Last time I made the marzipan to top the cake and for the life of me I can't remember which recipe I used???? There are a lot to choose from out there and I bookmarked a bunch of recipes, but forgot to note which I used. So I bought some for these. Something to be said for not having to make everything!
I've rewritten the glaze recipe, because there is an irritating ad to skip over before you can view the recipe on Marthastewart.com.
Petit Fours Glaze
9 cups sifted icing sugar
1/2 cup light corn syrup
1 tsp clear vanilla extract
1/2 tsp almond extract
1/2 cup water
gel paste colouring
In a heatproof bowl set over (not touching) simmering water, mix sugar, corn syrup, water, and extracts together until they are warm and smooth. Stir in enough food colouring until desired tint is reached. Do not overheat. Let cool about 8 minutes before pouring
This recipe says it is enough for 32 Petit Fours and I was only making 16, so I halved it and still had lots left over. In order to try this, I found that the batter left over from a cake I was baking, put into a 6" square pan, was a perfect amount to split and make the Petit Fours about 1"x 1" each. This way I wasn't dipping all night and faced with way more sweets than I could handle. Eventually, I think even my co-workers may want to call a timeout from the sugar!!
Here you can sort of see the sheen on the glaze, which is nice - that's what I'm looking for in the finish. The photos aren't the best - I find trying to take these at night with regular lights, even if I compensate with the white balance - doesn't take nice pictures. I hope to get some done one night before a day off, so that I can photograph them in natural light.
On a side note: I had to trim some cupcake wrappers for them to fit nicely, mini sized ones were too small and regular ones were too tall. I took off less than 1/4 inch.