Taking a petits fours class at Dragonfly Cakes seemed like the thing to do for Mother's Day weekend. So there we were, my friend, Tina and I early Saturday morning tasting vanilla chiffon, eyeing the buttercream custard, and dipping & decorating little cakes. I walked away thinking these aren't as difficult as I thought, the process just required some patience (Athough, I may think differently after doing a sheet on my own.).
Tina's (image above) petits fours turned out perfect, each tasty morsel coated evenly with just the right amount of decor. I needed a bit more practice (image below), but they were quite delicious.
The owner, Brooks Coulson Nguyen, creates a fun and relaxing atmosphere while demonstrating the basics of making petits fours. After watching and tasting, about a dozen of us were unleashed into her large kitchen to make our own. As you can see, we managed to walk away with some treats to share.
For me, I was glad to learn to scrape the browning (from sugar) on top of the sheet cakes before using, add a soy-based oil chocolate glaze, roll out marzipan on cornstarch not powdered sugar, apply fruit layer as thinly as possible so the cakes are smooth, freeze cakes before and after cutting, and finally coat all around, even bottom so the cake won't dry out.
I call this the post bake sugar clean-up.
Applying thin layer of lemon curd.
Hmmmm, those sound good.
A shot before I got a bit dirty. That was so much fun - thank you Brooks!