Yesterday it snowed and today it is sunny and Thursday it is supposed to be in the 60s. So I guess that means spring is on its way and I couldn't be happier. I'm ready for a little bit of temperate weather and for verdancy to return to the land. My Mom has gotten out her Easter decorations and soon there will be fresh, green vegetables all over the supermarket. It's almost time to pack away those stick-to-your-ribs recipes.
One dessert that seems to fit perfectly with the spring season is petits fours; a delicate cake usually frosted in (annoying) pastels and topped with an (equally annoying) iced flower. (If you don't believe me just google it.) For those of you who don't know me very well, I despise pastels. I will not wear clothes in pastels and I will not buy anything in pastel colours. Easter merchandise is basically like Kryptonite to me. But I love petits fours. I always have. They are the perfect tea party food: small, impressive, and usually found in a variety of flavours.
Which is why Lis and I made them for our tea party. Except we left out the pastels.
We had decided to split the petits fours into four different types. After the cakes cooled we cut each one in half and then soaked them in different liquids. There was a lemon simple syrup, a lavender simple syrup, maple syrup-whiskey, and coffee-whiskey. The next step once the cakes dried a bit was filling them. The maple-whiskey ones were filled with caramel; the coffee-whiskey with nutella, and the lemon and lavender ones we filled half with lemon curd and half with a whipped cream.
They weren't lofty little cubes. They weren't perfectly iced in smooth, pastel colours. But they were absolutely delicious and exactly what a tea cake should be- light, interesting, delicate, and not so sweet that you can't eat more than one.
So if you are throwing a "welcome home, spring" party or even hosting an Easter brunch, be sure to include some petits fours. Trust me- it'll be a nice detour from carrot cake.