|
BACDS 2004 Playford Ball
April 3rd, 2004 |
PlayFood: Petis Fours in a Checkerboard
"Checkers"
Created by Karla because of 2004 theme – needs help to complete.
64 1 inch chocolate petits fours, no decoration on top
64 1 inch lemon petits fours, no decoration on top
24 small size chocolate wafers
24 vanilla candy wafers
If you don’t have square serving trays to set this up on, you might
want to set it up on squares of cardboard, covered with tin foil and a
doily. This can be set in a bakery box for transport. It makes two
checkers boards. Place petits fours, alternating color, into an 8x8
pattern for one board. Push them as close together as you can. Place
12 chocolate wafers and 12 vanilla wafers on the board in the set-up
for checkers. Repeat. Makes 2 checkers board “cakes”.
To make the petits fours (or you can buy them, but they are very
expensive):
NOTE: This recipe is still under
construction. I would love a good
baker-type volunteer who could help perfect it!
8x8 layer of moist, rich chocolate cake
8x8 layer of moist, rich lemon cake
12 oz pkg of semi-sweet chocolate chips
1 oz paraffin (household wax of the sort we used to seal jam with – I
can supply)
lemon frosting???
For the cake, use your favorite recipe or ˝ of a package mix for each.
Cut chocolate cake into 64 square pieces. Place cake cubes separately
onto a cookie sheet covered with waxed paper. Freeze. Melt chocolate
chips and paraffin in top of a double boiler. When fully melted and
blended, turn heat to low, but leave on the burner so chocolate stays
hot and runny. Remove chocolate cake cubes from the freezer and dip
the cake cubes, returning them to the waxed paper. This can be done
using a toothpick in the bottom. If you want, you can double-dip – re-
freeze and dip a second time. Chill thoroughly in the refrigerator.
Repeat with lemon frosting in the double boiler and the lemon cake
cubes. Chill thoroughly in the refrigerator.