Small, bite-sized sweet treats, petits fours are an elegant addition to a dinner party or afternoon tea and can also accompany a celebration cake to create a themed Sweet Table.
- Squires Kitchen International School
- 0.0 day
- Course date and times:
- Thursday 19th September: 9:30am to 4:00pm
- Friday 20th September: 9:30am to 4:00pm
This course is the perfect opportunity to learn how to make a selection of tasty and visually satisfying goodies, from meringue pops and artisan marshmallows to indulgent fudge and elegant nougat.
These elements have been carefully selected to showcase how they can work together to complement a celebration or wedding cake colour scheme and flavours to form an impressive dessert table.
Over two days, experienced pastry chef, cake decorator and author Marianne Stewart, will teach you how to make delicate rosebud meringues, indulgent white chocolate and pistachio fudge, honey and almond nougat with wafer paper decoration, raspberry and rose artisan marshmallows, pink prosecco truffles and on-trend mini baked doughnuts with a pink glaze and sprinkles.
You will learn all about contemporary confectionery on these days with a focus on producing flawless treats and incorporating colour and fresh flavour combinations. You’ll also get invaluable advice on presentation, stylish decoration ideas and top tips for creating a stunning selection of Perfect Petits Fours.