Petit Fours

petit-fours

Petit Fours are fanciful little bite sized cakes that when literally translated from French means, “Small Oven”

Well, you know what they say sometimes it gets “lost in the translation”.

I suppose if we are baking these little gems one at a time, then yes a small oven would be perfect! Easy Bake anyone!?

But not where I come from! Go Big or Go Home! That’s what I always say! (Actually that’s the first time I have ever said that in my life…)

I know that Petit Fours may seem intimidating at first glance; but watch how simply I demystify the making of the Petit Four in just minutes! (Ok maybe an hour or two….)

And Ok, yes that was fondant icing on my forehead at the end of the video…… so maybe “simply” is not the correct word to describe petit fours!

Anywhooo~ here I am using my white cake recipe but you can really use any cake you like!

(The original golden vanilla butter cake recipe I used way when I showed this recipe for the first time is listed below)

There are no rules that you must use a particular cake recipe

Just take my warning about refrigeration (or specifically NOT refrigerating petit fours) since some refrigerators can be super humid and melt all of your hard work! *see link below to avoid this altogether

However it is important to keep these little cakes as cold as possible so you don’t have drooping, leaning cakes by the time the event starts.

It is always best to prepare petit fours the day of the event (unless of course you have done the refrigerator test and have no melting casualties)

CLICK HERE FOR PROFESSIONAL GRADE POURING FONDANT


5.0 from 2 reviews
Petit Fours
 
Prep time
Total time
 
Author:
Serves: 4dz
Ingredients
  • 1 Recipe White Cake *baked into 1 - 12X18" pan
  • ¼ Recipe Buttercream
  • 1 Recipe Fondant *below
  • ½ Recipe Chocolate Fondant *below
Instructions
  1. Prepare the white cake in a 12" x 18" sheet pan and be sure to freeze it before beginning.
  2. Prepare the buttercream recipe and reserve about 1 cup for the rose buds and leaves decoration
  3. Prepare the poured fondant recipe as listed below
  4. Then proceed to assemble the petit fours as shown in the video
Notes
Petit fours are best made and eaten the same day, as they do not store well.


The difficult part about using the Poured Fondant Icing, is that you cannot refrigerate the finished cake.

Poured fondant has a natural tendency to dissolve in the humid conditions of a refrigerator. But you can store the cake or pastry in an airtight container in a cool room temperature for up to 4 days. (UNLESS IT HAS A PERISHABLE FILLING, In which case you may want to re-think the icing choice here)


You can prepare the cake part without the icing several days (or weeks) in advance and store in the freezer until it is time to ice them.

POURED FONDANT ICING RECIPE

or CLICK HERE FOR PROFESSIONAL GRADE POURING FONDANT

5.0 from 2 reviews
White Poured Fondant Icing
 
Prep time
Total time
 
Author:
Serves: 4 cups
Ingredients
  • Confectioners Sugar 9 cups (1080g)
  • Corn Syrup or Glucose Syrup warmed to about 120°F ½ cup (120ml)
  • White Chocolate 4oz (112g)
  • Any Extract of your choice 2 teaspoons (10ml)
  • Water Warm ½ cup - 1 cup adjust consistency for desired result
Instructions
  1. Place the sifted confectioners sugar (and cocoa powder if you are making the chocolate variation) in the bowl of your Kitchen Aid Mixer with the paddle attachment.
  2. Add the warmed corn syrup and the melted white chocolate with the extracts, and continue to mix smooth.
  3. Add the warm water starting with a half cup first, then add more to adjust to your desired consistency.
  4. Add food color as you like
  1. To Make CHOCOLATE ICING:
  2. Replace the White Chocolate with Dark Chocolate
  3. Take out ½ cup (60g) of the Confectioners Sugar from the recipe listed above and replace it with ½ cup (46g) Unsweetened Cocoa Powder~ proceed as usual
Notes
Store this recipe in a clean container at room temperature for up to 2 weeks.
It can be stored in the refrigerator for longer, up to 6 weeks.


Simply stir to get it back to desired consistency and adjust with water or more confectioners sugar if necessary.
Once upon a time in my past life I showed this recipe before.

I originally used my Golden Vanilla Butter Cake as listed below since it is a very sturdy cake.

Dense and buttery like a petit four should be, so you may want to give this recipe a try!

5.0 from 2 reviews
Golden Vanilla Butter Cake
 
Prep time
Cook time
Total time
 
Preheat oven to 350°F
Author:
Serves: 1- 12" x 18" layer (or 1 Standard Loaf pan)
Ingredients
  • Unsalted Butter 12 Tablespoons (170g)
  • Cream Cheese ⅔ cup (170g)
  • Granulated Sugar 1½ cup (300g)
  • All Purpose Flour 1½ cup (195g)
  • Baking Powder 2 teaspoons (10g)
  • Salt pinch
  • Eggs large 6 (300g)
  • Vanilla Extract 1 Tablespoon (15ml)
Instructions
  1. Cream the butter and cream cheese together slowly to incorporate evenly. Avoid whipping
  2. Add the sugar gradually while mixing on low
  3. Combine the eggs & vanilla & then add one at time to the creaming mixture. Be sure to mix well, before adding in the other egg and scrape the bottom and sides of the bowl often.
  4. Add the sifted flour, salt &baking powder all at once and mix until smooth
  5. Pour batter into greased 12" x 18" x1" sheet pan lined with parchment paper and bake immediately for approximately 18-22 minutes or until springy to the touch when gently pressed in the center and golden browned
 

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76 Comments

  • I can not wait to try these!!!! I make about 25-30 different Christmas cookies every year, I think these would be a great addition to my trays!! I start planning my baking list in early September, most people think I’m crazy but ,you being a pro, you understand, I’m sure! Thanks for sharing & all of your hard work!

  • Hi Gretchen!
    First, welcome to Florida! I have been anxiously waiting for this Petit Fours recipe! So, YEA! I needed your poured fondant recipe and now I realize I had already saved it a long time ago! I have never attempted your Petit Fours recipe but think I might get brave and give it a try!

    I have to admit though, I am confused with your recipe for the cake. You state, “…the batter is divided up between 2- 12 x 18″ cake pans for 2 thinner layers…” (in the paragraph just before you start listing the ingredients). First on the list of ingredients you write, “1 Recipe White Cake *baked into 1 – 12X18″ pan”. Therein lies my confusion. Do I need to make two recipes for 2 – 12″ x 18″ layers? Or do I divide this one recipe between two pans? Or do I only make one recipe for one pan?

    EGADS! There’s always one in every class! Today, that would be me. I’m sorry. But would you help clear up my confusion?
    Thank you!

      • Thank you! You are the gem! I was just born confused! I am in awe of everything you do! Thank you for your generosity in sharing all of your talents and wonderful recipes!

  • I need to make 1500 of these gems but am not sure about how to make bigger quanities????
    How do I make a full sheet pan at a time? Do I just times the receipe by…….and also the fondant
    by what di I times this>>>
    thank you I;ve been waiting for this recepie. I will choose to use your golden cake

  • syliva weinstock makes those gorgeous edible flowers which she states she has her own special recipe. do you know what ingredients that i can use to make my own edible of flowers?

    • Hi Mary! Do you mean gum paste? Or crystallized REAL flowers? I have used Martha Stewarts recipe for crystallized flowers in the past- but if you mean gum paste, Im not the best to ask about that! Im not a decorating guru like many others! thanks!

  • Hi Gretchen….
    So happy the petit four recipe is back yay !!!
    I was wondering if you are going to refilm your Italian Rainbow Cookie recipe 🙂
    Those are soooooo goooddd ….
    Cheers,
    Christine

    • Glucose is an invert sugar it helps to prevent crystalization when used in recipes. We here in the USA use corn syrup in place of it since it is not as available as it is in the UK (dont get me wrong it is available here for sure, but we just dont “Know” about it is as much as the UK peeps do)

  • Hi Gretchen.
    Thank you for everything, and now a quick question.
    Do you use The Two Stage method for mixing butter cakes, we sometimes put a cake together like this and it seems to work well here in Australia.
    Regards
    Diana.

  • Hi Gretchen welcome to Florida. Do you have a shop here or just this web page? I have been following you for about 2 years know. I love your buttercream receipt I use it all the time. And I really appreciate all your receipts too. Thanks for all your hard work you put in to this publications.

    • Hi Janet! thanks! I do not have a shop here, just doing videos and blogging out of my home! Please share me as much as possible so I can continue to do this for eveeryone! thanks!

  • Thank you, Gretchen for another delicious recipe. When I open my email and that you send me and emai I was so happy. You are so sweet and a humble person!!!

  • I see these all the time in publix, super excited because now i can make my own. YAY!!….We’re those mini cupcake liners that you used to put the petit fours in, in the video?

  • Hi Gret, great recipe again! How do you like Florida so far? I love Orlando and my Disney neighbor, and yes, the humidity and all your recipes make the perfect place to live. Keep up the good work!!!!!

  • I love all your tips and recipes and I’m always looking forward to receiving your mails! Thank you for sharing your knowledge.

  • Hi Gretchen, what can we your YouTube followers do to help you get paid by YouTube. Do we need to watch the advertisements completely? I usually skip when possible. Do we need to purchase from advertisers? I always tell my friends about you. Even if they don’t cook they may be inspired. Or just enjoy your humor. I personally don’t have anyone to cook for so I tend to cut the recipes in half. and 4″ cake pans are so cute. I do make cupcakes for the kids next door.

    • HI Deb! Thankyou so much for your willingness to help me! I do appreciate it ! Just by spreading the word will help me to gain a larger audience, as for the ads on youtube, well it is great to watch the entire thing since I won’t get paid for ones that are skipped (but honestly its pennies anyway- however if everyone skips ads – and everyone DOES SKIP ADS- I know!! Imagine how long it will take to make $1…so…..)
      But I am just plugging away doing what I love and I know if it is meant to be sustained, it will be.
      Actually sending people here to my blog is more helpful that even youtube, since the video is embedded here and I have ads on my blog~ So double wammy! LOL
      Thanks again for your support! 🙂

  • Hi Gretchen
    Can you please tell me if petit fours can be made with your rainbow cookie recipe. Thanks for all you recipes love them all.

  • Gretchen,
    Do you think I could make these petit fours tomorrow (bake the Golden Vanilla Butter Cake, fill with SMBC, and ice with poured fondant) and store them in a container at room temperature overnight to share on Monday? I don’t want to risk it by refrigerating them overnight. I’m only asking because you said they are best eaten the same day because they don’t store well.

  • Hi Gretchen,
    I don ‘t see the temperature and time to cook the sheet cake ( Yield: 1- 12″ x 18″ layer) ,the directions say greased loaf pan and bake immediately for approximately 35 – 40. Do I use this time for the sheet cake too ?
    Thank you

    • Gretchen,
      I’m sorry , Yes for the Golden Butter Cake for the 12×18 sheet pan. I did find the temperature in one of the comments ,350 degrees.

      Thank you for the quick reply, I just now put it in the oven.

  • Hi Gretchen
    I love your videos and I have learned so much from you. THANKS!!!!! I have a question about the poured fondant that you sell. Can I make a chocolate fondant with that or do you sell a pourable chocolate fondant?
    Thanks again
    Colleen

  • Thanks a bunch for the petit four recipes! Ever since I was a little girl, a long long time ago, I have wanted to make petite fours with little rosebuds on top. Last year, following your video I was able to finally achieve that desire and I was thrilled with the results! They were greatly enjoyed by family and friends. Thanks again Gretchen for helping us home bakers create very special desserts.

  • Can I replace the corn syrup in the poured fondant with a thick simple syrup? I have a client that has an allergy to corn syrup.

  • I made these for a bridal shower. They didn’t look as nice as yours , but they were delicious. I bought your fondant, and I could tell a big difference in the quality or yours. Please keep it available.

  • Hi Gretchen,
    My daughter and I made your petit fours using your poured fondant recipe and then using your bakery grade block fondant. We liked the block fondant, it did not seem as sweet.
    It is out of stock right now. Will you be having more available soon?

    • Yes I agree it is a DREAM to work with and YES ! I just ordered another 50lb block today! So I will be shipping by next week! Ill post to Facebook when I do, and also send out an email (be sure you are in the Best Baker Club to get the emails!)

  • I just LOVE all of your videos! It helps me to fine-tune things I’ve already accomplished. You’re the BEST!

  • Finally, someone who sells this fantastic unbelievable great product in less than 50 lb cubes!!! Anyone and everyone who gets this stuff from you is in for a treat that you won’t believe that you have done without all this time. You won’t turn back once you try it. My gift for a friend was to do the baking for their wedding so I bought the 50 lb cube and now it is as important as flour in my kitchen. Will not go without it!!
    So anyone who is hemming and hawing about getting this from Gretchen…..what are ya waiting for?? You are in for a sweet delicious easy peasy lemon squeezy delight. Seriously you have not seen my kitchen after a fight with tons of powered sugar……..not anymore!!!……lol.

  • Hi Gretchen,
    My daughter and I made 227 petit fours yesterday!! We were trying to use the cube fondant we ordered and for 3 hours could not get it right. It was way too thick, and we had added quite a bit of hot water to thin it. Then if we let it cool it got thick again. So, we had a heatproof glove and tried to pour it on hot and that was still unsuccessful. We relented and made your recipe for the poured fondant and it was VERY successful. It poured like a dream and we accomplished in 1 hour what we couldn’t do in 3!!! Did we not add enough hot water to the cube fondant? How much is usual? Do you pour it hot or let it cool. We loved the taste of the cube better as it was not as sweet as the recipe fondant. But we found ourselves unable to work with it. Any hints for future use? Thanks so much, we adore your recipes and your videos. I will post a pic of our petit fours on your Facebook page.

    • WOW! 227 is ALOT! I do know what you mean about the fondant getting cool FAST as you are working. However I find that it only happens IN the bowl and not so much i my piping bag. So I work in batches, with heating adding enough water to make it pipe-able and thin consistency and then reload the bag to go another round. I have found that if I OVERheat it (Like I boiled it once- yikes! NO GOOD!) it can get thicker even faster, so it is best to heat it gently and add a touch of water little by littel to get the consistency you are going for.

  • I just ordered the fondant and can’t wait to try it. My last attempt at petit fours was ok taste wise but not too pretty. I am hoping I can achieve a more professional look this time around. I wonder how a flower using the russian icing tips would look?

    • This is the best icing for the petite fours and also why I started selling it, because I could not stand how messy and difficult it was to do with the homemade version.
      The russian piping tips are pretty but LARGE (in my opinion too large for 1 delicate petite four)

  • I have to tell you that the commercial fondant I ordered from you made all the difference in the world. You are right. you cannot recreate that shiny gloss and texture. I had enough for half and made up the other half and you can tell the difference in the opacity. thanks

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