[vc_row][vc_column][vc_column_text]Looking for a sweet, showstopping way to celebrate Mom this Mother’s Day? These gluten-free petit fours deliver charm, elegance and irresistible flavor in every bite! Inspired by the French tradition of petits fours (which translates to “small oven”), these dainty, one-inch cakes stack layers of fluffy vanilla lemon cake with a pop of blueberry jam, all wrapped in a dreamy white chocolate glaze. Best of all, they’re a blank canvas for your creativity — dress them up with delicate edible flowers, colorful sprinkles, slivered almonds, drizzles of melted chocolate or dainty swirls of buttercream. Whether served at an afternoon tea, brunch or tucked into a gift box for Mom, these bite-sized beauties are a sweet little way to say “I love you.”
Lemon-Blueberry Gluten Free Petit Fours
Cake
- Non-stick cooking spray (for greasing tray and rack)
- 19- oz. bag Bob's Red Mill gluten free vanilla yellow cake mix
- 3 large eggs
- 1/2 cup vegetable oil or melted coconut oil
- 1/2 cup water
- 1 Tbsp. lemon zest
- 1/2 cup blueberry jam (divided)
White Chocolate Glaze
- 11.5- oz. bag white chocolate chips
- 1 cup heavy cream
- 1 Tbsp. coconut oil
- 3 cups confectioner's sugar
Optional Toppings
- Dried lavender flowers
- Sprinkles
- Sliced almonds
- Melted chocolate
- Buttercream
- Preheat oven to 325 degrees F. Line a half sheet (13x18-inch) rimmed baking tray with parchment. Spritz with nonstick cooking spray.
- Prepare cake mix according to package instructions. Stir in lemon zest.
- With palette knife, spread batter over prepared tray, evenly covering entire surface. Bake 25 minutes or until cake springs back lightly when touched.
- Flip cake onto greased wire rack. Peel away parchment. Place greased tray or heavy cutting board over cake to compress. Cool 30 minutes.
- Flip cooled cake onto clean cutting board. Trim edges with sharp knife. Slice cake width-wise into 3 rectangles, each about 5-1/4 inches wide x 11 inches long.
- With small palette knife, spread 1/4 cup blueberry jam over first rectangle. Top with second rectangle. Spread with remaining jam. Top with third rectangle. Pat down gently to secure. Place cake on clean tray and freeze 1 hour or until very firm.
- With sharp chef's knife, trim frozen cake to 5 inches wide x 10 inches long. Cut into 50 squares, each 1 inch in size. Freeze squares 30 minutes. Meanwhile, prepare the glaze.
- Melt white chocolate over double boiler or sit bowl over pan of simmering water to create a hot water bath. In separate saucepan, warm cream. Add coconut oil and powdered sugar and whisk until smooth. Whisk warm cream mixture into melted chocolate.
- Sit clean wire rack over sheet of parchment or wax paper. With fork, dip each frozen cake square in white chocolate coating. (See recipe notes.) Place on prepared rack. Decorate with edible flowers, sprinkles, sliced almonds or sugar flowers.
- Allow glaze to set, about 1 hour. Serve petit fours immediately or refrigerate up to 1 day.
- Use a palette knife to spread cake batter evenly over prepared pan. Spread all the way to the edges, then tap tray on countertop to level.
- After baking, flip cake onto a well-greased wire cooling rack. Peel away parchment, then top with a heavy, well-greased tray or a heavy cutting board to create smooth, even layers.
- To coat petit fours, dip a table fork in the melted chocolate. Sit one cake square on top. With a spoon or small ladle, drizzle glaze over cake square to coat. Tap excess glaze back into bowl.
- Grab these ingredients and more at Vitacost.
