Petit Fours

Petit Fours are miniature bite sized cakes that are covered in fondant. They are stereotypically served at afternoon tea, or on a buffet. The name petit four means small oven, this name is believed to have been derived from the fact that the cakes were baked while the coal fired ovens cooled during the eighteenth century.
The petit fours that we made were layers of frangipane (an almond cake) with apricot marmalade, and then enrobed in fondant. We colored the fondant pastel colors, which is the traditional style for petit fours. To finish the petit fours we dipped them in chocolate, and piped chocolate decorations on top.
To display the petit fours we lined them up on mirrors. We used rulers to ensure that the petit fours were perfectly aligned. It is important to properly display products to make them visually appealing to the customer!

(if you are wondering the petit fours are interspersed between truffles.)