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How to Make Petit Fours

June 3, 2009 by CJ [email protected] 108 Comments

Petit Fours

I have for a long time wanted to try out some Petit Fours from Martha Stewart made with pound cake and Petit Four icing. So yesterday I went into the kitchen to bake a basic vanilla pound cake (I used another pound cake recipe than the one from MS).

I wanted to try out the Petit Four icing from MS but since I did not have any light corn syrup in the house, I decided to try out a package of instant fondant icing mix to see how that is to work with. To get the small Petit Fours I used the trick cutting the pound cake into 1″ thick slices and with a round circle cutter you cut out the small cakes.

Pound cake

Then you place the small cakes on a wire rack with a baking tray underneath to collect any leftover icing. I had my mixed instant fondant icing heated and ready. Use a ladle to pour the icing over the small cakes in a circular movement. Here it is important that you quickly pour enough icing over the cakes because you want to seal the cakes completely with the icing. If the icing is too thick at this stage you will have problems with it harden before it have covered the small cakes all the way to the bottom.

img_petit-four-pf

I must say that the instant fondant icing mix was ok to work with but I still want to try out the Petit Four icing recipe on MS because it just looks so smooth and pourable. When the Petit Fours are all done with the icing, you can cut them loose by using a small sharp knife and with slightly wet fingers transfer them to cupcake paper cases. Now your Petit Fours are ready to be decorated. I used some gum paste Hydrangea and some Primrose flowers for my Petit Fours.

img_pink-petit-fours-11

Store your Petit Fours in a card board box that is not completely airtight or the icing can get sticky. The refrigerator will melt the icing.

Happy Caking!

Louise

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Reader Interactions

Comments

  1. natasha

    March 7, 2014 at 11:36 AM

    hi Louise,

    Loved your posts…I have a question though ,i need to know is it possible if we could do this with a chocolate pound cake and glaze it with a white color and if possible if we can tint it with a pink colour.I have a 1st holy communion coming up and was thinking of something like these…small and delicious .:)….Hope to hear from you soon…….

    Reply
  2. Maria

    October 5, 2013 at 10:58 PM

    What if you sealed the cakes with apricot jam first so the icicng doesn’t soak in ?

    Reply
  3. Making

    June 5, 2013 at 7:13 PM

    What is your recipe ?

    Reply
    • Louise

      June 6, 2013 at 1:00 PM

      Do you mean for the cake or the icing? I use a simple vanilla pound cake and the petit four icing that can be found on the MS website.

      Reply
  4. Mandee

    April 21, 2013 at 5:10 AM

    I tried this and the icing kept soaking into the cake–did you have this issue?

    Reply
    • Louise

      April 22, 2013 at 12:36 PM

      It sounds like your icing is too thin. Did you do double coat?

      Reply
  5. Kimmie

    March 13, 2013 at 3:54 AM

    Tell me how you made those lovely flowers 🙂 I am addicted to your site..Thank you so much for sharing…

    Reply
    • Louise

      March 14, 2013 at 11:47 AM

      I’m sorry but I don’t have a tutorial for those flowers.

      Reply
  6. sam

    August 16, 2012 at 10:16 PM

    I’am a french mum’s and I love what you do. It’s very beautiful! thanks you so much for your picture. You give to me a lotS of ideaS. If, one day you going in paris you’re welcome to my house.SAMIA OF PARIS.

    Reply
  7. Carollynn Chipman

    August 2, 2012 at 3:20 PM

    Will you share the pund cake recipe?

    Reply
    • Louise

      August 20, 2012 at 10:15 AM

      Carollyn I will see what I can do and add it to the post/recipe section

      Reply
  8. ATasteOfMadness

    July 23, 2012 at 10:45 PM

    This is ridiculously cute! I had no idea how to make them look this beautiful. Thank you for this post!

    Reply
    • Prakash

      December 7, 2012 at 9:23 PM

      Ever since i recently found out that you can make ice cream wiutoht an ice cream maker i’ve been going ice cream crazy! I think i will make this one next, it sounds delicious!

      Reply
  9. Dulce DeLeon

    April 15, 2012 at 4:47 PM

    Absolutely adorables, I think that pettit fours are kind of jewels. Thanks for sharing.

    Reply
  10. haki

    March 4, 2012 at 3:27 AM

    can i have a the Petits Fours recipies?

    Reply
    • Louise

      March 6, 2012 at 7:55 PM

      Do you mean a recipe for the cake that were used in the PF?

      Reply
      • Liz Jacobs

        December 23, 2015 at 12:19 AM

        Same here I’m looking for the recipe. It does not seem to have it on the Martha Stewart link you posted. Thanks!

  11. kimberly

    October 27, 2011 at 11:19 PM

    I am 8 years old and my mom is a big fan. I really love this picture, those tiny cakes look sooooo cute 🙂

    Reply
  12. Bing

    April 30, 2011 at 7:00 PM

    WOW! These are beautiful! One question… any idea how this would work with regular fondant icing? I’ve thinned with water and heated in a saucepan but it turned jelly-like and the outcome wasn’t what I had expected! I’d love to make them but lack majorly in skills! :S
    Bing <3

    Reply
    • Anonymous

      May 23, 2011 at 10:00 PM

      Do you mean rolled fondant and water heated together? Martha Stewart has a great recipe for Petit Four icing https://www.marthastewart.com/258678/petits-fours-with-butterflies Smooth perfectly over the small cakes.

      Reply
  13. Crazeddefinition

    April 23, 2011 at 12:41 AM

    these are beautiful! good idea for a wedding

    Reply
  14. Calamity Katie!

    December 1, 2010 at 6:46 PM

    i was always too scared to make petit fours. now i’m not. glad i googled it found your blog! thanks for posting. i thought it was to be too technical but you make it so easy. again, thanks!

    Reply
  15. Full Anime Episodes

    October 30, 2010 at 11:33 PM

    I’m having a weird issue I cannot subscribe your feed, I’m using google reader fyi.

    Reply
  16. Rosemry Janisse

    March 22, 2010 at 3:51 AM

    I have used MS poured fondant recipe and find if to be one of the best. That is about the only thing I use of hers.

    Reply
  17. Blender Benefits

    December 21, 2009 at 4:00 PM

    These are shockingly beautiful. I would love to be able to make these.

    Reply
  18. Raainah

    October 18, 2009 at 1:14 AM

    Simply beautiful!

    Reply
  19. liam

    September 9, 2009 at 7:12 PM

    even though im a kid and studing food tech at school for gcse i thought that these would be great thats y im using them in my project.They look ausum and thanks for giving me the ida .

    Reply
  20. Flor

    July 26, 2009 at 5:27 PM

    Louise,
    Thank you…I was just thinking of whether to buy the wilton imprints a couple of days ago now I will definitely buy it 🙂 best deal-I got 50% off coupon yeheyyy.

    Reply
  21. Louise

    July 24, 2009 at 11:47 PM

    Flor: You can use any kind of round cutter. Ateco have some great sets with many different sizes. Most cake decorating supply stores stocks them.

    Reply
  22. Flor

    July 21, 2009 at 6:38 PM

    Louise,
    Hi..what is the name of the round cutter 😀 and where to get it. Thanks.

    Reply
  23. Louise

    July 19, 2009 at 11:11 PM

    Anna: For the Primrose see here: https://cakejournal.com/archives/my-favorite-sugar-flower-cutters-and-veiners
    and here: https://cakejournal.com/archives/how-to-make-a-sugar-flower

    The Hydrangea is made with a set of cutters and veiner and that was from Sunflower Sugar Art

    Reply
  24. Anna

    July 7, 2009 at 6:30 PM

    Hi Louise! Your flowers are so pretty! What did you use to get the veining details for the primrose and hydrangeas? Do you have a suggested cutter and veiner for both flowers?

    Reply
  25. Louise

    June 26, 2009 at 11:34 PM

    Zal: you need too ladel (use a big one) the glaze in a circular movement to get it to run down the sides.

    Reply
  26. MC

    June 25, 2009 at 10:19 PM

    Thanks for showing part of the process, I think the pictures are pretty helpful! It makes me feel like maybe I could give something like that a shot! 🙂

    Reply
  27. Zal

    June 23, 2009 at 2:30 PM

    Hi Louise,

    I have always adore all your works. I have tried making these petit fours. Whenever I poured the fondant over the cakes, it doesn’t seems to stick or have good coverage on the sides.

    How did you get yours nicely done? Do you have to apply anything on the sides of each cakes?

    Looking forward to your reply.

    Reply
  28. mamazieza

    June 16, 2009 at 3:04 PM

    Louise.. I really luv the petit four.. it is sooo sweet… how i wish i can do like what you did.. hehehe

    Reply
  29. Maya

    June 15, 2009 at 7:12 PM

    Thank you so much for all your tutorials. I have been wanting to make these little gems and now I know that it is not too difficult. Thanks again!

    Reply
  30. masz73

    June 15, 2009 at 6:17 AM

    hello, Thanks for sharing your technique and i will link you in my blog 🙂

    Reply
  31. latifa

    June 14, 2009 at 11:52 AM

    love the idea:)

    Reply
  32. Slutty-asian-cake-lover

    June 14, 2009 at 9:03 AM

    OMG UR CAKES ARE SO HOT RIGHT NOW.

    Reply
  33. Alessandra

    June 13, 2009 at 2:58 AM

    Each photo is prettier than the previous, so inspiring, thank you!

    Reply
  34. Louise

    June 12, 2009 at 4:44 PM

    Ana G: I guess that you could only I would be a little concern about them drying out. So I would freeze the whole cake as I think it will last/not dry or having freezer burns is the best. I have store whole cakes for up to months.

    elma: Meringue powder contains beside dried egg whites also cornstarch and gum. Dried egg albumen powder is just dried eggs whole or whites. You use both products where you want to replace raw eggs. The dried egg albumen is especially good to royal icing string work, collars ect.

    Reply
  35. Kaylee Mitchison

    June 10, 2009 at 1:49 AM

    Beautiful! You make it look so easy! haha i tried this style of cake before and it was so messy! Great job!

    Reply
  36. Amy

    June 9, 2009 at 5:49 PM

    I recently made petits fours too. I was looking at Martha’s recipe but there were a few things I couldn’t get my hands on so went with a gorgeous chocolate recipe instead. They were a massive hit. They didn’t look as pretty as yours though but still quite attractive 🙂

    Reply
  37. Ana G

    June 9, 2009 at 3:46 PM

    Beautiful but time cunsuming!
    Is it possible to bake and cut the mini cakes a few days in advance and then freeze to decorate later?
    If so how long do they last in the freezer?

    Reply
  38. elma

    June 9, 2009 at 8:41 AM

    i love your petit fours, they’re gorgeous! great color combination…i have a question its not related to the above post, but anyway, whats the difference of meringue powder and egg albumen powder? can they be interchangable used? thanks,

    Reply
  39. CherryFizz

    June 8, 2009 at 4:26 PM

    They look so cute! Almost to cute too eat ^^ Thanks for sharing 🙂

    Greetings from the Netherlands!

    Reply
  40. Rosa

    June 8, 2009 at 3:45 PM

    Just amazing! I will try too.

    Reply
  41. Ana G

    June 8, 2009 at 1:45 PM

    Beautiful but time consuming!
    Is it possible to bake and cut the mini cakes a few days in advance an then freeze to decorate later?
    If so ao long can they last in the freezer

    Reply
  42. Dutch girl loves2bake

    June 8, 2009 at 12:08 PM

    Oh my these are so cute!! I defentily going to try these out! When i do i will link you in my blog! xxx

    Reply
  43. Purple Dots Cupcake

    June 7, 2009 at 4:42 PM

    Wow your petit fours are gorgeous! I love your choice of colors =).

    Reply
  44. camellia

    June 7, 2009 at 2:22 AM

    these are gorgeous. thank you so much for all your beautiful and delightful tutorials. I got the 5 petal blossom cutter and veiner from sugar from your recommendation and will be getting in touch with kath to order the hydrangea cutter and mould after seeing how beautiful they turn out. thank you again for giving so many of us the inspiration to go forth and conquer our fears of big (giant) roses!!!! 🙂

    Reply
  45. Christine

    June 6, 2009 at 2:41 PM

    These are Gorgeous, I made some petite fours just last week for a party, but was so excited they worked out that I forgot to photograph them. I wish I read this before I made them. Your icing is so much more dense than mine turned out. I used a pound cake also and used jam between layers then used a heart shape cutter. You can’t use to much jam as the layers will slide. I put them on the table at the party and went to help the host, when I got back , they were all gone, I didn’t even get to try them. I will try your recipe next time. Thanks so much for your great site.

    Reply
  46. Cindy

    June 6, 2009 at 3:39 AM

    Would it be possible to use a combination of chocolate or white chocolate candy melts with paramont crystals? Has anyone tried that?

    Also, I have used a boxed cake mix but instead of adding oil, I would use a stick or two of butter and 4-6 eggs (for a fast and easy pound cake, in case you are in a hurry). The results are a heavy, firm, yet moist cake that’s very easy to work with, cutting or sculpting. Besides having visual proof, try breaking a piece near your ear – you can actually HEAR how moist it is.

    Reply
  47. Louise

    June 6, 2009 at 12:31 AM

    Kalli: Thank you 🙂

    Reply
  48. Louise

    June 6, 2009 at 12:28 AM

    Melena: I remember that I read in some book (cant remember wich) but I think that it will have something to do with the “moisture” in the refrigerator that will dissovle the fondant icing. Also such small cakes will go dry in the refrigerator.

    Paula: well the Hydrangea is from sunflower, it comes with cutter and mold. But the primrose is just the cutter used with the 5 petal blossom veiner also from Sunflower and many other places.

    Sil BsAs: Well the pound cake could have been a little more moist I must say but they taste sweet because of the fondant icing. I did not add any flavour to my fondant icing but you can. And you could also have used a syrup to moisten/flavour your pound cake before you sliced it. Its not a treat that you eat 5-10 petit fours. 2 is enough for me… with a nice cup of tea.

    Bridget: mine says 500 grams of instant fondant mix to 50 ml of cold water. It is very important that you dont ad all the water at once. You need to mix it into a very stiff dough that you then melt in a doble boiler.

    Thin it with syrup or water to pouring consistensy.

    Melinda: I just bought a bag of instant poured fondant mix. mix it with water and then heat it. Pls see my reply for bridget.

    lyzzie. the flowers are made out of a mix of fondant and gum paste.

    Becky: Well these tasted sugary sweet 🙂 I did not add any flavouring to my fondant icing but you can if you like only remember to use a clear flavouring. to keep it all white. On Martha they even add a little extra white food coloring.
    I only added the icing once. that was more than enough.

    Maggie: the pound cake I used was just a typical pound cake. There are so many different recipes, that I have another one that I want to try out.

    Jenn: if you would like a filling then I would use a spread of jam and nothing else. It will be very fiddly to cut and assemble such small cakes. I think that it would be better to bake a square pound cake, level it, fill it and then cut out the round cakes.

    Ruth: You can get the fondant instant mix from GSA. there is a link in the post.

    dpotter: Well you could only I would then soak the pound cake with syrup to make sure that it is moist.
    Because there tend to comes some cake crumbs in the icing I dont save the rest of it.

    Sharlaine: To avoid crumbs and messy icing you have to use a good firm cake. You never use frosting underneath when covering with fondant icing. It will just ruin the icing. Normally I brush my cupcakes before I use fondant icing but here the cakes are too small.

    Reply
  49. Kalli

    June 5, 2009 at 9:45 PM

    Those are so cute! I think I might try to make some like this. Anyway I just wanted to say I love your blog! Your very talented! I left you something on my blog.

    https://mycreativebits.blogspot.com/2009/06/c-rystal-from-kizz-designs-passed-on.html

    Reply
  50. Didi

    June 5, 2009 at 6:30 PM

    O these are gorgeous!

    Reply
  51. Sharlaine

    June 5, 2009 at 3:18 PM

    Absolutely beautiful, I have the ready mix and will try it after seeing yours, very delicate, I find it interesting that there was no need to seal it with a frosting before pouring the fondant, do you ever have a difficulty with crumbs and is that why you use a pound cake?

    Reply
  52. aribian girl

    June 5, 2009 at 2:07 PM

    They are so beautiful thank u 🙂

    Reply
  53. paula

    June 5, 2009 at 1:09 PM

    hermosos Louise!!!!!!!!!!!
    te felicito!

    Reply
  54. Stephanie

    June 5, 2009 at 4:40 AM

    I am going to try these for an open house coming up later this month. Sure hope it goes as smoothly as your demo makes it sound! LOL They look great btw 🙂

    Reply
  55. Alicakes

    June 5, 2009 at 1:58 AM

    Sooo Pretty!

    Reply
  56. Michelle Donaldson

    June 5, 2009 at 12:09 AM

    Louise! Perfect timing! I just had a request from a bride for these and hadn’t done them before! Was getting ready to look up some tutorials but now I don’t need to! These are beautiful! Thanks for all your sharing!

    M

    Reply
  57. Nakia

    June 4, 2009 at 10:52 PM

    I tried these at Christmas time. I ended up being in a rush b/c my guests arrived early so mine weren’t nearly as pretty or uniform but they tasted sooo good. BTW for a short cut, I used Entemans (sp?) store bought pound cake.

    Reply
  58. dpotter

    June 4, 2009 at 10:21 PM

    these are so cute….. can they be made a few days in advance of a party and what do you do with the left over icing?

    Reply
  59. Ruth

    June 4, 2009 at 8:30 PM

    Great tutorial!
    Thank you!
    Now I have ti find this poured fondant icing mix…

    Reply
  60. Jessie

    June 4, 2009 at 8:27 PM

    Very beautiful and elegant. You do such great work.

    Reply
  61. Dhanya

    June 4, 2009 at 7:44 PM

    Wow ,Awesome petit fours. Luv it:)

    Reply
  62. katyrzinia

    June 4, 2009 at 7:35 PM

    I am so enthralled by the delicate appearance of these small cakes.
    I am sure they taste as wonderful as they look but would it work also if a bit of buttercream was inserted through the pound cake for a small filling surprise?

    katyrzinia

    Reply
  63. Jenn

    June 4, 2009 at 6:59 PM

    How do you suppose we could get a tiny bit of filling in them…..:)

    Reply
  64. Naomi

    June 4, 2009 at 6:19 PM

    I absolutely love your work! I’ve been subscribed to your blog for a while now, and one that I’ve noticed in particular is the gorgeous little gum paste flowers that you make (like the primroses in this entry). Your work is very clean, delicate, and beautiful– I’m looking forward to your next entry! 😀

    Reply
  65. Maggie

    June 4, 2009 at 6:09 PM

    Thanks for always giving us such wonderful ideas. Are you able to share your pound cake recipe with us? The one I have is is not dense enough to cut our without crushing the cakes.

    Reply
  66. bon-bon-bun

    June 4, 2009 at 6:08 PM

    Adorable =) They look delicious, will have to try them soon!

    Reply
  67. Rita

    June 4, 2009 at 6:00 PM

    They are so beautiful…

    Reply
  68. lilakakes

    June 4, 2009 at 5:57 PM

    you do such awesome work!!!!!

    Reply
  69. lyzzie

    June 4, 2009 at 3:57 PM

    Hi, they are beatiful! my questions the flowers are fondant
    I loved your work tanks for the send

    Reply
  70. Marsha

    June 4, 2009 at 4:36 PM

    These are beautiful! Your step by step instructions make even the most daunting task “do-able”. Thanks so much for that. I just love your work!

    Reply
  71. Becky

    June 4, 2009 at 4:15 PM

    Petit fours are my favorite, and I’ve never been able to make them quite right. They make them in my hometown of New Orleans unlike any I’ve had anywhere else. Most petit fours you buy in stores have icing that tastes very waxy.

    How did the “instant fondant” icing taste??? Did you have to pour the icing on them only once or more than once?

    Yours are just gorgeous and inspiring, as always. I LOVE, LOVE, LOVE the green and purple, too!

    Reply
  72. LynHitchins

    June 4, 2009 at 3:59 PM

    Wow, they are so lovely I am looking forward to making these.

    Reply
  73. sugar dimples

    June 4, 2009 at 3:29 PM

    Lovely!!

    Reply
  74. Ladybug Luggage

    June 4, 2009 at 2:28 PM

    I will try these, simple, easy and elegant! Thanks for sharing!!!

    Reply
  75. Melinda

    June 4, 2009 at 3:27 PM

    how do u make instant fondant that is runny like that?

    Reply
  76. Bridget

    June 4, 2009 at 3:20 PM

    Could you tell how you reconstituted your dried fondant mix? I bought some but there were no directions included!

    Reply
  77. Pily

    June 4, 2009 at 3:17 PM

    Totally adorable. I love them!

    Reply
  78. Jena Marie

    June 4, 2009 at 3:10 PM

    Ooh, thank you so much for posting your petit fours! I made them awhile back and they turned out pretty good, but I’ve been looking for a better icing to use.. so I will definitely have to try Martha’s! These will look so cute for my graduation party!
    Thanks again 😀

    -Jena Marie

    Reply
  79. Paula

    June 4, 2009 at 2:01 PM

    Your cakes can cupcakes are just beautiful! Is that flower cutter and impression from Sunflower?
    Paula

    Reply
  80. Margarita Albaladejo

    June 4, 2009 at 2:52 PM

    Simply gorgeous, I also felt intimidated to try them, but I guess that following your instructions it will be easier to try. However yours are so beautiful. Thanks for sharing

    Reply
  81. tammy

    June 4, 2009 at 2:52 PM

    These are so prettty! Thanks for sharing your technique. I have also been wanting to try these out.

    Reply
  82. Florence

    June 4, 2009 at 2:50 PM

    I will tray them today. I just just looking for something like this for a Dora party. They will look just beautifull on the table. Thanks again for sharing.

    Reply
  83. Sil BsAs

    June 4, 2009 at 2:49 PM

    They look great… as everything you do, really.

    But how do they taste?

    Reply
  84. Kati

    June 4, 2009 at 2:46 PM

    Beautiful job!! I am making some of these tomorrow-I hope mine come out as pretty as yours. They are for a little girl who is having an alice in wonderland party!! Great job!!

    Reply
  85. Linda Cronkite

    June 4, 2009 at 2:05 PM

    Yummy…..thank you for the instructions. I have always loved them.

    Reply
  86. kathrin

    June 4, 2009 at 1:41 PM

    They look gorgeous! Makes me want to race into the kitchen and start baking!

    Reply
  87. betty

    June 4, 2009 at 1:38 PM

    They are so pretty! Thank you for sharing.

    Reply
  88. Melena

    June 4, 2009 at 1:34 PM

    Thanks Louise for your wonderful tutorial. May I clarify one point that confuses me. Why is it that the refrigerator will melt the icing? Thanks!

    Reply
  89. Brenda

    June 4, 2009 at 1:15 PM

    They look beautiful! I love your website. You always give such good information and it is so easy to follow. Thanks so much!

    Reply
  90. Monka

    June 4, 2009 at 11:12 AM

    What a simple and wonderful idea! Thank you!

    Reply
  91. Alice

    June 4, 2009 at 7:47 AM

    They are beautiful! Thank you for posting this, I have yet to make these, but these are on my “must do” list=)

    Reply
  92. SweetThingsTO

    June 4, 2009 at 6:16 AM

    Wow – these are just gorgeous. Thank you for sharing!

    Reply
  93. yelda

    June 4, 2009 at 3:51 AM

    They look great! I love the colour of the icing..

    Reply
  94. anncoo

    June 4, 2009 at 2:50 AM

    This is so beautiful, really admired your skill!

    Reply
  95. Isadora

    June 4, 2009 at 2:51 AM

    That’s so beautiful! I’ve always wanted to try to make petit fours!! 🙂

    Reply
  96. Taylor

    June 4, 2009 at 2:10 AM

    I can’t wait to try this!! They are beautiful and easy… how’s it get better than that??

    Reply
  97. Martha

    June 4, 2009 at 1:39 AM

    They’re so pretty! I love petit fours.

    Reply
  98. Mara

    June 4, 2009 at 12:51 AM

    Louise, I have always wanted to try these out as well. I have always felt intimidated because they look so perfect. But now that you have shown how easy it can be. I think I may take the challenge on. Thanks for all you do and the inspiration. Keep it up

    Reply
  99. ButterYum

    June 4, 2009 at 12:20 AM

    Totally adorable. I love them!

    Reply
  100. Michelle

    June 4, 2009 at 12:04 AM

    These look just beautiful. Nicely done.

    Reply

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