Elegant Petit Fours (Print Version)

# Ingredients:

→ Cake Base

01 - 1 thin sponge cake or pound cake, fully cooled

→ Fillings

02 - 120g apricot jam

03 - 225g cream cheese, softened

→ Decoration

04 - 350g icing (chocolate, royal, or poured fondant)

05 - Edible flowers or piped icing for garnish (optional)

# Instructions:

01 - Ensure your sponge or pound cake is completely cooled before assembly.

02 - Spread a thin layer of softened cream cheese over the cake. Follow with a layer of apricot jam, then add another layer of cream cheese on top.

03 - Using a sharp knife, cut the layered cake into small squares or diamonds, approximately 3-4cm in size.

04 - Carefully coat each petit four with your chosen icing, ensuring all sides are covered. Add decorative touches such as piped icing details or edible flowers while the icing is still wet.

05 - Refrigerate the petit fours for at least 30 minutes or until the icing has completely set.

06 - Arrange on a serving platter and serve chilled or at room temperature.

# Notes:

01 - Petit fours should be stored in the refrigerator and brought to room temperature about 15 minutes before serving for the best flavor and texture.

Back