Raspberry Petit Fours

Petit Fours - elegant versions of our Celebration cake

To order yours, call us directly 9:00am -4:00pm Monday through Friday. (510) 484-8864. Free local delivery!

Petit fours have a long history and are (in our opinion) the very definition of elegant delights.

They seem to be incredibly hard to make, but with a bit of patience, planning and a positive attitude, they can be made in your very own kitchen.

There are 4 types of petit fours, and these are the sweet kind: tiny, 3 layer cakes glazed with fondant. The trick to making them is to assume you’re going to make them in bulk!

The cake is rich sponge cake that includes almond paste or almond flour to keep it moist. Rather than baking in a regular cake pan, one uses a parchment lined sheet pan that is only 1” deep. The batter is spread thinly and baked quickly, creating a thin cake layer you’ll stack.

For these, the pastry chef cut the cake sheet into 3 equally sized pieces once cooled, then spread a vanilla butter cream on the top of two of the cake “layers”. Layer two was stacked on layer one, and layer three was stacked on layer two. Voila! A three layer cake that was only about 1.5” high, 9” across and 21'“ wide.

The cake was then deep frozen. This is a tip learned the hard way - cutting cakes into these small little squares is best done if the cake is nice and rigid, in our opinion.

To glaze the cakes, a warm fondant was made using confectioner’s sugar, corn syrup, flavoring and a very small bit of water. The fondant was heated in a double boiler, and was removed from heat one the stirred fondant was glossy and smooth.

The petit fours were placed on a wire rack over a sheet pan, the fondant poured over the top and allowed to cool. The extra fondant was caught in the pan below so there were no puddles of glazing on the base of the petit fours. The drip design was for fun - these are special order gifts for a doctor’s office.