Easy Recipe for Not-So-Perfect Petit Fours
Have you ever tried to make petit fours, pronounced "pe•ti foor"? They're no joke. What are these tasty desserts? They are small, bite-sized cakes.
I tried to make them from an old war cookbook; it didn't work. They looked so pretty in the book, but I just couldn't get them right. I tried making them from a recipe in a magazine too, but that didn't work either. Magazines always make things look easy, but my little cakes were all flops. The good thing is, though I make lots of flops in the kitchen, I just keep going.
These little petit fours are not perfect, but they turn out very cute and very delicious. If you want your petit fours to be perfect, then you will have to call Martha Stewart.
How to Make Petit Fours
You can make them for parties, bridal or baby showers. They will make an impression. I combined different recipes to come up with my recipe. They are relatively easy, but they do take a little time because you have to put them in the freezer for a while before you dip and decorate them. I did what you see above in about an hour once I took them out of the freezer.
Decorate the tops any way you want, with nuts, coconut flakes, sprinkles, sugars, a piece of fruit, just about anything. The best icing to use is cupcake icing in the can to give whatever you’re putting on the top more sticking power. The cupcake icing comes in all different colors including chocolate, with four different tips. Decorate with flowers on the top then added sprinkles. You can just do a scribble design with the cupcake icing.
They can be made up in different colors for each holiday. You can get a lot fancier than I did, but they'll be a hit no matter what!
Items You Will Need
- 2 measuring cups
- One skewer
- Piece of parchment paper or freezer paper
- Wire rack
- Knife, fork and spoon
- 1 store-bought pound cake
- 1 to 2 cans whipped frosting
- 1 can cupcake icing
- 3 to 5 sprinkles and sugars
- 1 package food coloring
- Cut the top off of the cake to make it flat, but leave the rest of the crust.
- Cut your cake into about 1 inch x 1-inch squares. They don't have to be perfect. If your way off or they're leaning sideways, that's ok too.
- Once they're cut, place them in the freezer for about 30 minutes. Freezing is the key to this recipe. I think that is what makes the recipe work.
- Get your wire rack ready by putting the parchment or freezer paper under it.
- Place whipped frosting in the microwave for about 10 seconds until frosting is thin enough to dip your cake in. You may have to do it two or three times; all microwaves are different. Just make sure not to burn it or get it too hot. Don't let it go more than 10 seconds at a time. When you take it out of the microwave, use your knife to mix it around in the measuring cup.
- Add your food coloring now, just very tiny drops at a time. Mix with a knife again. You may have more than one cup made up of frosting if you want different colors. If you do only microwave one at a time.
- Remove your cake from the freezer. Put it on the skewer and dip it into microwave frosting. Remove from skewer by slipping a fork underneath the skewer and placing on the wire rack. You may have to use your finger to get it off the fork. It should be covered, but if not, spoon some of the frosting over the top and let it run down the edge. If you see any bare spots, just fill them in with a little dab of frosting. When you're done dipping if you have frosting left, spoon over top of each cake.
- Use cupcake frosting to decorate the top of the petit fours.
These are the petit fours made for my niece's baby shower. I used chocolate for the flower. They went over well at the party; everyone loved them and they were gone in no time.
I know they say they're easy to make and they are if you do it my way, but they are not if you try to get to perfect with them. So keep it simple and you won't get frustrated making them. You could use small cookie cutters to cut out shapes in your pound cake.
You can also melt your frosting in a small crock pot the kind that is used for dips. I did that this time because I had so many to make and it worked well.
In my old wartime cookbook, they are featured in the front of the book. I think they are something that were made all the time then and have become popular again.
Another way to make them is to use poured fondant as seen on youtube, the video below.
Please Rate "My Easy Not So Perfect Petits Fours."
© 2012 moonlake