How to Make Valentine’s Heart Petit Fours
I can’t remember exactly when I had the idea to make these Valentine’s treats, but I know it was several months ago and I was so determined to make them that I put them on my Google calendar to remind me 🙂 And finally – determined to get them posted before Valentine’s, I made them last night and I’m going to share with you How to Make Valentine’s Heart Petit Fours! YAY!
So, here’s what you’ll need to make these sweets…
- Petit Four Cake (recipe & tutorial here)
- Petit Four Icing
- Pink Gel Coloring
- Heart Cookie Cutter (I used the smallest one in this set)
- Pink Candy Melts
- Cupcake Liners
Okie-dokie. Let’s get started!!
How to Make Valentine’s Heart Petit Fours
For my tutorial, I only used half a sheet of petit fours (and really – not even all of that), because that’s what I had left over from another order. So just keep that in mind when looking at my pics… I only made a few to show you – not a whole pan! This cake was filled only with cream cheese frosting (which is difficult to see), but raspberry filling would be perfect for these!
Start with the baked, filled & frosted petit four cake. I have all the instructions here. I also had the cake chilled in the freezer for 10-15 minutes before starting.
Next up, take your small heart cookie cutter and cut out the cakes. Oooh, let me show you how to get the cake out of the cookie cutter. First press it into the cake as you see above, then pick it up and gently press the cake up from the bottom. See what I mean here:
Excuse my freakishly dry and wrinkly hands… they’re always like this. 🙁
Doing it this way keeps the cake and icing perfectly intact and pretty!
Okay – so once you have them all cut out, place them on a wire rack over a cookie sheet – just like I do in my tutorial here.
And now it’s time to ice them…
Now – get your icing ready using this recipe – except add a drop of pink food coloring at the end (or whatever color you’d like your hearts to be!). When it’s ready, you can start covering the petit fours…
I always start by pooling it in the middle, then spreading out and covering all the edges…
… doing my best to get the sides completely covered (I’m not always successful as you can see in the bottom right corner).
Since the cake is cold, the icing sets up within a minute and you have beautiful pink heart petit fours:
Okay… you could leave them like this, but I wanted to dress them up a bit, so I melted some darker pink candy melts.
To do that, I put a few candy melts in a disposable frosting bag, clipped the end shut and microwaved in 30 second intervals until it was melted:
Snip the end off and you’re ready to drizzle! Easy-peasy!!
Drizzle them all – let the chocolate set and you’re almost finished!
When they’re ready, slide a sharp knife all the way under to lift the petit fours. They should easily break them away from the wire rack with very little damage. Then, if you’re going to gift them, you can place them in a cupcake liner to make them pretty!
You could box up half a dozen and you’d have a perfectly delicious Valentine’s gift! If you have a cake business, this is something you could do in bulk and sell for Valentine’s Day!
My guess is that a full sheet of petit fours cake from this recipe would yield close to 3 dozen hearts if you use a cookie cutter like mine (it was just under 2″).
And that’s it!! I just enjoyed one of these lovely hearts and yes, it’s still one of my most favorite recipes ever!! Do you have any questions? Leave me a comment!
Love Valentine’s Day? Check out these 15 Valentine’s Breakfast Ideas!
More Valentine’s Recipes
Happy Caking!!
More Valentine’s Desserts
These are so pretty and look delicious! Thanks for sharing your tutorial. Have a lovely week Rose.
Thank you for stopping by Debbie!
Okay these are freaking adorable! I have never attempted to make petit fours but would like to. Pinning this for later.
Just wondering if you ever tried to make petit fours with boxed cake. These will be for myself and I would just like to practice the filling and using the icing. Thanks for nice tutorial though
I haven’t, sorry. I think it would be hard to torte cake mix cake really thin because it’s so soft, but you could certainly give it a try.
I recommend baking the cake in cookie sheets and then assembling the layers instead of torting. Be careful not to over bake your layers or they get crisp
Hi Rose my question is how do you properly store these little gems until you serve them?
I am always afraid to refrigerate them. I am afraid they will be sticky when brought to room temp.
If I make them the day before whats the best way to store them?
Thank you
Debbie
I store them in an airtight container at room temp and they hold up beautifully!
My daughter is getting married in May 2017 and we are having 400 to the supper. I would like to make mini cakes as favors, but I am looking for something that can be made, decorated and frozen. I would box them 1 day or 2 in advance. Any suggestions.
Hi Maria – I’ve never frozen them, but I think if you check the comments on this post, some others have done it with success. Good luck!
trying these for Valentines Day you are amazing
I’ve always wondered how to do this! Your tutorial makes it look easy. I can’t wait to try these for a wedding shower this summer. Making Valentine gifts would be a great way to practice. Thanks for sharing!
Hope you enjoy them as much as we do! Thanks for stopping by the blog! <3
Hello Rose! If I was to do to sale these ones how much would you price them? I have been reading a looooooot this past couple of month till I found you and I’m only here literally everyday! I have attempted to do few of your recipes which tasted amazing! and that’s not even the word as they were out of this world delicious… anyhow I just wanted to have your input on the pricing because I think I sale my self short with some of the items I make…
I’d probably charge $20 per dozen, but this will vary depending on your market.
Can these be mailed? I thinking of making some but I need to mail th em.
If they’re packaged really well, I think they’d do okay being mailed.
Hello! I’d like to know if these petit fours, after finished, need to be refrigerated and for how long can I keep them? Thank you very much!
How long can you keep them? Say you have a big order , how do you keep them fresh?
I don’t like to keep them more than a couple of days. 🙂
Rose, they look like “eat every single one when no one is looking”! Question: after you cut out the hearts, what do you do with the tasty leftovers?
Thanks for sharing with all of us!
We usually just snack on them! I’ve also packaged them up to share with family and friends.
Cake pops!
Hello! Sorry for being so late to the party, but I have a question. I have looked at the post for your petit four tutorial and I have read through this post – the hearts do not look like they were cut from a cake that was torted and filled – is that accurate? I do not have a torte device and I am not trusting myself to torte an entire sheet cake by hand… These hearts are adorable and I am sure taste amazing with the pound cake recipe from Angela.
Thank you for your time!
Correct – I didn’t torte these petit fours.
Your post is awesome and thanks so much for sharing with us at Full Plate Thursday, 627. Happy Valentine Day and come back to see us soon!
Miz Helen