When I was a kid, I remember my mom use to bring home these little boxes of mini cakes around Christmas time.They were cute, bite size and had little delicious layers. It wasn’t until I was older than I learned these were called Petit Fours which is French for “little oven” and translates to a small, square-cut, frosted and decorated piece of pound cake or sponge cake.
Aside from being cute, they are perfect for a quick dessert fix if you’re having company over or just want to have a kid size dessert one evening.
To really make things easy, you can start with a frozen Sara Lee pound cake right from the start, thus the “no bake” part of this dessert. I also began by trimming the crust from the top and sides so I could start with a nice rectangular block of pound cake.
Next you’ll want to slice the pound cake into even squares. They don’t have to be perfect, but it helps keep all of your petit fours the same size.
Of course I wanted to add a filling so I sliced each block into 1/4 inch layers.
Now for the filling. You could of course use whatever you’d like whether it be a buttercream, jam, jelly or even vanilla pudding with a hint of color like I used.
Simply spread your filling on top of the pound cake and continue to stack the layers about four slices high.
The fun part is giving the petit fours a beautiful and sweet glaze. Start by setting them on top of a cake rack that is placed over a baking pan to catch the run off.
For the recipe, I used Wilton’s poured fondant recipe which you simply pour over each little cake and let them dry.
Chill and serve.