Who wouldn’t want an elegant little tea treat to brighten their day or celebration? Make these easy bite-size treats when you want to make something special for your loved ones! Be creative with your decorations. I have used fresh edible flowers to place on the tops for Mother’s Day, I have made these into little presents at Christmas, and I have decorated them with candies on top at Easter
Ingredients
For Petit Fours
- 1 cup (200 g) superfine sugar
- 1 teaspoon (5 ml) vanilla extract
- ½ cup plus 1 tablespoon (135 ml) vegetable oil
- 1¼ cups (295 ml) water
- 2 cups (250 g) Bob’s Red Mill white rice flour
- ½ cup (60 g) Bob’s Red Mill tapioca flour
- 1 tablespoon (13.8 g) baking powder
- Dash of salt
- ½ cup (43 g) unsweetened cocoa powder
For Fudge Frosting
- ¼ cup (50 g) Spectrum Organic Shortening
- 3 tablespoons (45 ml) water
- 2 cups (240 g) powdered sugar
- 2 tablespoons (11 g) unsweetened cocoa powder
- Dash of salt
For White Frosting
- 1 cup (120 g) powdered sugar
- 1 tablespoon (15 ml) vanilla extract
- ½ teaspoon (2.5 ml) water, if needed
How to Make It
- Preheat oven to 350°F (180°C, or gas mark 4). To make the Petit Fours
- In a bowl stir together sugar, vanilla, oil, and water. Add remaining ingredients and stir until smooth. Pour into a greased 9 x 13-inch (23 x 33-cm) baking pan.
- Bake for about 35 minutes, or until middle appears cracked and is firm to the touch. Let cool, then place in the refrigerator until chilled.
- Cut the chilled cake into mini squares. You may make them whatever size you choose. I try to make them small enough to fit inside a mini cupcake paper liner. To make the Fudge Frosting
- Place shortening and water in a saucepan and heat until melted and smooth, about 30 seconds. Place powdered sugar, cocoa powder, and salt With a mixer,. Turn mixer on low speed and slowly pour hot shortening mixture into the mixer. When ingredients are combined, turn mixer to medium high speed, stopping to scrape down the sides often. Mix for about 1 minute.
- While the fudge frosting is still warm, spoon or spread over the tops and sides of the cake cubes. Set on a fl at surface or place in the refrigerator to let the frosting set and cool. To make the White Frosting
- Combine powdered sugar, vanilla, and water (if needed) in a food processor and blend until smooth. Pour frosting into a resealable plastic bag and cut off one corner of the bag. Pipe out frosting to create decorations on the fudge-frosted squares. Decorate with safe candies, edible flowers, or even try mini bows. Place each decorated treat in a mini paper muffin liner to serve.