Description
Delicate and colorful petit fours that are perfect for special occasions, featuring soft sponge cake layered with filling and coated in a smooth glaze.
Ingredients
- 1 sponge cake sheet
- 200 g apricot jam
- 300 g fondant icing
- Food coloring (various colors)
- 100 g white chocolate
- 50 ml heavy cream
- Decorative sprinkles
Instructions
- Cut the sponge cake into small, even squares or rectangles.
- Spread apricot jam between layers if slicing horizontally, then assemble and chill briefly.
- Melt the fondant icing gently and divide into portions. Add food coloring as desired.
- Place the cake pieces on a wire rack and pour the fondant over each piece to coat evenly.
- Heat the cream and pour over chopped white chocolate. Stir until smooth to create a ganache.
- Drizzle or pipe the ganache over the coated petit fours and decorate with sprinkles.
- Allow to set completely before serving.
Notes
- Chill the cake before cutting to get cleaner edges.
- Use a fork or skewer to help coat the cakes with fondant.
- Store in an airtight container in the refrigerator for up to 3 days.
- You can substitute apricot jam with raspberry or strawberry jam.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: French
Nutrition
- Serving Size: 1 piece
- Calories: 120 kcal
- Sugar: 12 g
- Sodium: 40 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 10 mg
