Fancy Petit Fours Recipe

Introduction

Fancy petit fours are elegant, bite-sized cakes perfect for parties or special occasions. These delicate treats are coated in a smooth poured fondant icing and can be decorated with colorful sprinkles for a festive touch.

Ingredients

• Pound cake, baked in a square or rectangular pan
• 1 cup candy melts
• 4 cups powdered sugar
• ¼ cup light corn syrup
• ¼ cup hot water
• Pastel confetti sprinkles (optional)

Instructions

1. Step 1: Level the cake by trimming the top so it is flat. If you want to add filling, slice the cake horizontally, spread with buttercream or jam, and chill completely before continuing.
2. Step 2: Using a ruler and a sharp knife, cut the cake into 1-inch cubes or any size you prefer. You can also use heart or circle cookie cutters for different shapes. Place the pieces on a parchment-lined sheet pan and freeze for 15 minutes.
3. Step 3: Melt the candy melts in the microwave in a small heatproof bowl. In a larger bowl, whisk together powdered sugar, corn syrup, and hot water until smooth. Stir the melted candy melts into the sugar mixture until well combined. Use the glaze immediately, reheating as needed to keep it pourable.
4. Step 4: Insert a skewer or chopstick into the cut side of a cake piece. Dip the cake completely into the poured fondant icing, coating the top and sides. Tap off excess icing by gently shaking the stick against the bowl’s side.
5. Step 5: Optionally, dip the tops of some petit fours into pastel confetti sprinkles for decoration.
6. Step 6: Slide a fork under the dipped petit four and carefully lift it off the stick. Transfer it to a parchment-lined baking sheet or drip rack using the stick to help. Allow the icing to dry completely before serving or storing.

Tips & Variations

• For filled petit fours, chill the cake well after adding filling to prevent squishing during cutting.
• Try sanding sugar, crushed candy, or nonpareils instead of sprinkles for varied texture and flavor.
• Adjust the glaze color using food coloring to match your event theme or season.

Storage

Store unfilled petit fours in an airtight container at room temperature for up to four days. Avoid refrigerating to prevent the icing from sweating and becoming sticky. For filled petit fours, storage depends on the filling’s stability, but it’s best not to refrigerate for the same reason.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake instead of pound cake?

Yes, you can use a firm cake that holds its shape well when cut into small pieces, such as butter cake or sponge cake.

How do I keep the poured fondant icing smooth and shiny?

Use the glaze immediately after mixing and keep it warm if it starts to thicken. Tap off excess icing gently to ensure a smooth, even coating without drips.

Fancy Petit Fours Recipe

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Fancy Petit Fours are elegant, bite-sized cakes coated with a smooth poured fondant icing and decorated with pastel confetti sprinkles. Made from a leveled pound cake base, these petite desserts are perfect for special occasions or sophisticated tea parties. The silky glaze offers a clean, polished finish, while the option to cut shapes or traditional cubes adds a playful touch.

• Author: Logan
• Prep Time: 20 minutes
• Cook Time: 0 minutes (assuming pre-baked pound cake)
• Total Time: 35 minutes
• Yield: Approximately 4 dozen petit fours (1-inch cubes) 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: French

Ingredients

Scale 1x2x3x

For the Cakes

• Pound cake, baked in a square or rectangular pan

For the Poured Fondant Icing

• 1 cup candy melts
• 4 cups powdered sugar
• ¼ cup light corn syrup
• ¼ cup hot water
• Pastel confetti sprinkles

Instructions

1. Level the Cake: Trim the top of your pound cake so it’s perfectly flat. If you want filled petit fours, slice the cake horizontally to add buttercream or jam filling. Make sure to chill the cake completely afterwards to prevent the filling from squishing out during cutting.
2. Cut the Cake Into Squares: Use a ruler and sharp knife to cut the cake into 1-inch cubes, or use heart and circle cookie cutters for shaped petit fours. Arrange the pieces on a parchment-lined sheet pan and place them in the freezer for 15 minutes to firm up.
3. Make the Glaze: Melt the candy melts in the microwave in a small heatproof bowl. In a larger bowl, whisk together the powdered sugar, light corn syrup, and hot water until smooth. Incorporate the melted candy melts into the sugar mixture, stirring until fully combined. Use the glaze immediately, reheating as needed to keep it pourable.
4. Dip the Cake Cubes: Insert a skewer or chopstick into the cut side of a cake piece. Dip the cake completely into the poured fondant icing, coating the sides and top. Tap the stick against the bowl to remove excess glaze.
5. Add Sprinkles: While the icing is still wet, dip the tops of some petit fours into pastel confetti sprinkles to decorate.
6. Let the Petit Fours Dry: Slide a fork under the dipped cake and gently lift it off the skewer. Transfer to a parchment-lined baking sheet or drip rack to dry completely. Once dry, arrange on a platter or paper baking cups for serving. Store unfilled petit fours in an airtight container at room temperature for up to four days.

Notes

• For filled petit fours, chill the cake fully after adding filling before cutting and glazing.
• Use the poured fondant glaze quickly; if it thickens, gently reheat to restore pourability.
• Airtight storage is key to keep unfilled petit fours fresh for up to four days at room temperature.
• Avoid refrigerating filled petit fours as moisture can cause the icing to sweat and become sticky.
• Customize colors or decorations by swapping sprinkles for sanding sugar, crushed candy, or nonpareils.

Keywords: Petit Fours, Pound Cake, Poured Fondant, Fancy Dessert, Bite-sized Cake, Party Treat