You are loved . . . this year I am making heart-shaped petits fours for Valentine’s Day!

Petits Fours are loved by all.

Anything so dainty and beautiful must be a challenge to make. Surprisingly, not so at all. Here’s my recipe. Inspired by Helen Corbitt’s fondant icing recipe and tweaked to perfection!

Essential Equipment:

Candy Thermometer

Large Stainless Steel Mixing Bowl

Fondant Icing for Petits Fours

Here is the secret to making petits fours . . . fondant, a candy-like glaze!

Prep Time 30 minutes


  • 2 cups sugar
  • 2 T. light corn syrup
  • 1 T. glycerin - optional
  • 1/4 t. salt
  • 1/8 t. cream of tartar
  • 1 1/4 cups hot water
  • 6 cups powdered sugar

Sponge Cake cut into bite-size squares. After the cakes bakes, cool and freeze before cutting into squares.


  1. In a medium saucepan set over medium heat, add the sugar, corn syrup, glycerin, salt, cream of tartar and water. Cook to 226Fº. Pour into a large stainless steel mixing bowl. Cool to lukewarm(just about 5 - 10 minutes).

  2. Add the powdered sugar. Whisk until any lumps are gone and it is a consistency to pour.

  3. Set the bowl of fondant over a saucepan of hot water, about 2" depth of hot water, over low heat. This will keep the fondant from cooling off and hardening.

  4. Place the small cakes on a wire rack. Set the wire rack over the bowl of fondant.

    Ladle the fondant over the cakes. Once should be enough. If the fondant is too thin, ladle a second coat onto them. Add any decoration now, before they dry.

    Set aside to dry, an hour should be plenty of time.

  5. Gently, slide a spatula under one petit four at a time and place on serving tray.

Sponge Cake

Adapted from Marion Cunningham's Lazy Daisy Cake in 'The Fannie Farmer Baking Cookbook', this is an easy cake recipe for beginners and tasty too!

Prep Time 20 minutes
Cook Time 30 minutes
Servings 1 8" round cake


  1. Preheat the oven to 350º.

  2. Line an 8" round cake pan with an 8" parchment circle. Grease and flour the cake pan. Set aside.

  3. Mix the flour, baking powder and salt together. Set aside.

  4. In a small saucepan, heat the milk over low heat. Add the butter and stir until melted.

  5. Beat the eggs until they are foamy and lemon colored. Gradually beat in the sugar, then the vanilla.

  6. Add the dry ingredients and warm milk alternately to the first mixture. Mix well.

  7. Pour into the prepared pan. Bake for 25 - 30 minutes, or until a toothpick inserted in the middle of the cake comes out clean.

  8. Place on a rack for cooling.