Petit Fours Recipe Demonstration - Joyofbaking.com

Summary

Stephanie Jaworski from Joy of Baking teaches viewers how to create elegant petit fours. The process involves making a dense almond cake layered with apricot and raspberry preserves, then coating it with a white chocolate glaze. The petit fours are decorated with royal icing, resulting in a sophisticated dessert with a light, not overly sweet flavor. Stephanie provides detailed instructions for each step, from baking the cake to decorating the finished treats.

Takeaways

• 🍰 Stephanie Jaworski is demonstrating how to make petit fours, a type of small cake dessert.
• 🔥 Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) for baking the cakes.
• 🧈 The baking pan should be 12.5 by 7.5 inches (32 by 44 cm) and lined with butter and parchment paper.
• 🍰 The cake consists of three layers with almond paste, apricot preserve, and raspberry preserve in between.
• 🍯 Almond paste can be found in grocery stores and can be stored in the freezer for several months.
• 🥚 The cake batter includes ingredients like almond paste, sugar, butter, vanilla extract, eggs, flour, and salt.
• 🕒 Bake the cake for approximately 15 to 18 minutes until it's firm and a toothpick comes out clean.
• 🔪 Once cooled, the cake should be cut into thirds and the edges trimmed for a better stacking effect.
• 🍓 The preserves are used as a flavor layer and as a glue to hold the cake layers together.
• 🍫 The petit fours are coated with a white chocolate glaze, which sets well in the fridge.
• 🎨 Decorate the top of the cakes with royal icing, which can be colored and piped into various designs.

Q & A

What are petit fours?

Petit fours are small, elegant cakes that are typically made with three layers of cake sandwiched together with preserves and coated with a glaze or icing.

What type of preserves are used in the petit fours recipe described in the script?

The recipe uses apricot and raspberry preserves to sandwich the layers of cake.

What is the purpose of the almond paste in the cake batter?

Almond paste, which is a mixture of ground blanched almonds and sugar, is added to the cake batter to give the petit fours a distinct almond flavor and a grainy texture.

How should the oven be preheated for baking the petit fours cake?

The oven should be preheated to 375 degrees Fahrenheit (190 degrees Celsius).

What is the size of the sheet pan recommended for baking the petit fours cake?

The recommended sheet pan size is twelve and a half by seven and a half inches or 32 by 44 centimeters.

Why is parchment paper used when preparing the cake pan?

Parchment paper is used to line the bottom of the pan to prevent the cake from sticking.

What is the role of the white chocolate glaze in the petit fours recipe?

The white chocolate glaze is used to coat the cake, giving it a smooth and glossy finish.

What is the reason for chilling the assembled cake before cutting it into shapes?

Chilling the assembled cake helps it to firm up, making it easier to cut into shapes without the layers separating or the cake falling apart.

What is the purpose of the royal icing used for decorating the petit fours?

Royal icing is used to decorate the tops of the petit fours with various designs, such as dots or squiggles, and it dries hard to provide a decorative finish.

How long can the completed petit fours be stored in the fridge?

The completed petit fours can be stored in the fridge for at least a week or up to ten days.

What is the reason for using a round cookie cutter for the petit fours instead of a square one?

A round cookie cutter is preferred because the glaze flows more easily over the rounded shapes compared to the corners of square shapes.

Outlines

00:00

🍰 Preparing the Cake Batter for Petit Fours

Stephanie Jaworski introduces the process of making petit fours, starting with the cake batter. The oven is preheated to 375°F (190°C), and a sheet pan is prepared with melted butter and parchment paper. The batter includes almond paste, granulated white sugar, butter, vanilla extract, eggs, all-purpose flour, and a pinch of salt. The mixture is beaten until light and fluffy, emphasizing the importance of room temperature ingredients for better mixing. The goal is a dense cake suitable for layering.

05:01

🔥 Baking the Cake and Allowing it to Cool

After preparing the cake batter, it is poured into the pan and spread evenly. The baking time is approximately 15 to 18 minutes, until the cake is firm and has a nice color, with a clean toothpick insertion. Once done, the cake is cooled in the pan before being transferred to a wire rack to cool completely. The importance of an even bake and thorough cooling is highlighted for optimal texture and ease of handling.

10:02

🍰 Assembling the Petit Fours with Preserves

The cooled cake is cut into thirds, with the edges trimmed for a more uniform shape. Each layer is spread with apricot and raspberry preserves, which act as a flavor enhancer and a glue to hold the layers together. The preserves can be heated and strained for a smoother texture, and options like adding Grand Marnier to the apricot preserves for an adult flavor twist are suggested. The assembled cake is then chilled to prepare for cutting into shapes.

15:02

🍫 Creating and Applying the White Chocolate Glaze

A white chocolate glaze is prepared using a double boiler method with white chocolate, butter, and shortening. The mixture is melted slowly and carefully to ensure a smooth consistency. The glaze is allowed to cool slightly before being poured over the chilled petit fours. The process involves ensuring a flat surface on the cakes for even glazing and allowing excess glaze to drip off. The glaze is then set in the fridge to harden.

20:05

🎨 Decorating the Petit Fours with Royal Icing

The final step in the process is decorating the petit fours with royal icing. A mixture of egg white, lemon juice, and confectioner's sugar is prepared, ensuring a smooth consistency suitable for piping. The icing is colored using gel paste food coloring to create a pink hue. The icing is then applied in dots, squiggles, or other decorative patterns on top of the glazed petit fours. The rapid drying nature of royal icing is noted, with a tip to keep it covered when not in use.

25:06

🎉 Final Touches and Storage of Petit Fours

The completed petit fours are admired for their elegant appearance and unique, sophisticated flavor combination of almond, apricot, raspberry, and white chocolate. The cakes are stored in the fridge, where they can remain fresh for up to a week or ten days. Stephanie encourages viewers to enjoy the petit fours and signs off as the host of the baking tutorial.

Keywords

💡Petit Fours

Petit fours are small, decorative cakes that are often served at parties or as a fancy dessert. They are characterized by their intricate designs and layered structure. In the video, Stephanie Jaworski is making petit fours by sandwiching three layers of cake with apricot and raspberry preserves and then coating them with a white chocolate glaze. The petit fours are decorated with royal icing, showcasing their role as a centerpiece of elegance in the baking process.

💡Almond Paste

Almond paste is a sweet, grainy mixture made from ground almonds and sugar, often with the addition of egg whites, corn syrup, or glucose. It is used in various desserts, particularly in baking. In the script, almond paste is a key ingredient in the petit four cake batter, providing a distinct almond flavor and texture. Stephanie mentions that it can be found in the baking aisle of grocery stores and can be stored in the freezer for extended periods.

💡Cake Batter

Cake batter refers to the mixture of ingredients that will be baked to create a cake. It typically includes flour, sugar, butter, eggs, and leavening agents, among other ingredients. In the context of the video, Stephanie prepares a cake batter by incorporating almond paste, sugar, butter, vanilla extract, eggs, flour, and salt. The batter is then baked to form the layers for the petit fours.

💡White Chocolate Glaze

A white chocolate glaze is a glossy, sweet coating made from white chocolate, butter, and sometimes shortening. It is used to give a cake a smooth, shiny finish and to enhance its flavor. In the video, Stephanie makes a white chocolate glaze to coat the petit fours, which involves melting white chocolate, butter, and shortening together over a double boiler. The glaze is poured over the petit fours to give them a professional and appealing appearance.

💡Royal Icing

Royal icing is a type of icing made from powdered sugar, meringue powder, and water. It hardens as it dries, which makes it ideal for decorating cookies, cakes, and other baked goods with intricate designs. In the script, Stephanie prepares royal icing using egg whites, lemon juice, and confectioner's sugar. She then colors it with gel paste to create a pink hue for decorating the tops of the petit fours.

💡Apricot Preserves

Apricot preserves are a fruit spread made from cooked and sugared apricot fruits. They are used in baking and as a filling for various desserts. In the video, Stephanie uses apricot preserves as one of the fillings between the layers of the petit four cake. She heats and strains the preserves to ensure a smooth consistency before spreading it between the cake layers.

💡Raspberry Preserves

Raspberry preserves are similar to apricot preserves but made with raspberries instead. They are used to add a fruity flavor and texture to desserts. Stephanie mentions using raspberry preserves as the second layer of filling in the petit fours. She also suggests straining the preserves to remove seeds for a smoother texture, although she uses homemade raspberry jam in the video.

💡Baking Pan

A baking pan is a flat, usually rectangular container used for baking. It can be made of various materials, including metal, glass, or silicone. In the script, Stephanie specifies using a sheet pan that measures 12.5 by 7.5 inches by 1 inch high (32 by 44 by 2.5 centimeters) for baking the petit four cake. The pan is buttered and lined with parchment paper to prevent the cake from sticking.

💡Parchment Paper

Parchment paper is a nonstick paper used in baking to line pans and prevent food from sticking. It is heat resistant and can be used to easily remove baked goods from their pans. In the video, Stephanie lines the baking pan with parchment paper before pouring in the cake batter, ensuring that the cake will not stick and can be easily removed after baking.

💡Confectioner's Sugar

Confectioner's sugar, also known as powdered sugar or icing sugar, is a finely granulated sugar that is used in icings, glazes, and various other confectionery. It is often sifted before use to remove any lumps. In the script, Stephanie uses confectioner's sugar to make royal icing, sifting it to ensure a smooth texture before adding it to the egg whites and lemon juice.

Highlights

Introduction to making petit fours with a description of their appearance.

Preparation of oven to 375°F (190°C) and setting up of a sheet pan.

Technique for buttering the pan using melted butter and a pastry brush.

Use of almond paste in the cake batter for flavor and texture.

Mixing almond paste with granulated white sugar and butter for the cake batter.

Incorporation of vanilla extract for additional flavor.

Technique of adding eggs one at a time for better mixing.

Inclusion of all-purpose flour and salt without baking powder for a dense cake texture.

Baking the cake for 15 to 18 minutes until firm to the touch.

Cooling the cake in the pan and removing it after 15 minutes.

Cutting the cooled cake into thirds for layering.

Use of apricot and raspberry preserves as fillings, with optional alcohol addition.

Chilling the layered cake to set before cutting into shapes.

Cutting the chilled cake into desired shapes using a cookie cutter.

Making a white chocolate glaze with chocolate, butter, and shortening.

Applying the glaze to the petit fours and allowing it to set in the fridge.

Creating royal icing with egg whites, lemon juice, and confectioner's sugar.

Decorating the petit fours with royal icing using a piping bag.

Storing the finished petit fours in the fridge for up to a week.

Final thoughts on the elegance and unique taste of the petit fours.

Transcripts

hi I'm Stephanie Jaworski of Jerry

baking calm today we're going to make

petit fours and this is what they look

like aren't they beautiful what we have

is three layers of cake sandwiched

together with an apricot preserve and a

raspberry preserve and then we're going

to coat the cake with a white chocolate

glaze and then we're going to decorate

with royal icing so the first thing

we're going to start with our cakes so

pre-heat your oven to 375 degrees

Fahrenheit which is 190 degrees Celsius

and then you will need a sheet pan

now that is twelve and a half by seven

seventeen and a half by one inch high by

inches or that would be 32 by forty four

by two and a half centimeters and then

we're going to butter our pan and what I

like to do is just melt a little butter

and then use a pastry brush i find that

easier than using a cold stick of butter

and rubbing it on the pan although you

could do that and you could just spray

it with one of those nonstick sprays if

you prefer either way okay and then

we're going to line the bottom of the

pan with sheet of parchment paper just

to make sure we don't want that cake to

stick okay so now for our cake batter if

you have a stand mixer like I have here

use your paddle attachment or you could

use a hand mixer for this now petit

fours a lot of times you have a layer of

cake and then you put a layer of

marzipan over top we're going to

simplify that and we're going to put the

almond paste right in the cake batter so

the first thing we need is 2/3 of a

pound which is 300 grams of almond paste

now almond paste is really a of ground

blanched almonds and sugar that's kind

of mixed together with either glucose

corn syrup or egg whites and it has a

really nice almond flavor

it's a grainy texture and you can nort

you can find on the baking aisle of your

grocery store either in cans or tubes or

sometimes you can even buy it in tubs

and if you have any leftover because

sometimes depending on how you buy it

you will just put it in an airtight

plastic bag and just put it in your

freezer and be great for quite a few

months so what I'm going to do now is

just beat this on low speed just to kind

of break up the almond paste

okay that's good and next what I'm going

to add is two thirds of a cup that's a

hundred and thirty five grams of

granulated white sugar and I'm just

going to mix those two until they're

nice and thoroughly mixed together just

on medium low speed

okay that looks good so now what I'm

going to do I'm going to gradually add

2/3 of a cup which is 150 grams of

butter you can use either salted or

unsalted as you know I prefer unsalted

for the flavor and I just cut it into

small pieces and have it at room

temperature actually a little soft and

I'm going to just gradually add it and

then we're going to continue to mix it

until the batter is kind of nice and

light and fluffy and then I'm going to

add right now I like a little almond

flavor or a little vanilla flavor so I'm

just going to add just a half a teaspoon

of pure vanilla extract if you don't

want the little bit of vanilla flavor

then you can just leave that out

okay that looks good really smell the

almond flavor

Cantus so this is what you're looking

for getting some nice air into our

batter

okay so as always scrape the bottom in

the sides of your bowl as much as you

need to to make sure everything gets

mixed together so now what we're going

to add one at a time is 3/4 of a cup

which is 180 milliliters of eggs I find

that as about four large eggs if you

would prefer to go by weight that would

be a hundred ninety grams and weigh them

like not in the shell so I'm going to

add one egg beat that in and then just

continue on

and make sure I don't think I mentioned

make sure your eggs are at room

temperature because they will mix in a

lot better if you worn them up a bit

okay that looks good I'm just going to

beat that just for a second more okay so

now you need some flour so 2/3 of a cup

85 grams of all-purpose flour you may

know that is plain flour and then I'm

going to add about a quarter of a

teaspoon of salt if you use salted

butter you could leave out the salt and

I'm just whisking those together now

we're not adding any baking powder or

baking soda because when you're making

pithy fours you want like a dense cake

you don't want to roll light and fluffy

because we're layering it and they're

little tiny things so no baking powder

or soda so I'm just going to add the

flour and start at low speed and beat

that in and that's it

you

hey you can see that's a really easy

batter to make it taste so good

okay so just going to give that a quick

stir with my spatula and make sure all

that flours mixed in okay and then we're

just going to pour it into our pan

it smells so nice that almond flavor

that almond paste adds a nice taste nice

texture to your cake so now I'm just

using an offset spatula you could use

the back of the spoon or a knife and

just spread it out try to get it even

make sure you get in the corners

okay it looks pretty good and you're

doing this try to run it over there

always is a tendency to have more batter

in the center of the pan I don't know

why that is but so you want it all like

fairly even in thickness so okay so now

what we're going to do is bake this you

know everyone in something's a little

different between 15 to 18 minutes now

this cake is not going to rise very much

so

you know when it's firm to the touch

you'll get nice color to it and a

toothpick inserted into the center will

come out clean

okay so our cake is now done and see

beautiful color and set so now what I'm

going to do now I put it on a wire rack

and we're going to let it cool in the

pan but what I'm just going to do is

take a spatula or a knife and just run

it just to make sure it's not sticking

and then we're going to let it

completely cool and when we come back we

will take it out of the pan okay so now

it's been about 15 minutes so I want to

just take the cake out of the pan so I'm

just going to grab it like this well

don't worry if you have a little of X we

can just fix that and then I'm just

going to take it and slide it works and

then what I'm going to do is let that

finish cooling and then we're going to

cut it into thirds and stack it so now

our cake has completely cooled and we're

going to cut it into thirds now what I

like to do because I find the edges of

this cake or a little crisp and I don't

I don't want that in my when I stack

them so what I do is just cut off with

the sharp knife just cut off the end the

edges

you don't have to if you like those and

keep those to me this is a Cook Street

because our like actually I like the

crisp edges to snack on and so does

Baxter so okay and now I'm going to cut

it into thirds a good time to have your

ruler handy I've already marked it so

three so okay and I want to cut through

that parchment so I just have some

kitchen scissors and I'm just going to

quickly do that that way I can easily

lift the cake layers okay that's right

yeah okay so now what we're going to do

is I thought to take and what I just

have is like you can just have any kind

of baking sheet I put a piece of

parchment paper down you could put like

wax paper or even just plastic wrap and

then I'm just going to flip it over like

so now as you can peel off your

parchment now you can see that little

place where I don't worry about that

just kind of fit it in so now what we're

going to do is we're going to stack

these I'm going to put a layer of

apricot preserves so you will need about

a quarter of a cup 60 milliliters I did

heat this and strain it too because

there was a little bit of fruit and I

wanted it nice and smooth now what is

really nice too is you could add a

little bit of Grand Marnier to your

apricot preserves that tastes really

good

if you want to do that but you're

serving two kids you might not want to

and then back of the spoon or I'm using

an offset spatula just spread your

preserves out SADS nice flavor plus it

acts like a glue

okay I was nice okay and then take the

next tail off just come even it up there

and I have the same amount of cord of

Cup 60 milliliters of raspberry

preserves again you could add like maybe

a little cherry lip here if you wanted

to now if I like to if you're using

buying a raspberry jam raspberry

preserves that has the seeds again heat

it up and strain it because I think it's

better without the seeds for this or you

know there is a recipe on the site with

the video to make your own raspberry jam

which is actually what I've done here

but if you don't want to do the extra

work I mean the store-bought is just

fine here and again just spread that out

and you know if you didn't want to use

the apricot and the raspberry jam I mean

you could use you know other types of

preserves or you could just use both

layers raspberry or both layers apricot

you know it's up to you don't feel you

have to do it this way okay looks good

and then we have our final layer top

that actually I'm going to leave the

paper on because what we're going to do

now just even that up is I'm going to

we're going to chill this because after

we're going to cut our shapes out but we

want this to be chilled before we do

that so I'm just going to cover it now

what I'm going to do is weigh this down

because I want it to flatten out and

could be get really nice and compressed

so we have really tight layers so I mean

you could put another baking sheet with

you know maybe a pot or something or I I

just have a platter here I'm just going

to put that over there and I'm going to

put it in the fridge you know I would

say two three hours you want it chilled

or really if you want you can even do it

overnight when we come back we will cut

out our shapes okay so now this is well

chilled actually I did let it chill

overnight so I'm just going to peel off

and as you can see it's nice and

compacted and firm so that's what you're

looking for so now I mean there's all

you can cut it any shape you want some

people like squares I'm going to use

round

I prefer round mainly because when I try

to pour the glaze over I find a round

shape it flows more easily than when you

have the squares and got those little

corners so but either way and you can do

it any size you want I'm using a round

cookie cutter this is but one and a half

inches about four centimeters and you

will get about 24 I think about that

using this size so you know just and

press straight down and then I just have

a cookie sheet here lined and see see

how nice it is it's nice and firm and

compact and you can see the layers

that's what you're looking for so just

go along just try to cut them as close

together as you can because you don't

want to waste now you will have if

you're doing rounds you will have

left over don't throw those away keep

them and then if you don't want to do it

right away what I do is just take all

the pieces freeze them and then later

when I want a quick dessert I can make a

trifle layer that with some cream and

fruit

you got one delicious trifle okay so

just keep going like this okay so there

we go looks good so now I'm just going

to cover these with plastic wrap put

them back in the fridge just to chill

them a little and then when we come back

we will make on a white chocolate glaze

okay so now we'll do our white chocolate

glaze so you will need a saucepan of

barely simmering water because we're

using white chocolate and white

chocolate is pretty temperamental so you

don't want that water to hot and you'll

also need a heatproof bowl I like to use

stainless steel now what you need is

really this is just chocolate and butter

with a little bit of shortening so what

you want to use is you will need 8

ounces that's 230 grams of white

chocolate now make sure this is white

chocolate and how you know whether it's

that is look at the ingredients and make

sure there's cocoa butter in in the

ingredients so I've bought these ones

that are in little pellet discs I mean

if it's in a block if you buy like a

chocolate bar then just chop it coarsely

and you will need 6 tablespoons of

butter and have that at room temperature

and then I like to cut it into smaller

pieces so it melts faster so 6

tablespoons 80 grams of butter and 1

tablespoon vil 13 grams of vegetable

shortening and just that is it what I

like this because it flows really

smoothly over our cakes plus we put them

in the fridge and that with the butter

and the chocolate are really hardens

nicely I know ok I'm just going to put

this over the saucepan and then just

melt it very slowly I know some

people with petit fours like to use like

a fondant you could use that a poured

fondant or that but what I find the

reason I'm not using a fondant as I find

that a little too sweet and I find a

white chocolate is very nice subtle

flavor and it's not sweet but by all

means you could use a fondant okay that

looks good isn't that a little beautiful

so just take it off the heat I should

mention I know some people say they have

a hard time finding the shortening so

just use another tablespoon to so or so

of butter and that'll be fine so now I'm

just going to let this cool slightly and

when we come back we're going to glaze

our cakes so when I pour the glaze over

the cakes what I like to do is have a

baking sheet and then put a rack and

then put your cakes on here and then

check which side is the night like this

side is a little flatter so that's what

I'm and that one's good and this one I

think I'll turn over you want a nice

flat top now for this amount of glaze

it'll the mount I made here you get a

really thin layer if you prefer a

thicker layer then you might have to

make you know maybe another half batch

of your glaze but I'd start with this

and then what I like to do is just have

like a ladle arrive just a measuring cup

put a little of your glaze and then have

your cake and then just pour it over the

top and sure yeah look make sure you get

all the way and then just let it drip

down like so and then if you need to

fill in just do that and then just keep

going and then after you go through all

your glaze and just scrape it off your

baking sheet if you have to strain it if

there's any crumbs just strain it and if

it gets too thick you may have to put it

back over your water your simmering

water and then just do that and then

what I do

just take a spatula and just move it so

it's so it doesn't stick and then let it

dry a little on your little thing here

well let it dry a little set up a little

on this and then transfer it and then

put them in the fridge to harden nicely

and then when we come back I will show

you how to decorate the tops so our

final step for our party fours is the

royal icing as you can see here I like

to put little dots or squiggles or that

so what you'll need is a large bowl and

you will need one large egg white which

by weight is about 30 grams and have

that at room temperature and what I'm

going to do is whisk that with one

teaspoon just to break up the egg white

and it adds a little flavor I'm going to

add about a teaspoon of fresh lemon

juice and I'm just going to whisk that I

mean you couldn't use your electric

mixer but pretty simple to do this by

hand okay just to break up that white

and then what I'm going to add is one

and a half cups that is a 180 grams of

confectioner sugar you may know that is

powdered or icing sugar and always sift

it which I've already done because it

always has lumps and then I'm just going

to add that in and I'm just going to

stir it until we get a nice royal icing

that we can I want I'm going to pipe

this so I want to get a nice consistency

now I have notice I have some water here

because if it's too thick I will thin it

with some water or you could use a

little more lemon juice whichever

okay so that's that looks a little thick

so what I'm going to do is just add and

just add a little bit of water because

what I want

you wanted to I'm going to do the little

dots and squiggles and you want it thick

enough that it will hold its shape and

not run too much yes I think that's

about right now you could use white or

you can color it and I mean you could

put your royal icing if you want

different colors you want to you can put

divide it up and then what I'm just

going to do it pink yeah I'm happy with

that so I'm using a gel paste I mean you

could use the liquid whatever you have

and the gel paste is very concentrated

and I find with these you want to kind

of typically they're a very pale color

so just add a little at the beginning

and then you can always add more and you

can't but you can't take it away and see

once you color it so just keep that in

mind because as you can see I just put a

little drop and it's and then really

stir it in and I think I'll add just a

bit more careful because you can see

that stuff really died I've got pink

hands now okay so that looks yeah that

looks about right and if you've never

worked with royal icing it dries oh very

quickly and will get a crust on the top

so if you're not working with it have it

covered at all times

okay so that's good now I think that's

thickened a little much I'm gonna and

just to touch more water to that alright

just as you know you may have play with

it a bit and then I'm going to pipe it

so if you don't have I'm just using one

of these disposal pastry bags over

I mean you could use just like a little

freezer bag or you can use a paper cone

and what I did is I have a glass and at

the bottom I have a piece of wet paper

towel because once I cut it off like I

said you don't you want to keep it moist

so that way if you're working with it

you have to leave or something is still

won't dry out okay so that's good and so

I'm going to put it here and then I'm

just going to clean up and when we come

back I'll show you how to finish off

your petit fours okay so now we're ready

so I have some of my little cakes here

and the white chocolate glaze did harden

so now what I did is I just cut the end

off so make sure you press down twirl

get all the air out of your bag and then

I usually have a plate because I want to

just see if a little tests there if I've

cut off enough of my tip and then I mean

you do anything and you can do the

squiggles or just dots as big or as

small as you want just have fun with it

just do that or you could whatever

whatever you like or spirals or I mean

have fun with it now you can cover and

store these in the fridge for at least a

week maybe ten days so it's great it's

great do a head thing if your had a

party and you wanted to make a large

amount so let's try so I'm going to try

these ones because I want that to set

and as you can see you have the three

layers of that beautiful almond cake and

then the apricot and the raspberry and

then the white chocolate glaze

these are so elegant and the taste is is

so unique and like there's there's a lot

going on they're very light almost

sophisticated flavor because you have so

much the the almond the apricot

raspberry and the white chocolate glaze

I really like because it's not too sweet

they're just excellent so enjoy and

until next time I'm Stephanie Jaworski

of joy baking calm