Red Velvet Heart Petit Fours

INGREDIENTS

• Red Velvet Cake, baked in 2 (9 inch) round pans,  then removed from pans, wrapped in plastic, and chilled in the refrigerator overnight
• Glaze:
• 8 cups powdered sugar
• 3/4 cup water
• 2 teaspoons vanilla extract
• Few drops red food coloring
• Silver Disco Dust for garnish

INSTRUCTIONS

1.  Once cake is chilled and firm (this is to ensure it doesn’t crumble when cut), use a serrated knife to cut off the domed top and level the cakes.  Flip cakes upside down (cut side down) and using a heart cookie cutter (roughly 2 x 2), cut hearts out of the cake, as close together as possible.  Place cake hearts on a wire rack with wax paper underneath.

2.  In the bowl of a mixer, combine powdered sugar, water, and vanilla.  Beat on low speed for about 30 seconds.  Add red food coloring and increase speed to high.  Beat until smooth.

3.  Spoon glaze generously over petit fours, making sure it drips down the sides and thoroughly coats the cake.  Sprinkle a bit of disco dust on top and let dry completely before serving.

Makes about 2 dozen heart petit fours

NOTES:

I used a cake mix, to make these quick and easy, but if you have a favorite Red Velvet recipe, you could use that instead.

I baked my cake in 2 (9 inch) pans, because a 9×13 baked it thicker than what I wanted.  For thinner petit fours (or to stack them with filling in the middle), you could use a larger jelly roll pan.

Silver Disco Dust can be purchased HERE.