Description
These Valentine’s Heart Petit Fours are delightful mini cakes shaped like hearts, perfect for celebrating love and special moments. Soft buttery cake layers are filled with creamy cream cheese frosting, coated with pastel pink icing, and elegantly drizzled with pink candy melts for a charming and delicious treat.
Ingredients
Scale
Cake
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ cup milk
- 1 tsp vanilla extract
Filling
- 1 cup cream cheese frosting (store-bought or homemade)
Icing
- 2 cups powdered sugar
- ¼ cup milk
- 1 tsp vanilla extract
- 1 drop pink gel food coloring
Decoration
- ½ cup pink candy melts
- Cupcake liners for serving
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and line a baking sheet with parchment paper. Cream the softened butter and granulated sugar together until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Fold in the all-purpose flour, baking powder, milk, and vanilla extract until the batter is smooth and well combined.
- Bake the Cake: Pour the batter evenly into the prepared baking sheet. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool completely on a wire rack.
- Fill the Cake: Once the cake is fully cooled, carefully slice it in half horizontally to create two layers. Spread a thin, even layer of cream cheese frosting between the layers to add moistness and flavor. Place the filled cake in the freezer for 10-15 minutes to firm up, making cutting easier.
- Cut Heart Shapes: Using a small heart-shaped cookie cutter, press down firmly on the cake to cut out heart shapes. Gently press from the bottom to release each heart cleanly. Set the hearts on a cooling rack for the next step.
- Make the Icing: In a mixing bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and free of lumps. Add one drop of pink gel food coloring and mix well to achieve a pastel pink shade perfect for Valentine’s Day.
- Coat the Petit Fours: Place the heart-shaped cakes on a cooling rack with a tray underneath to catch drips. Pour the pink icing over each heart, allowing it to coat all sides and drip down elegantly. Let the icing set for 1-2 minutes until slightly firm to the touch.
- Decorate: Melt the pink candy melts in a microwave-safe piping bag according to package instructions. Snip a small opening at the tip and drizzle the melted candy melts artistically over the iced petit fours. Allow the drizzle to set completely at room temperature.
- Serve: Place each decorated petit four into a cupcake liner to keep them neat and easy to serve. Enjoy these charming, bite-sized Valentine’s treats with friends and loved ones!
Notes
- Ensure the cake is completely cooled before slicing to prevent crumbling.
- Chilling the filled cake before cutting helps maintain clean heart shapes.
- Use gel food coloring for vibrant pastel icing without altering consistency.
- Allow icing and candy melts to fully set before serving for best presentation.
- Store petit fours in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Valentine's Day, Heart Petit Fours, Mini Cakes, Cream Cheese Frosting, Pink Icing, Candy Melts, Valentine's Dessert, Bite-Sized Cakes
