Pastel Petit Fours
Petit Fours are pretty nostalgic for me. I remember them as a reward for sitting patiently through what seemed like an eternity of religious services. After the last "amen" I would enter a room filled with giant loaves of bread, vibrantly colored cookies filled with dark chocolate, cherry, and coconut, and these little cakes that seemed impossible to recreate. I remember being baffled as tot and wondering if each of the tiny square layers was made with it's own individual cake pan. Can you imagine?
Finally I was able to understand how these are actually made - and it's a lot easier than my imagination!! I love the pretty pastel tone and was impressed with how well the poured fondant held the design on top. These would be perfect for a cup of tea which inspired me to pull out a book my grandmother gave me a few years ago called Tea & Cakes London. What kind of combos can you come up with for your own Petit Fours?
Pastel Petit Fours
- 1 pound cake recipe baked into a 9" cake pans
- Strawberry jam
1 recipe poured fondant icing
- Using a circular, oval, or square cookie cutter, cut out shapes from 9" pound cake rounds. I recommend this set from Ateco.
- Level the top, making sure any brown from the oven has been cut off
- Cut the shape into three event layers
- Place a dab of strawberry jam (or any other flavor!) between the layers and give them a squeeze. Try not to let it ooze out of the sides, a little goes a long way.
- Tap off any crumbs and place un-iced cake shapes on a tray in the freezer for 30 minutes until firm
- Dip the cakes into the fondant and cover all sides. Tap off excess icing and place on a piece of parchment paper to set. Another way to do this is placing a cooling rack over a baking sheet lined with parchment paper and pour the fondant over the cakes making sure all sides are covered.
- When cakes have set, place some of the poured fondant icing in a pastry bag with a fine tip and pipe some decorations on top! It stays pretty well without spreading so you can get creative!
Photos by: Zac Wolf Photography