Babys First Applesauce Cake And Petit Fours Recipes

PRETTY PETITS FOURS

Pretty Petits Fours image

Add a delicate touch to your desert table with these bite-size cakes from our Test Kitchen. We decorated the tops with roses to follow our floral theme, but feel free to try your hand at other designs.

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 2-1/2 dozen (3 cups frosting).

Number Of Ingredients 20

Ingredients

1/4 cup butter, softened
1/4 cup shortening
1 cup sugar
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup whole milk
3 large egg whites, room temperature
GLAZE:
2 pounds confectioners' sugar
2/3 cup plus 2 tablespoons water
2 teaspoons orange extract
FROSTING:
6 tablespoons butter, softened
2 tablespoons shortening
1/2 teaspoon vanilla extract
3 cups confectioners' sugar
3 to 4 tablespoons whole milk
Gel, liquid or paste food coloring

Steps:

In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. In a small bowl, beat egg whites until soft peaks form; gently fold into batter., Pour into a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Cut a thin slice off each side of cake. Cut cake into 1-1/4-in. squares. Place 1/2 in. apart on a rack in a 15x10x1-in. pan., In a large bowl, combine glaze ingredients. Beat on low speed just until blended; beat on high until smooth. Apply glaze evenly over tops and sides of cake squares, allowing excess to drip off. Let dry. Repeat if necessary to thoroughly coat squares. Let dry completely., For frosting, in a small bowl, cream the butter, shortening and vanilla. Beat in confectioners' sugar and enough milk to achieve desired consistency. Place 1/2 cup each in two bowls; tint one pink and one green., Cut a small hole in the corner of a pastry or plastic bag; insert #104 tip. Fill with pink frosting; pipe a rosebud on each petit four. Insert #3 round tip into another pastry or plastic bag; fill with green frosting. Pipe a leaf under each rose.

Nutrition Facts : Calories 274 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 114mg sodium, Carbohydrate 53g carbohydrate (46g sugars, Fiber 0 fiber), Protein 1g protein.

BABY'S FIRST APPLESAUCE CAKE AND PETIT FOURS

Baby's First Applesauce Cake and Petit Fours image

This is from Martha Stewart's Kids magazine. They developed it to be tasty for adults and good for one year olds to eat. You could probably give it to younger babies who are eating solid or sort of solid food, too. I cut this in half and used two 9"x13" pans instead of two 13"x18". The cake ends up being about 8" square with 4 layers or 2 layers. We cut our "half cake" into 16 pieces, so I am estimating 32 pieces for the larger, although I think it would be hard to cut the pieces that small. :) Plus the larger version makes 20 petit fours. Cook time does not include cooling time.

Provided by CraftScout

Categories Dessert

Time 1h5m

Yield 1 cake, 52 serving(s)

Number Of Ingredients 10

Ingredients

2 cups canola oil or 2 cups safflower oil, plus some for pans
6 cups unbleached all-purpose flour
4 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 cups unsweetened applesauce
2 2/3 cups pure maple syrup
1/4 cup cider vinegar
0.25 (12 ounce) package frozen apple juice concentrate, thawed

Steps:

Preheat oven to 375 degree F. Oil two 13"x18" rimmed baking sheets; line with parchment paper and set aside.
Whisk flour, baking soda, salt, cinnamon, and nutmeg together in a large bowl.
Whisk applesauce, oil, maple syrup, vinegar, and apple juice concentrate in another bowl. Add to flour mixture and mix until combined.
Divide batter between prepared sheets. Bake until pale golden and a cake tester (toothpick if you're not Martha) inserted into the center comes out clean, about 18 minutes.
Cool in the pans on wire racks 10 minutes, then invert and remove parchment. Reinvert (turn it so pretty top is on top again) onto a large cutting board lined in parchment. Let cool completely.
Cakes can be stored at this point, wrapped in plastic, overnight.
Cut a 3" strip off the long (18") side of each cake (for petit fours). Cut remaining portion in half crosswise and trim into four 8" squares (for adult cake).
For adult cake: Stack square cakes on a square piece of cardboard, spreading Apricot Whip (Recipe #238540) between them (or whatever filling, jam, or frosting you want). Spread a very thin layer of Apricot Frosting (Recipe #238541) on top and sides, smoothing with offset spatula (or use your own frosting, of course). Decorate as you wish.
For Petit Fours: Trim cake strips to 3"x15". Spread Apricot Whip (Recipe #238540) on one strip; top with remaining strip. Cut into twenty 1 1/2" squares. Top half with squares cut from Soft Apple Slices (Recipe #238883). Pipe dot of frosting onto other half, or decorate in some other manner.

Nutrition Facts : Calories 179.7, Fat 8.6, SaturatedFat 0.7, Sodium 144.6, Carbohydrate 24.7, Fiber 0.6, Sugar 12.2, Protein 1.5

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