Bridal showers are the perfect excuse to go all out girly. No boys allowed, right? That’s why we love this all peach bridal shower bar from Melina of Sugary & Buttery. Tiny cupcakes, petit fours and a deliciously peach cocktail (all served with our Schott Zwiesel Martini Glasses, Great White Square Serve Platter, Great White Cake Stand) — need we say more?
Take a peek at Melina’s peach petit fours recipe, below, so you can make some of your own!
For the pound cake:
3 sticks (1.5 cups) unsalted butter, room temperature
2 cups all-purpose flour
1 teaspoon salt
1.5 cups granulated sugar
1 teaspoon pure vanilla extract
6 large eggs
For the glaze:
2 cups sugar
pinch of cream of tartar
2/3 cups peach juice, reserved from can
1 cup powdered sugar, sifted
1 drop orange food color, if desired
For the decoration:
• Preheat oven to 350 degrees. Grease a 9-by-5-inch loaf pan and set aside.
• In a medium bowl, whisk together flour and salt set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar, and vanilla on medium-low speed until pale and creamy, about 3 minutes.
• Add eggs, one at a time, beating until combined.
• With mixer on low speed, add the flour mixture and carefully beat until just combined. Make sure to not overbeat the batter.
• Spoon batter into prepared pan and smooth with an offset spatula.
• Bake until cake is golden and cake tester inserted in the center comes out clean, 50 to 55 minutes.
• Transfer to a wire rack to cool, 10 to 15 minutes. Turn out cake onto the rack to cool completely.
• Once the cake is cooled down completely, cut horizontally into 1/2 inch thick slices.
• Spread peach jam on every cake slice and stack 2 slices on top of each other.
• Roll out the marzipan very thin and cover the stacked cake slices.
• Using a squared petit fours cutter, cut out as many petit fours as possible (you can use a knife and cut 1×1 inch cubes).
• Combine sugar, cream of tartar and peach juice in 3-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (12 to 14 minutes).
• Cover; boil 3 minutes.
• Uncover; continue cooking until candy thermometer reaches (228°F. to 234°F.)
• Remove from heat; cool to 110°F. or until bottom of pan is slightly warm to touch (do not stir), for about 1 hour.
• Stir in powdered sugar and food color (if desired).
• Place wire cooling rack over waxed paper. Place 1 cake piece on fork and dip into glaze. Place onto wire rack; let stand until icing is set.
• If icing becomes too thick, reheat over low heat until thin consistency and easy to drizzle (2 to 3 minutes).
• Garnish each petit four with sugar flowers.