Part of the fun of Halloween is all the fun Halloween food and creepy sweets that crawl out for the season. At the Black Cat Ball seen in Festivities Magazine, I tried to make a few things that might be seen as a bit “fancy” for the kids. Little tiny cakes you want to put your pinkie up to eat like petite fors definitely fit the bill. I’m not usually one to undergo hours and hours of work on a single dessert when I’m planning a party, so shortcuts for these petit fors were taken. Read on for the step by step!
- Frozen Pound Cake (I used one by Sara Lee)
- 1 1/4 cups Powdered Sugar
- 3 Tablespoons Milk (or more)
- 1/2 teaspoon vanilla, almond or lemon extract
- Royal Icing
- Black food coloring gel
- Silver drags (optional)
This is the great shortcut part to making these. You can buy a poundcake at the store and since it comes frozen, it is even a little bit easier to cut. Slice your cake loaf into 1 inch cubes. I used a ruler to get them as close as possible, but it being Halloween and all, a little unevenness added some off beat spookiness to the end result so I accepted my cutting shortcomings.
Mix up your glaze by combining the powdered sugar, milk and extract of choice. You want this to be thin enough that the mixture flows, but not so thin that it just soaks into the petit for without giving a nice sugar shell around the cake. Add milk little by little until it is the right consistency.
I set my cake cubes on a wire rack over a cookie sheet, then drizzled the glaze over each one. It took me three coatings to get the desired sugar glaze on the cakes.
After the glaze is nice and firm (and completely dry!), pipe legs around the cube, as if a spider was sitting right on top. I made two legs to the front, four to the sides and two to the back. Two mounds for the head and thorax on top, and you have a spider! I added one silver dragee to each spider to give it a little more interest and sparkle.
Spider petite fors–perfect for any spooky celebration!