Rainbow Petit Fours

Steps

• 1

  Pound Cake: Preheat oven to 350° F. Line an 18 x 13-inch baking pan with non-stick aluminum foil or parchment paper.
• 2

  Make cake mix according to package instructions. Stir in the almond extract. Pour into an even layer in the baking pan.
• 3

  Bake for 18-24 minutes, until a toothpick inserted in the center of the cake comes out clean. Loosen the cake from the edge of the pan and allow cake to cool completely.

  
• 4

  Remove cake from pan and peel off aluminum foil or parchment paper. Cut cake into three 13 x 6-inch pieces.

  
• 5

  Filling: Spread apricot preserves over one cake slice. Top with another slice, then spread raspberry preserves over that slice and top with the third slice.

  
• 6

  Freeze cake for 1 hour.
• 7

  Remove cake from freezer and cut into 20 circles using a round cookie cutter. Set mini cakes on a cooling rack that is set over a parchment paper lined baking sheet and allow cakes to thaw for 30 minutes.

  
• 8

  Glaze and Rainbow Ganache: Cut open the tubes of icing and pour into a microwave-safe measuring cup. Heat on high for 30 seconds. Stir. If icing is not yet thin enough to pour over cakes, heat for 10-second increments, stirring after each until thin.
• 9

  Pour icing over as many cakes as you can, covering the cakes completely. Scoop up the icing and reheat as needed. Allow icing-covered cakes to harden for at least 30 minutes.

  
• 10

  Remove cakes and clean icing off the bottom edge of each cake. Clean the cooling rack and set the cakes back on top.

  
• 11

  Make ganache by combining the white confectionery coating, whipping cream and corn syrup. Heat in the microwave on high for 15 seconds. Stir, then heat for 10-second intervals, stirring after each, until melted.
• 12

  Divide into 6 small bowls. Color one bowl purple, another blue, green, yellow, orange and red.

  
• 13

  Drizzle a rainbow of ganache over each cake. Start by pouring a thin stream of purple over the middle of the cake. Next pour on some blue, then green, yellow, orange and red.

  
• 14

  Allow ganache to dry, then the cakes are ready to serve.