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Valentine’s Heart Petit Fours

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Valentine’s Heart Petit Fours are delicate, bite-sized cakes that make the perfect romantic treat. These charming, heart-shaped confections are made with layers of light sponge cake, filled with fruit preserves or buttercream, and coated in a smooth, glossy glaze. Whether you’re preparing them for a romantic dinner, a Valentine’s Day party, or as a sweet gift, these petit fours are sure to impress with their elegance and delightful flavor.

Ingredients

Scale

For the Sponge Cake:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 4 large eggs
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ cup whole milk
  • 2 tablespoons unsalted butter, melted

For the Filling:

  • ½ cup raspberry or strawberry jam (or any fruit preserves of choice)
  • ½ cup buttercream or whipped ganache (optional)

For the Glaze:

  • 2 cups powdered sugar
  • ¼ cup light corn syrup
  • 3–4 tablespoons milk or water
  • ½ teaspoon vanilla extract
  • Pink or red food coloring

Ingredient Highlights

  • Light Sponge Cake: This cake is airy and delicate, absorbing the filling for a moist and flavorful bite.
  • Fruit Preserves: Adds a fruity sweetness that balances the cake’s light texture.
  • Buttercream or Ganache: For a richer filling, layer with buttercream or chocolate ganache.
  • Glossy Glaze: A smooth, shiny glaze enhances the petit fours’ elegance and provides a lightly sweet coating.

Instructions

Prepare the Sponge Cake:

  1. Preheat the Oven: Set your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease it.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Whisk the Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer for about 5 minutes until light and fluffy.
  4. Add the Vanilla and Melted Butter: Gently mix in the vanilla extract, melted butter, and milk.
  5. Fold in the Dry Ingredients: Gradually add the flour mixture, folding gently to keep the batter light and airy.
  6. Bake the Cake: Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool and Cut: Allow the cake to cool completely before using a heart-shaped cookie cutter to cut out small hearts.

Assemble the Petit Fours:

  1. Fill the Layers: Spread a thin layer of fruit preserves (or buttercream) on one heart-shaped cake piece, then place another piece on top to make a sandwich. Repeat with all the hearts.
  2. Chill the Cakes: Place the filled petit fours in the refrigerator for 15-20 minutes to firm up before glazing.

Prepare the Glaze and Coat the Cakes:

  1. Make the Glaze: In a bowl, whisk together powdered sugar, corn syrup, milk (or water), vanilla extract, and food coloring until smooth and pourable.
  2. Coat the Petit Fours: Place a wire rack over a baking sheet. Pour the glaze over the petit fours, letting the excess drip off. Use a fork or skewer to help coat all sides evenly.
  3. Set and Decorate: Let the glaze set for about 30 minutes. Optionally, decorate with sprinkles, piped icing, or edible glitter.

Nutrition

Find it online: https://herbites.com/valentines-heart-petit-fours/