Here’s the thing, is birthday cake anyone’s favorite dessert?! It’s definitely a classic, but I have to confess, I feel it’s slightly overdone… I’m not saying it doesn’t have its place, but I prefer a dessert that accurately represents that person!
My stepmom has the unfortunate luck of having a birthday during quarantine and the day before Easter. A birthday that for all intents and purposes was trying to slide right under the radar…
Honestly, the only choice I had was to surprise her on her birthday with the cutest, sweetest, most adorable petit fours. What is a petit four? Well, in summary, it’s perfection. I believe the scientific definition is a mini bite-sized dessert. I do think they can be savory, but that’s another story.
I love these little cuties so much! I love a mini dessert for many reasons. 1) you don’t have to share. 2) you can eat more of them because there are fewer calories in each bite. 3) literally, you don’t have to share. With anyone! 4) everything is cuter if its a mini version, and that’s science.
I love this recipe because it’s pretty much a bunch of store-bought ingredients that you get to take to the next level. It’s a super easy dessert that looks amazing! For this recipe, I used a store-bought frozen pound cake. This is really up to you, you can get whatever your favorite cake is. The only thing I suggest is you want to make a denser cake. You have to cut this cake into smaller pieces and if your cake is more crumbly and really delicate, it could end up looking a little messy. The advantage with the pound cake is you get cleaner cut lines, which adds to the fancier feel of these cakes. However, you can definitely make your own pound cake, or whichever denser cake you prefer!
This icing glaze that I use is also one of my favorite glazes. The crucial part of this glaze is the chocolate. For this recipe, I used white chocolate which leaves the icing white but allows it to harden on the cake and adds that beautiful subtle sweetness of white chocolate that I adore. You can use whatever chocolate you’d like though! I’ve used milk chocolate, dark chocolate and they all come out amazing! It’s a perfect glaze for scones, donuts, cookies, cupcakes; honestly, it’s just a fantastic glaze recipe to keep up your sleeve.
1 frozen pound cake
3-4 tablespoons of your favorite jelly
1 and a half cups of white chocolate
4 cups of powdered sugar
1/3 cup of hot water
1/4 cup of light corn syrup
a sprinkle of salt
1/4 teaspoon of clear vanilla, (if you don’t have any, feel free to leave it out!)
Slice your pound cake horizontally, I cut mine into two even pieces. Then, lightly flatten them out using a rolling pin. Spread one side with the jam. Add the top layer, wrap in cling wrap and store in the freezer for about 30 minutes. After the thirty minutes, pull out the delicious pound cake sandwich and begin to cut into even squares. I used a ruler to help me get about 1 and a half-inch cubes. I ended up getting about 15 cubes, but a piece of my pound cake did break, so you could probably get about 18-21 pieces! Any scraps of leftover cake are snacks for the chef! After cutting the squares place on a cooling rack placed over a baking sheet. I layered tinfoil on the bottom of the sheet pan for easy cleanup!
Begin to melt the white chocolate on thirty-second intervals in the microwave. In a separate bowl, combine the powdered sugar, hot water, corn syrup, salt, and vanilla. After mixed, stir in the white chocolate. You want to make sure that this mixture is smooth and easy to pour over the squares. If you need to, you can add more water to the mixture!
Pour the mixture over the tops of the squares, making sure to gently push the glaze down the side with an offset spatula. Top with any cute decorations! I used sprinkles, but you could use other kinds of chocolate, royal icing, or other sprinkles to make a cute topper for these bite-sized beauties!
The glaze will firm up at room temperature.
I adore these little confections! I think they are so adorable! I love how individual and unique they can be! You can customize these any way you like, with whatever kind of filling or glaze works best.