Platter of Cookies, Chocolates or Bon Bons or Petit Fours, With a Center Piece

(Maximum weight ± 1 to 1 ¼ ounces each depending on the materials used, such as ganache truffle versus meringue cookies):

A decorated petit four is a bite-sized piece of pastry, often served with tea and cookies, other times with ice cream as a dessert or placed on a sweet dessert table for a pastry.

Your total appearance may look richer by putting a
design on display with curved or flowing lines. It is not only the product that is important, but also the way that it is put it together. Usually, but not always, a cake product (usually a frangipane) is used, making different shapes like squares, rounds, half-moons, rectangles, triangles, etc. Each variety is usually coated using different glazes that correspond to the flavor of the filling.

Important things to look for are shine of the fondant or glaze, attractiveness and thickness of layer. A foot or border on the bottom of each petit four may be used to give a clean, crisp, finished-looking base.

Keep your decorations delicate - not heavy or solid in appearance. Confectionery sweets such as small tartlets with fancy decorations may be used.