How to Make Vintage Style Petits Fours | Less Sweet!

Fondant Fancies which also known as Petits fours are fanciful cakes traditionally eaten at teatime. In fact, the name Petit Four translate as “small oven” They often have multiple thin layers of cake; with a fruit glaze in the middle, covered in fondant or icing and usually adorned with intricate decorations. My iced version of Petits Fours is a cotton sponge cake with vanilla buttercream in the middle and covered in white chocolate. I found that buttercream and white chocolate is a great alternative for those who find the fruit glaze and fondant or icing slightly too sweet. I hope that you will enjoy the recipe :) FULL RECIPE: Instagram: Facebook: #petitfour #fondantfancies #bembumkitchen In this video list of tools and ingredients that I used in creating this project ♥ Cameras: Fujifilm X-T3 Mirrorless ♥ Tripod: VILTROX VX-18M ♥ Microphone: Rode NT-USB ♥ Camera Field Monitor: FEELWORLD T7 7 Inch ♥ Peggy Porschen Book: ♥ Baking: Hand Mixer (cordless): Pastel Saucepan: Silicone Baking Matt: Palette Knife/ Spatula: Enamel Mixing Bowl: Cooling Rack: Blue Pan: Straight Frill Cutter: Turquoise Clay tool: Cutting Board: Stainless Steel Mixing Bowl with Handle: White Silicone Spatula: Pink Knife: Leaf Petal Veiner: Oven Mitt: Candy Colour Blue: Candy Colour Green: Disclaimer: Some of the above links are affiliate links from which I receive a small commission on each sale at no extra cost to you. Thanks so much for the support. Chapters: 00:00 Intro 01:01 Prepare Modelling Chocolate 02:11 Making Sponge Cake 05:02 Making Buttercream 07:01 Cut, Fill and Divide the Cake 09:20 Prepare the Chocolate Coating 10:09 Coat the cake 10:57 Making the Modelling Chocolate Roses 14:07 Decorate the bottom part of the cake with Straight Frill Cutter 15:04 Arrange the flower on the Cake VINTAGE PETITS FOURS Yield: 9 pieces Active Time: 2 ½ hours Total Time: 3 ½ hours MODELLING CHOCOLATE 200 g White Chocolate Compound 50 g Corn Syrup Food Colouring (water/ oil based/ powder or candy colouring) SPONGE CAKE 60 g Egg Yolks 45 g Vegetable Oil 55 g Milk 1 tsp Vanilla Extract 80 All-Purpose Flour 1 tbsp Corn Starch 1/4 tsp Baking Powder 90 Egg Whites 70 g Granulated Sugar BUTTERCREAM 30 g Egg Whites A pinch of Salt 1/2 tbsp Granulated Sugar 60 g Water 50 g Granulated Sugar 85 g Unsalted Butter 1 tsp Vanilla Extract CHOCOLATE COATING 400 g White Chocolate Compound 1 tsp Vegetable Oil Candy Colouring or Food Colouring Powder BAKING TEMPERATURE & TIME 170°C - 25 Minutes NOTES Petits Fours should be stored in an airtight container in a cool place and eaten with 2 days. Music courtesy of Epidemic Sound 💓