Description
The Chaos Cake Petit Four Bar is a playful, customizable dessert that combines classic petit fours with a fun, interactive twist. Bite-sized cubes of sponge cake are layered with jam and buttercream, coated in fondant or glaze, and paired with vibrant fruit purées for dipping or drizzling. Perfect for weddings, parties, and celebrations, this show-stopping treat is as beautiful as it is delicious.
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
Instructions
- Prepare the cake base: Spread a thin layer of jam and buttercream between layers of sponge cake. Chill until firm, then cut into bite-sized cubes.
- Coat and decorate: Cover each cube with fondant or glaze. Decorate with sprinkles, glitter, nuts, or other toppings.
- Make fruit purées: Blend cherries with 2 tablespoons sugar and 1 tablespoon lemon juice, then strain. Repeat separately with blueberries and strawberries.
- Serve: Arrange petit fours on a serving tray with bowls of fruit purées for dipping or drizzling.
Notes
- Coating with fondant or glaze seals in moisture and keeps petit fours fresh.
- Use different jams or buttercream flavors for variety.
- Fruit purées can be made ahead and stored in the fridge for up to 3 days.
- Chill the cake before cutting for neat, crumb-free cubes.
- Avoid freezing decorated petit fours as glaze and fondant lose texture.
- Prep Time: 30 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake / Assembly
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 petit four
- Calories: 150
- Sugar: 18g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
