The petit four icings that I used before this one were too translucent and didn’t really cover the cake very well.

Spoon icing over each piece, being sure to get all sides covered, letting excess icing drip onto wax paper. The recipe as written uses chocolate sponge cake, simple syrup, chocolate frosting, and chocolate glaze. Petit fours are usually small squares so make sure the pan you use will help these come out to 1x1 bites. If desired, using a pastry bag fitted with a small star tip, pipe chocolate frosting onto petits fours and garnish with chocolate-covered coffee beans. Here are the photos and instructions on how to make the lovely chocolate petit fours. Makes 48 petits fours.

Get your hands, somehow on pound cake.

Now – I told you on Facebook and I’m telling you again… I really wish I could make my … 2.

Ingredients.

I really wanted my petit fours to look white – and the added chocolate does that! Chocolate Petit Fours. This icing is supposed to be perfect for them. Repeat with remaining cupcakes.

Holding one cupcake on the tines of a fork over the Ganache, spoon Ganache over cupcake. Place on wire rack. The chocolate sponge cake recipe that I used was found here on Recipezaar from Derf and I added some additional guidelines and tips. I love petit fours. Petit Fours Ok, I search and search and study on the web, I watch videos, I look for recipes, I find more videos, and I come to the conclusion: Use a pound cake. one 9″ x 13″ buttermilk chocolate cake (use this cupcake recipe but bake it in 9″ x 13″ pan buttered, and lined with waxed paper, then buttered and floured on top of the paper and sides = easy removal) Feel free to use the basic outline of the recipe to create your own petit fours. makes 54. I used a 12x17 pan which worked perfect for two boxes of mix. To ice the little cakes, you can set a wire rack on top of waxed paper and place the cakes on top of the wire rack. The chocolate glaze recipe is from AllRecipes.com. Traditionally, petit fours are made by baking large, thin layers of génoise, a classic French sponge cake, splitting them in half to make even thinner layers, sandwiching the thin layers (usually three or four) with raspberry jam (or lemon curd) and buttercream frosting, then icing them with pourable fondant.

Store bought, from a box, from scratch.

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