Cranberry Ginger Petit Fours

So, when I first found the recipe, upon which this one is based on, it was for bars and not mini cakes . I was going to make just that but then I decided I wanted to do something a bit more special. Then after watching the documentary 'Kings of Pastry' and just being in awe of what they do, I decided to make petit fours. They have a bigger presentation factor then bars and would be more of a challenge. 

I am very please with how these came out. There is just something about a tiny cake, personal and only for you that makes them great. The ginger is not overpowering at all, just a hint of flavor. When I first told my Mom what I needed for the recipe she said, 'Don't make that. Candied ginger... that does not sound good.' Well I'm glad that I made them anyway because everyone has seemed to like them best out of all the desserts I have made lately, even Mom! So give your self a challenge and make petit fours, it's worth it!

cranberry ginger petit fours

cake
1 cup (228g) softened butter
1 1/4 cups (250g) brown sugar
3 eggs
1 tsp ground ginger 
1 tsp vanilla
1/4 tsp salt
1 1/2 cup (187g) flour
1/4 cup (37g) chopped dried cranberries
1/4 cup (40g) chopped white chocolate
1/4 cup (40g) minced candied ginger

frosting
1/2 cup (115g) softened cream cheese
1 1/2 cup (187g0 powdered sugar
2 tbsp softened butter
1 tsp vanilla

garnish
2 tbsp chopped dried cranberries
1/3 cup (53g) melted white chocolate

Oven 350F.
9 x 13 pan
Mix butter and sugar then add eggs and vanilla
Set aside
Sift flour, ginger and salt
Add to butter mixture
Fold in cranberries, chocolate and ginger
Spread into pan and bake for 20 minutes
When cooled, mix all frosting ingredients and spread over cake
Sprinkle with cranberries and drizzle white chocolate
Serve immediately

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