I’ve never understood fun-sized candy bars. Since when is small more fun? Petit fours are one of the few things when smaller is actually better. These adorable little cakes are sweet, fruity, and delicious. Plus, they are so small that you can eat a bunch before you feel bad about it. But then again, I never feel bad about eating cake 🙂
I hosted a trunk show last week for two companies that I adore: Sustain and Negative. It was a great excuse to cook up one-bite treats that are delicious but don’t make you feel bloated and gross, we were trying on lingerie after all! I made a variety of things but these petit fours were the star by a long shot. They are deceptively simple to make and let you look like culinary goddess.
You’ve got this 🙂 Now get your petit four on!
White Chocolate Raspberry Petit Fours (makes 25-30)
1 9″x9″ pre-made vanilla pound cake
1 batch candied orange peel (I like this recipe)
1 cup white chocolate
3 cups powdered sugar
1/4 cup water
1 tsp vanilla
- Cut pound cake into equally sized 1-1.5″ cubes. Carefully slice each cube into 3 layers.
- Dab less than 1/4 tsp of jam onto one layer, top with the second, add jam again, and then top with the final layer. Place onto a parchment paper-lined baking sheet and repeat with the rest of your petit fours.
- Place the tray of petit fours into your freezer.
- Carefully melt the white chocolate in your microwave at 10 second intervals or over your stove in a double boiler. Stir until entirely melted and smooth.
- Combine powdered sugar, water, vanilla, and white chocolate in a bowl. Whisk vigorously until smooth. The glaze should be slightly thicker than pancake batter and run easily off of a spoon. If it is too thick, add water 1 tbsp at a time. If it is too thin, add powdered sugar 1 tbsp at a time.
- Remove petit fours from the freezer and set beside the glaze. Place a petit four onto a fork. Spoon glaze over until all sides are covered. Return to the baking sheet using a second fork to wiggle the petit four off of the fork without flipping it over.
- Repeat with all petit fours.
- Top each petit four with a piece of candied orange peel.
- Let sit for 4-5 hours or until the glaze has set. Once the glaze has set, the petit fours can be covered and refrigerated for up 4 days.