We love a good semi-homemade recipe and these petit fours are no exception. We’re obsessed with these almost too pretty to eat sweets and how simple Benny’s Baker makes it to recreate her confections. How cute would these be for our nautical bridal shower, or party with a pink palette? Serving desserts in the party color palette really helps bring the whole display together. Without further ado, here’s how to make these little gems:
from Benny’s Baker
makes about 3 dozen
3-4 loaves of store bough pound cake – we won’t share your secret! (for an ombre effect, you’ll need to make your own and add food coloring to each batch to achieve the desired color)
Your favorite jam or jelly (strawberry or any flavor that is pink in color)
6 cups of powdered sugar, sifted
3 tablespoons of light corn syrup
1 teaspoon vanilla
1/3 cup water
Prepare a cookie sheet with parchment paper and wired cooling rack.
Cut the pound cake into desired shape. 1-inch round cookie cutters are perfect for these mini cakes.
Layer two to three with thin layer of jam, and set aside.
For fondant: combine remaining ingredients, and mix until pourable – add more water 1 teaspoon at a time if needed.
Place layered cakes over prepared pan, and pour fondant over the cakes.
Spread around the fondant to cover the cakes completely, and let set until hard, about 30 minutes.
Once the fondant has hardened, you can lightly remove them from the cooling rack (use thin knife if necessary) and decorate as you choose. (pictured: buttercream roses)
These beautiful little petit fours are so easy to assemble! You can dress them up with personalized cupcake toppers too! You’ll just need personalized party flags and paper party straws, cut down to size. Here’s another idea – if you’re going the store-bought route, consider adding color to the fondant!
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