Petits Fours

Petit Fours Recipes
103
10 Reviews
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!
2:00
Prep Time
3:50
Total Time
48 petit fours

Ingredients

Cake

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

Icing

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

Garnish

Candy flowers, if desired
Frosting flowers, if desired

Directions

  1. Heat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside.
  2. Combine flour, baking powder and salt in bowl. Set aside.
  3. 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.
  4. 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.
  5. Trim edges from cake; cut cake into 48 (1 1/2-inch square) pieces.
  6. 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.
  7. 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.)
  8. Garnish each petit four with candy flowers or frosting flowers, if desired.

Recipe Tips

- 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.

Nutrition Facts (1 petit four)

Calories
100
Cholesterol
1mg
Carbohydrates
21g
Protein
1g
Fat
2g
Sodium
40mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

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.

Rating

The cake was very dense. The frosting turned to sugar. I don't recommend it to anyone.

Test Kitchen Comment
From: Cindy
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.
Posted June 24, 2013

Rating

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!

Rating

now is this granulated or confectionary sugar?

Test Kitchen Comment
From: Cindy
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!
Posted April 03, 2013

Rating

the cake was too dense. and the glaze was too heavy. I did not like ths recipe at all.

Rating

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.

Rating

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?

Rating

The texture of the petit fuors was great, but they were really not all that tasty. The cakinward tasteless and the glaze was definitely not as thick as it looks in the picture. Just overall they were a pain to make for the mediocre result.

Rating

After looking at a number of online recipes for petit fours, I ultimately made this one, and I thought it worked out wonderfully. The cake was easy to bake and tastes great. After baking, I froze the cake overnight to make it easier to cut. Post-freezer, cutting it was easy and crumb-free. I then put the cut pieces back in the freezer and got them out a few at a time when I was ready to ice them. This solved the "cake-too-soft to ice" problem- when frozen, the cake is pound cake consistency (but it thaws to the nice soft consistency one associates with petit fours). Though somewhat time consuming, this recipe was easy and had great results!

Rating

From the Test Kitchens... Thanks for your comment. The recipe does call for a box cake mix. We made these small cakes again in the Test Kitchens. I understand about the light texture of the cake from a box mix. As you mention a pound cake works well or a white cake from scratch. That is what we re-tested the recipe with and it worked so much better since the cake is not so light and fine textured. A suggestion is to use our Classic White Cake recipe.

Rating

Okay, Here is why I am giving these petis fours such a low rating. I bake all the time and I have never had so much trouble with what you would assume to be such a simple recipe. Yes making the cake is clearly simple and already know it tastes good. However, this kind of cake it way too light and breakable to make into these little squares. I was able to cut them into pretty close to perfect squares but they were so flimsy to handle once they were cut (and even broke several while trying to cut them). I did chill them for a bit to make them as hard and workable as I could and as soon as I poured the glaze on them, they just all fell apart. I would reccomend that if you want to make petit fours to use a much more dense/moist cake (like a butter or cream cheese pound cake). Not white boxed cake mix. Just didnt work for me at all!!

Rating

These petit fours are worth every minute they take to prepare. They absolutely melt in your mouth!

Rating

this recipe is really good and also so really easy to make! it's a keeper!

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