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SPARKLING WINE AND PETIT FOURS! #FRENCHFLAVOUR

SPARKLING WINE AND PETIT FOURS! #FRENCHFLAVOUR

The French knows all about pairing food and wine and there are few things as wonderful as the combination of a pretty French cake and a glass of wine… Join our Bastille Festival celebrations with a delightful vanilla petit four and a glass of Leopard’s Leap Sparkling Chardonnay Pinot NoirDélicieux!

To enjoy a taste of France, join us this weekend at Leopard’s Leap Family Vineyards or try this recipe at home. Just remember to get a bottle of the Sparkling for the perfect French combo!

Vanilla Petit Fours

Ingredients

Cake:

250 g unsalted butter, softened

1 cup caster sugar

2 teaspoons vanilla essence

3 eggs

1½ cup self-raising flour

½ cup plain flour

¼ cup milk

Icing:

4½ cups icing-sugar

¼ cup glucose syrup

½ teaspoon vanilla essence

12 white and pink edible sugar flowers

Method

Preheat oven to 180 °C. Grease a 9 cm deep loaf pan of 11,5 cm x 20 cm.

Using an electric mixer, beat butter, sugar and vanilla together until light and fluffy. Add eggs, one at a time, beating after each addition. Sift over flours. Add milk. Stir to combine.

Spoon mixture into pan. Smooth surface. Bake for 1 hour or until a skewer inserted in centre of cake comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool completely.

Trim ends of cake. Cut cake into six 3 cm thick slices. Using a 4 cm square cutter, cut 2 squares from each slice. Discard off-cuts. Place a wire rack over a large paper-lined baking tray. Place cake squares onto wire rack.

Place icing sugar, glucose syrup, vanilla and ¼ cup cold water into a large heat-proof bowl over a pan of simmering water. Stir for 5 to 7 minutes or until smooth and runny. Using a large metal spoon, carefully pour icing over 1 cake to cover completely. Top with a sugar flower. Repeat with remaining cakes, icing and flowers. Set aside for 30 minutes to set. Remove from wire rack and serve.

The French knows all about pairing food and wine and there are few things as wonderful as the combination of a pretty French cake and a glass of wine… Join our Bastille Festival celebrations with a delightful vanilla petit four and a glass of Leopard’s Leap Sparkling Chardonnay Pinot NoirDélicieux!

To enjoy a taste of France, join us this weekend at Leopard’s Leap Family Vineyards or try this recipe at home. Just remember to get a bottle of the Sparkling for the perfect French combo!

Vanilla Petit Fours

Ingredients

Cake:

250 g unsalted butter, softened

1 cup caster sugar

2 teaspoons vanilla essence

3 eggs

1½ cup self-raising flour

½ cup plain flour

¼ cup milk

Icing:

4½ cups icing-sugar

¼ cup glucose syrup

½ teaspoon vanilla essence

12 white and pink edible sugar flowers

Method

Preheat oven to 180 °C. Grease a 9 cm deep loaf pan of 11,5 cm x 20 cm.

Using an electric mixer, beat butter, sugar and vanilla together until light and fluffy. Add eggs, one at a time, beating after each addition. Sift over flours. Add milk. Stir to combine.

Spoon mixture into pan. Smooth surface. Bake for 1 hour or until a skewer inserted in centre of cake comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool completely.

Trim ends of cake. Cut cake into six 3 cm thick slices. Using a 4 cm square cutter, cut 2 squares from each slice. Discard off-cuts. Place a wire rack over a large paper-lined baking tray. Place cake squares onto wire rack.

Place icing sugar, glucose syrup, vanilla and ¼ cup cold water into a large heat-proof bowl over a pan of simmering water. Stir for 5 to 7 minutes or until smooth and runny. Using a large metal spoon, carefully pour icing over 1 cake to cover completely. Top with a sugar flower. Repeat with remaining cakes, icing and flowers. Set aside for 30 minutes to set. Remove from wire rack and serve.

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