Petit Fours

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I used to roll my eyes at Mother’s Day and voice unoriginal complaints about how it’s a “Hallmark holiday,” but now that I’m a mom? I’ll take that Hallmark card and those flowers, thank you very much, and I wouldn’t say no to a box of chocolates, either. I had a fantastic Mother’s Day yesterday—the highlight was probably watching my two-year-old giggle as he helped carry the breakfast tray to me in bed, then having him cheer, “Eat, Mama! Happy Mother’s!” (He always forgets to add the “Day” at the end.) I hope all of the mothers out there had wonderful days as well!

Wife to Richy. Mommy to 6 kids. Homeschool Teacher. Jesus Freak. Good Books. Baker. Friend. Loves to Laugh. Photographer. Chocolate Addict. Mathematician. Pink. Diet Dr. Pepper-aholic. Cook. Flip-Flops. Ponytails. Loud Music. Writer. Budget-er. Chocolate Milk. Pillow Hog. Late-night TV & Junk Food.

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.

Petits Fours is a unique combination of a French-inspired bistro, delicatessen and a mix of West Coast cuisine. It offers an aesthetic experience tantalizing the senses with mouth-watering cuisine and delicacies baked for everyone’s delight.

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