From-The-Heart Petits Fours

1. 1

   Cut 2 heart shapes from each cake slice, using a 1 1/2-inch heart-shaped cookie cutter.

2. 2

   Reserve excess cake for another use.

3. 3

   Cook jam and 1 1/2 tablespoons water in a small saucepan over medium-low heat, stirring until smooth. Remove from heat, and let cool slightly. Place cake hearts on a wire rack in a wax paper-lined 15- x 10-inch jellyroll pan. Brush jam mixture evenly over tops and sides of cake hearts.

4. 4

   Knead marzipan gently; place between 2 sheets of plastic wrap, and roll to 1/16-inch thickness. Remove plastic wrap, and cut out 28 hearts, using a 1 1/2-inch heart-shaped cookie cutter. Place marzipan hearts over cake hearts. Cover and chill 1 hour.

5. 5

   Combine powdered sugar, 1/2 cup water, and corn syrup in a large saucepan; cook, stirring constantly, over low heat until mixture is translucent. Add remaining water as needed, 1 tablespoon at a time, until glazing consistency. Stir in red liquid food coloring until blended.

6. 6

   Spoon icing evenly over cake hearts, coating completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.