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- Dish type
- Mini cakes
- Petits fours
Entertain in style with this petits fours recipe. It is a dense cake that can stand up to the process of being cut into small pieces, and iced individually.
42 people made this
- 2 eggs
- 2 egg yolks
- 200g caster sugar
- 250g plain flour
- 2 teaspoons baking powder
- 125ml milk
- 5 tablespoons butter, melted
- 1 recipe Petits Fours Icing
MethodPrep:15min ›Cook:15min ›Extra time:1hr › Ready in:1hr30min
- Preheat the oven to 180 C / Gas mark 4. Grease and flour a 25x35cm swiss roll tin.
- In a large bowl, beat the eggs and egg yolks using an electric mixer. Add sugar, and beat until thick and pale, about 10 minutes. If you have a stand mixer, use the whisk attachment. Sift the flour and baking powder into the egg mixture, and fold in by hand along with the milk. Stir just until the batter is mixed then fold in the melted butter until smooth. Spread the batter evenly in the prepared tin.
- Bake for 12 to 15 minutes in the preheated oven, or until a skewer inserted into the centre comes out clean. When finished, invert the cake pan onto a sheet of greaseproof paper, and cool completely. This will give you nice even petits fours.
- Cut the cooled cake into small squares, rectangles or triangles, and arrange the pieces in rows on a wire rack or glazing screen with plenty of space between rows. Set the rack over a shallow tin or greaseproof paper to catch the drips.
- Spoon or pour warmed petits fours icing over the small cakes. The drippings may be scraped off of the tin or paper, and reheated for use again. Allow the petits fours to set until completely dry. Lift the cakes from the rack with a metal spatula, and trim the bottom edges with a sharp knife. Set into small petits fours cases for easy handling. Decorate as desired.
Reviews & ratingsAverage global rating:(15)
Reviews in English (14)
To 'melthedog' - In stage 2, the recipe says 'fold in the melted butter'. Great recipe, I also added vanilla essence.-04 Mar 2016
The recipe writer fails to mention what to do with the butter!I added it alternating with the milk and flour. Also in the initial stages, the electric whisk or stand mixer speed needs to be gradually increased to get the pale, thick egg and sugar mixture which is essential to the success of this type of cake. The cake took about 17-18 minutes, but was successful. Also, some vanilla essence or vanilla bean paste should be added.-30 Oct 2013
- 6 tablespoons unsalted butter, melted, plus more for pans
- 2 1/2 cups sifted cake flour (not self-rising), plus more for pans
- 1 1/4 cups sugar
- 1/4 teaspoon table salt
- 4 large whole eggs, plus 8 large egg yolks
- 2 teaspoons pure vanilla extract
- Grated zest of 1 orange
- 2 tablespoons unsalted butter
- 5 cups confectioners' sugar, sifted
- 1/4 cup milk, plus more for thinning
- 1/4 cup fresh orange juice, strained
- 1/4 cup plus 1 tablespoon meringue powder
- 1 pound confectioners' sugar
- Lavender gel, paste, or liquid food coloring
- 1 cup orange marmalade, warmed, strained
Preheat oven to 375 degrees. Place rack in lower third of oven. Butter two 8-by-2-inch round cake pans. Line with parchment butter and flour paper. Sift together flour, 2 tablespoons sugar, and salt set aside. Pour melted butter into a large bowl set aside.
Combine remaining sugar, eggs, and yolks in bowl of electric mixer. Using whisk attachment, mix on medium-high until pale in color and tripled in volume, about 5 minutes. Add vanilla and orange zest.
Detach bowl from mixer. Add one-third of flour mixture. With spatula, gently fold in until just incorporated. Add remaining flour mixture in two more additions. Add one-third of batter to butter gently fold into butter until just combined. Fold in remaining batter. Divide into prepared pans. Bake until just golden and cake springs back when gently touched, 20 to 25 minutes. Remove from oven let cool in pans, running knife around edges occasionally. Wrap in plastic refrigerate in pans overnight. Make this cake up to 1 week ahead and freeze.
Melt butter in heatproof bowl over pan of simmering water. Add confectioners' sugar, milk, and orange juice stir until smooth and pourable. Thin with milk a bit at a time if needed. Keep warm use immediately.
In bowl of mixer fitted with paddle, mix meringue powder, sugar, and 7 to 8 tablespoons water on low. Mix until icing holds a line when a spatula is pulled through it, about 15 minutes. If making ahead, store in an airtight container color just before using by adding coloring a bit at a time, stirring with spatula.
Working with one cake at a time, invert genoise onto clean surface. With serrated knife, trim cake level cut in half horizontally. With pastry brush, brush away crumbs. Spread half the marmalade over top of one half. Using a 2-inch round cutter, cut one round from unglazed half, then move to glazed half and cut again. The two pieces will stick, creating a petit-four cake. Remove petit-four cake from cutter set on wire rack over rimmed baking sheet. Continue, making 8 petit-four cakes from each cake.
Place petit-four cake on fork hold over pan of orange glaze. With ladle, pour glaze evenly over cake, repeating to cover all surfaces. Slide glazed cake onto rack. Continue to coat remainder. Let set, 5 minutes.
Fit pastry bag with a #1 Ateco tip fill bag with royal icing. Pipe dots over each petit four. Serve.
Petit Fours Mini Cakes
Preheat oven to 325°F. Spray 9 x 13 x 2 in. pan with vegetable oil pan spray set aside.
In medium bowl, combine flour, baking powder and salt set aside. In large bowl, beat butter and sugar with electric mixer. Add eggs, one at a time, beating thoroughly after each addition. Add zest and extract. Add flour mixture alternately with sour cream mix well. Spoon into prepared pan.
Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to cooling rack cool completely.
Cut cooled cake into 1 1/2 x 2 1/2 in. pieces. Lightly ice with buttercream.
In saucepan, combine confectioners' sugar, water and corn syrup stir until well mixed. Heat over low heat to just under 100°F. Remove from heat stir in almond extract and icing color. Place cakes on cooling grid set over a drip pan. Pour sugar mixture into center and work towards edges. Touch up bare spots with spatula. (If icing becomes too thick, reheat.) Add Sugar Pearl Sprinkles let set.
Chocolate topper: add your favorite melted Candy Melts® to the Dessert Accent Candy Mold. Chill to set.
- 6 tablespoons unsalted butter, softened, plus more for baking sheet
- 1 1/4 cups cake flour (not self-rising), plus more for baking sheet
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar
- 1/2 cup almond paste
- 4 large eggs, separated
- 1/2 teaspoon pure vanilla extract
- 1/2 cup whole milk
- 1/2 cup cherry preserves, processed in a food processor
- Sugar Glaze
- Gum paste cherry blossoms, (available at Wendy Kromer Confections)
Preheat oven to 350 degrees. Butter a 12-by-17- inch rimmed baking sheet, and line with parchment paper. Butter parchment, and dust with flour, tapping out excess set aside. Sift flour, baking powder, baking soda, and salt into a large bowl set aside.
Put 3/4 cup sugar and the almond paste into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed until mixture resembles coarse meal, about 2 minutes. Raise speed to medium-high. Add butter mix until pale and fluffy, about 2 minutes. Mix in egg yolks and vanilla. Add flour mixture in 2 batches, alternating with the milk. Transfer to a large bowl set aside.
Put egg whites into the clean bowl of an electric mixer fitted with whisk attachment beat on medium-high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until soft peaks form. Fold one-third of egg-white mixture into batter with a rubber spatula. Gently fold in remaining egg-white mixture.
Spread evenly into prepared sheet. Bake until a cake tester inserted into center comes out clean, 15 to 20 minutes. Transfer sheet to wire rack let cool completely. Unmold remove parchment.
Cut cake in half crosswise. Spread one half with preserves top with remaining half. Refrigerate 1 hour. Trim cake, and cut into 1 1/2-inch squares. Transfer to a wire rack set over a rimmed baking sheet. Pour glaze over each petit four, spreading over top and sides to coat completely. Reuse glaze, straining to remove any solids, if needed. Refrigerate until set, about 20 minutes. Garnish with blossoms.
For the dough: Crumble the room warm marzipan and combine in a bowl with the rose water and egg. Beat over a pan of hot water until the mixture is completely dissolved. Set aside.
Beat the rest of eggs with the sugar and vanilla sugar until thick and frothy over a hot pan of water. Remove from the water and continue beating until the mixture is cooled slightly.
Add the melted butter to the marzipan and stir. Fold in the egg mixture. Mix with the salt, flour and cornstarch.
Grease a baking sheet (about 25 x 35 cm (approximately 10 x 14 inches)) and line with parchment paper. Spread the cake batter on it and smooth. Bake in a preheated oven (180°C (approximately 350°F)) for about 15 minutes until golden brown.
Remove the cake and cool briefly. Turn it out onto a cutting board sprinkled with sugar. Peel off the parchment paper and cool completely.
Cut the cake horizontally once.
For the filling: Beat the butter until creamy. Add the egg yolks and stir until foamy. Add the cinnamon and honey and stir. Spread on the bottom layer of cake and smooth. Cover with the other cake layer. Refrigerate for 4 hours until the filling is set.
Cut the cake with a sharp knife into strips about 3-5 cm (approximately 1-2 inches) wide. Cut the strips into squares and cut out circles and ovals. Roll the marzipan out on a surface sprinkled with sugar. Cut into pieces the same size as the cake pieces.
Mix the powdered sugar with the rose water and 3-4 tablespoons of hot water. Divide into three bowls. Color the frosting with the yellow, red and green food coloring.
Place the cake pieces on a cake rack and cover the tops and edges with the frosting and let dry.
Roll out any remaining marzipan. Cut out small pieces of different sizes and cover with icing. Place on the petits fours.
Chop the chocolate and melt over a pan of hot water. Roll a piece of parchment paper to form a small piping bag. Fill with chocolate. Decorate the petit fours with patterns, lines, dots etc.
Petits Fours Christmas Presents
In a large bowl, beat eggs and egg yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Combine flour and baking powder gradually add to egg mixture with milk and butter, beating well after each addition. (Batter will be thick).
Spread evenly into a greased and floured 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 12-15 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before inverting onto a wire rack to cool completely. Cut a thin slice off each side of cake. Cut cake into 1-1/4-in. squares. Freeze cakes.
In a large saucepan, combine the sugar, water and cream of tartar. Bring to a boil, without stirring, until a candy thermometer reads 226°. Cool to 100° beat in confectioners' sugar until smooth.
Keeping glaze warm, dip cake squares into glaze with a two-tine fork, allowing excess to drip off. Place on wire racks over waxed paper. Add hot water, 1 teaspoon at a time, if glaze becomes too thick. Let dry completely. Decorate with frosting and sprinkles. Yield: 70 petit fours.
Lemon Petits Fours Recipe
This Lemon Petits Fours recipe makes the sweetest little lemon cakes with a lemon sugar glaze. A perfect dessert to enjoy after a lovely Easter dinner, on Mother’s Day, or for showers or tea parties.
Disclosure: this post contains compensated affiliate links that help to support the work on this blog
During Easter, I saw the Nordic Ware Petits Fours, Baking Pan. It’s the same one they sell regularly, but this one had Easter labeling. The price was a bit over $20 and while I figured this cast aluminum baking pan was well worth the price, it was a bit more than I could spend at the time.
I figured that if I could find it after Easter when it would be on clearance, then it was meant to be. As soon as prices went to 75% off I looked for it and was disappointed. It was nowhere to be found in the Easter clearance. As I headed to the registers with my other purchases and an idea struck me. I decided to duck down the kitchen cookware aisle to see if maybe, just maybe, one of the employees had returned the Nordic Ware Easter Petit Fours pan to the area with the other usual, non-seasonal Nordic Ware items. Sure enough, I found one. There is sat, looking at me and saying “come take me home”.
I gave it a quick scan on a price checker to make sure it was on clearance and sure enough, it was. Just over $6 and it was mine. I took it home and have been eager to use it ever since.
With spring comes lots of great occasions for making petit fours: Easter, Mother’s Day, baby showers, bridal showers, and tea parties. These little cakes with a sugar glaze are an elegant dessert after a lovely dinner with her family or served during a party.
I particularly like petits fours because of their size. Rather than indulging in a big piece of cake, I can have a couple of delicate petits fours and feel like I’m a getting just as much of a treat.
While I used the Nordic Ware Petits Fours Baking Pan, you can use a mini muffin tin, if you prefer. After the cakes are baked, you will add the sugar glaze. I do this by dipping the tops and sides directly into the glaze and then allowing the excess to drip off. If necessary, you can spoon a bit of extra glaze over the tops.
2/3 pound (300 grams) almond paste
2/3 cup (135 grams) granulated white sugar
2/3 cup (150 grams) unsalted butter, at room temperature (cut into pieces)
1/2 teaspoon pure vanilla extract
3/4 cup (about 4 large eggs) (190 grams without shell), at room temperature
2/3 cup (85 grams) all purpose flour
1/4 cup (60 ml) apricot preservies, heated and strained
1/4 cup (60 ml) seedless raspberry preserves, heated
White Chocolate Glaze:
8 ounces (230 grams) white chocolate, coarsely chopped
6 tablespoons (80 grams) unsalted butter, cut into small pieces
1 tablespoon (13 grams) vegetable shortening
1 large egg white (30 grams), at room temperature
1 teaspoon freshly squeezed lemon juice
1 1/2 cups (180 grams) confectioners sugar (powdered or icing sugar), sifted
Butter Cream Frosting
Follow Base Recipe. Omit chocolate and coffee.
Chocolate Rolls &mdash Mark 3-in. squares on waxed paper on baking sheet. Melt semi-sweet chocolate over hot water. Spread 1 teaspoon melted chocolate within borders of each 3-inch square. Cool at room temperature, then set in refrigerator to harden.
To roll, remove from refrigerator and loosen chocolate from paper. As chocolate softens and becomes pliable, roll it by slowly folding the waxed paper over itself, loosening the chocolate as you roll it. Chill immediately.
Chocolate Slabs &mdash Melt semisweet chocolate over hot water, then pour onto waxed paper on baking sheet spread to Vig- to 1/8-in. thickness. When chocolate has cooled and set, cut into slabs to fit sides of pastries or to decorate tops.
Decorating Chocolate &mdash Melt semisweet chocolate over hot water, then cool it enough so it can be piped through deco-rating tubes. (If chocolate is too thin, stir in a bit of confectioners&rsquo sugar.)
Petits fours with poured fondant icing
Remember the good laugh we had over "grownup" food in our recent bread pudding post? Foods that, when you were younger, only grown-ups ate and we kids couldn't for the life of us figure out why?
For me, count petits fours in with sardines and stuffed peppers. Blame it on my brother Mark, who tricked me into eating one with Grand Marnier and marzipan when I was younger. I never thought I would get the sweet, potent orange flavor off my 10-year-old Twinkie-lovin' taste buds.
Luckily, while I still hold a grudge against Mark for that, I've tried other petits fours since, and have grown to really love the complex flavors of the fillings playing against the cakes and icings.
And the best thing I've found is that with their tiny size, you can try several different flavors and still not eat the equivalent of a whole piece of cake.
Reality check first. Petits fours are a project, and require some special attention. BUT, we're here together and have pictures to help us all along the way so let's begin our Petits Fours with Poured Fondant Icing.
For these petits fours, I wanted to try out different shapes and different fillings. A frozen layer of cake is the perfect jumping off point. Thaw the cake at room temperature for about 15 minutes, to soften it up just a bit but still get the benefits of working with frozen cake.
I've used a 9" layer of our Golden Vanilla Cake, but you can tailor the cake and fillings to your favorites. Our Golden Vanilla cake recipe is a good place to start.
Use a sharp biscuit or cookie cutter to cut through the layers of mostly frozen cake. See how neat the cuts are, with no crumbs to speak of? Just what you need for smooth petits fours.
All through the petits fours journey, crumbs will be known as the enemy, and will be avoided at all costs. Keep a pastry brush nearby to brush them away often.
Square cutters work well, too. Steady, even pressure is key to straight-sided morsels.
Wonderful! This whole array of cakes came from a single 9" layer. Sweeeet.
If you'd like to fill some of the cakes with jams or jelly, use a sharp, serrated knife to gently cut three layers from the mini cake. You'll want to trim the top off the cake as well, so that the baked brown top doesn't show through the translucent icing.
In truth, it would have been easier to trim the top off the whole layer, but I started cutting rounds before I remembered that. Learn from my bad.
A tiny dab of jam is plenty for each layer. You don't want the jam squeezing out the sides, so spread it to just short of the edge.
Press the layers of cake and jam back together and gently tamp each side on your work surface to press any loose crumbs back onto the cake.
Once all of your cakes are filled, set them aside in the freezer while you make your Poured Fondant Icing.
Melt 1 cup (142g) of white chocolate over very low heat. White chocolate is much more sensitive than dark chocolate you really need to baby it a bit. Stir often, don't leave it alone, and you'll be fine.
In a heat-proof bowl place:
4 cups (454g) confectioners' sugar or glazing sugar
1/4 cup (78g) light corn syrup
1/4 cup (57g) hot water
Stir until quite smooth, being sure to scrape the bottom and sides of the bowl. Avoid stirring too vigorously bubbles are not your friend here.
Add the melted white chocolate, vanilla extract, and any coloring you're using. Just a small dab of gel paste coloring on the end of a toothpick is plenty for a soft pastel shade.
Stir until very smooth. Most likely your fondant will have thickened and cooled a bit, so it needs to be heated gently to get it to a pourable consistency.
Place the bowl over gently simmering water and stir constantly (remember, avoid those bubbles). The heat will cause the fondant to become warm and thin. Shoot for 100°F if you have a thermometer to test the icing.
When ready, the fondant should pour easily off your spoon or spatula. If not, thin with a little more hot water until it flows.
Now we're ready for dipping.
We've gone green here in our kitchens, so I couldn't find a plastic fork to make into a dipping tool. I did manage to snag Susan's real live chocolate dipping fork, though.
Place one cake on the tool and use a spoon or ladle to pour fondant over the whole cake. Check all over to make sure you didn't miss any sides or corners.
You'll want to do a thorough job on the first dip. Just like at the guacamole bowl, double dipping is a no-no. As our pastry chef Frank said, "The second coat makes the errors in the first coat that much more obvious."
Tap the fork gently on the side of the bowl to encourage the last drips to fall off.
Place the cake on a rack to finish dripping and to set. This will take about an hour or so. You'll need a thin, sharp knife to cut the cakes off the rack later.
Repeat until all the cakes are coated.
Pastel colors look best for these little treats. I'm pretty partial to pink today.
Parchment paper is going to be your good friend when working with poured fondant. It will be there to catch the drips, and keep your surfaces clean.
If you prefer not to use cutters, you can slice the cake into horizontal layers and fill all at once.
Slice with a very sharp knife into equal-sized squares. Depending on the size of your cake, you may end up with some odd-sized leftovers. They make nice nibbles for the baker (that's you) as you work.
Especially with a little swish of buttercream on top!
As you can see, for this batch I used buttercream and strawberry jam for one layer buttercream and blackberry jam for the other.
To decorate your petits fours, place a little of the warm fondant in a piping bag or zip-top bag with a small hole snipped in the end. Squeeze gently to pipe swirls, stripes, and zigzags over the cakes.
The pearly white fondant over the shimmery pink cake is quite elegant.
Isn't that lovely? Tender cake rich, fruity jam, and sweet icing in a personal little package.
As you can see, this does take a little more time and attention than just icing cupcakes. I'm not sure I'd want to do hundreds for a wedding, but I enjoyed making a couple dozen to share with my fellow employee-owners, and they enjoyed the special feeling that comes with having a tiny tasty treat in the middle of the week.