Spiced Parsnip Petit Fours
To achieve its thin, even layers, the cake is baked in a half-sheet pan, then stacked and cut to fit snugly into silicone moulds lined with white candy melts. No moulds? Double the frosting recipe. Spread over the exterior of the cake and smooth with an offset spatula or a bench scraper. Chill until firm, then use a spoon or squeeze bottle to drip melted white chocolate or candy melts onto the top edge of the cake, allowing it to ooze over. Then coat the top of the cake with chocolate as well. Let set before serving.
Total 60 min
