coating. Dip cake squares into melted candy coating using a dipping screen fork. Immediately place a cut transfer square, textured side down, on top of the dipped cake. Allow to set up for several minutes. Remove transfer sheet when set.
Almond Paste
Almond Paste
76-100
Unit: 8 oz. box
Merckens Dark Green Vanilla Flavored Candy Coating
Merckens Dark Green Vanilla Fl...
70-2320
Unit: 1 lb. bag
Merckens Red Vanilla Flavored Candy Coating
Merckens Red Vanilla Flavored ...
70-2550
Unit: 1 lb. bag
Merckens Super White Vanilla Flavored Candy Coating
Merckens Super White Vanilla F...
70-2220
Unit: 1 lb. bag
Leaf Green Americolor® Soft Gel Paste Food Color (Old # 41-8011)
Leaf Green Americolor® Soft Ge...
ACR-111
Unit: 3/4 oz. bottle
Super Red Americolor® Soft Gel Paste Food Color (Old # 41-8020)
Super Red Americolor® Soft Gel...
ACR-120
Unit: 3/4 oz. bottle
Half Sheet Parchment Paper Liners
Half Sheet Parchment Paper Lin...
WPD-1236P
Unit: 50/pkg.
Holly & Berries Edible Confetti Sprinkles
Holly & Berries Edible Confett...
78-11406
Unit: 2.6 oz. jar
Icing Layons - Mini Christmas
Icing Layons - Mini Christmas
74-28110P
Unit: 15/pkg.
Candy Cane Chocolate Transfer Sheet
Candy Cane Chocolate Transfer ...
PH-224620E
Unit: 1 sheet (12" x 16")
Holly and Berries Chocolate Transfer Sheet
Holly and Berries Chocolate Tr...
PH-220601E
Unit: 1 sheet (12" x 16")
Chocolate Transfer Sheet - Gift Worthy Green
Chocolate Transfer Sheet - Gif...
ACD-GWGE
Unit: 36 bows total
Chocolate Transfer Sheet - Red and Green Swirl
Chocolate Transfer Sheet - Red...
ACD-SRGE
Unit: 1 sheet (16" x 10")