Valentines Petits Four Tutorial

filed under: Miscellaneous on February 3, 2010

Wanna know how to make my super easy and fun petit fours? Well you have come to the right place my friend.

Lets start with the main ingredients.

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Oreo cakesters. (They used to make vanilla which worked the best, but I havent seen those for a long time…if you find um, grab um, buy 25 boxes and send them all to me! Or, just email me.)

Fondant (I use pre-made)

Rolling Pin

Red Food Coloring (not pictured)

Optional: Royal Icing, small round cookie cutter, small heart cookie cutter, corn syrup, sparkling sugar

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I made these hearts the day before with some royal icing. I also made a few white ones just in case I changed my mind and didnt like the red.

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Meet Mr. Oreo Cakester. I call him Lou.

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Grab a good size chuck of fondant. Especially if this is your first time. You are going to want to play around.

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Knead your fondant so it is more pliable. Since I need to make some pink today, I am going to add one little dot of Ateco red gel food coloring.

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That one little dot made this cutie patootie pink.

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I wanted to use three colors, so I made some red as well.

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From your white fondant, take about a small egg size. Since the cakester is black, and I am covering it in white, I want it to be a bit thicker then usual.

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Roll out fondant into about a 1/4 inch thickness. I am working on wax paper. If you have granite or marble or a special fondant matt you can use any of those. They work way better.

I am poor. I use wax paper.

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Place the rolled out fondant over the cakester.

Gently press down on the sides. I use the sides of my pinky to smooth it over. This takes practice, so just relax and have fun working with it! (also watch Cake Boss and Food Network Cake Challenge’s lots and lots)

If your fondant tears or you have any problems, just start over!

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Take a pizza cutter or a sharp paring knife and cut closely around the bottom edge.

This is what it should look like after you have trimmed it.

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Gently flip over the cakester and smooth the edges of the fondant over. Be sure to remove any crumbs you see along the way. If you dont you could accidentally rub it into your fondant.

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And here is the fondant covered cakester!

Or, Lou with his clothes on!

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Here it is again in pink.

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If you want to reuse your fondant, be on the lookout or crumbs. Just cut them off or pick them out.

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Here are the three colors for Valentines Petit Fours.

You can now decorate them any way you want… write on them with royal icing or place a candy heart on top that says ‘be mine’ or place a Hershey’s Kiss on top!

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I decided to roll out a bit extra of the red fondant for some hearts. This fondant is pretty thin as I am just using the hearts for decoration.

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To decorate the pink cakesters I am using a bit of watered down corn syrup and some white sparkling sugar.

I will *paint the sides of the cakester with the corn syrup then gently roll it on a plate of the sparkling sugar.

*Make sure you have a paint brush that is for food only.

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For the red cakesters I am going to attach those royal icing hearts I made the day before. Just drop a dot of white royal icing (this must be the traditional royal icing with meringue powder) in the center and attach the heart. They are delicate, so be gentle.

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Since I didnt have time to sit and hold the heart in place, I propped it up with a toothpick.

Would you like to see the final product?

Really?

Are you sure???

Ok…here goes…

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Here are the pink sparkling sugar petit fours with red fondant heart.

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Here are the red petit fours with white royal icing heart.

And here are my favorite.

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The white petit four with a red fondant rose delicately resting on top.

Or, Lou all dressed up with a gift for his lady.

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These were a last minute addition, because my red royal icing hearts I had made didnt quite look like I wanted them too. So I went to youtube and watched a video on making fondant roses.

Although they are my first, I really like them, and cant wait to do more!

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What do ya think? Are you ready to try some of your own?

I cant wait to see!

 

 

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Comments

  • Jessica @ How Sweet It Is says:

    Again, I am reminded of your amazing creativity and attention to detail. This is a fabulous idea and they are gorgeous! I have never worked with fondant. I’ve heard it tastes bad?

  • Carrie says:

    Great idea! I’m in awe, you just learned how to make roses? It looks like you’ve been doing them forever. Bravo!

  • Sarah says:

    I love these – so cute! I can’t believe you made those fondant roses on your first try, they are beautiful.

  • Gala says:

    Soooo cute! Thank you for the great instructions!

  • Amanda Rettke says:

    Yes! Very. But on commenter left a great link for a marshmallow fondant… plus and old friends told me a while back… I think its the kick I need to make my own!!

  • Tracy says:

    They are all so gorgeous! Love!!

  • meaghan (chic cookies) says:

    These are perfect and gorgeous! I did fondant-covered Cakester petits fours, too, on my blog last year, but these put mine to shame!! I love the details and decorations. (Oh, and of course, I had to post a link to your great tutorial on my column at ediblecrafts.craftgossip.com)

  • Amanda Sikes says:

    Awesome as always! They are beautiful but my favorite are the red with white hearts!

  • Amy (Sing For Your Supper) says:

    These are absolutely beautiful!! Those roses are so perfect!

  • Tonic says:

    Beautiful! Wonderful step-by-step instructions too!

  • Amanda Rettke says:

    Thank you!! Thats a BIG box! ๐Ÿ™‚

  • TidyMom says:

    GORGEOUS……..I’ve heard fondant doesn’t taste good, I’ve never used it…….how do these taste?……they’re just BEAUTIFUL!!!

  • Alex says:

    Too cute. I’m going to have to try those with my home made cakesters.

  • Heidi McMaster says:

    Those are so cute..but too bad they’re just for decoration since you don’t actually eat them or give them away! By the way, I think it’s great that you’ve “joined forces” with MckMama. Being a guest poster will be a great way to get your “fabulousness” out there even more! ๐Ÿ™‚

  • Ally says:

    Why would anyone spend so much time decorating trans-fat laden, heart attack-inducing, mass-produced baked goods? I thought Amanda actually baked things. And why oh why would she want MckMama to get all the blog traffic instead of MckMama just linking up to “I Am Baker?” Seems like Miss Amanda may be getting the wool pulled over her eyes on this blogging relationship.
    Cakester Petit Fours: Nice on the outside, but junk on the inside. Just like MckMama!
    Amanda, you can do better. With your petit fours AND your choice in advertising venues!

  • Jackie says:

    Oh. My. Gosh. Those are fabulous! Someday I’ll be able to do that! ๐Ÿ™‚

  • Megan says:

    Wow, sorry about that previous poster! I am so glad I found your blog through MckMama! It was just in time for my son’s 1st birthday next weekend! I made baseball sugar cookies and the letter “Z”! You are wonderful and it is very easy to understand your instructions! Thanks!

  • Suzanne says:

    Girl, you are too much!!! Those are some of the cutest petit fours I have ever seen! You are beyond talented!!!
    Can you bottle your talent and sell me some?
    Blessings,
    Suzanne ๐Ÿ™‚

  • smgoodie says:

    These look soooooooo good. My hips and thighs say thank you. Might have to try doing this, looks so fun. This is not for those of us who need to watch what goes into out bodies.

  • Katie says:

    I’d love to try these, but maybe with the home made marshmallow fondant as suggested by another reader. I’m pretty sure I can still buy the Vanilla oreo cakesters in Canada…I’ll have to check it out.
    Thanks for the great tutorial!

  • Jana says:

    Just so you know, they have the vanilla oreo cakesters at Walmart Neighborhood Market in Mesquite, TX. Are you ready for a road trip? I didn’t buy you 25 boxes but I did buy some for me. Hope you can find them again and I hope I can make treats as cute as yours!

  • Sarah Valente (Kingdom Mama) says:

    OK…now that I see the MMF link I am soo excited to try these! They are absolutely gorgeous but I’d hate to spend time on something I wouldn’t eat;)
    Thanks for this gorgeous and informational post.

  • Sarah says:

    So how long do these keep? I just made some and now they’re sitting on my counter waiting to be stored – where? Fridge or just covered sitting out?
    I suppose yours keep forever since you don’t care about eating them:) You can just look at them for the whole month of February.

  • Karen says:

    I found vanilla cakesters at HEB in Austin Texas. Let me know if you’d like me to send you some :). I’m daring to try these next week while my hubs is out of town.

  • shelly (cookies and cups) says:

    Incredible! I love these, so creative!