These shapes are used to top the Petits Fours (page 192). Use the same set of cutters for the cakes and the cutouts.

　　

Ingredients

makes 3 dozen

　　2 1/4 pounds best-quality white chocolate, finely chopped

　　Liquid or gel-paste food coloring

　　

Step 1

Line three rimmed baking sheets with parchment; set aside. In a heatproof bowl set over (but not touching) simmering water, melt white chocolate, stirring constantly. Divide melted chocolate evenly among three small bowls; tint each with food coloring to desired shade. Pour a colored chocolate onto the prepared baking sheet, spreading it with an offset spatula into a layer about 1/8 inch thick. Transfer to the refrigerator; chill until chocolate is firm, 10 to 15 minutes. Repeat with the remaining colored chocolates.

　　

Step 2

Working with one color at a time, cut out shapes; leave shapes in place on the sheet. (If chocolate is still soft in any area, return to the refrigerator to harden, 1 to 2 minutes.) Refrigerate until completely firm. Separate the shapes from borders with a small offset spatula. (Scraps can be discarded, or remelted and used again.) Cutouts can be refrigerated, between sheets of parchment paper, in an airtight container for up to 1 week.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter