Petite Fours


  • Madeira cake
  • Chocolate cake
  • Fruit cake
  • Marzipan
  • Fondant icing
  • White icing
  • Icing sugar
  • Glucose
  • Lemon juice
  • Red food colouring
  • Chocolate sauce
  • Green food colouring
  • Grease proof paper


  1. Prepare cake ready for processing flat cutting surface.
  2. Using 1" size cookie cutters, cut out various shapes ‐ squares, hearts, rounds, etc.
  3. Make the cake cuts close together (eliminates wasted cake)
  4. Remove any crumbs from work area (to reuse glaze if need be after glazing)
  5. Place a wire rack over a clean sheet pan.
  6. Put the cake pieces, a few at a time about 2" apart on the wire rack.
  7. Pour or ladle the petit fours icing over the top and down the sides of each cake piece until all sides are covered. (The bottoms will not be covered.) The excess icing that drips on to the sheet pan and can be reheated and used again.
  8. Continue covering the rest of the cake pieces.
  9. As the icing begins to harden, use a small knife to gently nudge each piece at its bottom area. This will loosen it from the cooling rack and eliminate little icing "feet."
  10. When the icing is completely dry, decorate the tops
  11. The first petite fours we are going to pipe some flowers
  12. The next group… we will hand make flowers
  13. The next group… a fancy decoration
  14. And the last one …we will decorate using a unique shape.
  15. now we carefully place the finished petit fours onto a plate and serve

Ngā tūtohu:

Ka hiahia pea koe ki

Similar blogs