Name: Chaos Cake Petit Four Bar
Prep time: 30 min
Total time: PT-488178H10M46S
Cuisine: French-Inspired
Ingredients: 1 prepared sponge cake sheet; 1/2 cup fruit jam or curd; 1/2 cup buttercream or ganache; Fondant or glaze, as needed; Decorations (sprinkles, glitter, nuts), as desired; 1/2 cup dark sweet pitted cherries; 1/2 cup blueberries; 1/2 cup whole strawberries (frozen or fresh); 6 tablespoons sugar, divided; 3 tablespoons lemon juice, divided

Jump to Recipe·Leave a Review

The Chaos Cake Petit Four Bar is a playful and colorful dessert that combines the elegance of petit fours with a fun, customizable “chaos” presentation. With layers of sponge cake, jam, and buttercream coated in fondant or glaze, each bite-sized square is both decadent and visually striking. Paired with fruity purées for dipping or drizzling, this recipe is perfect for parties, weddings, and special occasions.

Why You’ll Love This Recipe

Elegant yet fun—perfect for parties, showers, or celebrations.
Customizable with different jams, buttercream flavors, and decorations.
Bite-sized treats that are easy to serve and enjoy.
Includes fruity purées for a fresh, tangy complement to the sweetness.
Great make-ahead dessert that holds up beautifully.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 prepared sponge cake sheet
1/2 cup fruit jam or curd
1/2 cup buttercream or ganache
Fondant or glaze, as needed
Decorations (sprinkles, glitter, nuts), as desired
1/2 cup dark sweet pitted cherries
1/2 cup blueberries
1/2 cup whole strawberries (frozen or fresh)
6 tablespoons sugar, divided
3 tablespoons lemon juice, divided

Directions

Prepare the cake base
- Spread a thin layer of jam and buttercream between layers of sponge cake. Chill until firm.
- Cut the chilled cake into neat bite-sized cubes.
Coat and decorate
- Cover each cube with fondant or glaze.
- Decorate with sprinkles, glitter, nuts, or other toppings. Set aside.
Make fruit purées
- Blend cherries with 2 tablespoons sugar and 1 tablespoon lemon juice. Strain and set aside.
- Repeat with blueberries and strawberries, creating three separate fruit purées.
Serve
- Arrange petit fours on a serving tray with bowls of fruit purées.
- Serve so guests can drizzle or dip each petit four into their choice of sauce.

Servings and timing

This recipe makes about 24 petit fours.

Prep time: 30 minutes
Chill time: 20 minutes
Assembly time: 20 minutes
Total time: About 1 hour 10 minutes

Variations

Swap jam flavors—raspberry, apricot, or lemon curd work beautifully.
Use white chocolate ganache for a luxurious filling.
Drizzle with colored glaze for a festive theme.
Make seasonal versions with pumpkin buttercream, cranberry jam, or citrus glaze.
Add edible gold leaf for a wedding or upscale event.

Storage/Reheating

Store petit fours in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 5 days (bring to room temperature before serving).
Fruit purées can be refrigerated separately in airtight containers for up to 3 days.
Avoid freezing decorated petit fours, as fondant and glaze may lose texture.

FAQs

Can I make the sponge cake from scratch?

Yes, a homemade sponge cake works wonderfully, but a store-bought sheet cake also saves time.

Can I use other fruits for the purées?

Absolutely—mango, raspberries, or blackberries would also make delicious sauces.

How do I keep petit fours from drying out?

Coating with fondant or glaze seals in moisture and helps them stay fresh.

Can I make these ahead of time?

Yes, you can assemble and decorate them a day or two ahead for convenience.

Do I have to strain the fruit purées?

Straining removes seeds and skins for a smoother texture, but it’s optional.

Can I use buttercream only without jam?

Yes, but the jam adds a fruity contrast that balances the sweetness.

What type of glaze works best?

A simple powdered sugar glaze or white chocolate glaze both work well.

Can I serve these without the fruit purées?

Yes, they’re delicious on their own, but the purées add a fresh element.

Can I freeze petit fours?

It’s best not to freeze them after decorating, but you can freeze the sponge cake before assembly.

How do I cut neat cubes without crumbs?

Chill the cake first, then use a sharp serrated knife or pastry cutter for clean edges.

Conclusion

The Chaos Cake Petit Four Bar is a show-stopping dessert that combines classic petit fours with a fun and interactive twist. With layers of jam, buttercream, and sponge cake wrapped in fondant and paired with fruit purées, these bite-sized treats are as beautiful as they are delicious. Whether served at a wedding, holiday gathering, or themed party, this recipe is sure to wow your guests.

Maggie