It’s official! After weeks of dedication and countless hours spent perfecting piping techniques and sugar flower artistry, I’ve successfully completed all my cake decorating classes. This journey began with a simple, yet frustrating, quest: to create a truly delicious and visually appealing birthday cake for my children. The truth is, I have a few rather comical (and slightly disastrous) stories about store-bought cakes that simply didn’t live up to expectations. While my homemade cakes always tasted wonderful, their appearance often suggested a decorating job by my youngest, Grace – no offense intended, of course! So, with a desire to bridge the gap between taste and presentation, I embarked on an adventure to Hobby Lobby to transform into a skilled cake decorator.

My Cake Decorating Journey: From Frustration to Flourishing Skills

My final class, “Flowers and Cake Design,” despite being taken out of chronological order, proved to be an invaluable experience. Our instructor, Wondra, was an absolute gem – patient, incredibly talented, supportive, and genuinely caring. There were moments, I admit, when my creations looked less like works of art and more like abstract experiments. Yet, Wondra never once laughed (at least not out loud!) at our attempts, always offering constructive feedback and encouragement. We shared plenty of laughs about other things, fostering a wonderfully relaxed and engaging learning environment.

If you’ve ever felt intimidated by cake decorating, aspire to polish your existing skills, want to dive into the trendy world of fondant, or simply fancy trying a new hobby, I wholeheartedly recommend taking a class. The classes themselves are surprisingly affordable. Mine was initially $40, but thanks to a monthly half-off special, I snagged it for just $20 – a fantastic deal! Now, while the class fee is low, it’s important to be aware that the overall experience isn’t entirely “cheap.” The true investment lies in the equipment and supplies. For instance, a basic cake decorating kit for one class might set you back around $30. However, I opted for a deluxe decorating kit, which (don’t tell my husband!) cost about $140. This kit included everything I needed for all three classes, plus some extra tools I’ve yet to use. My secret weapon? Hobby Lobby’s frequent 40% off coupons, which I meticulously planned my purchases around. Even with the kits, there were a few indispensable items not included that I had to buy separately. My best advice for anyone signing up for a class is to chat with your instructor immediately about any essential tools not covered in the kits and always, always plan with those valuable coupons in mind.

The Dilemma of the Final Project: Why Petit Fours?

For the final class, the traditional assignment was to decorate a full-sized cake. However, I have a personal aversion to full-sized cakes, for several practical reasons. We always enjoy them on the first day, but by the second, they become “leftovers” – not quite as fresh. We might nibble on a few slices. By the third day, perhaps only one enthusiastic person will want another piece. And sadly, by the fourth day, we often end up discarding close to half the cake. It feels like such a waste of deliciousness.

My heart truly belongs to individual-sized treats. There’s something inherently delightful about a perfectly portioned dessert that makes them far more appealing:

• Cookies
• Cupcakes
• Brownies
• Bars
• Candies

You get the idea – small, self-contained bundles of joy that promise convenience and charm.

Why Individual Desserts Reign Supreme: My Top 5 Reasons

1. Effortless Serving: No slicing required! Each piece is already the perfect serving size, making dessert presentation and consumption a breeze. This is especially great for parties or office treats.
2. Guilt-Free Indulgence: It’s far easier to justify having “seconds” when they’re miniature. The visual cue of a small portion somehow makes the indulgence feel less, well, indulgent! Perfect for managing portion control.
3. Kid-Friendly Fun: Making individual treats often means more opportunities for kids to get involved in the baking and decorating process, turning kitchen time into a fun, interactive activity. They love having their own little creation.
4. Enhanced Creativity for Kids: Following on from point #3, smaller canvases mean more chances for little hands to experiment with decorating their own creations, boosting their confidence and creativity without overwhelming them.
5. The “Leftover” Loophole: Any remaining treats from the first night are quickly dispatched from my house the next day, usually finding their way to my husband’s office. The best part? Everyone there thinks I baked just for them! They never realize they’re enjoying delicious “leftovers.” It makes them feel special, and it makes me feel special. And isn’t that ultimately what baking and cooking are all about – creating something that makes someone (even if it’s just yourself) feel good? It’s a win-win!

So, faced with my final project dilemma, I pondered my options for a show-stopping dessert:

Cupcakes seemed a bit too predictable for showcasing advanced decorating skills. Hmm.

Bars, while tasty and easy to make, wouldn’t truly highlight the intricate decorating talents I had just spent weeks honing. Hmmm.

Then, a nostalgic memory surfaced: as a young girl, I cherished visits to a tea house with my grandma, where we would always enjoy… Petit Fours!

Yes, petit fours! They would be absolutely perfect for the occasion:

• Small and perfectly portioned
• Dainty and elegant
• Delicate in both flavor and presentation
• And perhaps, I could even get away with eating a dozen without feeling an ounce of guilt!

It sounded simple enough in theory. However, there’s a good reason why these exquisite little cakes are hard to find in most bakeries: they are notoriously fiddly and time-consuming to make. But my mind was set. This was my challenge, my grand finale, and a true test of my newly acquired skills!

Welcome to my sweet adventure into the world of making:

Homemade Petit Fours: A Detailed Guide

Embarking on the Petit Fours Adventure: The Preparation

My first step was an extensive dive into online research. I watched countless videos, scoured for recipes, and devoured every piece of advice I could find. My ultimate conclusion, echoed by many experts and confirmed by my instructor Wanda, was clear: start with a pound cake. Whether it’s store-bought, from a mix, or made from scratch, a dense, sturdy pound cake is the essential foundation for petit fours because of its firm crumb, which holds up well to cutting and coating.

For my “wow project” – the one I hoped would elicit gasps of “ooohhh” and “aaawww” – I committed to the “from scratch” route. I decided on a delightful Cream Cheese Pound Cake recipe, known for its rich flavor and firm texture, ideal for cutting into delicate shapes required for petit fours.

I baked the pound cake in a standard 9 x 13-inch pan and allowed it to cool completely on a wire rack. So far, so good. That was the easy part. Now, onto the crucial cutting stage. Here’s a game-changing tip I only discovered halfway through my first attempt, but it’s absolutely essential: **freeze the cake first!** A firm, partially frozen cake makes cutting incredibly precise and minimizes crumbling, resulting in clean, sharp edges for your petit fours.

Preparing the Pound Cake Base for Petit Fours

Once your cake is completely cooled (and ideally, partially frozen for easier handling, about 30-60 minutes), use a long, sharp serrated knife to carefully trim off all four sides. This removes the crust and creates perfectly straight edges. Save these delicious scraps – they make excellent chef’s treats or can be used for cake pops! Next, using the same serrated knife, slice off the very top layer of the cake to create a perfectly flat surface. This ensures uniform petit fours and a stable base for stacking.

If at this point your cake starts to soften, don’t hesitate to pop it back into the freezer for another 15-20 minutes. Remember, a firm, slightly frozen cake is your best friend throughout this precise cutting process!

To simplify the subsequent steps and make the cake more manageable, cut your large 9×13 inch cake into three smaller, more manageable rectangular blocks.

Next, using your trusty serrated knife (which I affectionately call my bread knife for its versatility), carefully slice each of these three rectangular cake blocks in half horizontally. This will create six thinner, uniform cake layers, ready for filling. The cleaner the cut, the more professional your final petit fours will look.

The Buttercream Layer: Adding Sweetness and Stability

Now, it’s time to add a delicious and stabilizing layer of buttercream icing. I used a straightforward, reliable recipe that is perfect for this application:

• 1 cup solid white vegetable shortening (Crisco or a similar brand works well)
• 1 teaspoon clear flavoring (vanilla or almond extract are classic choices and won’t tint the icing)
• 7-8 teaspoons water or milk (adjust this amount to achieve your desired consistency)
• 1 lb. (1 box) pure cane confectioner’s sugar (sifted for a smoother result)
• 1 tablespoon meringue powder (for added stability and a smoother texture, especially important for stacking)

To continue my petit fours adventure, I carefully spread a thin, even layer of this buttercream icing onto the bottom half of each cake layer. This layer acts as both a delicious filling and an adhesive to hold the cake layers together.

Don’t worry about making the buttercream perfectly pristine at this stage; a thin, even layer is what matters. Once the bottom layers are iced, gently place the corresponding top cake halves over them, creating six individual cake sandwiches.

Now, apply another thin layer of icing to the very top of these assembled cake blocks. This acts as a protective crumb coat, sealing in any loose crumbs and providing a smooth, even surface for the final fondant coating. It doesn’t need to be thick, just thorough.

Return these assembled cake blocks to the freezer until they are completely firm. This second freezing step is just as important as the first; do not rush this process, as it’s absolutely crucial for achieving perfectly clean, sharp cuts later on. This firmness prevents the cake from tearing or crumbling when cut.

Remember those delicious cake scraps we saved from trimming the sides and top of the initial pound cake?

They pair wonderfully with a cup of coffee. This is a perfect opportunity to take a well-deserved break, enjoy a little treat for your hard work, or tackle some other chores while your cakes firm up. Just step away from the kitchen for a bit – your patience will be rewarded!

Precision Cutting: Shaping Your Petit Fours

Once your cake blocks are thoroughly frozen and firm, you can take them out one at a time, keeping the others happily chilling in the freezer. Remember, working with cold cake is essential for crisp, clean edges when cutting petit fours.

At this stage, the cake block might not look particularly pretty or refined, but trust the process – it’s still a crucial step towards elegant petit fours!

Grab a very sharp, long knife (a chef’s knife or a long carving knife works best). It’s time to cut again. Begin by making a thin, fresh cut along one end of the cake block. This removes any unevenness from the freezing process and creates a perfectly straight starting edge, which is fundamental for uniform petit fours.

Now, turn your cake 90 degrees and repeat the same process on one of the long ends. You should now have a perfectly clean, sharp corner to work from. Decide on the desired size for your petit fours. My cake was almost 2 inches tall, so I opted for elegant 2 x 2-inch squares, which is a classic petit four dimension. Working from your newly created clean corner, cut uniform strips across the length or width of your cake block, according to your chosen dimensions (e.g., 2-inch wide strips).

You’ll notice more cake scraps appearing from the edges – save these too! They are excellent for practicing your fondant pouring technique later on, or simply for enjoying with another coffee break. Every bit of cake is precious!

Now, turn your cake strips, measure carefully using a ruler or a steady eye, and cut them into individual squares, rectangles, or whatever elegant shape you’ve chosen for your petit fours. Aim for consistency in size for a professional presentation.

Place these perfectly portioned squares onto a cookie sheet lined with parchment paper and return them to the freezer. Repeat this process with the remaining larger cake blocks until all your cakes are precisely cut to size and perfectly firm. I even froze some smaller scraps (around 1 x 2 inches) which proved invaluable as practice pieces for the next, more delicate step: pouring the fondant.

With all your carefully cut cake pieces nestled securely in the freezer, it’s time to step away once more. Let them freeze until they are rock hard – perhaps even overnight. The colder your cakes are, the better they will perform during the fondant pouring process, ensuring a smooth, flawless coating. And don’t forget those cake scraps – a well-deserved reward for your patience and hard work!

Just go away and enjoy a moment of peace. Trust me, it helps to build anticipation!

The Art of Poured Fondant: A Sweet, Messy Delight

Now for the most exciting, and potentially messiest, part: applying the poured fondant! This is where the magic truly happens, transforming simple cake pieces into elegant, glossy petit fours.

Poured Fondant Recipe

I used a very basic and widely recommended recipe, which my instructor Wanda also endorsed. It’s crucial for achieving that characteristic smooth, slightly firm, yet melt-in-your-mouth coating:

• 6 cups sifted pure cane confectioners sugar
• 1/2 cup water
• 2 tablespoons light corn syrup
• 1 teaspoon clear flavoring (e.g., vanilla, almond, or lemon extract – choose one that complements your cake)
• (Optional: Food coloring, if you wish to tint your fondant a pastel shade, add just a few drops at a time)

Combine the sifted confectioners sugar, water, and light corn syrup in a medium saucepan. Stir constantly over very low heat until the mixture is well combined and smooth. It’s absolutely crucial not to overheat the mixture; aim for a temperature between 92 and 100 degrees Fahrenheit (some recipes suggest strictly 92 degrees, but anything in that range is fine). Use a candy thermometer for accuracy. Once it reaches the desired temperature, immediately remove it from the heat and stir in your chosen clear flavoring. If you’re adding food coloring, do so now, mixing until evenly distributed and free of streaks. The fondant should be pourable but not too thin.

It’s time for some fun – and be prepared for a bit of a sweet mess! But it’s a worthwhile, delicious mess that yields beautiful results.

Head to the freezer and retrieve only 3 or 4 of your perfectly frozen cake pieces at a time. Leave the rest in their wonderfully firm, “cakeness” state. Working in small batches ensures your cakes stay cold throughout the process, which is vital for a smooth, even fondant coating that sets quickly.

I often start with my practice pieces first, just to get into the rhythm and ensure the fondant consistency is perfect.

Carefully place one cake piece on a fork, holding it steady over your saucepan of warm poured fondant. With your other hand, use a small ladle to generously pour the fondant over the cake, ensuring all sides are completely covered. A continuous, even pour is key for a smooth, unblemished finish. Make sure the fondant coats all the edges and corners.

Keep your fork hand as steady as possible, ensuring every surface of the cake is coated. A word of caution: I had a few unfortunate incidents where cakes slipped into the pot when I tilted my fork too far – it happens to the best of us! Once the cake is fully covered, carefully transfer it to a wire rack placed over waxed paper or parchment paper. This setup will catch all the dripping fondant, which you can scrape up, reheat gently, and reuse – minimizing waste and maximizing your delicious yield.

To easily slide the petit four off the fork without marring the smooth fondant coating, use a dinner knife. Gently place the knife against the fork tines at the bottom of the cake and slide it off onto the wire rack. This technique helps maintain the integrity of the delicate coating.

Continue this delicate process until all your petit fours are beautifully covered in fondant. Remember to bring out only a few cakes from the freezer at a time to maintain their optimal cold temperature, which is essential for a quick and even set of the fondant.

Here’s one of the cakes that took an unplanned dip in the pot – a common learning experience that reminds us even skilled bakers have their moments!

Once all your exquisite little cakes are covered, it’s time for another break. Let them set completely in a cool, dry place. This can take anywhere from 5 to 6 hours, so patience is truly a virtue here. Step away, enjoy the quiet, and anticipate the final, beautiful results of your hard work!

They truly do look quite good, don’t they? The smooth, elegant finish of the fondant is a testament to careful technique and patience.

The Grand Finale: Decorating Your Petit Fours

Now, fast forward through the final cake decorating class where I honed my skills in crafting delicate buttercream flowers. These tiny, edible embellishments are the perfect finishing touch for petit fours, elevating them from simple cakes to miniature works of art.

Using a tiny dab of fresh buttercream icing as an adhesive, you can gently attach these pretty pre-made flowers to your set petit fours. Alternatively, for those who love piping, you can pipe a flower or an intricate design directly onto the top of each cake using fresh buttercream, creating bespoke decorations for each piece.

Remember, never be afraid to experiment and try new things in the kitchen. Culinary adventures often lead to the most delightful discoveries and you’ll often be pleasantly surprised by what beautiful and delicious creations you can achieve!

Beyond the Kitchen: Sharing the Sweet Success

Though I proudly call them “petit fours,” mine turned out to be more akin to a generous tea cake size – a delightful, substantial treat that offers a satisfying bite. Despite their enticing appearance and rich flavor, I found I could only manage to eat one in a sitting, which is a testament to their delicious richness and perfect portioning!

In total, I ended up with 12 perfectly crafted and beautifully decorated cakes. After everyone in the house enjoyed their share, I was thrilled to share the rest with some friends, who were absolutely delighted by these delicate homemade treats. It was a truly satisfying culmination of my cake decorating journey, proving that with a little patience and the right techniques, even challenging desserts like petit fours are within reach.

A huge thank you to Wondra, my incredible instructor, for guiding me through these classes and inspiring me to push my baking and decorating boundaries!