Easiest 3 Ingredient Petit Fours

These cute no-bake petit fours are really easy to make and you only need 3 ingredients…perfect for tea parties and bridal showers! Or…for a fun dessert on a rainy day.

What IS a petit four?

Definition: a very small fancy cake, cookie, or confection, typically made with marzipan and traditionally served after a meal.

These are small fancy cakes that you can serve anytime NOT made with marzipan. Still considered a petit four though! And oh boy they are cute!

Supplies:

• Pound cake. Use a purchased or frozen pound cake to keep this easy. Or, try my homemade pound cake recipe if you want to stretch your baking muscles.
• Raspberry Jam, jelly, or lemon curd.
• Candy coating or Fondant to melt into a pourable consistency.
• optional ways to elevate these layered cakes: vanilla extract (stir into the candy coating), almond paste (just a small amount in between layers), chocolate ganache (in the layers or as another topping), and cookie butter (in between layers).

Decorations if you like; in the petit fours shown, I’ve used colored sugar, icing, and some edible paper flowers. Try a light dusting of cocoa powder or confectioners’ sugar, frosting roses, or a drizzle of white chocolate.

how to make easy Petit Fours:

You can skip the oven and electric mixer by using pound cake and fondant to create these cute cakes. 

1. Cut the pound cake into even small squares or rectangles about ¼ to ½ inch thick. This is easiest if you use a serrated knife or very sharp knife.
2. Melt the candy coating or fondant in the microwave at 15-second intervals. If melting fondant you will need to add about 1 teaspoon of water and stir it into the warm fondant. Add water until you reach a fairly pourable consistency.
3. Spread the jam or curd all the way to the outer edges of 2 pieces of cake. Layer them on top of each other and top with the 3rd piece of cake.
4. Dip the squares in candy coating (see below). Set on wire cooling rack to drip off. Alternatively, pour fondant on top and use a knife to spread out. (pictured above)
   Tip: if the fondant does dry as smooth as you would like you can dip a finger in hot water and gently smooth the fondant out. 
5. Decorate (tip: put colored sugar on while warm, put the icing on while cool )

How to ice petit fours with candy coating:

1. Freeze the cake squares for about 1 hour after they have been filled stacked to help the chocolate coating go on smooth and eliminate crumbs mixing into the coating.
2. Then dip the little cakes in melted chocolate and set them on a rack to drip and dry or hold them with a fork to drip off as much as possible and set on to parchment paper.

Yes, it really is that easy. Yes, these are tasty and perfect for tea parties, weddings, Mother’s Day dinners (ahem!), and lots and lots!! Pin these petit fours for later…you’ll use them! They really are darling!

How to Store petit fours:

You can store these little cakes in an air-tight container in the freezer for up to 6 weeks. Thaw them overnight at room temperature before serving.

What do you think? Are you going to give it a go the next time you want a cute dessert that is easy to make? Keep these in mind the next time you find yourself hosting a party or event.

Hey, quick idea for that next party or shower…get a few people to make up a dozen of these little cakes. YOu’ll get a lot of really cute desserts without a lot of effort on anyone’s part.

Easiest 3 Ingredient Petit Fours

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These cute no-bake petit fours are really easy to make and you only need 3 ingredients…perfect for tea parties and bridal showers! Or…for a fun dessert on a rainy day.

Ingredients

 

1x2x3x

• 16 oz Pound cake (freezer section) Or, try my homemade pound cake recipe
• 1 cup Raspberry Jam, jelly, or lemon curd.
• Candy coating or Fondant to melt into a pourable consistency.
• optional Extracts, ganache etc. vanilla extract (stir into the candy coating), almond paste (just a small amount in between layers), chocolate ganache (in the layers or as another topping), and cookie butter (in between layers).

Check out our Kitchen Reference Guide for help with unfamiliar terms.

Instructions

• Cut the pound cake into even small squares or rectangles about ¼ to ½ inch thick. This is easiest if you use a serrated knife or very sharp knife.
• Melt the candy coating or fondant in the microwave at 15-second intervals. If melting fondant you will need to add about 1 teaspoon of water and stir it into the warm fondant. Add water until you reach a fairly pourable consistency.
• Spread the jam or curd all the way to the outer edges of 2 pieces of cake. Layer them on top of each other and top with the 3rd piece of cake.
• Dip the squares in candy coating (see below). Set on wire cooling rack to drip off. Alternatively, pour fondant on top and use a knife to spread out. (pictured above)Tip: if the fondant does dry as smooth as you would like you can dip a finger in hot water and gently smooth the fondant out. 
• Decorate (tip: put colored sugar on while warm, put the icing on while cool )