Petit fours

Valentine's day is in a few days. February 14. I decided to go with the theme and bake something. So I tried making petit fours (mini servings of cake). I love miniature things. Small portions are just right. Because it's easier to serve and you don't have to force yourself to eat large pieces. Each piece is like a taste test for your taste buds. If you don't like it, don't eat another. Simple as that. Plus, everyone knows good things come in small packages! :D

My cake didn't rise as much as I would have liked though, but I did have fun decorating. It was very therapeutic using the fondant and decorating with coconut or white chocolate. I'd very much like to try this again. :) Perhaps with different cake, decorations and designs. I can't wait!

They look like chocolates, don't they? Hehe~ :P


Chocolate petit fours
Makes about 28

2 cups plain flour
1/4 cup baking cocoa
1/3 cup sugar
1 1/2 tsp baking powder
2 eggs
1 cup milk
1/3-1/2 cup sour cream (~100ml)
1 tsp vanilla
1/2 tsp red food colouring

fondant (I used a box of Orchard Icing chocolate fondant 500gm)

50gm butter
1 cup icing
2 tbsp cocoa

1/2 cup dessicated coconut

40gm white chocolate, for decoration

In a mixing bowl, sift flour, cocoa and baking powder.
In another bowl, whisk egg and sugar. Add in milk, sour cream, vanilla and red food colouring.

Add the wet mixture into the flour and mix with a wooden spoon.

Pour into a greased or lined baking pan. (I used a slice pan)

Bake in a preheated 165C oven for 30mins or until cooked (poke to test).
Transfer onto a cooling rack to cool.


Slice cake into little cubes.

Roll out fondant as thinly as possible. About 2mm thickness.

In a bowl, make the buttercream by mixing the icing sugar, cocoa, milk and butter.

Slice each cake cube in half and spread with buttercream. Spread the sides with buttercream also. (This helps the fondant stick to the cake)

Cut a piece of rolled fondant and wrap each cake cube. Cut off excess fondant if required.


I actually ran out of fondant so I dipped the rest into coconut. (So they resemble lamingtons now. Haha..)


Decorate the fondant covered ones with white chocolate. I just melted the chocolate in the microwave for about 25 secs and then put it into a plastic bag where I nipped off a corner very slightly.

Refrigerate when not serving.

Somehow overnight, the buttercream kinda melted some of the fondant. So you get this gooey chocolate when you take a bite..

Next time I think I'll try making my own fondant.


I like the coconut ones the best. Perhaps because it's not as intense in sweetness and because it was the most simplest to make.