Petits Fours are dainty icing-coated mini cakes that add a special touch to showers, open houses, or teas. This easy recipe is impressive and beautiful!
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3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup Land O Lakes® Butter, softened
6 large Land O Lakes® Eggs (whites only)
1/2 teaspoon almond extract
1 cup milk
3 cups sugar
1/4 teaspoon cream of tartar
1 1/2 cups water
1 cup powdered sugar, sifted
1 teaspoon almond extract or vanilla
3 drops food color, if desired
Candy flowers, if desired
Frosting flowers, if desired
Heat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside.
Combine flour, baking powder and salt in bowl. Set aside.
Beat sugar and butter in another bowl at medium speed, scraping bowl occasionally, until creamy. Add 1 egg white at a time, beating well after each addition. Add almond flavoring; mix well. Add flour mixture alternately with milk, beating at low speed after each addition just until mixed.
Pour batter into prepared pan. Bake 30-35 minutes or until toothpick inserted near center comes out clean. Cool in pan on cooling racks 10 minutes. Loosen edge of cake by running knife around inside edge. Carefully remove cake from pan; cool completely.
Trim edges from cake; cut cake into 48 (1 1/2-inch square) pieces.
Combine sugar, cream of tartar and water in 3-quart saucepan. Cook over medium heat, stirring occasionally, 12-14 minutes or until mixture comes to a full boil. Cover; boil 3 minutes. Uncover; continue cooking 15-20 minutes or until candy thermometer reaches 228°F to 234°F, or small amount of mixture dropped into ice water forms a 2-inch soft thread. Remove from heat; cool to 110°F (about 1 hour) or until bottom of pan is slightly warm to touch. (Do not stir.) Stir in powdered sugar, 1 teaspoon almond extract and food color, if desired.
Place cooling rack over waxed paper. Place 1 cake piece on fork; drizzle icing over top and sides of cake, making sure each side is covered. Place onto rack; let stand until icing is set. (If icing becomes too thick, reheat over low heat 2-3 minutes or until thin consistency and easy to drizzle.)
Garnish each petit four with candy flowers or frosting flowers, if desired.
- If you do not have a candy thermometer use these guidelines for the cold water test:
*Use a clean spoon.
*Drop small amount of mixture into a cup of very cold water.
*Test hardness with fingers. At 223°F to 234°F, the mixture should form a 2-inch soft thread.
- Package petits fours in a festive candy or cake box for gift giving.
Explore reviews fromour online community
The cake was very dense. The frosting turned to sugar. I don't recommend it to anyone.
Sorry this cake did not meet your expectation. In order to frost the cake squares it is important that the cake itself be slightly dense and firm. The frosting, too, for this type of cake is more sugary and not a creamy buttercream type.
now is this granulated or confectionary sugar?
For the cake you need to use granulated sugar and for the frosting you should use powdered or confectioners sugar. One other thing - the recipe states to sift the powdered sugar. When making a frosting we typically will sift the powdered sugar to make sure it is as fine as possible so you will get a very smooth frosting. Have fun baking!
the cake was too dense. and the glaze was too heavy. I did not like ths recipe at all.
I read the reviews after I made the recipe myself and don't understand the ones who complain about the cake. I let it sit overnight and it was perfect for cutting. It has a light flavor, not much, but that is how petit fours are supposed to be. Your fillings (if you use them) and frostings should have the flavorings. I didn't use the frosting recipe as it called for granulated sugar, I used Martha Stewart's recipe instead which called for a ton of powdered sugar. All in all I loved the recipes and would do it again.
Thank you so much! The icing turned out perfect ! A request... can you suggest a way in which the sweetness can be a little reduced?? Perhaps substitute a few tablespoons of corn flour for the powdered sugar?