ingredients
makes 32
2 eggs
1/4 cup superfine sugar
2/3 cup All purpose flour
2 tablespoons butter, melted
topping
1 cup apricot spread, warmed and strained
2 teaspoons liqueur
6 1/2 ounce marzipan
13 ounce ready-made soft icing, chopped
method
1. Preheat the oven to moderate 180°C (350°F). Brush two 26 x 10 1/2 x 3 x 1 3/4 inch bar tins with melted butter or oil. Line the bases and sides with baking paper.
2. Using electric beaters, beat the eggs and sugar in a bowl for 5 minutes, until very thick and pale. Fold in the sifted flour and melted butter quickly and lightly, using a metal spoon. Divide between the tins and bake for 15 minutes, until lightly golden and springy to the touch. Leave in the tins for 3 minutes before turning out onto a wire rack to cool.
3. Using a 1 1/4 inch round cutter, cut shapes from the cakes. Brush the top and sides of each with the combined spread and liqueur. Roll the marzipan out to a thickness of 2 mm (1/8 inch) and cut out rounds and strips to cover the top and sides of the cakes.
4. Place the icing and 2 tablespoons water in a heatproof bowl and stand the bowl over a pan of simmering water. Stir until the icing has melted and the mixture is smooth; cool slightly.
5. Place the marzipan-covered cakes on a wire rack over a tray. Spoon the icing over each cake and use a flat-bladed knife to spread evenly over the base and sides. Reheat the icing over the pan if it begins to thicken. Leave the cakes to set. Carefully lift from the rack and place each in a paper petit four case. Decorate with small coloured fondant flowers if desired.
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more information
Fondant flowers for decorating are found in some supermarkets and in speciality shops. Petits fours will keep for up to 2 days in an airtight container in a cool, dark place. Store in a single layer.
