HOW TO MAKE PETIT FOURS (4 FLAVORS!!)

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and can be less expensive.

fondant

🥗Healthier: marzipan

💰Cheaper: buttercream

Buttercream is easier to work with and less costly.

chocolate

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder

Cocoa powder can provide a chocolate flavor at a lower cost.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine can be a less expensive substitute for butter.

Take the white cake out of the pan and level it using a cake leveler.

Add a thin layer of cream cheese frosting to the leveled cake.

Spread a layer of strawberry jam on top of the cream cheese frosting.

Add the top layer of cake and then a final layer of cream cheese frosting.

Place the layered cake on a baking sheet and into the freezer for an hour to harden.

Make the icing by mixing powdered sugar with milk until smooth, about the thickness of heavy cream.

Add a drop of pink and red food coloring to the icing and mix well.

Slice the edges of the cake off and measure out squares for cutting.

Clean the knife between each cut for clean slices.

Set the squares on a wire rack over a baking sheet.

Drip icing over the top of each square to cover completely.

If the icing is hard, microwave it for 30 seconds and mix before using.

Sprinkle freeze-dried strawberry pieces on top of the strawberry petit four.

For tiramisu, mix mascarpone cheese with sugar until smooth, then add coffee to the bottom cake layer.

Spread the mascarpone mixture on top, add the second layer of cake, and top with cream cheese frosting.

Freeze for an hour, then make the icing using coffee instead of milk.

Dip the mini cakes into the coffee icing and sprinkle cocoa powder on top.

Attach a chocolate swirl with melted chocolate and let dry for 15 minutes before serving.

For lemon custard, whisk egg yolks, eggs, sugar, and lemon juice in a double boiler until thickened, about 15 minutes or until it reaches 170°F.

Strain the custard to remove lumps, then whisk in butter until melted.

Zest lemon into the custard, cover with plastic wrap, and refrigerate to chill and thicken.

Layer the lemon custard on top of the cream cheese frosting in the cake.

Make icing with powdered sugar, milk, and lemon food coloring for the lemon petit fours.

Add edible gold paper on top for decoration.

For the hazelnut chocolate cake, brush Amaretto on the cake, then spread hazelnut chocolate spread on top.

Add the top layer of cake, cream cheese frosting, and freeze again.

Make icing with powdered sugar, milk, and brown food coloring.

Drizzle melted chocolate over the hazelnut petit fours and let dry before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens