Monday, July 27, 2009

Pound Cake and Petit Fours


I’ve been on a pound cake kick lately. Last weekend I made two of them. One plain and another with strawberries. They both turned out really yummy.

Then, this weekend I wanted to try my hand at petit fours. You know … adorable, tiny layered cakes filled with fruit or frosting and covered in poured fondant or icing. They can be made from sponge cakes, genoise cakes, or pound cakes. Ding. Ding. Ding. That means more pound cake for me. I decided to go the whole nine yards. Little layers, syrup, marzipan… Looking back, I think my kitchen wishes I went the easy way. I should have just sliced 1-inch thick pieces from the pound cake loaf and then then cut out tiny cakes with a cutter. But no … that would be too easy.

Okay, before we get to the petit fours, let me tell you about the two pound cake loaves.

First up. Cream Cheese Pound Cake.


I couldn’t wait to slice into it.




Oh my… help me.


And the top… I could tunnel right through this thing.


But first, a little cream cheese icing.


Yes, it was as good as it looks.

The recipe made enough for two loaves, so on the second one I added some strawberries.


It was pretty fantastic, too.


Every last piece of it.



Strawberry Cream Cheese Pound Cake = YUM!

Here’s the recipe:

Cream Cheese Pound Cake
3.5 cups all purpose flour, sifted
1 tsp baking powder
1 cup butter, room temperature
8 oz. cream cheese, room temperature
3 cups sugar
1 tsp vanilla
6 eggs, room temperature
1 cup milk, room temperature

Preheat oven to 325 degrees.
Sift flour and baking powder in a medium bowl and set aside.
Using a mixer, cream butter, cream cheesea nd sugar for about 6 minutes.
Add eggs one at a time, mixing well after each addition.
Add vanilla and milk until combined.
Add flour mixture until completely combined.

Pour into two greased and floured 9 X 5 loaf pans.

Stir in 2-cups hulled and diced strawberries for each loaf if desired.

Bake for about 60 minutes or until done.

Update: Ummm… Forgot to mention… some of my strawberries sank to the bottom, You know I don’t bake with fruit so much, but after reading up on it, I think this will help. Try lightly covering the fruit with flour. Let me know if it works for ya.

Cream Cheese Icing
4 oz. cream cheese, room temperature
2 Tbsp butter, room temperature
2 cups powdered sugar
3 Tbsp milk

Cream butter and cream cheese. Add sugar and milk until thoroughly combined.
Spread on top of cake.
Store in the refrigerator.

Now for the petit fours…

First, let me say… these were a lot of work. I’m glad I tried them, but a lot of work. Thank goodness they tasted great.

If you want to see a fantastic tutorial, check out this one from veganyumyum. Not only is it a really great step-by-step guide, but her photographs are also beautiful.



Line a jelly roll pan with parchment paper. You’ll need two sheets to lay sideways so you can lift the cake out when it’s done. Use some butter and coat the paper. Then dust with flour.

I used the pound cake recipe above, minus the milk and strawberries and baked at 350 for about 30 minutes. Also, I accidentally omitted the milk. Turns out that was probably a good thing, because the cake baked right up to the edge of the pan. It might have spilled over with the milk.


After the cake is baked and cooled, trim off the outer edges and then cut it into eight equal sections. Next, use a serrated knife and cut the height of each section in half. Turn each layer cut side up and apply a small amount of syrup. I used a spray bottle, but you can also brush it on. Don’t saturate it though. Then spread on a thin layer of warmed raspberry jam so that you can still see the cake through the jam. Stack the sections three layers high. (three layers of cake and two layers of filling.) Four would have made it too tall, based on the pound cake recipe used here.

Syrup = 1 cup sugar plus 2 cups water. Bring to a boil for approximately 3 minutes. Let cool.


Now, for marzipan. I finally found a reason to use this stuff. It has an almond flavor and is pretty tasty. Marzipan sometimes goes on the top layer of the petit four and I think really helps when you pour the icing on. Roll out the marzipan in a super thin layer. Then place it on top of each section of layered cake. Add simple syrup first to help the marzipan stick. Trim off any marzipan that overlaps the cake sections. Wrap each section in plastic wrap and refrigerate overnight. The next day, cut the sections in small squares. Each three-layer cake section will give you 12 petit fours. And you can get at least 5 three-layer sections. That’s a lot of little cakes. (After the icing dried, I drizzled on some melted chocolate and added a few fondant flowers for decoration.)


The next day, dip these in poured fondant and place on a wire rack. Set a cookie sheet underneath to catch the drippings.

What I used for the poured fondant = 2 lb bag (@7.5 cups) powdered sugar, 1/2 cup light corn syrup, 1/3 cup water, 1 tsp vanilla extract. Heat on low and stir until everything is completely combined.

Pouring didn’t work so much for me. I dipped each of the four sides and then spooned a little over the top. This was by far the trickiest part. Getting the consistency right, covering the cakes smoothly. I made a HUGE gigantic mess.

Here’s a peek…


Again, I suggest visiting veganyumyum for a great how-to as I have no actual photos of the dipping, dripping, pouring or cursing.


I managed to get several out that looked pretty decent, though.


But by the end, I was out of icing, out of my mind and still had a bunch of uncovered little cakes. They stayed that way, too. I’ve convinced myself they taste better uncovered.

Petit fours. Been there. Done that.

Christine is vegetarian. said...

You are mean. No more droolable pictures unless you offer to ship goodies straight to my house!

July 27, 2009 09:35 PM
Lina said...

wow, you got me craving pound cake now. Those photos were painfully delicious looking.

July 27, 2009 09:36 PM
Anonymous said...

I admire you for even giving this difficult task a try on your own in a home kitchen!

July 27, 2009 09:56 PM
Jenni said...

Beautiful job!!

July 27, 2009 10:16 PM
Hillary said...

that looks wonderful. I think I am going to try it, but make it with raspberries!

July 27, 2009 10:21 PM
Barbara said...

Your Petit Fours are beautiful.
I have used purchased frosting (Duncan Hines) and just microwaved it in a pyrex measuring cup when I was in a hurry. Then just either dip or pour over the little cakes. Heart shaped mini cakes are so pretty done with pink frosting for Valentines Day. I think a chocolate melting appliance might be good to warm the frosting.

July 27, 2009 11:05 PM
Southern Gal said...

These are gorgeous! I've made them twice and I always wonder WHY! Why would I make these things? They are so difficult to get perfect. Maybe, maybe I'll try again for my niece's wedding shower I'm giving next month. I'll start way ahead of time and see how it goes. Or maybe not.

July 27, 2009 11:44 PM
Pat said...

Please. please Stephanie – could you post the recipe for the Apricot Brandy Pound Cake????? I've been craving an apricot sour, but cake would be even better! Thanks…Oh, the petit fours are great, too!

July 28, 2009 12:24 AM
Allison said...

I'm dying reading this post because I just did petit fours in my baking class on Sunday. Sooo messy. Much cursing. Yours look great though

July 28, 2009 01:01 AM
Amy @ LiveWell said...

Oh you are brave for making petit fours! My bowl of unfrosted ones would have been MUCH bigger with the pan of frosted cakes MUCH smaller so kudos to you for your astounding amount of patience!

July 28, 2009 01:01 AM
Monica H said...

You could make cake balls with the leftover pieces!

I was going to make petit fours for Mother's Day and ironically I was going to use that site for reference, but I ran out of time :-( I made lemon tartlets instead.

Your petit fours are too cute- great job!

July 28, 2009 01:06 AM
Bakerella said...

Mrs. Mordecai – I will do that.

Meg – Good to know. thanks. I deleted the word simple. Now it's just syrup.

Stephanie – Recipe, please?

Alice and the other trifle suggestors – Great idea, but by the end I was over it. And really, I like the cake all by itself.

Angela – You said it!

Anonymous – That's sweet of you. I appreciate it.

Jessica – I know. I thought this would be a breeze.

Sweet Aniela – Bake a 13 X 9 cake and carve out the J. Also, level the top so it's flat. The you can even use the scraps for cake balls. As for the fondant, you can use the same technique for the heart cake and apply it to the J.

mlynn28 – that's the southern in me I guess. How do you pronounce them that way? Is the s still silent?

Laia – Check out this conversion calculator

Anonymous – Hey thanks. Is that like street cred?

July 28, 2009 01:37 AM
Gabrielle Valentine said...

OM NOM NOM! Petit Fours. I'm craving some now. Didn't ever think of putting the strawberries IN the pound cake. Just on top. Interesting change.

July 28, 2009 02:03 AM
PrincessFlufferbutt said...

They look amazing! Who knew so much went into these pretty little treats?!?! I can't wait to try the cream cheese pound cake!

July 28, 2009 02:28 AM
LadyStitchPA said...

I love petit fours and have tried my hand at them. Not easy to do at all. Did mine for Christmas one year, covered them in chocolate and then decorated the top with holly leaves and berries using tinted icing. Swore I'd never do it again, but looking at your's, I want to get right back into the kitchen and try my hand at it again.

July 28, 2009 02:48 AM
Nikki and Shane said...

I love that you kept with those little buggers. I tried them back about 5 years ago and my motto would be: "Been there. Smashed those." I also found the icing to be TERRIBLY frustrating and so I smashed all my petit fours and chucked them in the garbage without even a taste.

My husband still says to this day he has never heard me curse such a streak in his life. Glad I'm not the only one who found them to be troublesome.

July 28, 2009 03:27 AM
Eris said...

Oh! the pund cake with strawberries is something that I have to try *——-*!!!!

And the petit fours are really pretty! I hope I could do something like that.

I hope you don't mind if I let the link of my blog here, I really hope that you visit it, and tell other poeple to do it if you like it. It's my little project, to show the culture of my country (Chile) trougth our food… I'm just starting and I want this to work, so If you have time and pass and comment I will be really happy.

I hope you see it.

July 28, 2009 03:45 AM
Lovely At Your Side said...

This looks delicious! Maybe I'll make it tomorrow and post my rendition (that's giving myself a lot of credit!) There's something about mini petit four icingless sandwiches which make me want to whip these up tomorrow!

xx. Jenny from Lovely At Your Side.

July 28, 2009 03:55 AM
Heidi said...

I'm already making a Triple Chocolate Cake with Vanilla Buttercream on Wednesday for my son's 10th 'real' birthday and a yellow surfboard cake with blue buttercream for his 'party' birthday, so I think I'll need to skip the petit fours, but, oh, I need some pound cake!

July 28, 2009 04:01 AM
karylan said...

hey. is there any other ingredients that i can substitute for cream cheese ?

July 28, 2009 09:53 AM
Jennifer said...

Love your petit fours! Also been there done that! And I echo the sentiment of several others . . . I don't think I have ever cursed as much as I did the day I made those little buggers!

July 28, 2009 01:22 PM
homeschoolmomma said...

I love your c'est le vie" attitude towards baking. It makes me feel better about my screw-ups! However, you always come out on top and that is encouraging also. Thanks for all your wonderful recipes.

July 28, 2009 02:45 PM
Sandra in Phx said...

I can't wait to try the pound cake recipe! It looks FABULOUS. But I expect nothing less from you:)

July 28, 2009 03:15 PM
Kelly said...

They look beautiful but definitely like too much work for me. LOL! I'm so glad you gave it a try though. Thanks for the cream cheese pound cake recipe. I've added it to my "must try" list…and I have strawberries to add to!

July 28, 2009 03:46 PM
Melissa H said...

I can not wait to make this! Looks delish :)

July 28, 2009 03:52 PM
delightfullysweet said...

One again another great recipe! I can't wait to make these. I was actually thinking about petit fours this morning!

July 28, 2009 04:20 PM
Debbie said...

Hmmmm, the pound cake recipe looks definitely worth doing but the Petit Fours……..not so much.

July 28, 2009 04:22 PM
Natalie Wilbur-Muth said...

The petit fours look great. I use the same method except instead of poured fondant, I use white chocolate candy melts. Works like a treat! And way let messy! But be sure to use parchment after dipping and tapping bc they stick to the rack.

July 28, 2009 04:50 PM
Connie from Big Bear Lake California said...

I have strawberries!!! I might have to try this!!! Thanks for sharing. Connie

July 28, 2009 05:18 PM
Barbara said...

They look wonderful, I tried making them ONCE…they were a pain..I also agree they're better without the pain of frosting them…I also love the way your icing is so white against the already pale pound cake…ugh…(I need to invent the taste and smell computer screen, it's silly I know)

July 28, 2009 05:28 PM
Bill Medifast said...

Truly amazing! I could never imagine doing this myself but I am glad you've shown us how. Keep up the great cooking.

July 28, 2009 06:56 PM
lilybox said...

mmmmmmmmm yummy and adorable!

July 28, 2009 11:45 PM
Ofa said...

Hi…Mrs. Bakerella,
I Love love love your blogspot and your humor. I am from the islands of Fiji and I love to bake but we don't have the bakeware here and the ingredients are so so expensive, so I will just have to live my dream through you and I hope you continue to amaze me every time I check in. Thank you very much or as we say here in Fiji "vinaka vakalevu".

July 29, 2009 12:06 AM
The Royal Family said...

Do you sell your goodies somewhere? For those of us who are not talented enough to make them!?!

July 29, 2009 12:12 AM
Krystal Michelle Photography said...

Thank you for posting this. I've been wanting to try my hand at Petit Fours for a while now, but have NO idea where to start and how to really do it. All of my prior attempts flopped. I can't wait to try again!!!!

July 29, 2009 02:57 AM
ching said...

the pound cake looks gorgeous, im definitely going to give it a shot! thanks for sharing!

July 29, 2009 07:01 AM
racheld said...

Oh, Baker, Dear!!!

The pictures of the cake filled my eyes with the beauty of them, and my mouth with the anticipation.

Then those perfect little jewels filled my heart with longing for my childhood's most coveted treat. I suppose ours were the simplest kind—plain old white "birthday cake" with a poured fondant/icing. They were called "individual iced cakes" in our area, made by the one bakery, and the instant cachet of them as that big square box was opened—we didn't know the words "Wow Factor," but there it was.

And each like the other, perfect little ranks of white rectangles, shining in their sweet cloaks, each with a pale green leaf and a whispery-pink half-rose.

Just perfect; thank you.

July 29, 2009 01:20 PM
The Redhead Riter said...

I actually think it is against the law to post such beautiful pics with the most mouth-watering desserts immaginable and not live next door to me so that I can taste them…LOL

? Happy Wednesday ?

July 29, 2009 01:43 PM
Hearts Charm said...

I'd really appreciate it if you check out my blog/new story on this website:

Thanx ;*

July 29, 2009 03:31 PM
Juli P said...

Petit Fours are lovely, but WAYYY too much work for the size of the bite! I made them once for a bridal shower and proceeded to tear the page out of my cookbook and throw it away, just to be sure that I would not be tempted to make them again!
These look delish, but too much work!

July 29, 2009 05:17 PM
Steff Childs said...

I made petit fours once before. Once. Never again. They're so much better when you buy them from the bakery because you aren't tortured in the process of making them yourself.

Now… The strawberry poundcake, that sounds like something right up my alley.

July 29, 2009 05:19 PM
Myca said...

I stumbled upon your blog some how a few weeks back and I just have to tell you that you are AMAZING. Everything you do is beautiful and looks so delicious. And you are just hilarious….so entertaining. I thought I would let you know.

July 29, 2009 11:45 PM

I cann't stand marzapan.
Is there an alternative?
If so, please tell me about it.


July 30, 2009 02:00 AM
Bakerella said...

I'm glad to see I'mnot the only one who had a time with these things. I think if I can get the icing down, then I would do them again. They do taste great.

karylan – what if you tried adding more butter instead

Ofa – I've always dreamed of visiting Fiji. The photos are so beautiful.

The Royal Family – not really

Myca – glad you did

MAYBELLINE – just leave it out. it's not mandatory.

July 30, 2009 02:42 AM
Anonymous said...

hi ! love your site ! i have a problem finding candy melts for the cupcake pops though :( i reside in Singapore. i've tried using chocolate but it does not stick well to the cupcake ..
do u have any suggestion for an alternative melt ? thanks !

July 30, 2009 08:23 AM
donna said...

You sure went to alot of trouble with the petite fours. I usually take the easy way out. I don't make the layers. I make a thin white cake…yes I use the boxed stuff! Freeze it and then cut the shapes. Then put them back in the freezer. I melt a can of vanilla frosting in a saucepan…not too much just enough to make a thick glaze…then pour that over the frozen cakes. Having them cold makes the glaze stick to them better. Easy….I remelt any icing that goes to the bottom of pan.

July 30, 2009 12:23 PM
Darla said...

The pound cake looks so yummy, and the petit fours are gorgeous! I've had my fair share of frustration making petit fours.

July 30, 2009 01:22 PM
FragaFam said...

i'm so excited that you posted this!!! My dad JUST said the other day "you know what you should make next… petit fours"

my 1 year wedding anniversary is this weekend (and my parent's 29th on the same day!) i will make them in both of our wedding colors to celebrate! thank you

July 30, 2009 02:19 PM

Thanks, Bakerella.
I'll give it a shot leaving the marzapan on the grocer's shelf.

July 30, 2009 02:19 PM
living2thetruth said...

I could look at your site for hours! You are a genius! I have a question, my sister is getting married with a mickey and minnie theme can you think of any favors (cake pops/cupckaes/etc.) that can be make with the theme?

July 30, 2009 02:24 PM
Little Bits said...

I love your site! I just tried your cupcake bites… mine definitely are not as pretty as yours! I love to bake and have been lurking here a while! Your ideas are always fantastic, I look forward to your posts. Thank You!
P.S. for the minnie and mickey comment above me: maybe some black and white cupcakes with a red cherry on top? that reminds me of the old fashioned mickey and minnie!

July 30, 2009 05:35 PM
absepa said...

I just discovered your blog today, and I think it's awesome. Pound cake is my favorite, and the pink petit fours…beautiful!

July 30, 2009 06:47 PM
Kerstin said...

Yum, they look delicious and completely addicting – nice job!

July 30, 2009 07:35 PM
writing4612 said...

That's an ambitious project, that's for sure. I'm glad you got a few to look the way you wanted it to.

July 30, 2009 11:17 PM
reesespeanutbuttercups said...

I am going to have to try those pound cakes. I am always looking for something new to bake.

I have been wanting to make petit fours for a while now…I may have to think again! Your do look AMAZINGLY beautiful and yummy!!!

July 30, 2009 11:26 PM
lyndsay said...

yummy… adorable… beautiful… all of that, as usual!

July 31, 2009 12:35 AM
micki said...

I made 250 petit fours for our wedding…yes can you say bridezilla? I tried pouring the icing but was a huge mess and so much waste, so I ended up buying fondant, and wrapping each one. I sprinkled some gold and silver leaf on top to decorate them. We served them last, at our new years eve wedding when people were good and drunk, so it took the stress off them not being so perfect. btw. your photos are Amazing!

July 31, 2009 01:38 AM
adozeneggs said...

For some reason the pictures aren't loading all the way for me, but I really wanted to see your petit fours.
I made some a couple of weeks ago and it was a bit of a disaster.
So glad I was able to at least read your post, if not get to see all the pictures.
I tried pouring the "poured fondant" and it tipped most of my little cakes right over. They did taste delicious eve though they weren't perfect!
Thanks for posting, can't wait to try your technique the next time I have an order for PF!!

July 31, 2009 02:14 AM
adozeneggs said...

For some reason the pictures aren't loading all the way for me, but I really wanted to see your petit fours.
I made some a couple of weeks ago and it was a bit of a disaster.
So glad I was able to at least read your post, if not get to see all the pictures.
I tried pouring the "poured fondant" and it tipped most of my little cakes right over. They did taste delicious eve though they weren't perfect!
Thanks for posting, can't wait to try your technique the next time I have an order for PF!!

July 31, 2009 02:36 AM
itta Britta said...

Today is National Cheesecake Day! I was hoping for a post that commemorated it… Maybe another day.

July 31, 2009 02:49 AM
Sarah said...

I just recently found your blog thru a friend, and I adore it! Bravo! It has inspired me to try all kinds of new baking in the kitchen and been a great resource as well. Thanks and looking forward to much more!

July 31, 2009 02:58 AM
Saucy said...

I did those once. Once. See you later, petit fours.

July 31, 2009 04:54 AM
eyePhotograph said...

oh my! =S
It's my first time to comment, but I'm a follower of your blog =D
LOVE your sweets.. and photography.. AMAZING! =D
I thought my next post would be about sweet stuff too XD
you might want to check it =D

July 31, 2009 01:01 PM
Sara @ Our Best Bites said...

Oh YUM. That pound cake looks awesome!

July 31, 2009 01:06 PM
Dreamgirl said...

Wow, just happened upon your blog – and I'm in love! Seriously!

Thanks for sharing!

July 31, 2009 06:38 PM
Emily said...

I love your Petit Fours, they turned out so cute!

I remember making those in culinary school, and ugh.. What a pain in the butt. They're cute, but so much work..

July 31, 2009 07:05 PM
Susan said...

Hello Ms. Angie
Looks like a little bit of heaven as usual. I'm so trying out these recipes. I never come up with anything original, but I have no shame when it comes to copying your work. Heck! Why mess with what works?

July 31, 2009 07:39 PM
She-Fit said...

WOW! This are great. I love this site. I just came across it. Thanks for the great recipes

July 31, 2009 10:53 PM
KBriggs said...

your photos and baking make me even more interested in cooking.
Please, add a bottom so i can follow you and NEVER loose your blog if i change backgrounds.

August 1, 2009 12:37 AM
Jay and Mindy Mahannah said...

These are gorgeous! I am totally going to try these (I'm sure they will be a LOT messier).

August 1, 2009 03:29 AM
Nichole said...

Made the pound cake tonight, I can't wait to frost and try it tomorrow!

Question for you…not exactly food-related. Though I admire all of your recipes on your blog, I especially love your photographs. And even as a photo major i wonder how you photograph your food so beautifully. What type of lighting do you use? Just the natural light, lights in your house, or flash? And what type of camera do you use? Thanks so much! Love the blog.

August 1, 2009 04:18 AM
Utterly Lost said...

they look amazing! i cant wait to try making them =]] but i was wondering is it okay to not use the marzipan?

August 1, 2009 06:27 AM
Ali said...

mmm yum you are my hero

August 1, 2009 07:20 AM
The Redhead Riter said...

for you…

August 1, 2009 10:11 AM
pastaciemo said...


it's really wonderful what you all done really hat!!

August 1, 2009 06:04 PM
QaMcTariRod said...

I tried making the liquid fondant icing a few weeks back and had an ever more disastrous experience. Then this morning, I saw this chef and how he applied the icing to pretty much 'guarantee success' so to speak – and his approach just seemed brilliant to me: you just DOUSE the petite fours in the liquid icing with your hands. but you do it such that the fondant and the tray its on are all on top of the icing bowl so that all surplus and stray icing falls right back into the original bowl. Anyway, I'm going to go attempt his approach right now. He shows how it's done here:

August 1, 2009 06:06 PM
Anonymous said...

this would also be good with blueberries in the cake and fresh sliced strawberries on top.

August 1, 2009 08:27 PM
Anonymous said...

hey! i love your blog! I printed out how to make all the cake ball suckers! I am a kindergarten teacher and love every one of them.

Thank you!

Also, how do i sign up for your giveaways?

Lisa Goodwin

August 2, 2009 01:00 AM
Leelee said...

I know what you mean with been there done that! I tried it once and was satisfied with the results, but truly doubt if I would do it again!!! Love the pound cake recipe! Thank you!

August 2, 2009 01:08 AM
Hildy said...

Made the pound cake with strawberries tonight and you were totally right about the strawberries! I dusted them with about a table spoon of flower before I added them in and they stayed perfectly still during baking! Cakes came out great! I will definitely make again. Thanks!

ps – just started to read your blog and I love it! Have any good ice cream recipes?

August 2, 2009 05:31 AM
cakeflower said...

But crazy in a good way… :)

August 2, 2009 05:07 PM
cekmekzue said...

Hello Bakerella,
stumbled upon your blog and am so glad that I did. Love it!love it!

August 2, 2009 05:50 PM
Nicole ~ The Diva said...

I found your blog 2 weeks ago and I love it. I made the strawberry pound cake yesterday and it is very good. I also used the flour tip and none of mine sank to the bottom. However, I didn't realize that that I forgot the sugar until AFTER I added the strawberries, so the cake doesn't look as good as yours but I am sure it taste the same. I will have to add strawberries to my pound cake recipe and see if there is a taste difference.

Thanks for the good stuff.

August 2, 2009 08:35 PM
Chef Jeena said...

Beautiful pictures.

August 2, 2009 10:10 PM
Anonymous said...

I made the pounds cake the other day. it cam out delish, but how did you get your icing to pour and drip so nicely? mine was a bit thick, I had to turn the loaf to get it to go over the sides and it went over in big clumps, not nice little drips.

August 2, 2009 11:45 PM
Steff Childs said...

I made the pound cake this weekend. Delicious! And a big hit with my friends who were the taste-testing guinea pigs. Thanks for sharing!

August 3, 2009 01:07 PM
kitchenbelle said...

Wow–these are beautiful. You have a way of making everything look so easy! Great job!

August 3, 2009 08:20 PM
Rachael West said...

This is something I see done for many weddings. You've done a great job! They look absolutely delicious.

August 3, 2009 11:29 PM
Bakerella said...

Anonymous – regular chocolate with shortening added can work.

living2thetruth – take a look at this link. It's a pretty cute approach.

micki – That's hilarious.

kbriggs – not sure what you mean

Nichole – here you go

Utterly Lost – yes.

QaMcTariRod – thanks -

hildy – no ice cream recipes yet

Anonymous – worked great for me, maybe you should try a little more milk

August 4, 2009 12:36 AM
Brandy said...

You'll probably never read this comment b/c it's #188 – but just in case I have to ask. Where did you get the screen that the petit fours are drying on? I've been looking for something like that for making truffles and other chocolate-dipped goodies!

I LOVE petit fours, and these look delicious. Not sure I have the patience for making the itty-bitty delicacies myself, though!

August 4, 2009 04:14 AM
Christine from Medifast Coupons said...

Petit fours are delicious. I have always been a big pound cake fan. This is something I don't think I'd attempt my own, but I love seeing the results of someone else's adventure.

August 4, 2009 01:33 PM
Bakerella said...

I've had it for a while, it's just a regular cookie rack. I can't remember where I found it.

August 5, 2009 01:21 AM
Bess said...

Looks like the perfect start to a wonderful trifle!

August 5, 2009 01:53 AM
Anonymous said...

I had a similar experience when i tried these a while back. they seemed like a great idea and the ones that actually survived the whole process were good but i have to say that they are a bit more of a pain in the butt then they are worth.

August 6, 2009 04:52 AM
Iti said...

Hi there,
I always love your creation. I have your blog on my link. By the way the pound cake and petit fours are so beautiful. May I know what is the texture of the liquid fondant because we have a humid temperature here in Singapore.

August 7, 2009 06:32 AM
Genny-Boo said...

They look amazing and I bet they are just as good! You're the best!

August 8, 2009 03:15 AM
bluecakes said...

Just wanna tell you that flouring the strawberry works 8D)b they are floating >.<

August 9, 2009 08:14 AM
The Kadz Family said...

we just made your pound cake with chocolate chips and it turned out so great! thank you for the recipe.

August 10, 2009 12:45 PM
Bakerella said...

Iti – it's thick and hardens pretty quickly

August 12, 2009 04:07 AM
Sameera said...

i tried the cheesecake pound cake, came out beautiful!
skipped the icing b/c it was already too sweet for my family. thanks :)

August 17, 2009 05:20 PM
Comment Pages

Random Sweetness
Newsletter 2
Left Custom Ad
Google Left
Bakerella T-Shirts
Show off your inner Bakerella with a super-cute T!
FM Media Survey