One of the cute treats I made for my Afternoon Tea Party this weekend was a batch of cute petits fours. They are a little labor intensive, but I cut some corners to make them a little easier than some petits fours can be.
They’re made out of pre-made poundcake that you can find in the freezer section of your grocery store, strawberry jam, and melted canned frosting. If you want them to be a little decorated, use sprinkles, frosting or candy confetti. I also made some petits fours with chocolate frosting, but they were eaten before I could get a picture of them!
Dainty Petits Fours
- 1 frozen loaf of pre-made poundcake
- 1 can of vanilla frosting and/or 1 can of chocolate frosting
- Candies, frosting, or sprinkles for decor
- Fruit jam or jelly for filling
- Defrost the poundcake and then trim off the dark edges all the way around the cake. Don't trim off too much cake though.
- Cut the cake into 1/2 inch slices.
- With a 1-1.5 inch square cookie cutter, cut slices into squares. You should be able to get two squares per slice.
- Spread jam on one square and sandwich it with another square. Repeat until you've used all the cake pieces.
- Take a jellyroll pan or a pan with a raised edge lined with foil or waxed paper and place a cookie rack in it.
- Melt the frosting in a bowl for 10-15 seconds. If the frosting is thin enough, move onto the next instruction, otherwise, heat for a few more seconds until the frosting is nice and runny.
- Put the cake sandwiches on the rack and drizzle melted frosting over them until they are fully covered on all visible sides.
- Before the frosting sets up, place your decor candy or sprinkles on top of each petit four.
- Place the pan in the fridge until the frosting has set completely.
- Serve petits fours in mini cupcake wrappers for clean handling.