Tiffany Box Petit Fours

Tiffany Petit Fours

September 18: Tiffany & Co. founded in 1837

The perfect proposal is considered to be when a young man drops down on bended knee before his lady love and surprises her with a diamond engagement ring, like the popular Tiffany setting. Tiffany & Co. developed the six-prong setting in 1886 to maximize the sparkle of the diamond solitaire by raising it up on its simple, silver band. Many jewelers have copied this setting but only Tiffany & Co. trademarked their design.

While the proposal seems like a dreamy scenario, most often promoted in movies and magazines—and by jewelers!—not everyone follows this tradition, including us. We were both studying for our graduate degrees when we got engaged. Highlander was barely earning any money as an engineering lab assistant to afford a token “worth two months of his salary” (an amount determined by a diamond company for sales and advertising) and Islander just did not care to wear an engagement ring at all. We personally wanted to spend the money on finishing our education and paying for our own wedding (we did get each other beautiful matching Hawaiian heirloom gold bands).

Over two decades later, as marriage sponsors at church, we have listened to many couples share their engagement stories with us. They range from sweet and simple to over-the-top proposals! We have seen our brides wear different styles of engagement rings, too, including the occasional Tiffany setting.


Inspired by Tiffany’s iconic blue package with white bows, we made engagement box petit fours to mark the company’s founding date. These petit fours are perfect for serving at engagement parties and bridal showers.

Congratulations to everyone who recently got engaged. Ring or no ring, we pray that their marriage lasts a lifetime—just like “a diamond is forever”.


(Adapted from


  • 1 frozen pound cake loaf (such as Sara Lee brand)
  • seedless raspberry jam
  • 1 large container vanilla or cream cheese-flavored frosting
  • turquoise food coloring gel paste (such as AmeriColor or Wilton brand)
  • cornstarch or powdered sugar (to dust work surface)
  • white fondant


Thaw the pound cake in the refrigerator overnight but keep it chilled for easier slicing. Slice down the pound cake about ¼ – 1/3 inches thick. Discard the ends. Using a 1 ½-inch square cookie cutter, cut out two squares per pound cake slice.


Stir the seedless raspberry jam in the jar until smooth. Spread a tiny bit of jam on one pound cake square for the bottom of the petit four. Top with another square for the middle. Spread a tiny bit of jam on the middle square and top it off with a last square for a total of three stacked squares. Chill to set in the refrigerator for at least half an hour. Line a jelly roll pan with waxed paper to catch the frosting underneath. Place a wire rack over the prepared pan. Put a few stacked pound cake squares on the wire rack.


Tint the frosting with a little food coloring gel paste to get the desired color of “Tiffany Blue”. Stir well. Place half the amount of frosting into a microwavable measuring cup. Heat on high for 15-20 seconds. It should be slightly runny and thick but not too thin. If the frosting is too hot and runny, let it cool for a few minutes to a pourable consistency. Stir until smooth. Pour the frosting over the top of the squares, moving around the edges to allow drippings on all sides. Use an angled spatula on the bottom of the square to transfer the petit four to another pan or plate lined with waxed paper. Scrape up the frosting drippings on the waxed paper and put back in the microwavable measuring cup. Reheat and reuse for the remaining petit fours. Chill all frosted squares in the refrigerator until set.


Dust a clean work surface with cornstarch or powdered sugar before rolling out fondant (this prevents it from sticking). Knead fondant and roll out thinly (about 1/16 inch). Use a pizza cutter or fondant ribbon slicer to cut strips 1/8 inch wide. Brush a fondant strip with a little water and apply to the petit four. Repeat with the other strip for a cross over. Trim the edges with a knife. Refrigerate while making the bows.


Dust the silicone bow mold with cornstarch or powdered sugar. Knead a little fondant and press into the cavities of the mold. Remove the bows and let them air dry for at least half an hour. Brush a little water on the back of the bow and adhere to the center of the petit four. Chill until ready to serve.



  • We used a bow mold from First Impressions Mold company. Each bow measures 1 x 1/2 x 1/8 inches.
  • Try our Tiffany macaron recipe for another sweet treat.
  • Islander attended a Tiffany-themed bridal shower brunch this past summer. It was fun dressing up in a little black dress and a pearl necklace, just like actress Audrey Hepburn did in the 1961 movie, “Breakfast at Tiffany’s”.  For this event, she helped her friend Margarita F. at M5 Cake finish putting the criss-cross strips on the Tiffany box mini cakes. 


  • Change the colors of the poured frosting and fondant for other party presents petit fours.


Tiffany Macarons

Tiffany Macarons

September 18: Tiffany & Co. founded in 1837

Islander was gifted with a gorgeous Tiffany & Co. sterling silver heart keychain when she volunteered to design a take-out menu for some friends who were opening a Thai café in California. Although she appreciated their generous gesture, she seemed more fascinated with the bag and the box than with the costly content! So she made macarons matching the famous color of Tiffany blue and Highlander photographed the luxurious cookies as if they were part of the pricey package. The decadent white chocolate-cream cheese filling is just as fancy. These Tiffany & Co.-inspired macarons are perfect indulgences on the day the company was founded in 1837.


(Adapted from Mélanger)

For the macarons (Italian meringue method)

  • 1 cup almond flour/meal
  • 1 cup powdered sugar
  • 3 egg whites (fresh, unpasteurized and aged overnight at room temperature)
  • ½ cup sugar
  • ¼ cup water
  • blue and green food coloring (we used a combination of Wilton brand’s Sky Blue and Leaf Green concentrated gel icing colors)


Sift the almond flour/meal with the powdered sugar. Grind in a food processor in batches to remove any lumps. Whip the egg whites until peaks form. Make a simple syrup to stabilize the egg whites by boiling the sugar and water together until it reaches a temperature of 245 degrees F on a candy thermometer (or until it reaches a soft ball stage). Pour into the egg whites and whip again until stiff and glossy. Stir in the almond flour/meal-sugar mix until the consistency “flows like magma.”

Tiffany Macarons

Tint with Sky Blue and Leaf Green food coloring until the macaronage closely matches the Tiffany blue hue. Make the shade slightly darker as the macarons will bake a lighter color. Fill a pastry bag with a large round tip. Pipe one-inch discs on a parchment paper on top of an insulated baking sheet. Let the discs air dry to develop a thin skin for at least 30 minutes.

Tiffany Macarons

Bake in a preheated oven at 300 degrees F for about 15 minutes. Watch the “feet” develop, but be careful not to brown or burn the macarons. Remove from the oven and let cool for 15 minutes. Peel off the macarons from the parchment paper. Sort by size and match pairs.  Make the filling.

For the filling

  • 2 1-ounce squares of white chocolate (we used Baker’s brand)
  • ½ block (4 ounces) cream cheese, softened
  • 1 – 1 ½ cups powdered sugar
  • pinch of salt


In a microwave safe bowl, melt the white chocolate. In a separate mixing bowl, combine the melted chocolate with the cream cheese until smooth.  Gradually add the powdered sugar and a pinch of salt until thickened into a frosting consistency. Refrigerate for a few minutes to harden, if necessary. Fill a piping bag with a large round tip. Pipe in the filling and sandwich the macarons together. Refrigerate for at least 30 minutes to let the filling set. Bring to room temperature before serving.

Tiffany Macarons


  • Thanks to JW for the Tiffany & Co. gift and for inspiring this macaron project.
  • Thanks to Lisa L. for sending us the ground almonds from Europe for this recipe.
  • After several experiments, we concluded that the above recipe adaptation gave us more “maca-rights” than “maca-wrongs!” See our blog recipe post for details on how we finally found our own method of making traditional macarons for Macaron Day on March 20.