Rainbow Petit Fours

Name: Rainbow Petit Fours
Prep time: 1 h
Total time: 3 h 30 min
Yield: 20
Ingredients: 1 box (16 oz) Betty Crocker™ Pound Cake Mix; Butter, eggs, milk called for on package; 1 teaspoon almond extract; 2/3 cup apricot preserves; 2/3 cup raspberry preserves; 4 pouches (7 oz) white Betty Crocker™ Decorating Cookie Icing; 3 oz bright white confectionery coating; 2 tablespoons heavy whipping cream; 2 teaspoons corn syrup; Betty Crocker™ gel food colors (purple, blue, green, yellow, orange, red)

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by: Hungry Happenings

Updated Apr 18, 2017

Rainbow Petit Fours

Prep Time 60 min
Total 3 hr 30 min
Servings 20
Ingredients 10

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Ingredients

Pound Cake:

1 box (16 oz) Betty Crocker™ Pound Cake Mix
Butter, eggs, milk called for on package
1 teaspoon almond extract

Filling:

2/3 cup apricot preserves
2/3 cup raspberry preserves

Glaze and Rainbow Ganache:

4 pouches (7 oz) white Betty Crocker™ Decorating Cookie Icing
3 oz bright white confectionery coating
2 tablespoons heavy whipping cream
2 teaspoons corn syrup
Betty Crocker™ gel food colors (purple, blue, green, yellow, orange, red)

Instructions

Step
1

Pound Cake: Preheat oven to 350° F. Line an 18 x 13-inch baking pan with non-stick aluminum foil or parchment paper.
Step
2

Make cake mix according to package instructions. Stir in the almond extract. Pour into an even layer in the baking pan.
Step
3

Bake for 18-24 minutes, until a toothpick inserted in the center of the cake comes out clean. Loosen the cake from the edge of the pan and allow cake to cool completely.
Step
4

Remove cake from pan and peel off aluminum foil or parchment paper. Cut cake into three 13 x 6-inch pieces.
Step
5

Filling: Spread apricot preserves over one cake slice. Top with another slice, then spread raspberry preserves over that slice and top with the third slice.
Step
6

Freeze cake for 1 hour.
Step
7

Remove cake from freezer and cut into 20 circles using a round cookie cutter. Set mini cakes on a cooling rack that is set over a parchment paper lined baking sheet and allow cakes to thaw for 30 minutes.
Step
8

Glaze and Rainbow Ganache: Cut open the tubes of icing and pour into a microwave-safe measuring cup. Heat on high for 30 seconds. Stir. If icing is not yet thin enough to pour over cakes, heat for 10-second increments, stirring after each until thin.
Step
9

Pour icing over as many cakes as you can, covering the cakes completely. Scoop up the icing and reheat as needed. Allow icing-covered cakes to harden for at least 30 minutes.
Step
10

Remove cakes and clean icing off the bottom edge of each cake. Clean the cooling rack and set the cakes back on top.
Step
11

Make ganache by combining the white confectionery coating, whipping cream and corn syrup. Heat in the microwave on high for 15 seconds. Stir, then heat for 10-second intervals, stirring after each, until melted.
Step
12

Divide into 6 small bowls. Color one bowl purple, another blue, green, yellow, orange and red.
Step
13

Drizzle a rainbow of ganache over each cake. Start by pouring a thin stream of purple over the middle of the cake. Next pour on some blue, then green, yellow, orange and red.
Step
14

Allow ganache to dry, then the cakes are ready to serve.