Menu
The Great South African Bake Off

Junk food petit fours

Signature recipe by Alice from The Great South African Bake Off

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Pound cake:

  • 375g unsalted butter, softened
  • 345g caster sugar
  • 1tsp vanilla extract
  • 6 eggs, lightly beaten
  • 375g all-purpose flour
  • 1tsp baking powder
  • 60ml milk

Marzipan:

  • 1 1/2 cups almond meal
  • 2tsp almond extract
  • 1tsp rose water
  • 2tbsp corn syrup

Extra mini doughnut toppers:

  • 5tbsp unsalted butter, softened
  • 1/2 cup sugar
  • 1 free range egg
  • 1/2 cup milk
  • 1tsp vanilla paste
  • 2tsp baking powder
  • Pinch of salt
  • 1 1/2 cups all-purpose flour
  • 5tbsp icing sugar, sifted
  • 1 touch pink food colouring
  • 1tbsp water
  • 1tsp 100’s and 1000’s
  • 1/2 tsp clear vanilla extract

Salted caramel buttercream:

  • 1 cup sugar
  • 1tsp salt
  • 1/2 cup butter
  • 2 cups icing sugar

Pouring fondant:

  • 6 cups icing sugar
  • 1/2 cup water
  • 2tbsp glucose syrup
  • 1-2 drops pink colouring gel
  • 1-2 drops clear vanilla
  • 1-2tsp cocoa powder

Mini choc chip cookies:

  • 3/4 cup soften butter
  • 1 1/4 cups packed brown sugar
  • 1 egg
  • 1tsp salt
  • 2tbsp milk
  • 1tbsp vanilla extract
  • 1 3/4 cups flour
  • 1 ¼ tsp baking soda
  • 1 cup finely chopped semi-sweet chocolate or mini choc chips

Assembly:

  • 100g dark chocolate
  • 12 salty pretzels
  • 1tsp rock salt
  • 1/2 cup apricot jam
  • 1/2 cup strawberry jam
  • 100g sugar
  • 120ml water
  • Pinch of cream of tartar
  • 1 cup caster sugar
  • 400g white sugar

Preparation method

Pound cake:

  1. Preheat the oven to 180 0C.
  2. Grease a 24 cm x 24cm square baking tin and line it.
  3. Cream the butter and sugar using hand beater in small bowl, until light and fluffy.
  4. Beat in vanilla, and then add eggs gradually, one at a time.
  5. Transfer to a large bowl.
  6. Using a large metal spoon, fold in sifted flour and baking powder, alternating with 60ml milk. Stir until mix is just combined and almost smooth.
  7. Spoon the mixture into the tin and smooth surface.
  8. Bake for 1 hour, or longer.
  9. Leave in tin for 10 minutes, and then cool on rack.

Marzipan:

  1. In a food processor, combine icing sugar and almond meal. Blitz to break up lumps.
  2. Add extracts and water, and blitz to combine.
  3. Add the corn syrup, and blitz until thick dough forms. If too wet, add more dry ingredients.
  4. Lightly knead the dough on a floured surface, and then form into a ball/sausage.
  5. Cover in plastic wrap and refrigerate until needed.
  6. Roll out to 5mm thickness, and then cut out squares the same size as the cakes.
  7. On top of the cakes, secure a square of marzipan with jam (apricot for the chocolate ones, and strawberry for the mini doughnut ones).

Extra mini doughnut toppers:

  1. Preheat the oven to 180 0C.
  2. Lightly oil a mini doughnut pan.
  3. Cream the butter and sugar.
  4. Add egg, milk and vanilla. Mix well (mix will look curdled).
  5. Mix in the baking powder, and then the salt.
  6. Mix in the flour until just combined.
  7. Transfer mixture to a piping bag fitted with a small/medium round tip. Pipe dough to just fill half the pan.
  8. Bake for 8-10 minutes.
  9. Allow to cool on rack.
  10. When doughnuts are cooled, take out of pan with spoon and dip in pink icing.
  11. Sprinkle 100’s and 1000’s on top, and secure onto one ‘type’ of petit fours.

Salted caramel buttercream

  1. Place sugar in a saucepan and heat until caramel forms.
  2. Add salt to caramel.
  3. In a stand beater, beat icing sugar and butter. Pour salted caramel in. It's okay if some of the caramel forms crystals as it adds a crunch.
  4. Taste and add extra salt if needed.
  5. Spread salted caramel buttercream between pretzel cake squares.

Pouring fondant:

  1. Place sugar in a saucepan.
  2. Combine water and glucose syrup. Add sugar and stir until well mixed.
  3. Cook gently over a very low heat (don't allow the temperature of the mixture to exceed 370C).
  4. Remove from heat. Add clear vanilla.
  5. Dip small iced cakes with a wooden stick and fork.
  6. Add pink food colouring and dip the second batch of cakes.
  7. For the remaining cakes, add cocoa powder and dip in chocolate icing.

Mini choc chip cookies:

  1. Beat sugar and butter.
  2. Add wet ingredients, and beat.
  3. Add sifted flour and baking powder.
  4. Stir in choc chips.
  5. Spoon mini amounts onto parchment.
  6. Bake at 180oC, until golden.

Assembly:

  1. Slice pound cake like a loaf of bread. Cut out shapes for petit fours with square and circular petit four cutters (like you are cutting cookies). Do this to the whole pound cake.
  2. Put sugar and water on the heat. Simmer to make a simple syrup.
  3. Brush the syrup on one slice of cake, spread apricot jam for the rounds and apricot on the squares. Brush another layer of simple syrup and sandwich the sponges.
  4. Roll out the marzipan.
  5. Cut circles and squares and place on top of petit fours after brushing with syrup.
  6. Dip the ‘doughnut’ square in white icing.
  7. Fix the doughnuts on top of the cakes.
  8. Put fondant back on stove and caramelise slightly for the salted caramel pretzel ones.
  9. Dip petit fours, place pretzel on top and some flake salt.
  10. For the round petit fours, dip in chocolate fondant.
  11. Fix mini choc chip cookie on top.