UPDATED: Full tutorial HERE.

I think, after sugar cookies, petit fours are my new favorite thing to do.

They lend themselves so easily to my ideas.

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See what I use to make these (Oreo!) and how to do it on this post I wrote about Valentine Petite Fours.

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See how I made these here: https://iambaker.net/valentines-petit-four-tutorial/

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I seriously could have made a hundred of these… but no one likes fondant around here, so we (gasp!) just end up throwing them away.

See my full tutorial for making Petite Fours HERE.

 

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. theres a really great recipe for homemade marshmallow fondant that tastes SO much better than regular fondant and easy to work with.. its on cakecentral.com- try it for the petitfours!

  2. Okay, I love LOVE your petit fours…I tried to make some once and it was a miserable failure. I didn’t use fondant but spread something like a glaze over the top. They looked HORRIBLE. You are so talented!
    I would love to pick your brain on your fondant though…do you make your own, or do you buy it? I make marshmallow fondant myself, but it’s still not so tasty.. hmmm….

  3. I’m assuming you used rolled ondant for these? Can you tell me what brand you use or if you have any suggestions for an alternative that would come out just as beautiful?
    Thank You!

  4. Those are the cutest darn things I have ever seen! What kind of fondant do you use? We have found one kind that tastes better then the rest. It is Satin Ice Vanilla fondant.

  5. You are so sweet!! I just use the pre-packaged fondant from Wilton. I use Ateco food coloring to get the wonderfully vibrant colors!!
    I just stopped by your blog and it is beautiful… you are a great photographer!!
    Thanks so much!
    Blessings-
    Amanda

  6. The gift-wrapped ones are the best! They make you feel like you wanna undo the ribbons. Great job! The next time you feel like tossing something away, could you send it over to me instead?

  7. Belated, but none the less heartfelt, Merry Christmas to you and yours!! And hope the New Year is much better than it appears it is going to be!

  8. I join the others in asking “pretty please” for a tutorial (or at least a little more info on how you made them.
    Beautiful!

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