Pastel Petit Fours

Pastel Petit Fours | Becca Bakes (www.becca-bakes.com)

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 | Becca Bakes (www.becca-bakes.com) 
Pastel Petit Fours | Becca Bakes (www.becca-bakes.com) 
Pastel Petit Fours | Becca Bakes (www.becca-bakes.com)

Pastel Petit Fours

Ingredients:

  1. Using a circular, oval, or square cookie cutter, cut out shapes from 9" pound cake rounds. I recommend this set from Ateco
  2. Level the top, making sure any brown from the oven has been cut off
  3. Cut the shape into three event layers
  4. 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. 
  5. Tap off any crumbs and place un-iced cake shapes on a tray in the freezer for 30 minutes until firm
  6. 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. 
  7. 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