Raspberry-Tangerine Petit Fours For Easter

Raspberry-Tangerine Petit Fours For Easter

Raspberry-Tangerine Petit Fours For Easter

Ingredients

For the Pound Cake:
2 1/4 cups cake flour
1/2 tsp salt
8 ounces butter, at room temperature
8 ounces cream cheese, at room temperature
2 1/4 cups sugar
6 eggs, at room temperature
1 tsp vanilla extract

For the Tangerine Buttercream:
4 ounces butter, at room temperature
3 cups powdered sugar
2 tbsp tangerine juice (from 1-2 tangerines)
1/8 tsp salt
1 tbsp packed tangerine zest (from 2-3 tangerines)

To Assemble:
1 cup water
1 cup sugar
2 tbsp framboise (optional, can substitute another liqueur or vanilla extract or omit)
1 1/2 cups raspberry jam
7 oz marzipan (optional)
3 lbs poured fondant
1 tbsp unsweetened cocoa powder
2 tbps water

See full instructions : www.sugarhero.com

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