Go Back
–+ servings
An image of red, white, and pink heart-shaped petit fours.
Print Recipe
No ratings yet

Valentine's Day Petit Fours

These Valentine's Day Petit Fours are the loveliest way to celebrate all things pink, red, and white this February 14th! Bite-size white cake layered with raspberry jam jam and cut out in heart shapes then coated in a pourable fondant icing. What could be sweeter?
Prep Time1 hour
Cook Time24 minutes
Total Time1 hour 24 minutes
Course: Dessert
Cuisine: American
Servings: 35 petit fours
Author: Amy Nash

Ingredients

Cake

  • 2 cups (200g) granulated sugar
  • 1 cup salted butter softened
  • 4 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • 3 1/4 cups (390g) cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup whole milk room temperature
  • 1/3 cup sour cream room temperature
  • 1 1/2 cups raspberry jam

Icing

  • 6 cups (720g) powdered sugar
  • 1/2 cup water
  • 3 Tablespoons light corn syrup
  • 1 teaspoon pure vanilla extract
  • 6 ounces white chocolate chopped

Instructions

  • Preheat the oven to 350°F. Line a 12X17-inch half sheet pan with parchment paper. Spray with baking spray. Set aside.
  • Add sugar and butter to the bowl of an electric mixer. Beat on medium-high speed until light.
    2 cups (200g) granulated sugar, 1 cup salted butter
  • Add eggs one at a time, beating well after each addition, scraping bowl as needed. Add vanilla.
    4 large eggs, 2 teaspoons pure vanilla extract
  • Add cake flour, baking powder, and salt, mixing until combined.
    3 1/4 cups (390g) cake flour, 2 teaspoons baking powder, 1 teaspoon salt
  • Add milk and sour cream, mixing well; scraping side of bowl to be sure ingredients are evenly combined.
    3/4 cup whole milk, 1/3 cup sour cream
  • Pour batter into the prepared pan, spread evenly with an offset spatula. Bake for 24-28 minutes, or until a toothpick comes out clean. Let cool in the pan for 5 minutes, then gently turn out onto a wire rack to cool completely. Remove parchment paper.
  • Carefully halve the cake lengthwise, making two layers. This is easiest using a cake slicer or large serrated knife. Remove the top half of the cake. Spread bottom layer with jam; replace top layer of cake. Freeze for 15 minutes.
    1 1/2 cups raspberry jam
  • Use a heart-shaped cutter to cut out hearts. Put back in the freezer and keep chilled while preparing icing.
  • For icing, combine powdered sugar, water, corn syrup, and vanilla in a glass bowl. Heat over a double boiler until smooth and warm. Stir in white chocolate until melted. Remove from heat.
    6 cups (720g) powdered sugar, 1/2 cup water, 3 Tablespoons light corn syrup, 1 teaspoon pure vanilla extract, 6 ounces white chocolate
  • Place heart-shaped cakes on a cooling rack over a rimmed pan or bowl. Pour icing over cakes, coating tops and sides. If using sprinkles, sprinkle immediately before icing has a chance to set up. Let stand at room temperature until icing is set before storing in an airtight container.

Notes

  • Icing can be tinted with desired food coloring. As icing collects on the pan below the cakes, it can be added back to the unused icing and rewarmed over the double boiler until it is pourable again.

Nutrition

Calories: 300kcal | Carbohydrates: 55g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 153mg | Potassium: 57mg | Fiber: 0.4g | Sugar: 43g | Vitamin A: 213IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 0.3mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code