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)
- Prepare the white cake in a 12" x 18" sheet pan and be sure to freeze it before beginning.
- Prepare the buttercream recipe and reserve about 1 cup for the rose buds and leaves decoration
- Prepare the poured fondant recipe as listed below
- Then proceed to assemble the petit fours as shown in the video
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
- 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
- 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.
- Add the warmed corn syrup and the melted white chocolate with the extracts, and continue to mix smooth.
- Add the warm water starting with a half cup first, then add more to adjust to your desired consistency.
- Add food color as you like
- To Make CHOCOLATE ICING:
- Replace the White Chocolate with Dark Chocolate
- 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
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.
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!
- 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)
- Cream the butter and cream cheese together slowly to incorporate evenly. Avoid whipping
- Add the sugar gradually while mixing on low
- 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.
- Add the sifted flour, salt &baking powder all at once and mix until smooth
- 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