The Petit Four Cookbook: Adorably Delicious, Bite-Size Confections from the Dragonfly Cakes Bakery 9781612432281, 161243228X

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elicate layers of moist cake, buttercream and marzipan, coated in decadent chocolate—petits fours are the quintessential bite-size indulgence. With stepby-step recipes and mouth-watering photos, The Petit Four Cookbook teaches you how to make these decorative French delights.

Lemon Raspberry

Gingerbread Pumpkin

Orange Coconut

BROOKS COULSON NGUYEN is a culinary teacher, baker extraordinaire and owner of the country's premier petit four bakery, Dragonfly Cakes.

Cookbook

The Petit Four Cookbook

Chocolate Vanilla

The Petit Four

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Perfect for any occasion, from teatime, birthdays and weddings to Valentine’s Day, Christmas and New Year’s Eve, these wonderful treats can be made in a variety of palate-pleasing flavors, including:

Nguyen

Handmade Bits of Heaven

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US $19.95 | CAN $20.95

Adorably Delicious, Bite-Size Confections from the Dragonfly Cakes Bakery Brooks Coulson Nguyen

The Petit Four Adorably Delicious, Bite-Size Confections from the Dragonfly Cakes Bakery Brooks Coulson Nguyen

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Copyright text © 2013 Brooks Coulson Nguyen. Copyright photographs © 2013 Katie Newburn. Copyright concept and design © 2013 Ulysses Press and its licensors. All rights reserved. Any unauthorized duplication in whole or in part or dissemination of this edition by any means (including but not limited to photocopying, electronic devices, digital versions, and the Internet) will be prosecuted to the fullest extent of the law. Published by: Ulysses Press P.O. Box 3440 Berkeley, CA 94703 www.ulyssespress.com ISBN: 978-1-61243-228-1 Library of Congress Catalog Number 2013938626 Printed in China by xxx through Four Colour Print Group 10 9 8 7 6 5 4 3 2 1 Contributing writer: Andrea Lynn Acquisitions editor: Katherine Furman Project editor: Alice Riegert Managing editor: Claire Chun Editor: Lauren Harrison Proofreader: Elyce Berrigan-Dunlop Index: Sayre Van Young Design and layout: Ashley Prine Production: Lindsay Tamura Photography: © Katie Newburn Props stylist: Natasha Kolenko Distributed by Publishers Group West IMPORTANT NOTE TO READERS: This book is independently authored and published and no sponsorship or endorsement of this book by, and no affiliation with, any trademarked brands or other products mentioned or pictured within is claimed or suggested. All trademarks that appear in this book belong to their respective owners and are used here for informational purposes only. The author and publishers encourage readers to patronize the quality brands and products mentioned in this book.

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To my mother whose love for cooking was contagious. To my husband, Du, and my children, Annabella and Camden. Thank you for filling each day with love, enthusiasm, and intensity. 

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Contents Garden Party Cake..............................................................................................59 Coconut Cake ................................................................................................61 Coconut Soaking Syrup ............................................................................62 Coconut Buttercream .............................................................................. 63 Wedding Cake ....................................................................................................... 65 Almond Paste..................................................................................................67 Marzipan............................................................................................................ 68 White Modeling Chocolate ....................................................................69 Valentine’s Day Cake ..........................................................................................71 Dark Dipping Chocolate ......................................................................... 73 Dark Decorating Chocolate...................................................................74 Red Modeling Chocolate ........................................................................ 75 Fruit Basket Cake ................................................................................................. 77 Orange Cake .................................................................................................. 79 Orange Soaking Syrup .............................................................................. 80 Custard ...............................................................................................................81 Halloween Cake ....................................................................................................83 Pumpkin Cake................................................................................................ 85 Salted Carmel Buttercream .................................................................. 86 Winter Holiday Cake ........................................................................................ 88 Gingerbread .................................................................................................... 90 Cinnamon Soaking Syrup .........................................................................91 Green Modeling Chocolate ................................................................... 92

Acknowledgments.................................................................................................. 5 Introduction ............................................................................................................... 6 History................................................................................................................... 7 Equipment ........................................................................................................... 8 Preparation .......................................................................................................10 Assembly ............................................................................................................11 All-Occasion Cake ...............................................................................................14 Vanilla Sponge Cake ....................................................................................16 Vanilla Buttercream .....................................................................................17 White Dipping Chocolate .......................................................................18 Gift Box Cake ........................................................................................................ 20 Almond Cake ................................................................................................. 22 Vanilla Soaking Syrup ................................................................................. 23 Confectioners’ Sugar Buttercream ....................................................24 Elegant Cake ........................................................................................................... 26 Chocolate Sponge Cake.......................................................................... 28 Coffee Soaking Syrup ................................................................................ 29 Chocolate Buttercream ........................................................................... 30 Baby Shower Cake.............................................................................................. 32 Pound Cake ..................................................................................................... 34 Simple Syrup ................................................................................................... 35 Raspberry Jam ............................................................................................... 36 Raspberry Cream Cheese Filling........................................................ 37 Easter Cake ............................................................................................................. 39 Carrot Cake .....................................................................................................41 Cream Cheese Filling..................................................................................42 Pink Modeling Chocolate .........................................................................43 Children’s Party Cake........................................................................................ 45 Yellow Modeling Chocolate ...................................................................47 Orange Modeling Chocolate ................................................................ 48 White Decorating Chocolate ............................................................. 49 Tea Time Cake .......................................................................................................51 Lemon Cake ....................................................................................................53 Lemon Soaking Syrup ............................................................................... 54 Lemon Curd .................................................................................................. 55 Lemon Cream Cheese Filling ............................................................... 56 Lavender Modeling Chocolate ........................................................... 57

Conversions ............................................................................................................ 94 Index .............................................................................................................................96 About the Author .............................................................................................102

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Acknowledgments Thank you to my incredible husband. Without your encouragement and support this book never would have happened.  Thank you to the team at Dragonfly Cakes. You make work fun. To the friends who have baked, tested, tasted, and given feedback, thank you! To the fans of Dragonfly Cakes, thank you for sharing your enthusiasm for sweets.

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Introduction

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I have always loved being in the kitchen. My mother was an amazing cook. However, she baked very little, and she was particular in her choices when it came to dessert. I, on the other hand, loved all sweets, and she trusted me to explore recipes and the pantry. I was about seven or eight when I began making the sweets that I craved, like brownies, cookies, and banana bread. My next-door neighbor and I kept ourselves busy creating and eating chocolate chip cookie dough. We used a lot of butter, peanut butter, and chocolate, but never ended up baking many of the cookies. I didn’t immediately go into professional baking, but after college and a few corporate positions, I found myself at a crossroads. I thought about what I truly enjoyed, and I decided to follow my love for sweets by taking the plunge to go to culinary school. I enrolled in the baking and pastry program at the Culinary Institute of America in St. Helena, California. Cakes have always been my passion. I have an ongoing love affair with cake decorations—I adore tiny cutout flowers, especially cherry blossoms. Petits fours are the perfect combination of cake and decoration. A moist, flavorful bite of cake and an intricate adornment is a festive combination for any occasion. Petits fours are usually one or two layers of cake, plus a layer of filling. The cake is then cut into small pieces, dipped in a coating, and ornately decorated. My love of cakes inspired me to start Dragonfly Cakes in 2004. I head a small team that has a great time baking and decorating cakes. Through experimentation, I’ve learned a lot about cakes, fillings, and decorations, and I’m here to share that knowledge with you. I hope this book will offer the guidance and background you need to find joy in making these elegant little cakes.

History Petits fours originated in France. When translated, the name means “little oven.” The cakes were first made during the eighteenth century when French bakers would put them in the oven after baking bread, while the oven was cooling from a high temperature. The rise in popularity of tea in Paris in the late 1800s increased the popularity of petits fours. The late afternoon tea was then adopted in England as a midday lunch. Today, tea has grown in popularity in the United States and the adoption of High Tea from England at American tea shops and hotels has increased American adoration of petits fours and other bite-size desserts. There are three types of petits fours: Petits Fours Sec: tartlets, éclairs, macarons, or small bites of layered mousse cake Petits Fours Glacé: iced or decorated cakes coated in icing Petits Fours Salé: savory, bite-size appetizers The petits fours in this book are petits fours glacés, which are the perfect treats for birthdays, baby showers, bridal showers, and many more occasions.

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Equipment

You don’t need a lot of equipment to make petits fours, but here is a list of useful items: Stand Mixer or Hand Mixer A hand mixer can be used for mixing buttercream and cake if a stand mixer is not available. Mixing Bowls Microwave-safe or heatproof bowls are useful for both mixing and tempering custards and chocolate.

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Two Flat Cookie Sheets Flat cookies sheets make assembling the cake and filling easier. The flat surface helps create a more even and straight cake, which will make your final petits fours more symmetric when complete. Mini Cookie Cutters, about 1 to 3 inches in size Small cookie cutters can make cute designs. The designs in this book were created with the cutters listed on page 120. Gum Paste Blossom Cutters The designs in this book were created with the cutters listed on page 120. Oil-Based Candy Color We use candy coating/confectionery wafers for all of the designs in this book. Water-based candy color is also available, but it will cause the fat in the candy coating to seize up, and the chocolate mixture won’t be usable. You can find the oil-based coating we used on page 120. Rolling Pin A rolling pin is needed to roll out marzipan for the top of the assembled cake. Rubber Spatula Great for baking, mixing, and getting every last drop of cake batter out of the bowl. Large Offset Spatula You will need the weight of a large spatula to spread the filling between cake layers. Pastry Brush This is not necessary, but it can be useful for dusting off the cornstarch when rolling out the marzipan. Waxed Paper or Parchment Paper Place the petits fours on waxed paper or parchment paper after they are dipped and glazed. Candy Cups These small paper cups, somewhat like mini cupcake papers, are perfect for holding one petit four each after the glaze has firmed up. Kitchen Forks Kitchen forks are extremely useful for dipping the cake into the glaze. I use two: one to hold the cake while I dip it and one to push the glazed cake onto the parchment paper until it sets.

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Preparation

The process of making petits fours is best if it is spread out over two days. Some items can be made in advance. Petits fours are timeconsuming, but the end result will have your friends oohing and ahhing over your creations. These tasks can be done ahead of time: • Baking the cake • Making the fillings • Making the syrup • Making the marzipan • Making the cutout decorations

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Plan ahead, and you’ll find that each step for making petits fours is not challenging on its own. There are simply multiple steps. Here is the schedule I suggest: Day 1: • Cut out the decorations (can also be made weeks in advance) • Bake the cake • Make the custard, buttercream, and fillings (most can be made in advance) • Fill and layer the cake • Cover the cake in marzipan (then refrigerate for at least 3 hours; can be stored in the freezer for up to 1 month) Day 2: • Cut the cake into shapes. • Coat the cakes in the chocolate coating mixture and modeling chocolate • Add decorations

Assembly After deciding on a flavor combination, bake the cake and make the filling. To assemble the petits fours, follow these steps: Cake • Remove the dark brown cake bloom (the dark layer on top of a cake after it is baked) with a serrated bread knife. • Slice the cake horizontally into 2 even layers with a serrated bread knife. Gently move the top layer to the side and reserve. If you are making the Vanilla Sponge Cake (page 16) or the Chocolate Sponge Cake (page 28), which are baked in 3 shallow pans, you can skip this step. Filling

• Brush a thin layer of soaking syrup onto the first layer of cake with a pastry brush. • Spread a thin layer of jam or lemon curd onto the first layer of cake, approx. 1⁄8 inch. Then spread 1⁄8 inch of buttercream on top of the jam or curd, or on top of the cake itself if no jam or curd is being used. The jam, curd, or buttercream should be thin enough that you can still see the cake through it. • Top with the reserved cake layer. • Spread another 1⁄8 inch of buttercream on top of the cake. The top layer of buttercream adheres the marzipan to the top of the cake.

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Marzipan

• Using a rolling pin, roll out a thin layer of marzipan on a surface dusted with cornstarch. The marzipan should be 25 percent larger than your layered cake to cover the top of the entire cake (add ½ inch to each side of the marzipan when rolling out). • Smooth the marzipan over the cake with your hand or a fondant smoother, if available. • Refrigerate the assembled cake for at least 3 hours to let it set up. It can be stored for up to a week in the refrigerator, up to a month in the freezer. Cut the cake

• Cut the cake into shapes, such as squares, circles, hearts, or whatever you’d like, with a chef’s knife, petit four cutters, or cookie cutters. As you decide on the shape, make sure that the cake pieces are as wide as they are tall. For example, if the cake is 11⁄2 inches high, then the shape needs to be at least 11⁄2 inches wide. If the petit four cake is taller than it is wide, it will appear as if it is tipping over. Place these cut cake pieces in the freezer on a cookie sheet, where they need a minimum of 1 hour to set, or store for up to 1 month in an airtight container. If storing for 1 day to 1 month, wrap the airtight container in plastic wrap to prevent the cake from absorbing foreign flavors.

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Glazing

• Prepare the white or dark dipping chocolate (page 18 and page 73). Place this glaze into a heatproof container that is at least 5 inches deep and 6 inches wide, like a medium glass bowl. The bowl needs to be deep enough that you can dip the cake into the coating and remove it quickly without touching the sides of the bowl. • Take the cut petits fours pieces out of the freezer. It is best to work in small batches, just 5 to 6 petits fours at a time. This will keep the cake pieces cold and the dipping chocolate warm. Otherwise, the cake layers will separate and become hard to work with. The chocolate should be warm to the touch, about 90°F to 100°F; you can measure the temperature with a candy thermometer. If the chocolate is hot to the touch, it will melt the buttercream in between the cake layers. Cool by stirring until it is only warm to the touch. • Line a baking sheet with parchment paper and get two kitchen forks ready. Use one fork to quickly dip one petit four at a time into the glaze, marzipan side up. Completely submerge the cake into the glaze, remove quickly, and then tap off the excess glaze. (Be careful because the warm glaze can melt the buttercream if submerged too long.) Use the second fork to gently push the petit four onto the parchment paper–lined baking sheet. Once the glaze is dry, 3 to 4 minutes, cut off the excess glaze with a knife. Place each petit four into a candy cup (a small decorative paper cup). • Any extra dipping chocolate can be strained through a mesh strainer and used for another batch of petits fours.

Decorating • The petits fours can be decorated with cutout decorations made from modeling chocolate. Another alternative is to finish the petits fours with decorating chocolate. Any leftover decorating chocolate should be discarded.

Storage • Assembled, decorated petits fours can be stored in the refrigerator for up to 1 week. It is best to store them in a plastic container and then wrap the container in plastic wrap to prevent the cakes from absorbing the refrigerator’s odors.

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All-Occasion

These elegant and classic petits fours can be used for any occasion. They are perfect for a wedding shower, baby shower, or tea party, yet simple enough to also accompany an afternoon card game. Or, let them be the star of an evening affair. This design will elevate any event.

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Vanilla Petits Fours Vanilla Sponge Cake .... 16 Vanilla Soaking Syrup .... 23 Vanilla Buttercream .... 17 Marzipan .... 68 White, Pink, and Lavender Dipping Chocolate .... 18 White, Green, and Lavender Decorating Chocolate .... 49

Raspberry Petits Fours Pound Cake .... 34 Simple Syrup .... 35 Raspberry Jam .... 36 Raspberry Cream Cheese Filling .... 37 Marzipan .... 68 White, Pink, and Lavender Dipping Chocolate .... 18 White, Green, and Lavender Decorating Chocolate .... 49

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Vanilla Sponge Cake Yield: 3 thin sheets of 9 x 13-inch cake, about 24 petits fours butter, for greasing the sheet pans 9 large egg whites 1 cup granulated sugar 8 large egg yolks 3-1⁄4 cups cake flour 2 teaspoons baking powder 1⁄2 teaspoon salt 3⁄4 cup vegetable oil 1 cup water 1 teaspoon vanilla extract DR AGONFLY CAKES’ SIGNATURE RECIPE

1. Preheat the oven to 400°F. Grease three 9 x 13-inch sheet pans and line with parchment paper. Then grease the parchment paper. 2. In the bowl of a stand mixer fitted with the whip attachment, combine the egg whites and sugar. Whip on high speed until light and fluffy, about 2 to 3 minutes. Transfer the egg whites to a separate bowl. 3. Without cleaning the bowl or the wire whip, beat the egg yolks on high speed until light yellow and creamy, about 5 minutes. 4. In a medium bowl, sift together the flour, baking powder, and salt. Stir to combine. Using a spatula, gently fold the egg whites into the egg yolks until no streaks of white remain. Then gently fold in the dry ingredients. Slowly add the oil and water, and fold gently to combine. Add the vanilla last and fold to combine. 5. Divide the mixture among the sheet pans and spread it thin. Bake until golden brown, approximately 10 to 12 minutes. Let cool completely. Store in the refrigerator up to 1 week, wrapped in plastic wrap.

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Vanilla Buttercream Yield: 2-1/2 cups 1 pound (4 sticks) unsalted butter, at room temperature 1-2⁄3 cups Custard (page 81) 1⁄4 teaspoon vanilla extract

1. In the bowl of a stand mixer fitted with the whip attachment, whip the butter on high speed until light and fluffy, about 3 minutes. With machine running, add the custard and vanilla. Beat until the mixture increases in volume, about 4 minutes. 2. Store the buttercream in the refrigerator for up to 2 weeks in an airtight container. If stored in the refrigerator, warm to room temperature before whipping again in the stand mixer on high speed for 2 to 5 minutes, until light and fluffy. If it isn’t at room temperature, the buttercream will be very watery.

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White Dipping Chocolate Yield: 2 cups 16 ounces white coating chocolate 1 to 2 tablespoons vegetable oil Tip: Use oil-based candy color to create different colors: Pink Dipping Chocolate: Add 1 drop pink Yellow Dipping Chocolate: Add 1 drop yellow Orange Dipping Chocolate: Add 1 drop orange Lavender Dipping Chocolate: Add 1 drop lavender Green Dipping Chocolate: Add 1 drop green Blue Dipping Chocolate: Add 2 drops blue

1. Add water to the bottom of a double boiler. Over medium heat, bring the water to a low simmer. (The water should not reach the top part of the double boiler.) Add the coating chocolate into the top of the double boiler. Stir the chocolate until melted. Make sure to heat it just to the point of melting; if heated too long, it will burn and solidify. 2. Add 1 tablespoon oil, and stir until fully incorporated and there are no oily streaks on the surface. Add up to 1 more tablespoon oil as needed to be sure the chocolate is fluid but not too thin, or it won’t coat the petits fours completely. 3. Transfer the chocolate to a heatproof, microwave-safe bowl, stirring in color, if desired. Begin dipping the frozen, pre-cut petits fours. If chocolate cools and becomes difficult to work with, microwave the mixture in 10-second increments, stirring after each interval, until warmed. 4. After dipping 10 to 12 petits fours, crumbs may begin to accumulate in the chocolate. To prevent excess bumps on the dipped petits fours’ sides, warm the coating chocolate, then pour through a mesh strainer to remove excess crumbs.

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Assemble and Decorate 1. Follow the directions on page 17 to assemble the vanilla and raspberry petits fours. Using petit four cutters, make the petits fours into squares, or any other shapes you desire, like rectangles or hearts. Place the cut shapes on a sheet tray or in an airtight container and store in the freezer. 2. Line a baking sheet with parchment paper. Following the directions on page 18, prepare the White Dipping Chocolate, Pink Dipping Chocolate, and Lavender Dipping Chocolate. Transfer each batch of chocolate into individual heatproof bowls for dipping, about 6 inches across and 5 inches deep. Using a kitchen fork, individually dip the petits fours into the chocolates; try to dip an even number in each color. Use one fork to dip the petits fours, marzipan side up. Tap the fork on the side of the dipping container until the excess dipping chocolate drains off. Use a second fork to push the dipped petits fours onto the parchment paper. Wait until chocolate hardens, 3 to 5 minutes. Once dry, cut the excess chocolate off of the bottom of the petits fours. Put each petit four in a small candy cup. Store in the refrigerator until ready to decorate. If you are decorating the cakes on a different day, store in an airtight container so they don’t absorb the flavors of the refrigerator. 3. Remove the petits fours from the refrigerator and place them onto a parchment paper–lined baking sheet. Following the directions on page 49, prepare batches of Lavender Decorating Chocolate, White Decorating Chocolate, and Green Decorating Chocolate. Transfer the chocolate into individual piping bags or paper cones. Pipe decorations in the three colors onto the top of the petits fours, making designs like dots, swirls, and stripes. Let the petits fours set, for 3 to 5 minutes. Serve immediately or transfer the petits fours to an airtight container and refrigerate until serving.

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Gift Box

This festive design is both adorable and timeless. Make it into a winter holiday treat by using red and green bows, or change the bows’ colors to yellow and green for a birthday celebration. The combinations are endless—just be creative.

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Almond Petits Fours Almond Cake .... 22 Vanilla Soaking Syrup .... 23 Confectioners’ Sugar Buttercream .... 24 Marzipan .... 68 Lavender, Pink, and Green Dipping Chocolate .... 18 White Decorating Chocolate .... 49 Oil-based Candy Color for Bows

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Almond Cake Yield: 1 (9 x 13-inch) cake, about 18 petits fours 1 cup (2 sticks) unsalted butter, at room temperature, plus more for greasing pan 11⁄3 cups granulated sugar 1 cup Almond Paste (page 67) 1 cup all-purpose flour 6 large eggs, at room temperature 1-1⁄2 teaspoons baking powder 3⁄4 teaspoon kosher salt 1 teaspoon vanilla extract 1 teaspoon almond extract

1. Preheat the oven to 350°F. Grease a 9 x 13-inch baking pan. 2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on high speed. 3. In the bowl of a food processor, place the sugar and almond paste, pulsing until combined. Transfer to a large bowl, and stir in flour. 4. On medium speed, gently add the almond paste mixture into the butter, mixing until incorporated. Add eggs, one at a time. Then, add the baking powder, salt, vanilla extract, and almond extract, mixing until combined. 5. Pour the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 40 minutes. Let cool completely. Store in the refrigerator, wrapped in plastic, for up to 1 week.

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Vanilla Soaking Syrup Yield: 3⁄4 cup 3⁄4 cup Simple Syrup (page 35) 3⁄4 teaspoon vanilla extract

1. In a small bowl, stir together the simple syrup and vanilla to combine. 2. Store in an airtight container in the refrigerator for up to 1 month.

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Confectioners’ Sugar Buttercream Yield: 4 cups 1 pound (4 sticks) unsalted butter, at room temperature 2-1⁄2 cups confectioners’ sugar 1 tablespoon vanilla extract

1. In the bowl of a stand mixer fitted with the whip attachment, whip the butter on medium-high speed, stopping to scrape the bowl down with a spatula every couple minutes. Whip until the volume of the butter increases by 20 percent, about 4 minutes. 2. With the machine running on low speed, slowly add the confectioners’ sugar and vanilla, beating until blended, about 4 minutes. 3. Store the buttercream in the refrigerator for up to 2 weeks in an airtight container. If stored in the refrigerator, warm to room temperature before whipping again in the stand mixer on high speed for 2 to 5 minutes, until light and fluffy. If it isn’t at room temperature, the buttercream will be very watery.

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Assemble and Decorate 1. Follow the directions on page 17 to assemble the almond petits fours. Using petit four cutters, make the petits fours into squares, or any other shapes you desire, like rectangles or hearts. Place in an airtight container and store in the freezer until ready to dip. 2. Line a baking sheet with parchment paper. Following the directions on page 18, prepare Pink Dipping Chocolate, Lavender Dipping Chocolate, and Green Dipping Chocolate, or other colors as desired. Transfer each batch of chocolate into individual heatproof bowls for dipping, about 6 inches across and 5 inches deep. Using a kitchen fork, individually dip the petits fours into the chocolates. Use one fork to dip the petits fours, marzipan side up. Tap the fork on the side of the dipping container until the excess dipping chocolate drains off. Use a second fork to push the dipped petits fours onto the parchment paper. Wait until the chocolate hardens, 3 to 5 minutes. Once dry, cut the excess chocolate off of the bottom of the petits fours. Put each petit four in a small candy cup. Store in the refrigerator until ready to decorate. If you are decorating the cakes on a different day, store in an airtight container so they don’t absorb the flavors of the refrigerator. 3. Remove the petits fours from the refrigerator and place them onto a parchment paper–lined baking sheet. Following the directions on page 49, prepare a batch of White Decorating Chocolate, adding color for the bows if desired. Transfer the decorating chocolate into a piping bag or paper cone. To make a bow, first pipe the chocolate to make horizontal and vertical lines across the top of the cake. Then, pipe 2 figure eights across the intersection of the lines to make the bow design. If you have additional colors of decorating chocolate, pipe a dot in the middle of each bow for color contrast. Let the petits fours set, about 3 to 5 minutes. Serve immediately or transfer the petits fours to an airtight container and refrigerate until serving.

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Elegant

Between the sophistication of the gold luster dust and the elegant lines on these cakes, they are the perfect fit for a cocktail party, the perfect finish to an hors d’oeuvre–heavy menu. Even better, the chocolate and vanilla flavors pair well with champagne.

Chocolate Petits Fours 26

Chocolate Sponge Cake .... 28 Coffee Soaking Syrup .... 29 Chocolate Buttercream .... 30 Marzipan .... 68 Dark Dipping Chocolate .... 73 Dark Decorating Chocolate .... 74 Gold Luster Dust Gold Dragées

Vanilla Petits Fours Vanilla Sponge Cake .... 16 Vanilla Soaking Syrup .... 23 Vanilla Buttercream .... 17 Marzipan .... 68 White Dipping Chocolate .... 18 Dark Decorating Chocolate .... 74 Gold Luster Dust Gold Dragées

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Chocolate Sponge Cake Yield: 3 thin sheets of 9 x 13-inch cake, about 24 petits fours butter, for greasing the sheet pans 9 egg whites 1 cup sugar 8 egg yolks 2-1/4 cups cake flour 1 cup cocoa powder 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup vegetable oil 1 cup water DR AGONFLY CAKES’ SIGNATURE RECIPE

1. Preheat the oven to 400°F. Grease three 9 x 13-inch sheet pans and line with parchment paper. Then grease the parchment paper. 2. In the bowl of a stand mixer fitted with the whip attachment, combine the egg whites and sugar. Whip on high speed until light and fluffy, about 3 minutes. Transfer the egg whites to a separate bowl. 3. Without cleaning the bowl or the wire whip, beat the egg yolks on high speed until light yellow and creamy, about 3 minutes. 4. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Stir to combine. Using a spatula, gently fold the egg whites into the egg yolks until no streaks of white remain. Then gently fold in the dry ingredients. Slowly add the oil and water, and fold to combine. 5. Divide the mixture among the sheet pans and spread it thin. Bake until a toothpick inserted into the cake comes out clean, 10 to 12 minutes. Let cool completely. Store in the refrigerator, wrapped in plastic, for up to 1 week.

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Coffee Soaking Syrup Yield: 1 cup 3/4 cup Simple Syrup (page 35), warmed in the microwave for 30 seconds 2 teaspoons instant coffee granules Tip: If you don’t have coffee granules, 2 teaspoons of strong-brewed coffee can be mixed into 3⁄4 cup cold simple syrup for the same results.

1. In a small bowl, stir together the warm simple syrup and coffee granules to combine. 2. Store in an airtight container in the refrigerator for up to 1 month.

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Chocolate Buttercream Yield: 2-1/2 cups 1 pound (4 sticks) unsalted butter, at room temperature 1-2/3 cups Custard (page 81) 3 ounces semi-sweet chocolate, melted and at room temperature

1. In the bowl of a stand mixer fitted with the whip attachment, whip the butter on high speed until light and fluffy, about 3 minutes. With the machine running, add custard and then melted chocolate. Beat until the mixture increases in volume, about 4 minutes. 2. Store the buttercream in the refrigerator for up to 2 weeks in an airtight container. If stored in the refrigerator, warm to room temperature before whipping again in the stand mixer on high speed for 2 to 5 minutes, until light and fluffy. If it isn’t at room temperature, the buttercream will be very watery.

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Assemble and Decorate 1. Follow the directions on page 17 to assemble the chocolate and vanilla petits fours. Using petit four cutters, make vanilla petits fours into squares and chocolate petits fours into ovals; or cut them into any other shapes you’d like. Place in an airtight container and store in the freezer. 2. Line a baking sheet with parchment paper. Following the directions on page 73 and page 18, prepare the Dark Dipping Chocolate and White Dipping Chocolate, transferring the chocolates to individual heatproof bowls for dipping, about 6 inches across and 5 inches deep. Using a kitchen fork, individually dip the chocolate petits fours into the dark chocolate and the vanilla petits fours into the white chocolate. Use one fork to dip the petits fours, marzipan side up. Tap the fork on the side of the dipping container until the excess dipping chocolate drains off. Use a second fork to push the dipped petits fours onto the parchment paper. Wait until chocolate hardens, 3 to 5 minutes. Once dry, cut the excess chocolate off of the bottom of the petits fours. Put each petit four in a small candy cup. Store in the refrigerator until ready to decorate. If you are decorating the cakes on a different day, store in an airtight container. 3. Remove the petits fours from the refrigerator and place them onto a parchment paper–lined baking sheet. For a smooth application, use a clean makeup sponge to apply luster dust to the tops of the petits fours. Following the directions on page 74, prepare a batch of Dark Decorating Chocolate. Transfer the chocolate to a piping bag or paper cone. Using the chocolate, pipe a swirl design on top of each petit four. Add a small dot of chocolate onto each petit four, and press a dragée onto the chocolate to adhere. Let the petits fours set, 3 to 5 minutes. Serve immediately or transfer the petits fours to an airtight container and refrigerate until serving.

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Baby Shower

Baby showers are such sweet and endearing celebrations. The small moon and stars in this design capture the tiny nature of a new baby. The crescent moon is a sweet ode to the many hours babies spend sleeping during their first days.

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Raspberry Petits Fours Pound Cake .... 34 Simple Syrup .... 35 Raspberry Jam .... 36 Raspberry Cream Cheese Filling .... 37 Marzipan .... 68 Pink, Blue, and White Dipping Chocolate .... 18 Yellow Modeling Chocolate .... 47 White Modeling Chocolate .... 69 White and Lavender Decorating Chocolate .... 49

Lemon Petits Fours Lemon Cake .... 53 Lemon Soaking Syrup .... 54 Lemon Curd .... 55 Lemon Cream Cheese Filling .... 56 Marzipan .... 68 Pink, Blue, and White Dipping Chocolate .... 18 Yellow Modeling Chocolate .... 47 White Modeling Chocolate .... 69 White and Lavender Decorating Chocolate .... 49

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Pound Cake Yield: 1 (9 x 13-inch) cake, about 18 petits fours 1-1⁄2 cups (3 sticks) unsalted butter, at room temperature, plus more for greasing the pan 2 cups granulated sugar 2 teaspoons vanilla extract 1 large egg 8 large egg yolks 2-2⁄3 cups all-purpose flour 1⁄2 teaspoon kosher salt 1⁄2 teaspoon baking powder 3⁄4 cup whole milk

1. Preheat the oven to 350°F. Grease a 9 x 13-inch baking pan. 2. In a stand mixer fitted with the paddle attachment, cream the butter on high speed until smooth, about 4 minutes. Add the sugar and continue to cream until light in color, about 2 minutes. With the mixer running, add the vanilla, whole egg, and egg yolks one at a time until incorporated. 3. In a medium bowl, sift together the flour, salt, and baking powder. In 3 additions, alternate adding the sifted dry ingredients and milk to the butter-sugar mixture, mixing on low speed just until combined. 4. Pour the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Let cool completely. Store in the refrigerator wrapped in plastic for up to 1 week.

34

Simple Syrup Yield: 4 cups 4 cups water 4 cups granulated sugar

1. In a large, heavy pot, bring the water to a boil over high heat. 2. Stir in the sugar and reduce the heat to medium-high, continuing to stir until the sugar is dissolved and the liquid is clear, about 4 minutes. 3. Remove from the heat and let cool. Transfer the cooled simple syrup to an airtight container or glass jar and store in the refrigerator for up to 1 month.

35

Raspberry Jam Yield: 6 cups 8 cups fresh or frozen raspberries, crushed with a fork 2 cups granulated sugar 4 tablespoons fresh lemon juice

1. In a large, heavy pot, combine the raspberries, sugar, and lemon juice. Cook over medium high heat, stirring occasionally, until the raspberry jam is thick, about 45 minutes. 2. To test the jam’s doneness, put a tiny drop on a plate, and place in the refrigerator. If the jam sets and becomes thick after about 40 minutes, it is ready to be removed from the stovetop. If the jam is thin and doesn’t set, the jam on the stove needs to be cooked for an additional 5 minutes before testing again. 3. When jam is thickened, remove from the heat to let cool. Transfer the jam to an airtight container. Store in the refrigerator for up to 2 weeks.

36

Raspberry Cream Cheese Filling Yield: 6 cups 1-1⁄2 (8-ounce) packages cream cheese, at room temperature 1 cup (2 sticks) unsalted butter, at room temperature 3 cups confectioners’ sugar, sifted 1 cup Raspberry Jam (page 36)

1. In the bowl of a stand mixer fitted with the whip attachment, whip the cream cheese on high speed until light and fluffy, about 3 minutes. 2. Add the butter to the bowl and continue to whip on medium-high speed, scraping down the sides of the bowl every 2 to 3 minutes. Continue to whip until the butter is incorporated, about 3 minutes. 3. With the machine running on low speed, slowly add the confectioners’ sugar, beating until blended. Then add the jam, continuing to beat until blended, about 3 minutes. 4. Transfer the filling to an airtight container, and store in the refrigerator for up to 2 weeks.

37

Assemble and Decorate 1. Follow the directions on page 17 to assemble the lemon and raspberry petits fours. Using petit four cutters, make the petits fours into squares, or any other shapes you’d like, such as rectangles, ovals, or circles. Place in an airtight container and store in the freezer. 2. Line a baking sheet with parchment paper. Following the directions on page 18, prepare the Pink Dipping Chocolate, Blue Dipping Chocolate, and White Dipping Chocolate, transferring chocolate into individual heatproof bowls for dipping, about 6 inches across and 5 inches deep. Using a kitchen fork, individually dip the petits fours into the chocolates. Use one fork to dip the petits fours, marzipan side up. Tap the fork on the side of the dipping container until the excess dipping chocolate drains off. Use a second fork to push the dipped petits fours onto the parchment paper. Wait until chocolate hardens, 3 to 5 minutes. Once dry, cut the excess chocolate off of the bottom of the petits fours. Put each petit four in a small candy cup. Store in the refrigerator until ready to decorate. If you are decorating the cakes on a different day, store in an airtight container so they don’t absorb the flavors of the refrigerator. 3. To make the moons, knead a batch of Yellow Modeling Chocolate (page 47). Place on a flat surface dusted with cornstarch, and use a rolling pin to roll the modeling chocolate out to a thickness of 1⁄8 inch. Using a paring knife or gum paste cutter, cut out small crescent-shape moons. Dust off the excess cornstarch. 4. To make the white stars, knead a batch of White Modeling Chocolate (page 69). Place on a flat surface dusted with cornstarch, and use a rolling pin to roll the modeling chocolate out to a thickness of 1⁄8 inch. Using a paring knife or gum paste cutter, cut out small stars. Dust off the excess cornstarch. 5. Remove the petits fours from the refrigerator and decorate with stars and moons. Following the directions on page 49, prepare batches of White Decorating Chocolate and Lavender Decorating Chocolate. Transfer the decorating chocolates into individual piping bags or paper cones to add accent dots to the petits fours around the star and moon decorations. Let the petits fours set, 3 to 5 minutes. Serve immediately or transfer the petits fours to an airtight container and refrigerate until serving.

38

Easter

The light, airy spring season is such a fun time to celebrate. As flowers begin to bloom and green grass starts to grow, these petits fours symbolize all the joys of Easter and the spring season.

39

Raspberry Petits Fours Pound Cake .... 34 Simple Syrup .... 35 Raspberry Jam .... 36 Raspberry Cream Cheese Filling .... 37 Marzipan .... 68 Pink Dipping Chocolate .... 18 Lavender Modeling Chocolate .... 57 Lavender Decorating Chocolate .... 49

Lemon Petits Fours Lemon Cake .... 53 Lemon Soaking Syrup .... 54 Lemon Curd .... 55 Lemon Cream Cheese Filling .... 56 Marzipan .... 68 Yellow Dipping Chocolate .... 18 Pink Modeling Chocolate .... 43

Carrot Petits Fours Carrot Cake .... 41 Vanilla Soaking Syrup .... 23 Cream Cheese Filling .... 42 Marzipan .... 68 White Dipping Chocolate .... 18 Orange and Green Decorating Chocolate .... 49

40

Carrot Cake Yield: Makes 1 (9 x 13-inch) cake, about 18 petits fours 4 large eggs 1-1⁄4 cups firmly packed brown sugar 1⁄3 cup granulated sugar 1 cup (2 sticks) unsalted butter, melted, plus more for greasing the pan 1 tablespoon fresh lemon juice 2-1⁄4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1⁄2 teaspoon kosher salt 2 teaspoons ground cinnamon 1⁄2 teaspoon ground nutmeg 2 cups shredded carrots Tip:The carrots can be shredded by hand or by using a food processor, just as long as they are in small pieces for the cake.

1. Preheat the oven to 350°F. Grease a 9 x 13-inch baking pan. 2. In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs and both sugars. Whip on high speed until well-combined. With the mixer running, slowly drizzle the butter and lemon juice into the mixture. 3. In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. 4. On low speed, gently fold the dry ingredients into the butter-sugar mixture. Next, fold the carrots into the batter on low speed. 5. Pour the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 40 minutes. Let cool completely. Store in the refrigerator, wrapped in plastic, for up to 1 week.

41

Cream Cheese Filling Yield: 5 cups 1-1⁄2 (8-ounce) packages cream cheese, at room temperature 1 cup (2 sticks) unsalted butter, at room temperature 2-1⁄2 cups confectioners’ sugar, sifted 1 teaspoon vanilla extract

1. In the bowl of a stand mixer fitted with the whip attachment, whip the cream cheese on high speed until light and fluffy, about 4 minutes. 2. Add the butter to the bowl, and continue to whip on medium-high speed, scraping down the sides of the bowl every 2 to 3 minutes. Continue to whip until the butter is incorporated, about 3 minutes. 3. With the machine running on low speed, slowly add the confectioners’ sugar and extract, beating until blended, about 3 minutes. 4. Transfer filling to a container, and store in the refrigerator for up to 2 weeks.

42

Pink Modeling Chocolate Yield: 2 cups 16 ounces coating chocolate wafers small drops pink oil-based candy color 3/4 cup corn syrup Tip: Before measuring the corn syrup, spray your measuring cup with cooking spray so the syrup doesn’t stick.

1. Add water to the bottom of a double boiler. Over medium heat, bring the water to a low simmer. (The water should not reach to the top part of the double boiler.) 2. Add the chocolate wafers to the top of the double boiler. Using a heatproof spatula, stir the chocolate until melted. Make sure to heat the chocolate just to the point of melting; if heated too long, it will burn and solidify. 3. Remove the top of the double boiler from the heat. Add the color and stir to fully incorporate. Let cool to around 90°F, as indicated by a candy thermometer. 4. Stir in the corn syrup until incorporated. Transfer the modeling chocolate to a container, and let the mixture set overnight at room temperature. Once the mixture hardens, it can be kneaded and rolled out like a dough. 5. When the modeling chocolate is firm, place on a flat surface dusted with cornstarch, and roll the chocolate out to a thickness of 1⁄8 inch. Cut into shapes. 6. Wrap leftover modeling chocolate tightly in plastic wrap. It can be stored for 3 months, not in the refrigerator but below 70°F, and should be brought to room temperature and kneaded to be used again.

43

Assemble and Decorate 1. Follow the directions on page 17 to assemble the raspberry, lemon, and carrot cake petits fours. Using petit four cutters, make the raspberry petits fours ovals and the lemon and carrot cake petits fours into squares, or any other shapes you’d like, such as rectangles or hearts. Place in an airtight container and store in the freezer. 2. Line a baking sheet with parchment paper. Following the directions on page 18, prepare the Pink Dipping Chocolate, Yellow Dipping Chocolate, and White Dipping Chocolate, transferring chocolate into individual heatproof bowls for dipping, about 6 inches across and 5 inches deep. Use a kitchen fork to dip the petits fours in the chocolate, marzipan side up. Individually dip the raspberry petits fours into the pink chocolate, the lemon petits fours into the yellow chocolate, and the carrot cake into the white chocolate. Tap the fork on the side of the dipping container until the excess dipping chocolate drains off. Use a second fork to push the dipped petits fours onto the parchment paper. Wait until chocolate hardens, 3 to 5 minutes. Once dry, cut the excess chocolate off of the bottom of the petits fours. Put each petit four in a small candy cup. Store in the refrigerator until ready to decorate. If you are decorating the cakes on a different day, store in an airtight container so they don’t absorb the flavors of the refrigerator. 3. To make the flower and egg decorations, knead a batch each of Lavender Modeling Chocolate (page 57) and Pink Modeling Chocolate (page 43). Place on a flat surface dusted with cornstarch, and use a rolling pin to roll the chocolate out to a thickness of 1⁄8 inch. Use a paring knife or gum paste cutter to cut flowers from the lavender chocolate and oval eggs from the pink chocolate. Dust off the excess cornstarch. 4. Transfer the raspberry and lemon petits fours from refrigerator to a parchment paper–lined baking sheet. Following the directions on page 49, prepare a batch of Lavender Decorating Chocolate. Transfer the decorating chocolate into a piping bag or paper cone and use drops of chocolate to adhere flowers to the top of the pink petits fours and eggs to the top of the yellow petits fours. Use chocolate to make accent dots on the petits fours or on the flower and egg decorations. Let the petits fours set, 3 to 5 minutes. 5. Following the directions on page 49, prepare batches of Orange Decorating Chocolate and Green Decorating Chocolate. Transfer the decorating chocolates into individual piping bags or paper cones. Pipe orange carrots onto the carrot cake petits fours by making a thin orange line and then increasing pressure on the bag to add more width to the carrot. Use the green chocolate to add green leaves. Use any remaining chocolate to create accent dots on the petits fours. Let the petits fours set, 3 to 5 minutes. Serve immediately or transfer the petits fours to an airtight container and refrigerate until serving.

44

Children’s Party

These playful designs make a great dessert for any children’s party, and petits fours are an easy way to serve cake to a group. The single servings make the mess of cutting and serving cake disappear. Parents in attendance will love eating them, too.

45

Vanilla Petits Fours Vanilla Sponge Cake .... 16 Vanilla Soaking Syrup .... 23 Vanilla Buttercream .... 17 Marzipan .... 68 White and Yellow Dipping Chocolate .... 18 Orange Modeling Chocolate .... 48 Yellow Modeling Chocolate .... 47 Green Decorating Chocolate .... 49

46

Yellow Modeling Chocolate Yield: 2 cups 16 ounces coating chocolate wafers small drops yellow oil-based candy color 3⁄4 cup corn syrup Tip: Before measuring the corn syrup, spray your measuring cup with cooking spray so the syrup doesn’t stick.

1. Add water to the bottom of a double boiler. Over medium heat, bring the water to a low simmer. (The water should not reach to the top part of the double boiler.) 2. Add the chocolate wafers to the top of the double boiler. Using a heatproof spatula, stir the chocolate until melted. Make sure to heat the chocolate just to the point of melting; if heated too long, it will burn and solidify. 3. Remove the top of the double boiler from the heat. Add the color and stir to fully incorporate. Let cool to around 90°F, as indicated by a candy thermometer. 4. Stir in the corn syrup until incorporated. Transfer the modeling chocolate to a container, and let the mixture set overnight at room temperature. Once the mixture hardens, it can be kneaded and rolled out like a dough. 5. When the modeling chocolate is firm, place on a flat surface dusted with cornstarch, and roll the chocolate out to a thickness of 1⁄8 inch. Cut into shapes. 6. Wrap leftover modeling chocolate tightly in plastic wrap. It can be stored for 3 months, not in the refrigerator but below 70°F and should be brought to room temperature and kneaded to be used again.

47

Orange Modeling Chocolate Yield: 2 cups 16 ounces coating chocolate wafers small drops orange oil-based candy color 3⁄4 cup corn syrup Tip: Before measuring the corn syrup, spray your measuring cup with cooking spray so the syrup doesn’t stick.

1. Add water to the bottom of a double boiler. Over medium heat, bring the water to a low simmer. (The water should not reach to the top part of the double boiler.) 2. Add the chocolate wafers to the top of the double boiler. Using a heatproof spatula, stir the chocolate until melted. Make sure to heat the chocolate just to the point of melting; if heated too long, it will burn and solidify. 3. Remove the top of the double boiler from the heat. Add the color and stir to fully incorporate. Let cool to around 90°F, as indicated by a candy thermometer. 4. Stir in the corn syrup until incorporated. Transfer the modeling chocolate to a container, and let the mixture set overnight at room temperature. Once the mixture hardens, it can be kneaded and rolled out like a dough. 5. When the modeling chocolate is firm, place on a flat surface dusted with cornstarch, and roll the chocolate out to a thickness of 1⁄8 inch. Cut into shapes. 6. Wrap leftover modeling chocolate tightly in plastic wrap. It can be stored for 3 months, not in the refrigerator but below 70°F, and should be brought to room temperature and kneaded to be used again.

48

White Decorating Chocolate Yield: 1 cup 8 ounces white coating chocolate 2 teaspoons vegetable oil Tip: Use oil-based candy color to create different colors:

Pink Decorating Chocolate: Add 1 drop pink Yellow Decorating Chocolate: Add 1 drop yellow Orange Decorating Chocolate: Add 1 drop orange Lavender Decorating Chocolate: Add drop 1 lavender Red Decorating Chocolate: Add 2 drops red Green Decorating Chocolate: Add 1 drop green

1. Add water to the bottom of a double boiler. Over medium heat, bring the water to a low simmer. (The water should not reach to the top part of the double boiler.) 2. Add the coating chocolate into the top of the double boiler. Using a heatproof spatula, stir the chocolate until melted. Make sure to heat the chocolate just to the point of melting; if heated too long, it will burn and solidify. 3. Add the oil to the melted chocolate, continuing to stir until the oil is completely incorporated and the coating chocolate is fluid. If using, stir in desired oil-based color. 4. To pipe, use a teaspoon to transfer the chocolate to a small parchment paper cone or piping pastry bag. If using a paper cone, start by using scissors to snip a small hole at the tip, only increasing the hole size if the chocolate does not flow smoothly from the cone. 5. If the chocolate cools and becomes difficult to work with, microwave in 10-second increments in the cone, stirring between intervals, until warmed. The chocolate must be fluid (approximately 100°F, or warm to the touch) to be used for decorating.

49

Assemble and Decorate 1. Follow the directions on page 17 to assemble the vanilla petits fours. Using petit four cutters, make the petits fours squares, or any other shapes you’d like. Place in an airtight container and store in the freezer. 2. Line a baking sheet with parchment paper. Following the directions on page 18, prepare the White Dipping Chocolate and Yellow Dipping Chocolate, transferring the chocolates into individual heatproof bowls for dipping. Using a kitchen fork, individually dip the petits fours into the chocolates, marzipan side up. Tap the fork on the side of the dipping container until the excess dipping chocolate drains off. Use a second fork to push the dipped petits fours onto the parchment paper. Allow the chocolate to harden, 3 to 5 minutes. Once dry, cut the excess chocolate off of the bottom of the petits fours. Put each petit four in a small candy cup. Store in the refrigerator until ready to decorate. If you are decorating the cakes on a different day, store in an airtight container. 3. To make the stars, knead a batch each of Orange Modeling Chocolate (page 48) and Yellow Modeling Chocolate (page 47). Place the modeling chocolate on a flat surface dusted with cornstarch, and use a rolling pin to roll the chocolate out to a thickness of 1⁄8 inch. Use a paring knife or gum paste cutter to cut stars from the chocolate. Dust off the excess cornstarch. 4. Remove the petits fours from the refrigerator to a parchment paper–lined baking sheet, and decorate with stars. Following the directions on page 49, prepare a batch of Green Decorating Chocolate. Transfer the decorating chocolate into a piping bag or paper cone and add accent dots to the corners of the petits fours. Let the petits fours set, 3 to 5 minutes. Serve immediately or transfer the petits fours to an airtight container and refrigerate until serving.

50

Tea Time

The design of these flower cakes can be used for many occasions, such as birthdays, bridal showers, weddings, girls’ nights, and baby showers. The floral design is perfect for an elegant tea party and the flavors will pair perfectly with any tea blend.

51

Raspberry Petits Fours Pound Cake .... 34 Simple Syrup .... 35 Raspberry Jam .... 36 Raspberry Cream Cheese Filling .... 37 Marzipan .... 68 White Dipping Chocolate .... 18 Lavender Modeling Chocolate .... 57 Pink Modeling Chocolate .... 43 White Decorating Chocolate .... 49

Lemon Petits Fours Lemon Cake .... 53 Lemon Soaking Syrup .... 54 Lemon Curd .... 55 Lemon Cream Cheese Filling .... 56 Marzipan .... 68 White Dipping Chocolate .... 18 Lavender Modeling Chocolate .... 57 Pink Modeling Chocolate .... 43 White Decorating Chocolate .... 49

Vanilla Petits Fours Vanilla Sponge Cake .... 16 Vanilla Soaking Syrup .... 23 Vanilla Buttercream .... 17 Marzipan .... 68 White Dipping Chocolate .... 18 Lavender Modeling Chocolate .... 57 Pink Modeling Chocolate .... 43 White Decorating Chocolate .... 49

52

Lemon Cake Yield: 1 (9 x 13-inch) cake, about 18 petits fours 1 cup (2 sticks) unsalted butter, at room temperature, plus more for greasing the pan 1 cup granulated sugar 1⁄2 tablespoon Meyer lemon zest 1-1⁄2 tablespoons Meyer lemon juice 4 large eggs, at room temperature, beaten 1⁄4 cup sour cream 1-3⁄4 cups all-purpose flour 1⁄2 teaspoon baking powder 1⁄2 teaspoon salt Tip: Meyer lemons are perfect for this cake because their fragrant juice is sweeter and less acidic than that of regular lemons.They’re typically available from October through May. If Meyers are unavailable or aren’t in season, regular lemons make a fine substitute.You’ll need about 1 large lemon to yield the correct amount of zest and juice for this recipe.

1. Preheat the oven to 350°F. Grease a 9 x 13-inch baking pan. 2. In a stand mixer fitted with the paddle attachment, cream the butter on high speed until smooth, about 3 minutes. Add the sugar and continue to cream until light in color, about 4 minutes. With the mixer running, add the lemon zest, lemon juice, and the eggs one at a time until incorporated. Add the sour cream, also mixing on high speed until incorporated. 3. In a medium bowl, sift together the flour, baking powder, and salt. On low speed, gently fold the dry ingredients into the butter-sugar mixture. 4. Pour the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Let cool completely. Store in the refrigerator, wrapped in plastic, for up to 1 week.

53

Lemon Soaking Syrup Yield: 1 cup 3⁄4 cup Simple Syrup (page 35) 1 teaspoon lemon extract 3 tablespoons fresh lemon juice

1. In a small bowl, stir together the simple syrup, lemon extract, and lemon juice to combine. 2. Store in an airtight container in the refrigerator for up to 1 month.

54

Lemon Curd Yield: 1-1/2 cups 4 large eggs 1 cup granulated sugar 3/4 cup fresh lemon juice 1 tablespoon unsalted butter

1. Add water to the bottom of a double boiler. Over high heat, bring the water to a boil. 2. Meanwhile, in a medium heatproof bowl, whisk together the eggs and sugar to combine. 3. In a heavy, medium pot, bring the lemon juice to a gentle simmer over medium-high heat. Pour the juice into the egg mixture, whisking to combine until smooth. 4. Place the lemon mixture on top of the double boiler. Whisking constantly, cook until the mixture is thick, about 8 minutes. Remove from heat. 5. Strain the lemon curd through a strainer if available, add the butter, stirring until the butter is melted. Place plastic wrap directly over the lemon curd to prevent a layer of skin from forming. 6. Let the lemon curd cool, and then transfer to the refrigerator. Store for up to 2 weeks in an airtight container.

55

Lemon Cream Cheese Filling Yield: 6 cups 1-1⁄2 (8-ounce) packages cream cheese, at room temperature 1 cup (2 sticks) unsalted butter, at room temperature 3 cups confectioners’ sugar, sifted 1 cup Lemon Curd (page 55)

1. In the bowl of a stand mixer fitted with the whip attachment, whip the cream cheese on high speed until light and fluffy, about 4 minutes. Make sure the cream cheese is smooth before adding the butter. 2. Add the butter into the bowl and continue to whip on medium-high speed, scraping down the sides of the bowl every 2 to 3 minutes. Continue to whip until butter is incorporated, about 4 minutes. Make sure the cream cheese and butter are smooth and fluffy before adding the sugar. 3. With the machine running on low speed, slowly add the confectioners’ sugar, beating until blended. Beat on high for 1 minute. Then add the lemon curd and continue to beat until smooth. 4. Store the filling in the refrigerator for up to 2 weeks in an airtight container. If stored in the refrigerator, warm to room temperature before whipping again in the stand mixer on high speed for 2 to 5 minutes, until light and fluffy. If it isn’t at room temperature, the filling will be very watery.

56

Lavender Modeling Chocolate Yield: 2 cups 16 ounces coating chocolate wafers small drops lavender oil-based candy color 3

⁄4 cup corn syrup Tip: Before measuring the corn syrup, spray your measuring cup with cooking spray so the syrup doesn’t stick.

1. Add water to the bottom of a double boiler. Over medium heat, bring the water to a low simmer. (The water should not reach to the top part of the double boiler.) 2. Add the chocolate wafers to the top of the double boiler. Using a heatproof spatula, stir the chocolate until melted. Make sure to heat the chocolate just to the point of melting; if heated too long, it will burn and solidify. 3. Remove the top of the double boiler from the heat. Add the color and stir to fully incorporate. Let cool to around 90°F, as indicated by a candy thermometer. 4. Stir in the corn syrup until incorporated. Transfer the modeling chocolate to a container or a parchment-lined sheet pan, and let the mixture set overnight at room temperature. Once the mixture hardens, it can be kneaded and rolled out like a dough. 5. When the modeling chocolate is firm, place on a flat surface dusted with cornstarch, and roll the chocolate out to a thickness of 1⁄8 inch. Cut into shapes. 6. Wrap leftover modeling chocolate tightly in plastic wrap. It can be stored for 3 months, not in the refrigerator but below 70°F, and should be kneaded to be used again.

57

Assemble and Decorate 1. Follow the directions on page 17 to assemble the raspberry, lemon, and vanilla petits fours. Using petit four cutters, make the petits fours into hexagon shapes, or any other shapes you’d like. Place in an airtight container and store in the freezer. 2. Line a baking sheet with parchment paper. Following the directions on page 18, prepare the White Dipping Chocolate, transferring the chocolate into a heatproof bowl for dipping, about 6 inches across and 5 inches deep. Using a kitchen fork, individually dip the petits fours into the white chocolate. Use one fork to dip the petits fours, marzipan side up. Tap the fork on the side of the dipping container until the excess dipping chocolate drains off. Use a second fork to push the dipped petits fours onto the parchment paper. Wait until the chocolate hardens, 3 to 5 minutes. Once dry, cut the excess chocolate off of the bottom of the petits fours. Put each petit four in a small candy cup. Store in the refrigerator until ready to decorate. If you are decorating the cakes on a different day, store in an airtight container so they don’t absorb the flavors of the refrigerator. 3. To make the flowers, knead a batch each of Lavender Modeling Chocolate (page 57) and Pink Modeling Chocolate (page 43). Place on a flat surface dusted with cornstarch, and use a rolling pin to press the chocolate out to a thickness of 1⁄8 inch. Use a paring knife, gum paste cutter, or Japanese vegetable cutter to cut 2 shapes of flowers from the chocolate. Using your fingers, rub the flowers’ petals gently to bend the petals upward. Let dry overnight on a parchment-lined sheet pan. Once the flowers have set up overnight, you can place the small flower inside the larger flower, adhered with a small drop of melted decorating chocolate. 4. Remove the petits fours from the refrigerator to a parchment paper–lined baking sheet. Following the directions on page 49, prepare a batch of White Decorating Chocolate. Transfer the decorating chocolate into a piping bag or paper cone. Layer smaller flowers on top of the larger flowers, adhering together with a dot of chocolate. Use a drop of chocolate to adhere the flowers to the tops of the petits fours. Let the petits fours set, 3 to 5 minutes. Serve immediately or transfer the petits fours to an airtight container and refrigerate until serving.

58

Garden Party

The adorable flowers on this collection, designed for a garden lunch party, will elevate any celebration. The two-tone flowers are elegant and intricate, and the cakes accompany tea sandwiches perfectly.

59

Raspberry Petits Fours Pound Cake .... 34 Simple Syrup .... 35 Raspberry Jam .... 36 Raspberry Cream Cheese Filling .... 37 Marzipan .... 68 Pink, Yellow, and White Dipping Chocolate .... 18 Pink, Yellow, and Lavender Oil-based Candy Color

Lemon Petits Fours Lemon Cake .... 53 Lemon Soaking Syrup .... 54 Lemon Curd .... 55 Lemon Cream Cheese Filling .... 56 Marzipan .... 68 Pink, Yellow, and White Dipping Chocolate .... 18 Pink, Yellow, and Lavender Oil-based Candy Color

Coconut Petits Fours Coconut Cake .... 61 Coconut Soaking Syrup .... 62 Coconut Buttercream .... 63 Marzipan .... 68 Pink, Yellow, and White Dipping Chocolate .... 18 Pink, Yellow, and Lavender Oil-based Candy Color

60

Coconut Cake Yield: 1 (9 x 13-inch) cake, about 18 petits fours 1 cup (2 sticks) unsalted butter, plus more for greasing the pan 1 cup granulated sugar 2 teaspoons coconut extract 3 large eggs 2 cups all-purpose flour 1-1⁄2 teaspoons baking powder 1⁄2 teaspoon kosher salt 1-1⁄4 cups full-fat coconut milk

1. Preheat the oven to 350°F. Grease a 9 x 13-inch baking pan. 2. In a stand mixer fitted with the paddle attachment, cream the butter on high speed until smooth, about 3 minutes. Add the sugar and continue to cream until light in color, about 2 minutes. With the mixer running, add the coconut extract and the eggs, one at a time, until incorporated. 3. In a medium bowl, sift together the flour, baking powder, and salt. 4. In 3 additions, alternate adding the sifted dry ingredients and coconut milk to the butter-sugar mixture, mixing on medium speed just until combined. 5. Pour the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Let cool completely. Store in the refrigerator, wrapped in plastic, for up to 1 week.

61

Coconut Soaking Syrup Yield: 1 cup 3⁄4 cup Simple Syrup (page 35) 1 teaspoon coconut extract 3 tablespoons coconut milk

1. In a small bowl, stir together the simple syrup, coconut extract, and coconut milk to combine. 2. Store in the refrigerator for up to 1 month in an airtight container or glass jar.

62

Coconut Buttercream Yield: Makes 2-1/2 cups 1 pound (4 sticks) unsalted butter, at room temperature 1-2⁄3 cups Custard (page 81) 1 tablespoon coconut extract

1. In the bowl of a stand mixer fitted with the whip attachment, whip the butter on high speed until light and fluffy, about 3 minutes. With the machine running, add the custard and extract. Beat until light and fluffy, about 4 minutes. 2. Store the buttercream in the refrigerator for up to 2 weeks in an airtight container. If stored in the refrigerator, warm to room temperature before using, then whip in a stand mixer on high speed until smooth and emulsified. Without warming, the buttercream will be watery and will separate.

63

Assemble and Decorate 1. Follow the directions on page 17 to assemble the raspberry, lemon, and coconut petits fours. Using petit four cutters, make the petits fours into square shapes, or any other shapes you’d like. Place in an airtight container and store in the freezer. 2. Line a baking sheet with parchment paper. Following the directions on page 18, prepare the Pink Dipping Chocolate, Yellow Dipping Chocolate, and White Dipping Chocolate. Transfer the chocolates into individual heatproof bowls for dipping, about 6 inches across and 5 inches deep. Use a kitchen fork to dip the petits fours, marzipan side up. Dip the raspberry petits fours into the pink chocolate, the lemon petits fours into the yellow chocolate, and the coconut petits fours into the white chocolate. Tap the fork on the side of the dipping container until the excess dipping chocolate drains off. Use a second fork to push the dipped petits fours onto the parchment paper. Wait until the chocolate hardens, 3 to 5 minutes. Once dry, cut the excess chocolate off of the bottom of the petits fours. Put each petit four in a small candy cup. Store in the refrigerator until ready to decorate. If you are decorating the cakes on a different day, store in an airtight container so they don’t absorb the flavors of the refrigerator. 3. Remove the petits fours from the refrigerator to a parchment paper–lined baking sheet. Following the directions on page 49, prepare a batch of White Decorating Chocolate. Divide the chocolate into 4 portions, adding pink, yellow, and lavender colors to 3 of the bowls and keeping 1 bowl white. Place the colored chocolates into individual piping bags or paper cones. (Make sure to reserve 1 tablespoon chocolate to adhere the flowers onto the petits fours.) 4. To make the flowers, use the bag to pipe yellow chocolate into the deepest parts of mini silicone flower molds. Place in the refrigerator for 5 minutes to let chocolate set. Remove the molds from the refrigerator, adding pink, lavender, and white chocolate to fill in each flower. Place in the refrigerator for 5 more minutes to let the chocolate set. 5. Transfer the petits fours from the refrigerator to a parchment paper–lined baking sheet. Gently push the chocolates out of the silicone mold. Warm the reserved decorating chocolate in a double boiler or in the microwave on high power in 10-second increments, stirring between each interval. Transfer it to a piping bag or paper cone, and use a drop of chocolate to adhere flowers to the tops of the petits fours. Let the petits fours set, about 3 to 5 minutes. Serve immediately or transfer to an airtight container and refrigerate until serving. 6. The extra dipping chocolate can be strained through a mesh strainer and used for another batch of petits fours. Any leftover decorating chocolate should be discarded.

64

Wedding

These moist petits fours will make any bride smile. The white-on-white design creates a sophisticated look. And, if desired, a variety of luster dust colors can be painted onto the petits fours with a thin paintbrush to add shimmer and coordinate with the colors of the wedding.

65

Coconut Petits Fours Coconut Cake .... 61 Coconut Soaking Syrup .... 62 Coconut Buttercream .... 63 Marzipan .... 68 White Dipping Chocolate .... 18 White Modeling Chocolate .... 69 White Decorating Chocolate .... 49 Gold or Silver Dragées

Vanilla Petits Fours Vanilla Sponge Cake .... 16 Vanilla Soaking Syrup .... 23 Vanilla Buttercream .... 17 Marzipan .... 68 White Dipping Chocolate .... 18 White Modeling Chocolate .... 69 White Decorating Chocolate .... 49 Gold or Silver Dragées

66

Almond Paste Yield: 3-1/2 cups 1-1⁄2 cups blanched almonds (slivered or whole) 1-1⁄2 cups confectioners’ sugar 3⁄4 cup Simple Syrup (page 35), or as needed

1. In the bowl of a food processor, grind the almonds until they become a smooth, fine powder, about 1 minute. 2. Add the confectioners’ sugar into the food processor, and purée the mixture until it is the texture of cornmeal, about 1 minute. 3. With the food processor running, pour the simple syrup through the feeder tube into the almond mixture, adding only enough simple syrup to turn the mixture into a paste. 4. Transfer the almond paste to a container, and store in the refrigerator for up to 1 month.

67

Marzipan Yield: 2 cups 1 cup confectioners’ sugar 1 cup Almond Paste (page 67) 3 teaspoons egg white 1 tablespoon corn syrup, plus more if needed

1. In the bowl of a stand mixer fitted with a paddle attachment, mix the sugar and almond paste on medium speed for 3 minutes, until the almond paste has broken up and resembles dry sand. 2. Decrease the speed to low, add the egg white, and continue to mix for 10 seconds. Add the corn syrup, mixing until a dough forms, about 3 minutes. If the mixture continues to be crumbly, add 2 teaspoons more corn syrup for the dough to adhere. 3. Transfer the marzipan to an airtight container and store in the refrigerator for up to 2 weeks.

68

White Modeling Chocolate Yield: 2 cups 16 ounces coating chocolate wafers 3/4 cup corn syrup Tip: Before measuring the corn syrup, spray your measuring cup with cooking spray so the syrup doesn’t stick.

1. Add water to the bottom of a double boiler. Over medium heat, bring the water to a low simmer. (The water should not reach to the top part of the double boiler.) 2. Add the chocolate wafers to the top of the double boiler. Using a heatproof spatula, stir the chocolate until melted. Make sure to heat the chocolate just to the point of melting; if heated too long, it will burn and solidify. 3. Remove the top of the double boiler from the heat. Let cool to around 90°F, as indicated by a candy thermometer. 4. Stir in the corn syrup until incorporated. Transfer the modeling chocolate to a container or a parchment-lined cookie sheet, and let the mixture set overnight at room temperature. Once the mixture hardens, it can be kneaded and rolled out like a dough. 5. When the modeling chocolate is firm, place on a flat surface dusted with cornstarch, and roll the chocolate out to a thickness of 1⁄8 inch. Cut into shapes. 6. Wrap leftover modeling chocolate tightly in plastic wrap. It can be stored for 3 months, not in the refrigerator but below 70°F, and should be kneaded to be used again.

69

Assemble and Decorate 1. Follow the directions on page 17 to assemble the coconut and vanilla petits fours. Using petit four cutters, make the petits fours into hexagon and oval shapes, or any other shapes you desire. Place in an airtight container and store in the freezer. 2. Line a baking sheet with parchment paper. Following the directions on page 18, prepare the White Dipping Chocolate, transferring the chocolate into a heatproof bowl for dipping, about 6 inches across and 5 inches deep. Using a kitchen fork, individually dip petits fours into the white chocolate. Use one fork to dip the petits fours, marzipan side up. Tap the fork on the side of the dipping container until the excess dipping chocolate drains off. Use a second fork to push the dipped petits fours onto the parchment paper. Wait until chocolate hardens, 3 to 5 minutes. Once dry, cut the excess chocolate off of the bottom of the petits fours. Put each petit four in a small candy cup. Store in the refrigerator until ready to decorate. If you are decorating the cakes on a different day, store in an airtight container so they don’t absorb the flavors of the refrigerator. 3. To make the flowers, knead a batch of White Modeling Chocolate (page 69). Place on a flat surface dusted with cornstarch, and use a rolling pin to roll the modeling chocolate out to a thickness of 1⁄8 inch. Use a paring knife or gum paste cutter to cut large and small flowers from the chocolate. Using your fingers, rub the flowers’ petals gently to bend the petals upward. Let dry overnight at room temperature. 4. Transfer petits fours from refrigerator to a parchment paper–lined baking sheet. Following the directions on page 49, prepare a batch of White Decorating Chocolate. Transfer the decorating chocolate into a piping bag or paper cone. Layer smaller flowers on top of the larger flowers, adhering together with a dot of chocolate. Again, use the chocolate to adhere a dragée into the middle of each flower. Then, use a drop of chocolate to adhere flowers to the tops of the petits fours. Let petits fours set, 3 to 5 minutes. Serve immediately or transfer the petits fours to airtight container and refrigerate until serving.

70

Valentine’s Day

What a wonderful way to say, “I love you.” The hearts in this irresistible collection create a sweet celebration of kindness and romance. The layering of the cutout designs gives the spread a creative and unique touch to celebrate Valentine’s Day.

71

Chocolate Petits Fours Chocolate Sponge Cake .... 28 Coffee Soaking Syrup .... 29 Chocolate Buttercream .... 30 Marzipan .... 68 Dark Dipping Chocolate .... 73 White Modeling Chocolate .... 69 Red Modeling Chocolate .... 75

Raspberry Petits Fours Pound Cake .... 34 Simple Syrup .... 35 Raspberry Jam .... 36 Raspberry Cream Cheese Filling .... 37 Marzipan .... 68 Pink Dipping Chocolate .... 18 Red Modeling Chocolate .... 75 Dark Decorating Chocolate .... 74

Vanilla Petits Fours Vanilla Sponge Cake .... 16 Vanilla Soaking Syrup .... 23 Vanilla Buttercream .... 17 Marzipan .... 68 White Dipping Chocolate .... 18 Red Modeling Chocolate .... 75 White Decorating Chocolate .... 49

72

Dark Dipping Chocolate Yield: 2 cups 16 ounces dark coating chocolate 1 to 2 tablespoons vegetable oil

1. Add water to the bottom of a double boiler. Over medium heat, bring the water to a low simmer. (The water should not reach the top part of the double boiler.) Add the coating chocolate to the top of the double boiler. Stir the chocolate until melted. Make sure to heat it just to the point of melting; if heated too long, it will burn and solidify. 2. Add 1 tablespoon oil, and stir until smooth and the oil is completely emulsified. Add up to 1 more tablespoon oil as needed to be sure the chocolate is fluid but not too thin, or it won’t coat the petits fours completely. 3. Transfer the chocolate into a heatproof bowl. Begin dipping frozen, pre-cut petits fours into the chocolate. If the chocolate cools and becomes difficult to work with, microwave the mixture in 10-second increments, stirring after each interval, until warmed. 4. After dipping 10 to 12 petits fours, crumbs may begin to accumulate. To prevent excess bumps on the dipped petits fours’ sides, warm the coating chocolate and pour through a mesh strainer to remove excess crumbs.

73

Dark Decorating Chocolate Yield: 1 cup 8 ounces dark coating chocolate 1 to 2 teaspoons vegetable oil

1. Add water to the bottom of a double boiler. Over medium heat, bring the water to a low simmer. (The water should not reach to the top part of the double boiler.) 2. Add the coating chocolate into the top of the double boiler. Using a heatproof spatula, stir the chocolate until melted. Make sure to heat the chocolate just to the point of melting; if heated too long, it will burn and solidify. 3. Add the oil to the melted chocolate, continuing to stir until the oil is completely emulsified and there are no visible oily streaks. 4. Using a teaspoon, transfer chocolate into a small parchment paper cone or piping pastry bag. If using a paper cone, start by using scissors to snip a small hole at the tip, only increasing the hole size if the chocolate does not flow smoothly from the cone. 5. If the chocolate cools and becomes difficult to work with, microwave the mixture in the cone in 10-second increments, stirring between intervals, until warmed. The chocolate must be fluid (approximately 100°F, or warm to the touch) to be used for decorating.

74

Red Modeling Chocolate Yield: 2 cups 16 ounces coating chocolate wafers 2 drops red oil-based candy color 3⁄4 cup corn syrup Tip: Before measuring the corn syrup, spray your measuring cup with cooking spray so the syrup doesn’t stick.

1. Add water to the bottom of a double boiler. Over medium heat, bring the water to a low simmer. (The water should not reach to the top part of the double boiler.) 2. Add the chocolate wafers to the top of the double boiler. Using a heatproof spatula, stir the chocolate until melted. Make sure to heat the chocolate just to the point of melting; if heated too long, it will burn and solidify. 3. Remove the top of the double boiler from the heat. Add the color and stir to fully incorporate. Let cool to around 90°F, as indicated by a candy thermometer. 4. Stir in the corn syrup until incorporated. Transfer the modeling chocolate to a container, and let the mixture set overnight at room temperature. Once the mixture hardens, it can be kneaded and rolled out like a dough. 5. When the modeling chocolate is firm, place on a flat surface dusted with cornstarch, and roll the chocolate out to a thickness of 1⁄8 inch. Cut into shapes. 6. Wrap leftover modeling chocolate tightly in plastic wrap. It can be stored for 3 months, not in the refrigerator but below 70°F, and should be brought to room temperature and kneaded to be used again.

75

Assemble and Decorate 1. Follow the directions on page 17 to assemble the chocolate, raspberry, and vanilla petits fours. Using petit four cutters, make the raspberry and vanilla petits fours into hearts and the chocolate petits fours into squares, of any other shapes you’d like. Place in an airtight container and store in the freezer. 2. Line a baking sheet with parchment paper. Prepare the Dark Dipping Chocolate (page 73), Pink Dipping Chocolate (page 18), and White Dipping Chocolate (page 18). Transfer the chocolates into individual heatproof bowls for dipping, about 6 inches across and 5 inches deep. Use one kitchen fork to individually dip the petits fours, marzipan side up, into the dipping chocolates. Dip the chocolate petits fours into the dark dipping chocolate, the raspberry petits fours into the pink, and the vanilla petits fours into the white. Tap the fork on the side of the dipping container until the excess dipping chocolate drains off. Use a second fork to push the dipped petits fours onto the parchment paper. Wait until the chocolate hardens, 3 to 5 minutes. Once dry, cut the excess chocolate off of the bottom of the petits fours. Put each petit four in a small candy cup. Store in the refrigerator until ready to decorate. If you are decorating the cakes on a different day, store in an airtight container so they don’t absorb the flavors of the refrigerator. 3. To make the decorations, knead a batch each of White Modeling Chocolate (page 69) and Red Modeling Chocolate (page 75). Place on a flat surface dusted with cornstarch, and use a rolling pin to roll the chocolate out to a thickness of 1⁄8 inch. Dust the rolling surface with corn starch to avoid sticking. Use a paring knife or gum paste cutter to cut small squares from the white modeling chocolate and small hearts from the red modeling chocolate. Dust off the excess cornstarch. 4. Remove the petits fours from the refrigerator to a parchment paper–lined baking sheet. Following the directions on pages 49 and 74, prepare batches of White Decorating Chocolate and Dark Decorating Chocolate. Place each chocolate batch into individual piping bags or paper cones. Use a drop of white chocolate to adhere the squares and hearts to the tops of the petits fours. Use dark chocolate to pipe “Love” and “XOXO” onto the tops of the petits fours. If desired, also add accent dots. Let the petits fours set, about 3 to 5 minutes. Serve immediately or transfer the petits fours to an airtight container and refrigerate until serving.

76

Fruit Basket

We all wish our fruit was this sweet! These citrus-based petits fours are a wonderful way to enjoy oranges and lemons. This collection is perfect for a late summer or early fall party when oranges and lemons are plentiful.

77

Lemon Petits Fours Lemon Cake .... 53 Lemon Soaking Syrup .... 54 Lemon Curd .... 55 Lemon Cream Cheese Filling .... 56 Marzipan .... 68 White Dipping Chocolate .... 18 Yellow Modeling Chocolate .... 47 Green Decorating Chocolate .... 49

Orange Petits Fours Orange Cake .... 79 Orange Soaking Syrup .... 80 Vanilla Buttercream .... 17 Marzipan .... 68 White Dipping Chocolate .... 18 Orange Modeling Chocolate .... 48 Green Decorating Chocolate .... 49

78

Orange Cake Yield: 1 (9 x 13-inch) cake, about 18 petits fours 2 cups (4 sticks) unsalted butter, at room temperature, plus more for greasing the pan 2 cups granulated sugar 1 tablespoon grated orange zest 3 tablespoons fresh orange juice 8 large eggs, at room temperature, beaten 1⁄2 cup sour cream 3-1⁄2 cups all-purpose flour 1 teaspoon baking powder 1⁄2 teaspoon kosher salt

1. Preheat the oven to 350°F. Grease a 9 x 13-inch baking pan. 2. In a stand mixer fitted with the paddle attachment, cream the butter on high speed until smooth, about 3 minutes. Add the sugar and continue to cream until light in color, about 3 minutes. With the mixer running, add the orange zest, orange juice, and the eggs, one at a time, until incorporated. Add the sour cream, also mixing on medium speed until incorporated. 3. In a medium bowl, sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the butter-sugar mixture. 4. Pour the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Let cool completely. Store wrapped in plastic wrap in the refrigerator for up to 1 week.

79

Orange Soaking Syrup Yield: 1 cup 3⁄4 cup Simple Syrup (page 35) 1 teaspoon orange extract 2 tablespoons fresh orange juice

1. In a small bowl, stir together the simple syrup, orange extract, and orange juice to combine. 2. Store in an airtight container in the refrigerator for up to 1 month.

80

Custard Yield: 6 cups 1⁄4 cup cornstarch 1-1⁄2 plus 1⁄3 cups granulated sugar, divided 4 cups whole milk DR AGONFLY CAKES’ SIGNATURE RECIPE

1. In a medium heatproof bowl, combine the cornstarch and 1⁄3 cup of the sugar, stirring to combine. 2. In a medium, heavy pot, add the remaining 11⁄2 cups sugar and the milk. Stir to combine, and bring to a gentle simmer over medium-high heat. When gentle bubbles form in milk mixture, use a heatproof measuring cup to transfer 1⁄2 cup of the warm milk into the cornstarch mixture. Using a whisk, combine the cornstarch and milk until smooth. 3. Continue heating the milk mixture, stirring occasionally, until it comes to a boil. (Watch carefully, so the milk doesn’t boil over.) When the milk comes to a boil, whisk in the cornstarch mixture to combine. 4. Keep the pot over medium-high heat, continue to whisk, and cook until the custard is thick, about 5 minutes. 5. When the custard has thickened, remove from the heat. Pour the custard onto a rimmed half-sheet pan and let cool. Transfer to a container, and refrigerate. Use to make buttercream within 1 or 2 days before custard begins to get watery.

81

Assemble and Decorate 1. Follow the directions on page 17 to assemble the lemon and orange petits fours. Using petit four cutters, make the petits fours into squares and other shapes. Place in an airtight container or sheet pan lined with parchment and store in the freezer. 2. Line a baking sheet with parchment paper. Following the directions on page 18, prepare the White Dipping Chocolate, then transfer the chocolate into a heatproof bowl for dipping. Using a kitchen fork, individually dip the petits fours into the dipping chocolate, marzipan side up. Tap the fork on the side of the dipping container until the excess dipping chocolate drains off. Use a second fork to push the dipped petits fours onto the parchment paper. Allow the chocolate to harden, 3 to 5 minutes. Once dry, cut the excess chocolate off of the bottom of the petits fours. Put each petits fours in a small candy cup. Store in the refrigerator until ready to decorate. 3. To make the decorations, knead a batch each of Yellow Modeling Chocolate (page 47) and Orange Modeling Chocolate (page 48). Place on a flat surface dusted with cornstarch, and use a rolling pin to roll the chocolate out to a thickness of 1⁄8 inch. Use a paring knife or gum paste cutter to cut small ovals for lemons from the yellow modeling chocolate and small circles for oranges from the orange modeling chocolate. Dust off the excess cornstarch. 4. Remove the petits fours from the refrigerator to a parchment paper–lined baking sheet. Following the directions on page 49, prepare a batch of Green Decorating Chocolate and place into a piping bag or paper cone. Use a drop of green chocolate to adhere the lemons and oranges to the tops of the petits fours. Add leaves to the lemons and oranges with the green chocolate. Let the petits fours set, 3 to 5 minutes. Serve immediately or transfer the petits fours to an airtight container and refrigerate until serving.

82

Halloween

These petits fours will make a great treat for a fall party that will wow your guests. The pumpkins are a fanciful ode to All Hallow’s Eve, while the lattice design adds a mature decoration to the autumnal theme.

83

Pumpkin Petits Fours Pumpkin Cake .... 85 Cream Cheese Filling .... 42 Marzipan .... 68 Orange Dipping Chocolate .... 18 Orange Modeling Chocolate .... 48 Green Decorating Chocolate .... 49

Caramel Petits Fours Vanilla Sponge Cake .... 16 Vanilla Soaking Syrup .... 23 Salted Caramel Buttercream .... 86 Marzipan .... 68 Dark Dipping Chocolate .... 73 White Dipping Chocolate .... 18 Dark Decorating Chocolate .... 74 Orange Decorating Chocolate .... 49

84

Pumpkin Cake Yield: 1 (9 x 13-inch) cake, about 18 petits fours 1 cup (2 sticks) unsalted butter, at room temperature, plus more for greasing the pan 1 cup granulated sugar 1 cup firmly packed light brown sugar 1 teaspoon vanilla extract 1 (15-ounce) can pumpkin purée 4 large eggs 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 1⁄2 teaspoon baking soda 1⁄4 teaspoon kosher salt 3⁄4 cup whole milk

1. Preheat the oven to 350°F. Grease a 9 x 13-inch baking pan. 2. In a stand mixer fitted with the paddle attachment, cream the butter on high speed until smooth, about 3 minutes. Add both sugars and continue to cream until light in color, about 3 minutes. With the mixer running, add the vanilla, pumpkin purée, and eggs, one at a time, until incorporated. 3. In a medium bowl, sift together the flour, baking powder, cinnamon, baking soda, and salt. In 3 additions, alternate adding the sifted dry ingredients and milk to the butter-sugar mixture, mixing on low speed just until combined. 4. Pour the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Let cool completely. Store in the refrigerator, wrapped in plastic, for up to 1 week.

85

Salted Carmel Buttercream Yield: 3 cups 1⁄2 cup firmly packed brown sugar 1⁄4 cup heavy cream 1 pound (4 sticks) and 2 tablespoons unsalted butter, at room temperature, divided 1 teaspoon vanilla extract 1-2⁄3 cups Custard (page 81) 1⁄4 teaspoon sea salt 1. In a medium, heavy pot, combine the sugar, cream, and butter. Bring to a boil over medium-high heat, stirring constantly with a wooden spoon. Continue to stir, and let the mixture cook for 3 more minutes until the caramel is the color of dark brown sugar. 2. Remove from the heat, and stir in the vanilla; be careful, because it will bubble! Let the caramel cool to room temperature, and then mix it with a wire whisk until smooth. Caramel can be stored in an airtight container in the refrigerator for up to 3 weeks. If stored in the refrigerator, warm to room temperature before moving on to the next step. 3. In the bowl of a stand mixer fitted with the paddle attachment, whip the butter mixture on high speed until light and fluffy, about 3 minutes. With the machine running, slowly add the custard, salt, and caramel. Beat until smooth, about 3 minutes. 4. Store in the refrigerator for up to 2 weeks in an airtight container. If stored, make sure to warm to room temperature before whipping again in the stand mixer on high speed for 2 to 5 minutes, until light and fluffy.

86

Assemble and Decorate 1. Follow the directions on page 17 to assemble the pumpkin and caramel petits fours. Using petit four cutters, make the petits fours into ovals, squares, and other shapes. Place in an airtight container and store in the freezer. 2. Line a baking sheet with parchment paper. Prepare the Orange Dipping Chocolate (page 18), Dark Dipping Chocolate (page 73), and White Dipping Chocolate (page 18). Transfer the chocolates into individual heatproof bowls for dipping, about 6 inches across and 5 inches deep. Using a kitchen fork, individually dip the petits fours into the chocolates, marzipan side up. Dip the caramel petits fours into the dark chocolate and white chocolate, and the pumpkin petits fours into the orange chocolate. Tap the fork on the side of the dipping container until the excess dipping chocolate drains off. Use a second fork to push the dipped petits fours onto the parchment paper. Wait until chocolate hardens, about 3 to 5 minutes. Once dry, cut the excess chocolate off of the bottom of the petits fours. Put each petit four in a small candy cup. Store in the refrigerator until ready to decorate. If you are decorating the cakes on a different day, store in an airtight container so they don’t absorb the flavors of the refrigerator. 3. To make the decorations, knead Orange Modeling Chocolate (page 48). Place on a flat surface dusted with cornstarch, and use a rolling pin to roll the chocolate out to a thickness of 1⁄8 inch. Use a paring knife or gum paste cutter to cut small ovals from the orange chocolate and use a paring knife to add ridges to the pumpkin. Dust off any excess cornstarch. 4. Remove the petits fours from the refrigerator to a parchment paper–lined baking sheet. Following the directions on pages 74 and 49, prepare batches of Dark Decorating Chocolate and Green Decorating Chocolate. Place each chocolate batch into individual piping bags or paper cones. Use drops of green chocolate to adhere the pumpkins onto the tops of the dark chocolate petits fours, drawing green leaves above the pumpkins. 5. To make the crisscross lattice design, use dark chocolate to pipe horizontal lines on the tops of the remaining petits fours. Then, pipe vertical lines at a 45-degree angle to create the design. If desired, also add accent dots. Let the petits fours set, 3 to 5 minutes. Serve immediately or transfer the petits fours to an airtight container and refrigerate until serving.

87

Winter Holiday

These gingerbread petits fours are a great way to start a new family tradition. The gingerbread man shape and the holly decoration are wonderful ways to celebrate the winter season. The dark chocolate coating on the squares brings out the spice of the gingerbread and adds to the cake’s complexity.

88

Gingerbread Petits Fours Gingerbread .... 90 Cinnamon Soaking Syrup .... 91 Vanilla Buttercream .... 17 Marzipan .... 68 White Dipping Chocolate .... 18 Dark Dipping Chocolate .... 73 Green Modeling Chocolate .... 92 White Modeling Chocolate .... 69 Red Decorating Chocolate .... 49

89

Gingerbread Yield: 1 (6 x 6-inch) cake, 12 to 14 petits fours 1-1⁄2 cups (3 sticks) unsalted butter, plus more for greasing the pan 1 cup firmly packed dark brown sugar 4 large eggs, at room temperature 1-2⁄3 cups all-purpose flour 1 tablespoon baking powder 1⁄2 teaspoon baking soda 2 tablespoons ground cinnamon 1-1⁄2 teaspoons ground ginger 1⁄2 teaspoon ground cloves 1 teaspoon kosher salt 2⁄3 cup half-and-half

1. Preheat the oven to 350°F. Grease a 6 x 6-inch pan. 2. In a stand mixer fitted with the paddle attachment, cream the butter on high speed until smooth, about 3 minutes. Add the brown sugar and continue to mix until light in color, about 3 minutes. With the mixer running on low speed, add the eggs one at a time until incorporated. 3. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt. 4. With the mixer on low speed, slowly alternate adding the dry ingredients and the half-and-half to the butter mixture until combined. 5 Pour the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 40 minutes. Let cool completely. Store wrapped in plastic wrap in the refrigerator up to 1 week.

90

Cinnamon Soaking Syrup Yield: 1 cup 3⁄4 cup Simple Syrup (page 35) 2 cinnamon sticks

1. Combine the simple syrup and cinnamon sticks in a small saucepan. Warm over medium-high heat until it reaches a low simmer. 2. Decrease the heat to medium-low and let the mixture simmer for 5 minutes. Remove the from heat, and let the syrup cool. 3. Discard the cinnamon sticks, and store the syrup in an airtight container in the refrigerator for up to 1 month.

91

Green Modeling Chocolate Yield: 2 cups 16 ounces coating chocolate wafers 1 small drop green oil- based candy color 3⁄4 cup corn syrup Tip: Before measuring the corn syrup, spray your measuring cup with cooking spray so the syrup doesn’t stick.

1. Add water to the bottom of a double boiler. Over medium heat, bring the water to a low simmer. (The water should not reach to the top part of the double boiler.) 2. Add the chocolate wafers to the top of the double boiler. Using a heatproof spatula, stir the chocolate until melted. Make sure to heat the chocolate just to the point of melting; if heated too long, it will burn and solidify. 3. Remove the top of the double boiler from the heat. Add the color and stir to fully incorporate. Let cool to around 90°F, as indicated by a candy thermometer. 4. Stir in the corn syrup until incorporated. Transfer the modeling chocolate to a container or a parchment-lined sheet pan, and let the mixture set overnight at room temperature. Once the mixture hardens, it can be kneaded and rolled out like a dough. 5. When the modeling chocolate is firm, place on a flat surface dusted with cornstarch, and roll the chocolate out to a thickness of 1⁄8 inch. Cut into shapes. 6. Wrap leftover modeling chocolate tightly in plastic wrap. It can be stored for 3 months, not in the refrigerator but below 70°F, and should be kneaded to be used again.

92

Assemble and Decorate 1. Follow the directions on page 17 to assemble the gingerbread petits fours. Using petit four cutters, make the petits fours into squares, rounds, and gingerbread men. Place in an airtight container or a parchment-lined sheet pan and store in the freezer. 2. Line a baking sheet with parchment paper. Prepare the White Dipping Chocolate (page 18) and Dark Dipping Chocolate (page 73). Transfer the chocolates into individual heatproof bowls for dipping, about 6 inches across and 5 inches deep. Using a kitchen fork, individually dip petits fours into the dipping chocolate, marzipan side up. Dip half the petit fours in the white chocolate and half in the dark chocolate. Tap the fork on the side of the dipping container until the excess dipping chocolate drains off. Use a second fork to push the dipped petits fours onto the parchment paper. Wait until chocolate hardens, 3 to 5 minutes. Once dry, cut the excess chocolate off of the bottom of the petits fours. Put each petit four in a small candy cup. Store in the refrigerator until ready to decorate. If you are decorating the cakes on a different day, store in an airtight container so they don’t absorb the flavors of the refrigerator. 3. To make the decorations, knead a batch each of Green Modeling Chocolate (page 92) and White Modeling Chocolate (page 69). Place on a flat surface dusted with cornstarch, and use a rolling pin to roll the chocolate out to a thickness of 1⁄8 inch. Use a paring knife or gum paste cutter to cut small leaves from the green chocolate and snowflakes from the white chocolate. Use a paring knife to add the vein to the holly leaves. Dust off the excess cornstarch. 4. Remove the petits fours from the refrigerator to a parchment paper–lined baking sheet. Following the directions on page 49, prepare a batch of Red Decorating Chocolate and place into a piping bag or paper cone. Use drops of red chocolate to adhere the holly leaves onto the tops of the white petits fours and snowflakes onto the tops of the dark chocolate petit fours. 5. Continue to use the red chocolate to draw red dots of holly around the holly leaves and place accent dots on the gingerbread men. Let the petits fours set, 3 to 5 minutes. Serve immediately, or transfer the petits fours to an airtight container and refrigerate until serving.

93

Conversions Common Conversions 1 gallon = 4 quarts = 8 pints = 16 cups =128 fluid ounces = 3.8 liters 1 quart = 2 pints = 4 cups = 32 ounces = .95 liter 1 pint = 2 cups = 16 ounces = 480 ml 1 cup = 8 ounces = 240 ml ¼ cup = 4 tablespoons = 12 teaspoons = 2 ounces = 60 ml 1 tablespoon = 3 teaspoons = ½ fluid ounce = 15 ml

Temperature Conversions Fahrenheit (°F)

Celsius (°C)

200°F 225°F 250°F 275°F 300°F 325°F 350°F 375°F 400°F 425°F 450°F 475°F

95°C 110°C 120°C 135°C 150°C 165°C 175°C 190°C 200°C 220°C 230°C 245°C

Volume Conversions U.S.

U.S. equivalent

Metric

1 teaspoon 1 tablespoon 1 cup 1 pint 1 quart 1 liter 1 ounce (dry) 1 pound

½ fluid ounce 2 fluid ounces 3 fluid ounces 4 fluid ounces 5 fluid ounces 6 fluid ounces 8 fluid ounces 16 fluid ounces

15 milliliters 60 milliliters 90 milliliters 120 milliliters 150 milliliters 180 milliliters 240 milliliters 480 milliliters

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Weight U.S.

Metric

½ ounce 1 ounce 2 ounces ¼ pound 1⁄3 pound ½ pound ¾ pound 1 pound

15 grams 30 grams 60 grams 115 grams 150 grams 225 grams 350 grams 450 grams

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Index A All-occasion petits fours, 25–29 assembly/decorating, 29 Almond Cake, 32 Almond Paste, 84 Almond petits fours, 31 assembly/decorating, 35 cake, 32 decorations, 28, 64 fillings, 34, 85 syrup, 33

B Baby shower petits fours, 43–49 assembly/decorating, 48–49 Blossom cutters, 13 Blue Dipping Chocolate, 28 Bowls, 13 Buttercreams, 17 chocolate, 40 coconut, 79 confectioners’ sugar, 34 salted caramel, 107 vanilla, 27

C Cakes almond, 32 assembly, 17 carrot, 52 coconut, 78 cutting, 18 gingerbread, 112 lemon, 68 orange, 100 pound, 44 pumpkin, 106 sponge, 26, 38 Candy color, 13, 28, 64 Candy cups, 14 Caramel petits fours, 105 assembly/decorating, 108–109 cake, 26 decorations, 28, 64, 92, 93 fillings, 85, 107 syrup, 33 Carrot Cake, 52 Carrot petits fours, 51

96

assembly/decorating, 56–57 cake, 52 decorations, 28, 64 fillings, 53, 85 syrup, 33 Children’s party petits fours, 59–65 assembly/decorating, 65 Chocolate Buttercream, 40 Chocolate petits fours, 37, 91 assembly/decorating, 41, 96–97 cake, 38 decorations, 86–87, 92, 93, 94–95 fillings, 40, 85 syrup, 39 Chocolate Sponge Cake, 38 Cinnamon Soaking Syrup, 113 Coconut Buttercream, 79 Coconut Cake, 78 Coconut petits fours, 77, 83 assembly/decorating, 80–81, 88–89 cake, 78 decorations, 28, 64, 86–87 fillings, 79, 85 syrup, 79 Coconut Soaking Syrup, 79 Coffee Soaking Syrup, 39 Confectioners’ Sugar Buttercream, 34 Conversions, measurement, 118–19 Cookie cutters, 13 Cookie sheets, 13 Cream Cheese Filling, 53 lemon cream, 71 raspberry cream, 47 Custard, 102

D Dark Decorating Chocolate, 93 Dark Dipping Chocolate, 92 Decorating chocolates, 20 dark, 93 white, 64 Decorations, 19–20 decorating, 64, 93 dipping, 28, 92 modeling, 54–55, 60–61, 62–63, 72–73, 86–87, 94–95, 114–15 Dipping chocolates, for glazing, 19–20 colors, 28, 64 dark, 86 white, 28 Dragonfly Cakes, 11 signature recipes, 26, 38, 102

97

E Easter petits fours, 51–57 assembly/decorating, 56–57 Elegant petits fours, 37–41 assembly/decorating, 41 Equipment, 13–14

F Fillings buttercreams, 27, 34, 40, 79, 107 cream cheese, 47, 53, 71 lemon curd, 70 marzipan, 85 raspberry jam, 46 Forks, 14 Fruit basket petits fours, 99–103 assembly/decorating, 103

G Garden party petits fours, 77–81 assembly/decorating, 80–81 Gift box petits fours, 31–35 assembly/decorating, 35 Gingerbread, 112 Gingerbread petits fours, 111 assembly/decorating, 116–17 cake, 112 decorations, 28, 64, 86–87, 92, 114–15 fillings, 27, 85 syrup, 113 Glazing, 19–20 Green Dipping Chocolate, 28 Green Modeling Chocolate, 114–15

H Halloween petits fours, 105–109 assembly/decorating, 108–109

J Jams, raspberry, 46

K Kitchen forks, 14

L Lavender Dipping Chocolate, 28 Lavender Modeling Chocolate, 72–73 Lemon Cake, 68 Lemon Cream Cheese Filling, 71 Lemon Curd, 70

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Lemon petits fours, 43, 51, 67, 77, 99 assembly/decorating, 48–49, 56–57, 74–75, 80–81, 103 cake, 68 decorations, 28, 54–55, 60–61, 64, 72–75, 86–87 fillings, 70, 71, 85 syrup, 69 Lemon Soaking Syrup, 69

M Marzipan, 18, 85 Measurement conversions, 118–19 Meyer lemons, 68 Mixers, 13 Modeling chocolates, 20 green, 114–15 lavender, 72–73 orange, 62–63 pink, 54–55 red, 94–95 white, 86–87 yellow, 60–61

O Oil-based candy color, 13 Orange Cake, 100 Orange Dipping Chocolate, 28 Orange Modeling Chocolate, 62–63 Orange petits fours, 99 assembly/decorating, 103 cake, 100 decorations, 28, 62–63, 64 fillings, 27, 85 syrup, 101 Orange Soaking Syrup, 101

P Parchment paper, 14 Pastry brushes, 14 Petits fours glacé, 12 assembly, 17–20 decorating, 20 glazing, 19–20 history, 12 planning ahead, 16 preparation, 16 storing, 20 See also specific recipes Petits fours salé, 12 Petits fours sec, 12 Pink Dipping Chocolate, 28 Pink Modeling Chocolate, 54–55

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Pound Cake, 44 Pumpkin Cake, 106 Pumpkin petits fours, 105 assembly/decorating, 108–109 cake, 106 decorations, 28, 62–63, 64 fillings, 53, 85

R Raspberry Cream Cheese Filling, 47 Raspberry Jam, 46 Raspberry petits fours, 25, 43, 51, 67, 77, 91 assembly/decorating, 29, 48–49, 56–57, 74–75, 80–81, 96–97 cake, 44 decorations, 28, 54–55, 60–61, 64, 72–73, 86–87, 93, 94–95 fillings, 46, 47, 85 syrup, 45 Recipe directory, 22–23 Red Modeling Chocolate, 94–95 Rolling pins, 14

S Salted Carmel Buttercream, 107 Simple Syrup, 45 Soaking syrups. See Syrups Spatulas, 14 Sponge cake chocolate, 38 vanilla, 26 Storage, 20 Supply list, 120 Syrups cinnamon, 113 coconut, 79 coffee, 39 lemon, 69 orange, 101 simple, 45 soaking, 33, 39, 69, 79, 101, 113 vanilla, 33

T Tea time petits fours, 67–75 assembly/decorating, 74–75

V Valentine’s Day petits fours, 91–97 assembly/decorating, 96–97 Vanilla Buttercream, 27 Vanilla petits fours, 25, 37, 59, 67, 83, 91 assembly/decorating, 29, 41, 65, 74–75, 88–89, 96–97

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cake, 26 decorations, 28, 54–55, 60–61, 62–63, 64, 72–73, 86–87, 93, 94–95 fillings, 27, 85 syrup, 33 Vanilla Soaking Syrup, 33 Vanilla Sponge Cake, 26

W Waxed paper, 14 Wedding petits fours, 83–89 assembly/decorating, 88–89 White Decorating Chocolate, 64 White Dipping Chocolate, 28 White Modeling Chocolate, 86–87 Winter holiday petits fours, 111–17 assembly/decorating, 116–17

Y Yellow Dipping Chocolate, 28 Yellow Modeling Chocolate, 60–61

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About the Author

BROOKS COULSON NGUYEN was raised in Seattle, Washington. Her mother was a great cook and taught her a love of food from a very early age. Brooks trained at the Culinary Institute of America in St. Helena, California. She opened Dragonfly Cakes in 2004. Brooks loves being in the kitchen creating new designs and flavor combinations.  When she isn’t working, she spends time reading, crafting, or eating with her family and friends.

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