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The Petit Four Cookbook: Adorably Delicious, Bite-Size Confections from the Dragonfly Cakes Bakery

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HANDMADE BITS OF HEAVEN Delicate layers of moist cake, buttercream and marzipan, coated in decadent chocolate, petits fours are the quintessential bite-size indulgence. With step-by-step recipes and mouth-watering photos, The Petit Four Cookbook teaches you how to make these decorative French delights. Perfect for any occasion, from teatime, birthdays and weddings, to Valen HANDMADE BITS OF HEAVEN Delicate layers of moist cake, buttercream and marzipan, coated in decadent chocolate, petits fours are the quintessential bite-size indulgence. With step-by-step recipes and mouth-watering photos, The Petit Four Cookbook teaches you how to make these decorative French delights. Perfect for any occasion, from teatime, birthdays and weddings, to Valentine’s Day, Christmas and New Year’s Eve, these wonderful treats and sweet gifts are sure to please every palate. The Petit Four Cookbook offers bold delicious flavors, including: • Chocolate • Vanilla • Lemon • Raspberry • Gingerbread • Pumpkin • Orange • Coconut


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HANDMADE BITS OF HEAVEN Delicate layers of moist cake, buttercream and marzipan, coated in decadent chocolate, petits fours are the quintessential bite-size indulgence. With step-by-step recipes and mouth-watering photos, The Petit Four Cookbook teaches you how to make these decorative French delights. Perfect for any occasion, from teatime, birthdays and weddings, to Valen HANDMADE BITS OF HEAVEN Delicate layers of moist cake, buttercream and marzipan, coated in decadent chocolate, petits fours are the quintessential bite-size indulgence. With step-by-step recipes and mouth-watering photos, The Petit Four Cookbook teaches you how to make these decorative French delights. Perfect for any occasion, from teatime, birthdays and weddings, to Valentine’s Day, Christmas and New Year’s Eve, these wonderful treats and sweet gifts are sure to please every palate. The Petit Four Cookbook offers bold delicious flavors, including: • Chocolate • Vanilla • Lemon • Raspberry • Gingerbread • Pumpkin • Orange • Coconut

30 review for The Petit Four Cookbook: Adorably Delicious, Bite-Size Confections from the Dragonfly Cakes Bakery

  1. 4 out of 5

    Madnad

    This book is a petit square book, which is highly appropriate considering the content. If you have ever considered making petit Four (which apparently means ‘little oven’ in French), then this book is a good place to start. After a small intro from the author, there are a couple of chapters on equipment and techniques. These are well worth reading if you are new to petit fours. There then follows a very useful directory, split into four sections; cakes, syrups, fillings, and decorations. The recip This book is a petit square book, which is highly appropriate considering the content. If you have ever considered making petit Four (which apparently means ‘little oven’ in French), then this book is a good place to start. After a small intro from the author, there are a couple of chapters on equipment and techniques. These are well worth reading if you are new to petit fours. There then follows a very useful directory, split into four sections; cakes, syrups, fillings, and decorations. The recipes themselves however, are separated into sections based on various holidays or events such as All Occasions, Elegant, Children’s Party, Weddings etc with appropriate flavours for each theme. I actually found this a little confusing. As you delve into the first section (All Occasions) the picture offers some decorating suggestions, then you get the recipes for vanilla sponge, vanilla syrup, and the vanilla buttercream, but then you are sent towards the end of the book to find the recipe for the marzipan, then back to the All Occasions section for the dipping chocolate, then off towards the back of the book again for the decorating chocolate. There seems a lot of unnecessary and frustrating flipping backwards and forwards. Once you have read through several of the recipes, you quickly discover that the recipes are quite similar with a slight variation. For instance, do the white, yellow, and orange modelling chocolate all need a recipe page when the only variation is a different food colouring? Also, the recipes for the fillings and syrups don’t match volume wise, to the sponge recipes. I followed the recipes for the lemon cake petit fours, and only used half of the syrup and less than half of the lemon cream cheese filling which is annoyingly wasteful. The recipes do say the yield, but not how much you will need for the cake recipe. The photos that are there are pretty and colourful, but I would have liked a few more. I would have liked to have seen some more examples of piped designs for the tops of the petit fours – even if it had just been a page of designs to follow. The recipes themselves have clear step by step instructions. Each individual step is fairly straight forward, but each small cake is a complex process of several steps. The measurements are in US cups, and I am always a little disappointed when a publishers doesn’t include metric weights as well, or reprint when they decide to release a recipe book outside the US. There is a conversion list at the back, but I am not sure of its accuracy. For instance, it lists a US cup as equivalent to 3 fluid ounces, where as I understand it is 8. It also lists a tablespoon as 60 millilitres, where it is actually only 15ml. It lists ‘pound’ under volume, which is a weight. Every cook or baker knows you can’t do a straight conversion between weight and volume. These issues aside, I think that anyone with a reasonable level of cake decorating should be able to cope with making these decadent treats. My attempts were not quite as neat as the author’s, but sadly I don’t have special petit four cutters, so tried to cut the cake into small squares with a knife which proved messy to say the least. The end results were indeed delicious, and quite pretty. I think you could do a lot worse whiling away a wet and rainy spring weekend making these treats for your friends or family. There are many varieties of petit four, but while this book is not comprehensive, it is a good introduction into a basic form of this style of cake.

  2. 5 out of 5

    Amanda

    Darling little book with gorgeous photographs of the finished petit fours and all the steps of assembling them. It's beautifully done and I will enjoy using these recipes. However, a few points: Equipment list: concise, but it does not specify what type of pan you should be baking your cake batter in, only that you need two flat cookie sheets to "make assembling and filling easier". That's misleading, as many cookie sheets these days don't have sides! While those are in fact very useful for assem Darling little book with gorgeous photographs of the finished petit fours and all the steps of assembling them. It's beautifully done and I will enjoy using these recipes. However, a few points: Equipment list: concise, but it does not specify what type of pan you should be baking your cake batter in, only that you need two flat cookie sheets to "make assembling and filling easier". That's misleading, as many cookie sheets these days don't have sides! While those are in fact very useful for assembling something like this, to bake your sheet cakes you need a jelly roll pan or what's called a quarter-sheet or half-sheet pan (larger size). That clarification is very important for the novice baker, as making a thin sheet cake like this in the wrong pan can be disastrous. Another item missing from the list, a very sharp good quality serrated knife, preferably one with a long blade to cut apart the cake layers. Without one, the cake will end up looking hacked to pieces. Otherwise all the recipes are wonderful, and laid out by occasion: baby shower, tea time, childrens, and holidays (among others), with flavors geared towards each theme. Christmas has gingerbread, Halloween has pumpkin and salted caramel. The instructions are clearly written, and there's a recipe directory at the beginning of the book. Conversion charts (always a must in every cookbook) are at the back along with a supply list that gives you the brand names of items used. There's no source guide, but a simple internet search will do, which the author does state. It's not a definitive book on petit fours by any means, but it does make a great gift book for the home baker who loves to try new things. *Received a copy as part of a Goodreads giveaway.*

  3. 5 out of 5

    Heather

    Received as a first reads giveaway. Very cute book, beautiful pictures. It seems like a pretty complex process, but it's laid out pretty straightforward, and I look forward to trying some of the recipes. Received as a first reads giveaway. Very cute book, beautiful pictures. It seems like a pretty complex process, but it's laid out pretty straightforward, and I look forward to trying some of the recipes.

  4. 4 out of 5

    Caitlin

    I got this as part of a First Reads giveaway. This book was smaller than I expected! The book had cute ideas and clear instructions. I look forward to trying some of the recipes.

  5. 5 out of 5

    Kristie

  6. 4 out of 5

    Holly Hardie

  7. 5 out of 5

    esrra albabah

  8. 4 out of 5

    Giovanni austin

  9. 5 out of 5

    Rebecca Riordan

  10. 4 out of 5

    Karen Gray

  11. 4 out of 5

    Chastity Johnson

  12. 4 out of 5

    Tasha M Bourgeois

  13. 4 out of 5

    17

  14. 5 out of 5

    Brooks

  15. 4 out of 5

    Patricia Kaniasty

    Only got to make 2 of the recipes so far, but they were fairly easy and fun to make.

  16. 4 out of 5

    B

  17. 5 out of 5

    Mary Wetterling

  18. 5 out of 5

    sherry hoover

  19. 5 out of 5

    teresa fitts

  20. 4 out of 5

    Katie Reindl

  21. 4 out of 5

    Courtney

  22. 5 out of 5

    Sarita Simon

  23. 4 out of 5

    Ifiibeke

  24. 4 out of 5

    Anayah theus Martinez

  25. 5 out of 5

    Cassandra Harrison

  26. 4 out of 5

    Coco_Chanel

  27. 5 out of 5

    melody

  28. 4 out of 5

    Sanaaya Taylor

  29. 4 out of 5

    Eileen

  30. 5 out of 5

    soleah staves

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