There are times to make something wonderful from scratch, and there are times that a few shortcuts yield just as yummy results. Recently I had a lovely luncheon with a few friends and I wanted to make something dainty and sweet. But, with all the things I wanted to do, I needed a shortcut for this idea.
Gathering a few ingredients, I decided to do some tea cakes. I thought I was making petit fours, but they turned out too tall for that.
I began by splitting the pound cake in half horizontally.
It didn’t turn out exactly even, but that didn’t matter.
Place blueberry jam on one side.
Put the top back on.
Cut into three long strips.
Cut strips into individual pieces.
These turned out a bit too tall, but it was too late at this point, LOL!
Mix up the glaze. It should flow nicely but not be too thin.
Place the tea cakes on a rack over a sheet of wax paper.
Put a dollop of glaze on each one, directing the glaze to drip down all four sides.
Use all the glaze in the cup. Let them sit and drip for about 5 minutes.
Move the rack of tea cakes to a second sheet of wax paper. Scrape up the overflow from the first sheet, drizzling the glaze over the tea cakes in a second layer. Make sure to catch the spots that didn’t get glazed in the first round. Let them sit for a few minutes.
Move the rack back to the first sheet of wax paper and repeat the process until all the glaze is on the tea cakes, and very little is left on the wax paper sheets.
Another shortcut, I used a flower tip on a purchased tube of frosting.
I piped a flower on the top of each tea cake.
Next time I think I will slice the pound cake into 3/4″ slices instead of just once horizontally. But let me tell you, these were absolutely yummy!
Vanilla Blueberry Tea Cakes
1 frozen all butter pound cake 10.75 ounces
1/4 cup blueberry jam
2 cups powdered sugar
1/4 cup milk
2 teaspoons vanilla
Optional – frosting for flower decoration
Slice pound cake into two layers horizontally. (Or, cut into 3/4-inch thick slices.) Spread blueberry jam on one half, and reassemble. Cut into three logs, then cross cut into six tea cakes. (Or, if using the slices, cut each into six petit fours.) Arrange cakes on a wire rack over a piece of wax paper. Combine powdered sugar, milk and vanilla, mix well until smooth. Drizzle the glaze over the tea cakes, allowing the glaze to drip down the sides. Move the rack to over a second piece of wax paper, scrape up the overflow from the first piece of wax paper, and drizzle over the cakes. Repeat until no glaze remains to scrape up. Allow to dry about 2 hours to harden the glaze. Decorate with frosting flowers and gel centers if desired. Makes 18 tea cakes, or a few more if doing petit four size.
Enjoy the accolades, your guests will eat these up!!
Have you ever made tea cakes or petit fours?