Pretty Pink Petit Fours


You know how sometimes you little something special for dessert?  Well my friends, I have got you covered. My Pretty Pink Petit Fours are sure to please!

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Hello everyone! How are you? I hope you’re all having a GREAT day!

Today’s post is pretty quick and straight forward. I’m going to show you guys how to make Petit Fours in a simple no fuss kind of way, and no fondant!

First, you will need to decide if you want to make your own loaves, or purchase them. There are pros and cons to both. I’m including an easy way to make pound cake loaves from a regular cake mix, for when you want to make your own loaves. No you don’t need a pound cake mix.

Keep in mind, you can always freeze a loaf for later. The extra loaf can be used for almost anything, cut up in parfaits, toasted and served with grilled fruit and a scoop of ice cream, loaded with your favorite toppings, it doesn’t have to be petit fours.

Second you need to decide what flavor profile you want for your Petit Fours. Meaning the flavor/flavors you want to taste in your Petit Fours. If you like, flavor your pound cake with 1 teaspoon of almond, coconut, lemon or orange extract. Of course this is completely optional. I used almond extract.

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These loaves aren’t exactly pretty, they’re not suppose to be. I wanted you to see the transformation.

I chose to make my pound cake loaves myself. The lines on top of the loaves are from cooling them top side down. Don’t let the marks bother you because the crusts are cut off, and you will never notice. Personally, I find it easiest to cut my pound cake loaves into slices, then cut the crust off.

From there, either cut the slices into one-inch squares, or use a mini cookie cutter to cut your desired shape.

If you don’t want to make your own pound cake loaves, that’s fine too. You can always use a premade pound cake from the frozen food section of your grocery store. Sara Lee makes a pretty good one that works in a pinch. :)


These pictures really don’t do these Petit Fours justice, they’re much prettier up close. Using regular frosting it’s very possible to make delicious and pretty Petit Fours with no fondant! If you do like fondant go ahead and use it. They’re your Petit Fours! :)

Pretty Pink Petit Fours

Ingredients:                                           2014_09_09_2925 Pretty Pink Petit Fours                                                                                               


1 White Cake Mix

1 (3.4 oz.) package vanilla instant pudding mix

4 large eggs, preferably room temp

1 cup water, milk, or almond milk (unsweetened)

1/3 cup vegetable oil

1 teaspoon almond extract


1 can Pillsbury vanilla frosting, or any brand your prefer

1 teaspoon almond extract

1/2 teaspoon cherry extract

Pink and white Sixlets for decoration, or any decorations your prefe


1. Combine cake mix, pudding mix, eggs, water or milk, oil and extract in bowl. Beat with an electric mixer at medium speed for 2 minutes.  Pour into two greased, or sprayed 8 x 4-inch loaf pans. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool loaves completely on wired rack before slicing.

2. Use a serrated knife to cut your pound cake into one-inch thick slices. Then cut the crust off the pound cake slices, and cut each slice into one-inch squares, or use a mini cookie cutter to cut your desired shape. Place squares or shapes on a cooling rack with two sheets (one on top of the other) of wax paper underneath.

3 Place 1 can of vanilla in a microwave-safe bowl. Microwave for 30 seconds, then stir. Microwave frosting again, stirring until slightly thinned but not hot. Stir in 1 teaspoon of extract. I added 1 teaspoon of almond extract and 1/2 teaspoon cherry extract. You don’t need to do both. If you do add the cherry extract, be sure to do so 1/4 teaspoon at a time, tasting after each addition, adding more if desired. You can tint the mixture by stirring in a bit of regular food-coloring or gel food-coloring, if desired.

4. Generously pour icing over the squares or shapes, and let stand for at least 15 minutes.  Once frosting is set you can pour another layer of icing over shapes, if desired. If you are adding any type of decoration add it after frosting has dripped off just a bit. If you wait until the frosting firms up your decorations will not stick.

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Chocolate Fudge Personal Size Cakes


Need a little chocolate indulgence? These personal size cakes are sure to do the trick!   Chocolate Fudge Personal Size Cakes_114
When you’re craving a little something chocolaty for dessert my Chocolate Fudge Personal Size Cakes are just the thing!

These personal size cakes are wonderful on so many levels. They have a wonderful chocolate flavor, but aren’t too chocolaty. They are wonderfully moist, but not at all goopy. They are big enough to enjoy, but not too large. So you see, they are pretty much perfect for dessert, any way you look at it!

The best part is people of all ages loves these. Which makes them excellent for dessert after any meal when you want to serve something a little special. I love that these Chocolate Fudge Personal Size Cakes aren’t messy either!

Make these cakes tonight, you will be happy you did!

[Read more…]

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Mug Cakes Done Two Ways



I love a good no bake dessert, especially when it’s hotter than blazes outside! Turning on the oven to bake a cake, cookies, or anything else when it’s 95+ degrees, is not my first choice.

Mug cakes are a great no bake dessert perfect for hot weather!

These mug cakes are super quick to make, take just a few simple ingredients and can easily be changed for individual likes. We see mug cakes, brownies, and muffins all over the place these days. I think it’s safe to say, most people are at least familiar with the concept.

I love the fact that you can easily personalize mug cakes with very little effort. We all want different things on different days. With these you can easily change each person’s mug cake to fit their particular craving of the day! :)

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The trick to these is two fold – always generously spray your mug or glass you are making the cake in AND always stir your ingredients well before putting the mug in the microwave oven!

Although I love the microwave for mug treats, I simply don’t use it for cooking or baking. So this is a very rare occasion for me. I will be making mug cakes and other mug treats again with different flavor combinations. Stay tuned. :)

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Keep in mind you can easily make mug cakes a little more upscale by simply modifying your ingredients to suit adult taste buds a little better. The ingredients you add are up to you! A few of my favorites are a tablespoon of good quality chocolate or a favorite flavor of coffee creamer.

You could even add a little rum or Grand Marnier for adults who like alcohol in their desserts. Of course, using a prettier mug (or vessel for your cakes) is always an option on those days you want something just a little prettier.

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[Read more…]

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Chocolate-Almond Personal Size Cakes


Chocolate-Almond Personal Size Cakes

Today I’m sharing a new spin on some of my favorite flavors. And it all starts with a bakery in a box (cake mix), to make it super easy! Complete with lots of delicious garnish on top. We all love a yummy garnish, right?


Notice the small air holes in the cakes above? That’s done on purpose. I wanted these cakes to be light, because the toppings are a bit heavier. For me it’s all about the perfect balance of flavors and textures! You could certainly make the personal cakes heavier if you wanted to.

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As always, make sure the cakes are cooled completely before you start to put the glaze and garnish on them. I consider the topping to be more of a glaze. It’s definitely not an icing, and it’s really not a true gananche.

Call it a topping, call it a glaze, call it whatever you want, but you’re going to love it on top of these cakes. :)


If you don’t recognize the chopped candy bar on top of the glaze, it’s a Zero Candy Bar. Honestly, I had never had one until recently when my husband was talking about them.

If you’ve never had one, they’re a combination of Caramel, Peanut and Almond Nougat covered in white fudge. They are absolutely delicious!

I usually pick up one King Size Bar when I get gas just a few blocks from our house. I like to keep one on hand for special desserts. From what he says they’re available at certain retail stores here and there.


If you love the flavor of almonds and chocolate together – you should love this dessert! Enjoy my friends, enjoy!


Chocolate-Almond Personal Size Cakes


1 package Devil’s Food cake mix with pudding added (or what I like to call, my bakery in a box…:)

1-1/4 cups Amaretto International Delight Gourmet Coffee Creamer

1/2 cup canola oil

3 eggs, room temperature

6 tablespoons mini chocolate chips

6 tablespoons Amaretto International Delight Gourmet Coffee Creamer

3/4-1 cup semisweet chocolate chunks

1 – King Size Zero Candy Bar (3.4 ounces), chopped


1. Preheat oven to 350F degrees and spray 12 Jumbo Muffin cups with nonstick spray; set aside. Combine cake mix, Amaretto coffee creamer, oil, and eggs in a large mixing bowl; beat until combined.

2. Pour equal amounts into greased Jumbo Muffin Pans. Remember to divide the batter evenly among 12 jumbo muffin cups. They will be about half full, maybe a little more. Sprinkle each cup with 1/2 tablespoon mini chocolate chips. You don’t want these to be huge and dome shaped like jumbo muffins, you want a flat bottomed personal size cake. You’re going to invert these shortly after they come out of the oven, so it would be the bottom.

3. Bake at 350F degrees for suggested time on the cake mix, usually about 16 minutes. Bake until a toothpick inserted near the center comes out clean. Cool for about 10 minutes before inverting, or flipping on to a wire rack to cool completely.

4. In a small saucepan, combining 6 tablespoons of the Amaretto creamer and 3/4 cup of chocolate chunks. Cook over low heat until chunks are melted; stir until smooth. If you want the mixture thicker add the remaining 1/4 cup of chunks. Stir until smooth. Allow to cool for a few minutes. Drizzle over personal size cakes. Garnish with chopped Zero Bar. Cool for 30-45 minutes.

Servings: 12 Personal Size Cakes

Megamommy Notes:

* It’s always easier to chop a candy bar after it has been chilled for a bit. Place candy bar in fridge while preparing cakes to get it cold, but don’t freeze it. The candy bar will be ready for easy chopping. :)


Megamommy ѽ  


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Cinnamon-Spice Muffin Cakes

Cinnamon-Spice Muffin Cakes Title

You know how there are just times you want something other than chocolate? I know, I know, I love chocolate too! But there are times I just need something else.

Besides, I love baking things that my kids can have for breakfast with some fresh fruit and a glass of cold milk.

I do various twists on our favorite combinations of muffin cakes (or whatever you want to call them) all year long. Now I usually do them in my muffin top pans. I love, love, love my muffin top pans!

They can be hard to get your hands on because they’re a hot item right now. But that’s not why I like them. I like them because it’s a great size for a lot of different things!



1 package (regular size) spice cake mix, any brand

eggs and oil called for on back of cake mix

water called for on back of cake mix (I used Vanilla Almond Milk, any water or milk will work)

1 (6 ounce) container apple crisp yogurt (I used Yoplait, but you can use any brand)

3/4 cups Caramel Bits (I used Kraft Caramel Bits)


3/4 cups powdered sugar

1-2 tablespoons Cinnabon Gourmet Coffee Creamer, depending on how thick you like your glaze


1. Preheat oven to 350 degrees Fahrenheit. Spray muffin top pans with nonstick spray; set aside. Be sure to use nonstick spray. It helps keep caramel from sticking.

2. In a large bowl, mix together cake mix, vanilla almond milk, eggs, and oil until with an electric mixer on medium for 2 minutes or more. Stir in apple crisp yogurt and caramel bits. Pour 1/4 cup batter into each cup.

3. Bake for approximately 15 minutes, or until toothpick inserted into plain cake area comes out clean. (Insert toothpick in an area where there is no caramel). I like to place the muffin top pan on a cookie sheet when baking, but it isn’t nevessary.

4. For best results cool 20 minutes before moving. Remove muffin cakes from muffin pans and cool completely.

5. For glaze, in a small bowl, stir together powdered sugar and cinnamon creamer until a desired glaze consistency. Drizzle glaze over muffin cakes. Let dry completely.

Makes 12 muffin cakes.



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