This month's theme for Sugar High Friday, Petit Fours, perfectly dovetailed with a cake project I was already working on. Serendipity!
I used the leftover ends of a chocolate cake to make my petit fours. The cake was torted into four layers, and filled with whipped cream and raspberries.
I know it's hard to tell the scale, but the petit fours were approximately 1 inch high and not quite 2 inches long. Perfect for two big bites.
Some of the pieces were wrapped in plastic chocolate--either white chocolate dyed different colors, or dark chocolate--and some were covered in poured chocolate ganache. The decorations are mostly chocolate plastic cutouts, with a few melted chocolate and buttercream additions.
It was almost a shame to eat them. ALMOST.
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Your creations are beautiful, Liz. I love looking at each entry.
ReplyDeletewow liz, you are quite an artist! i just came across your site through the cooksister's roundup for SHF... i could never make such delicate creations as you present here - hat off!
ReplyDeleteThose are amazing. Way too intricate for my clumsy hands!
ReplyDeleteBeautiful job! These are mouth watering, they must be great!
ReplyDeleteWhat great petit fours. Very lovely colors and decoration, too. Too yummy to eat until... you look at that moist interior with the raspberry and cream. That would be too hard to resist eating.
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