Our summer series of DIY desserts continues today with a petit fours recipe and combines two of my favorite things – cherry blossoms and the color pink! Whether you’re an avid baker or a rookie, making these cherry blossom petit fours is totally fool-proof, guaranteed.  These bite-sized confections, captured by Hannah Colclazier Photography, are layered with jam and covered in a perfectly sweet glaze and adorned with Washington DC’s most famous blooms. And how much are you loving those Washington DC plates from Hill’s Kitchen?!

DIY Pound Cake Petit Fours

Cherry Blossom Petit Fours

Photo Credits: Hannah Colclazier Photography

Cherry Blossom Petit Fours

Petit Fours Ingredients:

  • Pound Cake – Homemade or store bought. You want an all-butter cake that is very dense so there aren’t too many crumbs.
  • Jam Filling – My favorite is anything from Grandma’s Jam House, which can be purchased at Eastern Market
  • Bread knife (serrated knife) or small cookie cutter in preferred shape
  • Gum paste flowers – These can be purchased at your local baking supplies store. I purchase these at Annapolis Cake and Candy Supply.

To Make:

Slice pound cake. With each slice, cut out as many of your preferred shape as possible. ­Cut in half and spread filling between slices. Put in freezer for a few hours or overnight. ­When petit fours are cold, it’s much easier to glaze!

Petit Fours Glaze Ingredients:

  • 9 cups sifted confectioners’ sugar
  • ½ cup light corn syrup
  • 1 teaspoon vanilla extract, clear
  • ½ teaspoon almond extract
  • Pink gel food coloring
  • Brown gel food coloring
  • ½ cup water

To Make:

In a heatproof bowl set over (but not touching) simmering water, combine sugar, corn syrup, water, vanilla and almond extracts together until ingredients are warm. Combine well until smooth. Tint to desired color – keep in mind “less Is more.” Gradually add in color until desired shade is reached. I set aside two separate bowls with a little glaze in it – one left clear/white, the other was tinted brown for the cherry blossom “branches.” Do not overheat. Let cool about 8 minutes before pouring.

Cherry Blossom Pound Cake Petit Fours

Cherry Blossom Inspired Desserts

Photo Credits: Hannah Colclazier Photography

To Decorate:

Place petit fours over rack with parchment paper underneath. Take a spoon and pour over each cake. Let dry for about 8-10 minutes. Drizzle white glaze to reach desired effects. For cherry blossoms, carefully drizzle brown tinted glaze. Before “branches” dry, carefully place gum paste flowers on top.

* If you want to have pink blossom for a true cherry blossom effect, combine two teaspoons of vodka and pink gel coloring and carefully dab on with a brush.

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Are you a bridesmaid looking for more ideas? Be sure to look at our ideas for local DC area bachelorette party ideas and unique ideas for bridal showers. And come back all summer long as we reveal a few more treats in our DIY desserts series!

Photo Credits: Hannah Colclazier Photography

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