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I love the look of petit fours; they’re just so beautiful aren’t they? They’re dainty and elegant and just plain pretty. So, when we were planning for the baby shower we threw last weekend, I thought they’d be a great addition to the menu.
The jury is still out on that one, though. I used Paula Deen’s recipe. And the petit fours were beautiful, and actually, they were pretty tasty as well. However, do you see my kitchen in that top photo? Perhaps treats that are dainty and elegant and just plain pretty are also always super labor intensive, but I’m not sure I have the patience for these (Kirst told you this in my mini-biography– I’m not a baker… maybe that’s the problem?).
I was planning on making another batch of petit fours in a couple months (for Kirst’s baby shower, actually), but before I try this again, I though I’d check in with y’all. Do you have any tips for me? Do y’all have another recipe I should try? Are petit fours one of those things that are just labor intensive and that’s how it goes? Help, friends!