Add these delicate, bite-size cakes to your dessert table. People will think you worked all day to make them. Frosting them twice gives them an iridescent sheen and hides any messy crumbs from the first layer of frosting. Decorate with festive green and red ribbons or top with sprinkles.
1 (15-16 ounce) box gluten-free yellow or chocolate cake mix
2 (1-pound) boxes confectioners’ sugar, divided
⅔ cup + 2 tablespoons water, divided
2 teaspoons orange extract, divided
6 tablespoons butter or dairy-free alternative, softened
2 tablespoons organic shortening
½ teaspoon pure vanilla extract
3 cups confectioners’ sugar
3-4 tablespoons milk of choice
-Red & green food coloring
1. Prepare cake mix according to package directions. Bake in an 8×8-inch pan. Cool 10 minutes before removing from pan to a wire rack to cool completely.
2. Trim edges off the sides of the cake and cut it into equal squares (about 1¼ inches each).
3. Place squares a half inch apart on a rack set on a large sheet of parchment paper or on a cookie sheet.
4. Make half the glaze by placing 1 box confectioners’ sugar, 1/3 cup + 1 tablespoon water and 1 teaspoon orange extract in a large bowl. Beat on low speed just until blended. Then beat on high until smooth. Using two forks, dip the cake squares in the glaze to coat. Set back on wire rack and let excess glaze drip off. Let dry.
5. Wipe out the glaze bowl to remove any cake crumbs. Make a second batch of glaze by beating remaining glaze ingredients as before. Frost the sides and tops of the squares with a generous amount of glaze. Let harden completely before decorating. (If decorating with balls or sprinkles, decorate before the glaze sets so that they adhere.)
6. To make the decorative frosting, cream butter, shortening and vanilla in a small bowl. Beat in confectioners’ sugar and enough milk to achieve a smooth, spreading consistency. Divide frosting between 2 bowls. Using food coloring, tint one frosting red and the other green. Cut a small hole in the corner of 2 two plastic bags (or use 2 pastry bags with a tip). Fill one with red frosting, the other with green frosting. Decorate cake squares as desired.
Each petit four contains 279 calories, 7 g total fat, 4 g saturated fat, 0g trans fat, 36mg cholesterol, 88mg sodium, 54g carbohydrate, 0g fiber, 47g sugars, 1g protein, 38 Est GL.
To replace 3 eggs in your cake mix, add 1 tablespoon arrowroot powder to dry ingredients. Combine 2 tablespoons flax meal with 6 tablespoons hot unsweetened applesauce. Let cool. Add this mixture to mix to replace 3 eggs. Results will vary depending on your mix.