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.
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
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
CHERRY ALMOND ICING
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.