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Pool Party Petit Fours

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Little squares that say \"chill out\"

Pool party season is UPON US! Hallelujah. Break out the pool floats, bust out the beach balls and whip up some… petit fours? Yep. I know these French little treats are typically thought of for tea time (Pinkies up!) but you know how I like to turn things on their head! So, we made some pool party petit fours!! And we teamed up with Yulu, an Australian-style yogurt company that makes deliciously smooth, packed with protein yogurt to give these tiny cakes quite a spectacular ZING! We’ve got the petit four recipe and a tutorial for making fondant versions of everyone’s favorite pool floaties to top them with today! These little dudes are the perfect pick-up and run (swim?) dessert for your summer par-tays.

Yogurt and pool floaties
A plate with squares on it

Click through for the recipe + tutorial!

Little cakes

Black dots on a white background

Makes about 25 petit fours
For the yogurt cake:
1/2 cup unsalted butter, softened
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)

1 1/2 cups flour

2 teaspoons baking powder
1/2 teaspoon salt
2 5.3 ounce containers of Yulu Aussie Style Yogurt (about 1 cup)
1.Preheat oven to 350 degrees F.
2. Grease and flour two 8 inch pans. Square if you have them, but circle works just fine as you can trim the edges later. Line the bottoms with parchment.
3. Cream together the butter and the sugar. Add in the eggs, one at a time, incorporating after each one. Scrapes the sides of the bowl. Add in the vanilla extract, almond extract and Yulu yogurt. Combine.
4. In a separate bowl, whisk together the flour, baking powder and salt. Add into the wet ingredients and mix just until combined.
5. Divide batter evenly between the 2 pans. Bake in preheated oven for about 40 minutes, till the top is lightly browned.
6. Let cool in the pans for at least 10 minutes. Remove from pans and let cool completely.
7. Cut into 1 1/2 inch squares.

Black dots on a white background

For the yogurt icing:
6 cups powdered sugar
2 5.3 ounce containers of Yulu Aussie Style Yogurt (about 1 cup)
1 to 2 tablespoons of milk (if needed)
1. Whisk together the powdered sugar and the yogurt till smooth. Add in the milk if necessary. The icing needs to be thick enough to coat the petit fours but thin enough to fall evenly over them in a smooth layer.
2. Align cake squares onto a wire rack placed over a cookie sheet. Pour about 3 tablespoons of icing over each petit four, making sure all edges and corners are covered. Repeat till all cake squares are coated. Let sit for 5 minutes and give the cake squares a second coat. When you have used up all of the icing, scrape the used icing from the cookie sheet and pour through a fine mesh sieve to remove crumbs and reuse.
3. Let the petit fours sit for at least 3 hours, up to overnight in the fridge.
4. To decorate, use gel food coloring mixed with almond extract as paint. Use more extract for pale colors. For more concentrated colors, use less almond extract. The softer the brush, the better for painting the delicate petit fours. We used blue, pink and then did some stripe cabana towel ones. The color will set in about 30 minutes.
5. Top the blue petit fours with fondant pool float figurines (tutorial below!) or edible letters.

A woman putting a yellow dot on a pink snack Someone making a pink craft
Someone molding pink clay Someone poking clay
Someone putting clay together Someone folding clay
Someone holding clay Someone painting clay

Fondant
Gel Food Coloring
Quilling Tool
Paint Brush
Toothpicks

1. Roll a small ball of pink-dyed fondant and flatten it slightly into a plump circle. Use the lid of your food coloring to press a smaller circle indent into the top of it.
2. Use the very end of the quilling tool to draw an indent all around the outside of the fondant circle. Then make crosshatches all along the line, to look like the puckers of an inflated pool float.
3. Pinch a little tear drop shape of fondant for the tail and adhere to one side of the circle.
4. Flatten two small balls of fondant and cut out a zig zag, as shown, to form each wing. You can do the crosshatches along the edge of those as well.
5. Cut off the ends, about 1/2″, of two toothpicks and stick them, point side out, into the opposite end of the tail and on either side. Push one of the wings onto each side toothpick.
6. Roll out a snake of pink fondant and curve it to form the flamingo’s head. Add a small piece of white fondant to the end for the beak.
7. Slip the neck onto the final toothpick and use two bottles of food coloring to hold it in place until set.
8. Once set, use black food coloring to draw in detail on the flamingo’s beak and draw in eyes.

Mini pool decor cakes
Someones hands and a donut in the background

Photos by Jeff Mindell | Recipe + Fondant Sculpting by Theresa Rountree for Studio DIY | Styling + Creative Direction by Studio DIY

If you haven’t tried Australian-style yogurt on it’s own, you must! I think I’m an official convert. And it’s just a bonus that it’s perfect to bake with! A bonus that involves tiny cakes and pool floats. I love bonuses like that. Happy pool party-ing!

This is a sponsored conversation written by me on behalf of Yulu. The opinions and text are all mine.

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A girl in front of a pink wall

ABOUT KELLY

Hi! I'm Kelly! I have a life-long passion for DIYing, memory making and ensuring celebrations aren't just limited to special occasions, and I share all those passions (and more) right here! I live in Los Angeles with my husband, Jeff, and son, Arlo where we're renovating a 1930s house into a colorful place we call home. Thank you for coming along for the ride! Read more...

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  1. brittni says

    Wow, this is amazing…and so perfect for summer. Love the fondant pretzel and flamingo too.

    Reply

  4. Monique | WritingMonique says

    They look way too cute to eat! Perfect for pool parties, or garden parties! I am making these for sure this summer!

    Reply

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