Try this Petit Four recipe, or contribute your own.
Suggest a better description1- Make the Lemon Curd - store in fridge (can be made ahead up to 2 days)
2 - Make the Vanilla Sheet Cake
3 - When ready to assembly make the Buttercream Frosting
4 - Flip the cake out of the cookie sheet onto a piece of parchment paper and slice down the middle so there are two even sides
5 - Spread an even, thin layer of buttercream frosting on one side
6 - Spread the lemon curd in an even layer over the buttercream
7 - Use parchment paper to flip the bare half onto the covered half
8 - Press down so its solid, and cut into whatever shapes you feel like
9 - Place the cake pieces in the fridge to cool for several hours
10 - Place cake piece over a raised metal rack and make the fondant
11 - Pour the fondant while it is warm overt the cake pieces so that it drips down and cover the entire mini cake
12 - decorate after icing sets and dries completely
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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