Sir Chocolate and Hoot the nougat clown are celebrating the launch of this new book Sir Chocolate and the sugar dough bees story and cookbook today. This book in number 3 in the Sir Chocolate Books series and is currently available from http://tslbooks.uk/authors/robbie-and-michael-cheadle/. The first two books are also available from TSL Publications at a discounted price.
Sir Chocolate is so pleased that he decided to make Petit Fours to celebrate.
How to make Petit Fours
To make the almond cake
3 cups cake flour;
1 tablespoon baking powder;
½ teaspoon salt;
1 ½ cups white sugar;
½ cup vegetable oil;
6 large eggs;
1 teaspoon almond extract; and
1 cup milk.
Heat the oven to 180 degrees Celcius. Beat the eggs and the sugar in an electric mixer until light and frothy. Add the milk and sunflower oil and beat again. Gradually add the cake flour, baking powder and salt and beat thoroughly. Make sure there are no lumps in the mixture. Beat in the almond extract. Pour the mixture into a prepared and lined cake tin of 35 cm long and 25 cm wide. Bake in the oven until a cake tester comes out clean (between 30 and 35 minutes). Allow to cool. Cut the cake into small squares and place the squares on a cake rack for icing.
To make the liquid fondant icing
6 cups sifted icing sugar;
½ cup cold water;
10 ml granulated glucose powder dissolved in 10 ml cold water; and
Liquid food colouring of your choice.
Pour the sifted icing sugar into a medium sized pot. Add the cold water, food colouring and glucose powder dissolved in water. Stir the icing sugar into the water while heating the pot on the stove. Keep stirring until the mixture starts to bubble slowly. Remove from the heat and pour into a small jug. Pour the liquid fondant icing over the squares of almond cake working form the inside of the top of the cake towards the outside. Allow to harden and then place in a cupcake wrapper.
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