Petit Fours Challenge

12th century

18th century

20th century

15th century

Glazed, Iced, Dipped, Filled

Layered

Sprinkled

Frosted

Cover them in glitter

Use ketchup, mustard, and pickles

Spray paint them gold

Use icing, fondant, sprinkles, edible flowers, or chocolate drizzles.

sponge cake, jam or buttercream, fondant icing, decorative elements

pasta, cheese, tomato sauce

In a flower pot

On a skateboard

In a shoebox

On a platter or decorative plate

Freeze the cake batter, cut into triangles, and sprinkle with powdered sugar

Bake a thin sheet cake, cut into small squares, layer with jam or icing, and coat with glaze or fondant.

Boil the cake batter, cut into large pieces, and dip in chocolate

Deep fry the cake batter, cut into circles, and drizzle with caramel sauce

Germany

Italy

France

Spain

The name 'Petit Fours' signifies the small size and baking method of these treats.

The name 'Petit Fours' indicates that they are only served during breakfast.

The name 'Petit Fours' refers to the main ingredient used in the recipe.

Petit Fours are named after a famous French pastry chef.

Chocolate, vanilla, lemon, almond, raspberry

Strawberry, blueberry, orange

Caramel, hazelnut, pistachio

Mint, coconut, pineapple

Heart-shaped

Square or rectangular

Triangular

Circular