Tonight’s recipe is so easy! Using the other half of the cake mix I made the orange/dark chocolate cake roll box, I made 40 stellar petit fours. The best part, besides them tasting really great, it was not labor intensive and may be accomplished in steps on different days. Easy, tasty and pretty – what a great combination!
So, what do you think of the new website? No more Domestically Impaired and no more Kalamity Kelli – because I don’t consider myself impaired or a calamity any longer and I thought the new website should reflect that! Isn’t it bright and pretty with clean lines? I like it and owe everything to my friend Joan, from Chocolate, chocolate, and more who recommended Robin, from GRITS Design. Robin designed this page lickity split and was a dream to work with! To celebrate my new page – as well as the holiday Festivus – I, and some other bloggers will be having a Festivus celebration and a giveaway. My giveaways arrived today from OXO and they are fantastic. We each are preparing a dish featured in an episode of Seinfeld – it’s going to be so much fun and I hope you will join us.
Orange Dark Chocolate Petit Fours
The cake roll took 1 ¾ cups of cake mix from a 1 lb. 2.25 oz box. That leaves just a teensy bit less than another 1 ¾ cups of cake mix. When you make the first cake roll, make a 2nd one at the same time.
Find the ingredients and directions for that HERE. Then, instead of rolling it up in a tea towel just flip it out onto a wire cooling rack.
Then follow these directions:
Using a pizza cutter, trim around the edges so that the uneven parts are gone.
If you like, sprinkle some rum over top of the cake and let it sit for an hour.
Make another batch of the butter cream filling from the cake roll found HERE.
Spread it over the top of the remaining cake like this.
Slice cake in half and flip one side onto the top of the other.
You can use either a knife or a nifty petit four cutter to cut as many squares as you can.
Place the cake on a baking sheet and cover with plastic wrap tightly and put in the freezer for at least two hours – although I left them nearly 24 hours and they were great.
You will need one more recipe:
12 oz. chocolate – either chips or baking chocolate like this:
¼ Cup shortening
Put both in a double boiler and melt stirring until smooth and creamy then take top pot from heat.
Working with two or three cakes as a time, pull from freezer and drop in chocolate to cover.
As you take them from the chocolate, place on wax paper or parchment paper to dry.
Decorate as you wish. I allowed Rocket to string two blocks of melted vanilla candy coating on top of these to spruce them up a little.
Store in the fridge for up to a week.
I took these to work this morning and I got many compliments on how tasty they were – I think you will like them too!