Eat Pray Wear Love: Lemon Raspberry Petite Fours

Lemon Raspberry Petite Fours

When it comes to needing quick and easy, semi-homemade is the way to go. Don't get me wrong, there is nothing better than freshly baked // from scratch // homemade // anything. But frankly, time is not always on our side. (Or if you're me, it never is)  

I needed a quick and easy recipe to take to a friend's theme party last weekend when I came across these pretties. They are quick, simple, and delicious, and your friends won't be able to tell that they are not entirely homemade.

 Photo Cred: here

Lemon Raspberry Petite Fours
Adapted from: here

1 Loaf Pound Cake
Powdered Sugar
Food Coloring
Raspberries
Lemon Curd

Trim the rough/brown edges off your pound cake to create smooth edges. Turn the cake on its side, and cut horizontally into 4 layers. Spread lemon curd on 1 slice and sandwich another piece of cake on top of it. Do the same with the remaining two slices. Cut cake into small squares (like pictured above) and place on wire rack. For the icing, mix a cup of powdered sugar with just enough water to create a starchy consistency. Follow the food coloring instructions to create your desired color. For the color I used, I used a small drop of red with the teensy tiniest drop of blue. (It took me a while to get it right, having to add more powdered sugar and water to get it to be the exact color I wanted)Spoon the icing over cake, and let sit in refrigerator for about half an hour. 

When they are set, decorate as desired. I chose to put raspberries on all of mine, but nonpareils of some sort would also be lovely.

What is your favorite semi-homemade recipe?




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