Well, I’m pretty sure no one would resist little cute petite desserts on their buffet spread or plate. So tiny and mini, it almost seems like they’re for dwarfs. Ha, being the giant I am, I do admit, I have to be particularly precise in decorating these petit fours as they are small, hence any crooks or unevenness would just crack them up.

I guess right now, our basic skills would be put to test, like making sponges, tempering shiny fondant, and those basic stuffs. And we would just need to polish our skills further like decorating precisely (esp with piping) and beautifully, being creative and leaning towards the business side (like, producing simple yet beautiful cakes fast. eg. these petit fours)

Er, piping still need lotsa improvement.

They’re basically sponges with added almond meal, and layered. then soaked with rum and spreaded a layer of sticky apricot jam (or whichever jam) then layed with a thin layer of marzipan. So when the fondant is poured, it’s rather flat instead of the unevenness of the sponge. And also to avoid the crumbs to run into the fondant too!

For this one, it’s no doubt, a coffee flavoured one. Well, actually, just the fondant is coffee flavoured. Haha, but u know, if big scale wise, the sponge can be made with coffee extract. Just that for this, we made just one sponge and cut them into different shapes, so, we can’t really do much about it.

This one is so beautiful ! Ha, not that I’m praising myself, but just credits given to the chef on teaching us this (Cause actually another chef next class didn’t did this petite version or petit four and decoration) HAha, but anyway, let’s not talk about Chefs for now.

Roses are made by rolling coloured marzipan and the leaves are just gummy jellies cut outs, then the cake is just glazed with white fondant to increase the risk of getting diabetes, or sugar high.

The sizes of these petit fours are 3×3 cm and 4.5 x 2.5 cm. So, you can just imagine how small they are.

Simple simple simple. Keeping it as simple as possible but still looks nice. Just a stroke of chocolate ganache and scooped white chocolate deco dusted with cocoa powder.

So, sum it all up, you wouldn’t wanna spend like 5 minutes on one petit four. By then, your boss would either fire you or you’d run out of time / business. Possibility is endless in decorating petit fours. Just keep them simple yet beautiful.

Cheers

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