Petit Fours are irresistibly cute, pretty, and delicious. It’s those characteristics that inspired me to make my own. But when I was done making them I was chanting Petit Four-Get It!
You will probably agree that they look cute and pretty. And I will attest that they are delicious. But… they were extremely time-consuming to make.
Warning! If you want to make petit fours you will need a lot of time and patience.
Since making these was a new adventure for me I decided to take a shortcut and use a store-bought pound cake.
I started by cutting the cake into one inch by one inch cubes, or as close to that as possible. For experimental purposes I also tried using a small round cookie cutter but found that was more time-consuming than cutting the cubes, and there was considerably more waste of the cake doing so.
I made the icing once I finished cubing the cake. I had never made this type of icing before so I wasn’t sure what to expect. The recipe I used came from Betty Crocker’s Cookbook. I used a small pound cake so I only made a half of batch of icing. As far as ratios go – that worked out perfectly.
Once the icing was ready I removed a small amount from the double boiler and then colored it. I set a cube of cake on a dining sized tablespoon and spooned the icing over the piece of cake. This is where it got very time-consuming. The only other alternative was to place the cubes on a wire rack and pour the icing over a few pieces at a time. Neither seemed like ideal ways to cover small pieces of cake. I found this icing was difficult to work with once it cooled down, and that happened fairly quickly.
I transferred the iced pieces of cake onto parchment paper and left them at room temperature overnight. The following day I melted some white chocolate wafers and drizzled it over top of each piece of cake. I decorated each piece with Celebration pearls candy which you will see more of early next week. You won’t want to miss that post – I promise!
Even though my initial thought was petit four-get it! I would make these again. When I do, I may try a different icing recipe and see if that helps speed up the process any.
If you want to make a treat for extremely special occasion, or if you really want to wow someone, petit fours are a perfect choice.
THE JOY OF CAKING 
They are beautiful and adorable! So glad you held in there until the end! 🙂 Did I hear you say you were going to overnight these to me? Haha. D
Thanks D! Yes, overnight 🙂
These are beautiful so I’m glad you didn’t four-get-it. 🙂
I’ve only made petit fours once and for the same reason. Too much fiddly work.
Fiddly for sure!
ooooohhhh so talented you are, I wish I could create that but I so enjoy looking at yours… can you ship me some for my Easter buffet?
Oh, don’t you cut yourself short. I’m sure your’s would be perfect! I need to start shipping all of my goodies out – then I won’t be so tempted 🙂
Your petit fours are adorable! So perfect for an Easter spread :)!
Thanks Amy! 🙂
You should definitely keep making these beauties 😀
They are so elegant and have great colouring!
Cheers
Choc Chip Uru
I hope the next time I make them they are a tad bit easier!
Thanks for the tips Sandra. I’ve made truffles before but this icing was a bit tricky. It thickened quite quickly – yikes!
These are so pretty. Love it. They look beautiful.
Thank you. I was wondering if they would make it to my blog!
I’ve always shied away from petit fours for pretty much the same reason as you. When I started doing cake truffles, I figured out it’s almost the same thing. Achieving a nice even coating requires tons of patience and flawless technique. I’m still working on both of those 🙂 I pierce my truffles with a skewer, then dunk them in the candy melts to get them coated all at once. Sometimes I have to spoon a little on top if I don’t have enough melts. It’s not a perfect method but it’s saved me from tearing out my hair. Yours look very dainty and I love the colors and the pearls. Looking forward to the next post. Have a good one!