Faux Petit Fours

Do you know how to use a knife? Know how to use a microwave? If you can answer 'yes' to these two questions, you have all the skills that are needed to make these pretty faux petit fours. 

I found this idea on Keri's blog, Shaken Together (http://www.shakentogetherlife.com). Genius! They immediately made me think of Petit Fours (without the yucky marzipan paste tucked between the layers). I've made these four times; a practice run, a bridal shower, as an office-sharing treat and for Easter snacks. Everyone loves these sweet little bites!

Keri has a slightly different method and makes round pound cake bites. Making round bites enables you to make bunny bites! Go to her blog to see!

http://www.shakentogetherlife.com/2014/03/no-bake-pound-cake-bites-giveaway.html

Yield: 18 square bites

You will need:

Family Size frozen pound cake

12 oz package Wilton Candy Melts

Jimmies/Sprinkles/Yummy Sugar Decorations

Cutting board

Large Knife

Microwave-safe bowl

Spoon (for stirring)

Parchment paper or Wax paper

18 Mini Cupcake Wrappers

Keep pound cake frozen until you're ready to cut it into slices. Frozen pound cake is much easier to dip than thawed pound cake!

Cut off both ends of the cake. Cut the remainder into 9 slices, a little under 1 inch per slice. Each slice will turn into two pound cake squares.

Trim all sides of each pound cake slice until you get a rectangle. Cut in two. Repeat with the remaining slices.

Microwave the candy melts for 1 minute (time may vary, depending on your microwave). Stir until smooth.

Lay out two feet of parchment or wax paper.

 

Place your fingers on the bottom half of each bite. Wiggle each cake square halfway into the coating, making slight cork-screw movements with your wrist. Pull the cake out of the coating and let the excess drip off. 

Add sprinkles immediately after dipping each bite. This will ensure that the candy coating won't harden before you have a chance to add sprinkles!

Let candy coating harden completely. This should take an hour or so.

Flatten the bottoms of 18 mini cupcake liners. Place each bite on a liner. Serve immediately or store securely and put in the fridge for up to 24 hours.

Done!

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