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Elegant Pink Petit Fours

Bite-sized squares of tender vanilla cake coated in a sweet, smooth pink poured fondant and finished with delicate white piped decorations.
Print Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 24 petit fours
Course: Dessert, Snack
Cuisine: European, French
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cake Base
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 4 eggs large, room temperature
  • 1 tsp vanilla extract
  • 1.5 cups all-purpose flour sifted
  • 0.25 tsp salt
Poured Fondant & Decoration
  • 4 cups powdered sugar sifted
  • 0.25 cup light corn syrup
  • 0.25 cup water
  • 0.5 tsp vanilla extract
  • 1 drop pink gel food coloring adjust for desired shade
  • 0.5 cup white royal icing for piping

Equipment

  • 8x8 inch baking pan
  • Stand Mixer or Hand Mixer
  • Wire rack
  • Double Boiler
  • Piping bag with small round tip

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
  2. Cream the butter and sugar until light and fluffy. Add eggs one at a time, followed by the vanilla extract.
  3. Gradually mix in the flour and salt until just combined. Pour into the prepared pan.
  4. Bake for 25-30 minutes until a toothpick comes out clean. Cool completely, then freeze for at least 1 hour.
  5. Trim the top of the chilled cake to make it perfectly flat, then cut into neat 1-inch squares.
  6. For the fondant, combine powdered sugar, corn syrup, and water in a double boiler. Heat gently until smooth. Stir in vanilla and pink coloring.
  7. Place cake squares on a wire rack over a baking sheet. Spoon the warm fondant over each square, ensuring the sides are coated.
  8. Allow the glaze to set completely (about 30 minutes). Use royal icing to pipe delicate white vines or flowers on top.

Notes

Freezing the cake is crucial for getting clean cuts without crumbs. Store in an airtight container at room temperature; the fridge causes the fondant to weep.