Candied Flower Petit Fours
Difficulty
Easy
Prep time
45 min
Total time
1 hour
Yield
12 servings
Ingredients
- 12 edible flowers
- 1 egg white
- ¼ cup white sugar
- 1 store-bought pound cake in ¼” slices
- ¼ cup raspberry jam
- 1 can canned vanilla frosting
Instructions
- Brush each edible flower with egg white. Lay onto the cooling rack on a cookie sheet. Sprinkle entirely with white sugar. Allow to dehydrate overnight.
- Spread raspberry jam onto a slice of pound cake. Layer on top another slice. Cut 1” circles from the stacked cake. Repeat with remaining cake slices. Transfer cakes to a glazing rack over a sheet pan.
- Microwave canned frosting for about 1 minute until consistency is pourable but still viscous. Color into pastel blue, green, yellow, and pink. Then pour over mini cakes. Allow to cool completely in the fridge.
- Transfer petit fours to serving plates and then garnish with dehydrated candied flowers!
