petit fours, round 1

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I love the look of petit fours; they’re just so beautiful aren’t they?  They’re dainty and elegant and just plain pretty.  So, when we were planning for the baby shower we threw last weekend, I thought they’d be a great addition to the menu.

The jury is still out on that one, though.  I used Paula Deen’s recipe. And the petit fours were beautiful, and actually, they were pretty tasty as well.  However, do you see my kitchen in that top photo?  Perhaps treats that are dainty and elegant and just plain pretty are also always super labor intensive, but I’m not sure I have the patience for these (Kirst told you this in my mini-biography– I’m not a baker… maybe that’s the problem?).

I was planning on making another batch of petit fours in a couple months (for Kirst’s baby shower, actually), but before I try this again, I though I’d check in with y’all.  Do you have any tips for me?  Do y’all have another recipe I should try?  Are petit fours one of those things that are just labor intensive and that’s how it goes?  Help, friends!

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  1. These are precious! I wish I had a tip other than: GO to the store, pick up a few dozen, remove them from the box, place them on your own pedestal, and claim it's a secret if anyone ask for 'your' recipe. ;o)

  2. I hate to say this but I've never found an easy/less messy way to make petit fours. And I love to bake!! My answer was to beg my dad to make them… he was a professional chef w/ a baking speciality. I do know he could turn out hundreds at a time but he has never revealed his "secret" to me! If you find out any great tips please, please, please pass them along!!!

    Yours are absolutely beautiful! (When I make them they are a labor of love and I hire out the clean-up… w/ a pre-teen and two teens in the house they are always clamoring for money!!)

  3. I really don't think that there is an easy way to do them!! I have found a much less messy way to do them and I think they taste better than traditional.

    I recently took a class with Kathy Scott of Sweet Expressions Bakery (she competed in Ultimate Cake Off! – the woman ROCKS!) Anyway – she has created these molds and cutters. So you fill the mold with a little bit of chocolate/white chocolate and then you use the cutter to cut the perfect piece of cake to fit into the mold – top it with more chocolate, pop them in the freezer for a few mins and you are done! No goopy icing everywhere!

    You can go to her website – but you will have to email her to order the molds and cutters – totally worth it if you are going to be doing them a lot.

    Wish I had an easier answer for you!! yours do look GREAT!!

  4. Here is how I make them:
    1- Bake, level, and freeze your cake overnight.
    2- with the CUT side DOWN, ice the PAN side with a good layer of icing. Return to freezer 1 hour.
    3- cut your frozen cake into 1.5" squares. Freeze 1 hour.
    4- in a heavy bottomed pot, mix 8 cups sugar, 2 full Tablespoons light corn syrup, 3/4-1 c water. Heat til 100*. Remove from heat.
    5- take a fork and bend back the middle 2 tines. Pull out 4-6 petit fours at a time, poke the fork in the side, dip the frozen squares in the icing mixture. Put on a cake rack over a pan to drip, remove fork. Repeat. Let dry 4-6 hours.

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