| The jellyroll cake must be baked with the chopped
walnuts sprinkled onto the batter. Grease and line the 9x12 pan with
parchment paper. Spread 12 ounces of batter evenly across the pan,
then sprinkle with walnuts. Bake then freeze. |
| Using a tranche board as a guide, cut the cake into
2 - 4" x 12" strips. Leave the paper on the bottom. |
| Using a spatula spread the pink buttercream onto
one of the cakes. Top with the other cake face down. Using a second
tranche board press down firmly. (Both top sides should be on the
inside. Both papered sides on top and bottom.) Reserve buttercream
for Step #7 |
| Remove the paper from one side and brush cake with
half the syrup. Using the second tranche board, flip cake upside down.
Remove other paper and brush the top with the remaining syrup. Chill. |
| Using a spatula hide the crumbs with a thin layer
of melted ganache. Chill. Smooth on a second layer of melted ganache.
Store until chilled to cut. |
| With a hot dry knife trim the long edges (1/4 inch)
Discard the cut off. Wash and dry knife after each cut. Next slice
the cake down the center into two even strips. With a hot dry knife
cut at a 45° angle across both strips, at one inch intervals, to
yield diamond shaped petit fours. |
| With a pastry bag and a small star tip, garnish
each diamond with a rosette in the center. |
| Pink Mimosa or a Candied Flower makes a fine
garnish. |
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Petits Fours (24)
