Petit fours

Name: Petit fours
Yield: 20 servings
Cuisine: Buffet
Ingredients: 1.00 sponge cake; 0.00 jam smooth apricot, warmed; 0.00 marzipan; 0.00 icing sugar; 0.00 lemon juice; 0.00 Food colouring (optional), pink

20 servings

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Starch

By Food24 November 03 2009

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Ingredients (6)

1.00	sponge cake
0.00	jam — smooth apricot, warmed
0.00	marzipan
0.00	icing sugar
0.00	lemon juice
0.00	Food colouring — (optional), pink

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Method:

Cut sponge into squares.
Spread each square with a thin layer of apricot jam.
Roll out marzipan thinly and cover the top of each square with the paste.
Using the icing sugar, water and lemon juice, make a fairly thick icing (it should fall off a spoon in a wide ribbon) and colour it pink with a few drops of food colouring if desired).
Spoon over the top of the cakes so it runs down the sides.
Leave to set and decorate with remaining icing.
Arrange the petit fours in a foil container lined with baking paper for the picnic.