Owning my own beautiful café and cake shop was always a childhood dream of mine. I fall in love with Petit Fours since I saw Peggy Porchen first book “Cake Chic. 
This was the first baking book that I bought; I’m such a fan of hers 😚 
I love all her creations, so pretty, dainty and feminine

Fondant Fancies which also known as Petits Fours are fanciful cakes traditionally eaten at teatime but just as hard to resist for dessert. In fact, the name Petit Four translate as “small oven”.
These intriguing little bites of cake can be made of any type of cake, in so many delicious ways.

They often have multiple thin layers of cake; with a fruit glaze in the middle, covered in fondant or icing and usually adorned with intricate decorations. 

“Classic Petits Fours usually are overly sweet (think fudge)”, some people think like that and I totally agree with that.

People often debates about how they should dip this little cakes in a fondant or icing.
“One layer should cover, but should be thin enough on the sides to see through. That’s why you need two coats!
But two coats too thick and would end up too sweet. That’s what they always mentioned.

The fondant temperature is also the major issue “Too hot will be to runny” or “Less hot will be too thick and it won’t pour or dip properly”

After testing, I found that buttercream and white chocolate is a great alternative for those who find the fruit glaze and fondant or icing slightly too sweet.
I’m prefer to use Chocolate Compound coz no need tempering; it can simply be melted and used immediately.

The temperature for the right consistency also important.
After a couple testing, I found that 90-95 F is the best temperature for coating. In this consistency (one coating is enough) your coating won’t be too thin or too thick, just right.

Modelling chocolate flower is one of my favorite decorations, it’s not only beautiful, but also tasty. These chocolate very sensitive to the heat of your hands so it will soften while you handle it.

If you have hot hands, you might need to use some food grade gloves to prevent from melting it into a sticky mess 🤪.

I was lucky to be able to visit one of the prettiest Peggy Porschen cake Parlour, once in a lifetime experience.
If you really love baking and have a chance to visit London; I highly recommend you to stop by; Everything in her shop was so beautiful and extremely detail.

Petits Fours is perfect for tea parties; they look brilliant on a cake stand too.
I like to add some decorations on the bottom part of my little cakes with straight frill cutter; These design have an appealing vintage feel and are easy to achieve with Modelling Chocolate.

The cake is so soft and moist, with the light buttercream filling inside; and yummy velvety white chocolate decorations…

I hope that you can enjoy the beauty of this petit dessert 😉

Love You All!

VINTAGE PETITS FOURS
Yield: 9 pieces (One 32 cm x 18 cm rectangular pan)
Active Time: 2 ½ hours
Total Time: 3 ½ hours

INGREDIENTS
Modelling Chocolate:

• 200 g White Chocolate Compound
• 50 g Corn Syrup
• Food Colouring (you can use water/ oil based/ powder or candy colouring)

Sponge Cake:

• 60 g Egg Yolks
• 45 g Vegetable Oil
• 55 g Milk
• 1 tsp Vanilla Extract
• 80 All-Purpose Flour
• 1 tbsp Corn Starch
• 1/4 tsp Baking Powder
• 90 Egg Whites
• 70 g Granulated Sugar

Buttercream:

• 30 g Egg Whites
• A pinch of Salt
• 1/2 tbsp Granulated Sugar
• 60 g Water
• 50 g Granulated Sugar
• 85 g Unsalted Butter
• 1 tsp Vanilla Extract

Chocolate Coating:

• 400 g White Chocolate Compound
• 1 tsp Vegetable Oil
• Candy Colouring or Food Colouring Powder
  

INSTRUCTIONS
Modelling Chocolate

1. Use double boiler or microwave in 30-second intervals melt the White Chocolate Compound.
2. Once the chocolate melted, add in the Corn Syrup.
   Fold the mixture together until mixture starts to resembles soft serve ice cream (do not over mix)
   *If you keep stirring, the Cocoa Butter will start to separate and seep out then your modelling chocolate end up too oily.
3. Place it in a cling wrap; flatten the mixture down so it will sets evenly and let it sit in the fridge to harden for about 1 hour.
4. After 1 hour, you can see that modelling chocolate is harden as a stone.
   Cut it into small pieces. 
   Knead each pieces, smashing any hard lumps with your fingers and then gather all together and knead until smooth and pliable (now it’s ready to use).
5. Dye the chocolate as desire
   *Please note; these chocolate very sensitive to the heat of your hands so it will soften while you dye it. If you find it too soft, you can re-wrap the chocolate and place back in the fridge to set up for  about 10 minutes before you use it.
   

Prepare the pan
Line 32 cm x 18 cm rectangular pan with parchment paper (bottom and sides)

Sponge Cake
Before you start making the cake, make sure that the bowl and beater grease-free because any residue of fat will prevent egg whites from beating up properly.
Wipe the bowl and beater with vinegar or lemon juice to remove the left over grease

1. Simply combine the egg yolks, vegetable oil, milk and Vanilla Extract.
2. Sifted in the All-purpose flour along with Corn Starch and Baking Powder; mix well, until no lumps visible.
3. For the egg whites
   Beat it until foamy; gradually add in the Granulated Sugar and continue mixing until it reach a stiff peaks.
4. Add 1/3 of egg whites mixture to the yolks batter; mix it really well to loosen the batter.
   Add the rest of the egg whites mixture; fold gently and mix until just combined. Do not over-mix else the batter will deflated.
   Scrape off the bottom and sides, make sure there’s no egg yolks mixture left at the bottom of the bowl.
5. Pour the batter onto a prepared pan; tap the pan a few times to remove air bubbles.
   Bake it in the preheated 170 C oven for 25 minutes.
6. Once it’s done, tap the pan again a few times so the cake doesn’t shrink too much; remove the cake from the pan immediately. Peel off the sides of the parchment paper and let it cool completely on a cooling rack.

Buttercream
Before you start, make sure that the bowl and beater grease-free

1. Combine the egg whites along with salt and ½ tbsp of Granulated Sugar and beat until it reach a stiff peaks; set aside.
2. In a saucepan, pour in the water and 50 grams of Granulated Sugar; cook over medium high heat, let it boil for about 2-3 minutes. Take it off from the heat and pour it into the egg white mixture.
   Then continue beat this mixture; mix until it reached a stiff peak and the mixture cools completely.
3. Add the Unsalted Butter a little by little; continue beat on high speed.
   You will find that the mixture is runny at first;
   After 10 minutes, then it will start curdling;
   After 15 minutes, the mixture coagulate and form a solid buttercream. 
4. Add in Vanilla Extract, mix well.
   

Prepare Cake Layers

1. Cut the cake into 2 equal pieces.
2. Apply some buttercream to the first layer, place another layer on top.
3. Cover the layered cake in a cling wrap, store in the fridge for about 1 hour (to let the buttercream sets hard; so, it will be easier and neater when you cut it).
4. After 1 hour; remove the edge of the cake and divide the cake into 9 equal pieces (4 cm x 4 cm each).
5. Store the cake slices in the fridge while waiting for the chocolate coating.
   
   

Chocolate Coating

1. Use double boiler or microwave in 30-second intervals melt the White Chocolate Compound.
2. Dye the chocolate
   * Note: It is important to use special Candy Food Colour or you can use food colouring powder to dye the chocolate else it will cause your chocolate to seize.
3. Add vegetable oil to help creates a smooth, glossy finish.
   Continue stirring until it reach about 90-95 F (now your chocolate is ready for coating).

Chocolate Roses and Decorations
* Kindly follow instructions in the video

NOTES

1. Petits Fours should be stored in an airtight container in a cool place and eaten with 2 days.
2. They can be store refrigerated for up to a week or may also be frozen for 2-3 months.
   *Please note when you take it out of the fridge there will be water droplets on the surface of the chocolate and a bit sticky.