Description
These Raspberry Tangerine Petit Fours bring together buttery pound cake, tangy tangerine buttercream, and sweet raspberry jam, all enrobed in a smooth poured fondant. While they require a little extra effort, their elegance, flavor, and visual appeal make them the perfect addition to any dessert table. Ideal for Easter brunch, bridal showers, or an afternoon treat, these bite-sized delights are sure to impress!
Ingredients
Cake flour, unsalted butter, cream cheese, granulated sugar, eggs, vanilla extract, salt, powdered sugar, fresh tangerine juice, tangerine zest, simple syrup (water and sugar), raspberry jam, Framboise (optional), marzipan (optional), poured fondant, unsweetened cocoa powder.
Instructions
Prepare a 10×15-inch pan. Mix the cake batter and bake until golden. Allow the cake to cool completely before cutting.
2. Make the Tangerine Buttercream
Beat butter, powdered sugar, tangerine juice, and zest until light and fluffy.
3. Assemble the Layers
Slice the cooled pound cake into thin layers. Brush each layer with simple syrup to retain moisture. Spread raspberry jam on one layer and tangerine buttercream on another, then stack them together.
4. Cut the Petit Fours
Use an egg-shaped cookie cutter for an Easter theme or cut squares for a traditional look. Chill the cakes before dipping.
5. Coat with Fondant
Dip each cake in warm, liquid poured fondant for a smooth, glossy finish. Let excess fondant drip off before setting aside to harden.
6. Add the Speckled Decoration
Mix cocoa powder with water and flick it onto the petit fours for a delicate speckled effect.
7. Serve and Enjoy
Let the petit fours set completely before serving. These are best enjoyed at room temperature.
Notes
- For extra depth of flavor, add a splash of Framboise to the raspberry jam.
- For a smoother surface, cover the cakes with a thin layer of marzipan before dipping in fondant.
- Storage: Store in an airtight container at room temperature for up to 3 days
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French