Caramel Cake Petit Fours - The Nerdy Gourmet

The Cake This is basically a pound cake with a few minor adjustments, including extra eggs. Eggs are the magical ingredient. Their job in this batter is to provide structure. When heated, egg proteins coagulate and give stiffness to the cake- all the better for shaping our little petite fours. Nerdy Tips It’s important to cream the butter and shortening first then mixing in the sugar. It gives the end product structure by beating air into the butter, while the sugar helps to hold the air by dissolving, leaving little bubbles throughout the fats. Mixing in the eggs one at a time helps to create a lighter, spongier cake. Use a large serrated knife to cut the cake. The longer it is, the easier it will be to slice the cake evenly. The cake is easier to cut when chilled. Nerdy Tip Do not stop stirring. Not once. Even if the cake is burning and the dog HAS to go out. Trust me and my first batch of burned caramel that this is not one of those recipes that you can cheat on. The “stir frequently” instructions are no joke! Poured Fondant Icing Nerdy Tips I tried both white chocolate chips and Ghirardelli’s melting wafers. I feel that the discs melted easier and more evenly. If you choose to melt your chocolate in the microwave, start with 30 seconds. Stir, then keep melting in 15 second intervals while stirring when checking. Line a baking sheet with aluminum foil and place under the cooling rack for easy clean up. For easy decorating, I picked up Betty Crocker’s decorating icing and tips at the grocery store. Want to be alerted when I post new recipes? Subscribe below to be in the know!