Fit for Royalty Mishlaoch Manot

This Article by esthero originally appeared in Mishpacha Magazine.

Photography by Leiba Bernstien

Ombre Petit Fours

Ombre cakes (shaded or graduated in tone) seem to be a huge trend now. Create this cake in any color you choose. Presented in these classy lucite boxes, complete with a fluffy tulle bow and sparkly rock candy, you will have a setup worthy for Queen Esther.


  • Ombre Petit Fours (see recipe below)
  • 1-4”x 12” mirror
  • 4 lucite boxes-turned upside down (available at craft stores)
  • 3 mini Lucite boxes (available at craft stores in the party favor isle)
  • Purple pearl candies and white mints to fill mini Lucite boxes
  • 2 purple rock candy lollypops
  • Lavender tulle
  1. Arrange Lucite boxes with cakes and candies on mirror and secure with glue dots or clear tape.
  2. Tie a bow with tulle, inserting the rock candy lollipops as you tie the bow


The following recipe yields one layer. You will need to make the recipe 3x placing each batter in a separate bowl.

  • 1 cup almond paste
  • 1 1/2 cups margarine
  • 1 cup sugar
  • 4 eggs
  • 2 cups flour
  • Pinch of salt
  • 1 tsp almond extract
  • 3/4 cup shortening
  • 1 lb confectioners’ sugar
  • 1 egg white
  • 2 Tbsp hot water
  • ½ tsp almond extract
Additional ingredients and supplies: Directions:
  1. Preheat oven to 350 degrees.
  2. Combine almond paste, margarine and sugar in the bowl of your mixer. Beat well.
  3. Add the eggs, flour, salt and almond extract. Mix well until combined.

When you have completed making the 3 batters, you will add food coloring to one batter at a time, making sure you are satisfied with the shades of the colors. I suggest that you add the colors gradually working from the lightest to the darkest shade.      

4. Place each batter on a parchment lined 11x17 pan (not disposable) and bake 20-25 minutes. Allow to cool. Note you may need to use wet hands to pat the batter down evenly.

Tip - for a thinner cake-either use only 2 layers or divide 2 batters into 3.

5. Place all ingredients for the cream in the bowl of your mixer and beat well .You will only need one recipe of cream.


  1. Spread a thin layer of apricot butter on the darkest cake and then a thin layer of cream.
  2. Repeat with the second darkest cake.
  3. The third layer will be decorated with fondant. Freeze all 3 layers.
  4. Once frozen, cut out circles from each cake and assemble petit fours. (To save time, you can layer the cakes before freezing and then cut out an already layered cake, but if you cut out each circle individually, it'll come out neater.)
You will now be ready to work with fondant to decorate the cake.
  1. Roll out the fondant on on a silpat or on a piece of parchment paper (about 1/4”thick).
  2. Using your round cookie cutter, cut out a piece of fondant to cover the top of each mini cake. Place on top of cake (you can use a drop of cream if you like-I find that it usually sticks w/o anything).

To make the butterfly, roll out the purple fondant and cut out a butterfly using a butterfly fondant plunger. Place butterfly on top of the cake.

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