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!
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!