DIY: Sweet Series Part 4 of 5

Ingredients

- One dense white cake

- Simple syrup (recipe below)

- Raspberry preserves (or raspberry jam, stirred)

- Marzipan (almond paste)

- Chocolate wafers

- Vegetable oil

- Parchment paper

- Cooling rack

- Decorating squeeze bottle

Simple Syrup Instructions

Ingredients

- 1 cup sugar

- 1 cup water

1. In a saucepan over medium heat, whisk together sugar and water.

2. Continue whisking until all of the sugar is dissolved and mixture is clear.

3. Place the mixture in a container and refrigerate.

Petits Fours

1. Start with a dense square or rectangle cake. Remove top crust. With a long serrated knife, gently split the cake into three or four layers.

2. With a pastry brush, brush the top of each cake layer with simple syrup.

3. Spread raspberry preserves over the first cake layer. Place a cake layer on top. Repeat steps 1 and 2. Add the final layer of cake and brush with simple syrup.

4. Roll out marzipan for the top layer. Place on top of your layered cake and trim excess.

5. Cut the cake into even strips, and then cut into squares, rectangles or diamonds.

6. Position the petits fours two inches apart on a wire cooling rack suspended over a sheet of parchment paper, to catch drips.

7. Melt chocolate according to package directions, and mix in a small amount of vegetable oil to obtain a smoother mixture (about 1 tbsp per 12oz bag).

8. Using a spoon, or a decorating squeeze bottle filled with melted chocolate, cover the petits fours one at a time, allowing it to drip down the sides and onto parchment paper. Repeat if necessary to obtain a smooth finish.

9. Refrigerate to set, about 20 minutes. Once set, trim edges. Garnish with flowers, candy, or drizzle with leftover chocolate using a fork or a decorating squeeze bottle.

And that's it! I'm so sad that these DIY ideas are coming to an end. But we still have one left for tomorrow, here's the hint: lollipop (not the candy kind!).