petit fours

You've never seen prettier little bites than these Cake Balls from Delish.com.

Chocolate-Covered Cake Balls

Cooking spray

cake mix,

c. (1 1/2 sticks butter), softened

c. sugar

heavy cream

pure vanilla extract

kosher salt

c. white chocolate chips

c. semi-sweet chocolate chips

tbsp. coconut oil, divided

Sprinkles,

The actual cake balls tasted super good... but there was too much frosting compared to cake, so it took a while for these to harden and the texture wasn't quite right. I recommend decreasing the amount of frosting or increasing the amount of cake by just a little bit. Oh, also I used cake that isn't very sweet, if you use cake that is really sugary then you should only add about 2 cups of powdered sugar to the frosting mix. The way I did it, with bittersweet chocolate to coat it and a not-so-sweet cake balanced it out perfectly. If I had used white chocolate, it would have been too sweet, so pay attention to that. Awesome recipe, ratios could use a bit of review and dessert is on the sweet side.

pay attention to this recipe! I tried making it, and instead of putting the 3c of powdered sugar in the frosting, I put it in the batter. I bet they would’ve tasted great without that mistake.

It was amazing, and a big hit in my house!

it came out okay for my first time i will say tho i had way too much frosting left over and bc of that i thought i did something wrong if i put all the frosting in it it would have been soup good thing i stopped in enough to not ruin it but it did end up a lil mushy i know next time what consistincy i want alsoooo if you have to mix everything by hand it take wayyyy more time in total it took me 5 hours..........

https://streaming.hearstdigitalstudios.com/591854da-0259-49ef-8594-a8111cdd76d6/video_rover_16x9_1080p_hd_1545424927_35156.mp4

This easy cake balls are the perfect dessert to serve at a holiday party. They're also insanely easy to make thanks to the genius cake mix hack.

These Pink Champagne Truffles Are WAY Classier Than Chugging Cheap Champagne

Delicate and sweet, these lemon berry petit fours are bite-size mini cakes perfect for weddings, parties, tea time, bridal and baby showers. Topped with a simple white chocolate garnish, this petit four recipe is easy and approachable. See video in blog post for a visual of the assembly.

Lemon Berry Petit Fours

(3 sticks; 345 grams) unsalted butter, softened to room temperature

ounce (226 grams) block full-fat cream cheese, softened to room temperature

(400 grams) granulated sugar

cup (80 grams) sour cream,

vanilla extract

6 large eggs,

(354 grams) cake flour (spoon & leveled)

teaspoon baking powder

teaspoon salt

Tablespoons (45 milliliters) fresh lemon juice (about 1 lemon)

raspberry jam

(60 grams) lemon curd

(1.5 sticks; 170 grams) unsalted butter, softened to room temperature

(360 grams) confectioners’ sugar

Tablespoons (30 milliliters) heavy cream or whole milk

salt

canola, vegetable, or coconut oil

mint

Preheat oven to 325°F (163°C). Grease a 12&#215;17 inch half sheet pan, then line with parchment paper. Pan size is imperative. This batter won&#8217;t fit into anything smaller. Likewise, the cake would be too thin if baked in larger pans.

Make the cake

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula. Add the cream cheese and beat on high speed until completely smooth and combined, about 1 minute. Add the sugar and beat on high speed until combined, about 1 minute, then add the sour cream and vanilla and beat on high speed until combined and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula.

On low speed, beat the eggs in 1 at a time allowing each to fully mix in before adding the next. Careful not to overmix after the eggs have been added. Once the 6th egg is combined, stop the mixer and add the cake flour, baking powder, and salt. Beat on medium speed *just* until combined, then beat in the lemon juice. Try not overmix. Using a rubber spatula or sturdy whisk, give the batter a final turn to make sure there are no lumps at the bottom of the bowl. The batter will be thick and creamy.

Pour/spoon batter evenly into prepared pan. Bang the pan on the counter once or twice to bring up any air bubbles. Bake for 26-31 minutes. Use a toothpick to test for doneness. Once it comes out completely clean, the cake is done.

Remove cake from the oven and allow to cool inside the pan. The cake will shrink down from the sides.

Cut cake into sections

Watch video tutorial above for a visual on the entire petit fours assembly. Once cool, invert the cake onto a cutting board or the counter with the long side facing you. With a sharp knife (I find serrated knife is best here) or pizza cutter, slice cake in half horizontally. Then cut each long rectangle into 3 smaller rectangles. You&#8217;ll now have 6 rectangles. Very carefully and slowly slice each in half as shown in the video above&#8211; as if you were making a 1 layer cake a 2 layer cake. You now have 12 thin rectangles.

Make the vanilla buttercream: 

With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 full minutes. Add up to 1/4 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I always add a pinch.)

Add fillings

With a sharp knife, trim the ends off the rectangles that touched the pan. They&#8217;re a little harder and uneven, which would create lopsided petit fours. Spread vanilla buttercream in a thick even layer on 4 rectangles. Spread both lemon curd and raspberry jam on 4 rectangles. (The remaining 4 rectangles are plain because they are the tops.) Go a little lighter on the raspberry jam and lemon curd compared to the vanilla buttercream. If there&#8217;s too much, it creates a big mess when cutting the petit fours.

Layer the petit fours

Place the lemon curd/raspberry jam rectangles on top of the vanilla buttercream rectangles. Layer the plain rectangle on top. Loosely cover each and chill in the refrigerator for at least 2 hours or freeze for 1 hour. They must chill before cutting into tiny petit fours.

Cut into tiny petit fours

Once cold, slice each into 12 little squares. Arrange on a baking sheet and chill in the refrigerator or freezer as you melt the white chocolate.

Add the topping/garnish: 

Melt the white chocolate and oil together in a double boiler or in the microwave in 20 second increments, stopping and stirring after each until smooth and melted. If it seems too thick, add another drop of oil to thin out. Spoon or drizzle over petit fours. Top with optional garnish if desired.

Cover and store petit fours in the refrigerator for up to 5 days.

These are so cute!! I can't wait to have an occasion for which I can make them!

This was an awesome way to use pound cake! I ended up using my grandmother's recipe and I used blueberry jam, apple butter and a strawberry butter. Everyone loved it. Thanks again for another great recipe.

What a fantastic treat! I made these for my Holiday family gathering and they were a smashing hit! I would definitely make them again. One thing I changed is I used fresh raspberries instead of the raspberry jam. I also only added 2 cups of powdered sugar to the buttercream. This worked out perfectly, lightening up the sweetness a smidge and the berries added a little burst of freshness. I highly recommend making the lemon curd from scratch. It isn't difficult and is way worth it.

I made these for my own bridal shower last year and my aunt said it was the best thing I’ve ever baked!
I was wondering how this could be turned into a 3 tier 6 inch cake. Is the batter enough or do I need to do some math? 
Also what would you suggest to frost the cake with?

I made these for my daughter’s first birthday this weekend and they were a huge hit! Everyone raved about these, and the best part is it wasn’t even a crazy amount of work to make something so elegant and pretty. Thanks for another great recipe!

Made these and were delicious!! I wonder if you can use this cake recipe to make cupcakes and a birthday cake???

Good recipe for a beginner like me, but challenging nonetheless! Cutting those pieces in half horizontally? Not as easy as Sally makes it look in the video, I'll just say that. The lemon curd and raspberry jam combo is delicious, as is the pound cake. I wasn't a huge fan of the buttercream and would probably leave that out next time to cut down the sweetness (and have the lemon and raspberry in separate layers). I used the lemon icing option instead of white chocolate on top for the same reason, but there's no getting around the fact that these are quite sugary and decadent. Each bite-sized piece really packs a punch!

I tried this recipe. The ganache recipe didn't work at all. I wasted 4 bags of chocolate chips to have a heated clump of chocolate. I have made ganache before for a Andes chocolate cake - heated chips on low, tablespoon of heavy whipping cream - tada!

The cake recipe is great, but too dense for petit fours. This wasn't airy and light. It was incredibly heavy. I will skip refrigerating a cake the next time and not use this recipe for the cake. My vanilla cake, which is super basic is super airy and would have done the trick. A pound cake for petit fours is not for beginners. Instead of cutting, just split your cake batter into three parts and pour into three pans. Will cut cooking time down drastically, but avoids the horizontal cutting fiasco that happens.

https://www.youtube.com/watch?v=rPHDoCr_GaE

Learn how to make delicate and sweet lemon berry petit fours. These bite-size mini cakes are perfect for weddings, parties, tea time, bridal and baby showers, and more. Top with a simple white chocolate garnish!

Get the full recipe: https://sallysbakingaddiction.com/lemon-berry-petit-fours/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #petitfours

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Lemon Berry Petit Fours | Sally's Baking Addiction

A velvety, tender, perfectly chocolate Texas sheet cake made from a tried-and-true family recipe perfect for entertaining or just because!

The BEST Chocolate Texas Sheet Cake

all-purpose flour

sugar

baking soda

buttermilk

eggs

cocoa powder

water coffee

butter (real, salted)

milk

1-lb box powdered sugar

Flavoured with honey, fruits, nuts and melted chocolate, these Homemade Fruit and Nut Chocolate bars require no baking. They are very easy to make, requiring just a couple of hours for the chocolate to set. They make a great edible gift.

Homemade Fruit and Nut Chocolate Bars

butter

dark chocolate (roughly chopped)

honey

dried chopped cherries

dried chopped apricots

chopped dates

mixed dried fruits (such

flaked almonds

pistachio nuts (roughly chopped)

White chocolate

Grease and line a 10.5 inch (27cm) x 7 inch (17.5cm)  baking tin with baking parchment.

Melt the dark chocolate and butter in a large bowl over a pan of simmering water. Take off the heat. Add the honey, followed by all the chopped fruits and nuts. Give everything a good mix.

Spread the mixture evenly into the prepared tin smoothing out the top. Leave to one side while you melt the white chocolate

Melt the white chocolate in a clean heatproof bowl over a pan of simmering water. Take off the heat and carefully pour over the top of the fruit and nut mixture. Let the chocolate find its own level.

Place in the fridge to set. Allow a couple of hours for it to firm up.

When set, lift out of the tin and using a sharp knife cut into squares.

They make an ideal gift for any occasion and if cut small, make the perfect after dinner Petit four.

Rose Meringues are an elegant treat, delicately flavored with rosewater and tinted a pale blush pink- they’re almost too pretty to eat!

Rose Meringues

caster sugar

rose water

Pink gel food coloring (optional)

Preheat the oven to 200°.

Whip the egg whites on high speed with an electric mixer until stiff peaks form.

Gradually, and very slowly, add the sugar, while continuing to whip. The mixture should be very stiff and glossy.

Add the rose water and 1-2 drops of food coloring (if using) to a small bowl, and fold about a cup of the meringue in.

Transfer the mixture back into the meringue, and fold gently to combine until color is evenly distributed.

Pipe rosettes onto parchment lined baking sheets, and bake for about 1 1/2 hours or until the meringues are very dry and peel off the parchment easily.

These vanilla petit fours are the perfect bize-sized cake for weddings, showers, or parties of any kind! Buttery cake with raspberry filling, cream cheese frosting and a hint of almond in the white chocolate icing makes them packed with delicious flavors!

Perfect Petit Fours Recipe (with Tutorial)

salted butter, softened

shortening

baking powder

evaporated milk

sour cream

cup salted butter (1 stick),

cup Crisco* shortening (just under 2 oz. on a kitchen scale)

ounces cream cheese,

tablespoon vanilla extract

milk (add

Raspberry filling recipe here

Raspberry Jam

cups powdered sugar, sifted

water

tablespoons light corn syrup

teaspoon almond extract

teaspoon vanilla extract

(or 6 ounces) of chopped white chocolate or almond bark

Prep a 13"x18" half-sheet pan by lining the pan with parchment paper, then spray down the edges with non-stick baking spray. These Nordic Pans are my favorite!

In a large bowl, cream together the sugar, butter, and shortening until smooth then beat in vanilla. Add eggs, one at a time, until fluffy.

In a separate bowl, sift together the dry ingredients (flour, baking powder, and salt). To save some time, you can also whisk it all together.

Add this flour mixture and the evaporated milk to the original mixture alternately. With an electric mixer, beat for 2 minutes on medium speed, then fold in the sour cream.

Pour the batter onto a prepared pan and spread it out evenly. Bake for 25-35 minutes, or until a toothpick inserted in the middle comes out clean (check at 25 minutes!).

Flip the cake out onto a cooling rack and allow it to cool, then follow the instructions below for filling and frosting.

For the cake:

First, cream the butter and Crisco in a mixing bowl. Mix on low speed for a couple of minutes until smooth and creamy. Add in the vanilla and cream cheese and mix again until very smooth.

 Gradually add the confectioners' sugar until it's all combined. It will be very stiff! Then begin adding milk until you reach the desired consistency for decorating (2 tablespoons works well for me!)

Flip the cooled cake out onto a work surface on another piece of parchment paper.

Torte the cake into two thin layers. This is a fancy way of saying split the cake into two layers with a cake leveling tool or sharp serrated knife.

With the cake bottom-up on parchment paper, lift the top layer onto another sheet of parchment paper. I've found the easiest way to do this is by sliding a flexible cutting board into the cut, then simply lifting it off.

If you're using a filling, such as raspberry or lemon curd, spread a thin layer onto the cut side of the cake.

Then spread a thin layer of frosting. I use both filling and frosting, but you could use frosting only if you don't want to use a fruit filling.

Using the flexible cutting board again, place the top layer of cake over the filling and/or frosting layer, lining up the edges.

Finally, the last step before freezing the cake is to put another layer of frosting on top. I use this as an opportunity to level out any low spots and make a really smooth, clean surface for the poured frosting! This layer of frosting can be as thin or thick as you like, so long as it's level and smooth. Why? Because the poured icing on top will only be as smooth as the surface it's poured over!

Once you have that top layer of frosting smooth, cut off the edges so you'll have really nice squares. Plus, you get to eat the edges and I have to tell you - they're much fought over in this house!

Freeze the cake. I lift it (with the parchment underneath), put it back on the sheet pan I baked it on, put a lid on (love these with lids!!), and then I put it in the freezer for around 30 minutes to an hour.

While the cake is freezing, bring a pot of water to boil, then place a larger glass bowl over it. You'll do all of this recipe in the glass bowl!! This is my "double-boiler".

In the glass bowl, whisk together the confectioners' sugar, water, corn syrup and extracts. 

Continue whisking or stirring until the mixture becomes smooth and consistent. It should be thin enough to drizzle from a spoon, but not so thin that it all runs off the cake! You can also check the temperature and when it reaches 92° F, it's good.

When it's ready, add in the chopped white chocolate and stir until melted. I like to turn down the heat but keep my water steaming underneath as I work to keep the icing from setting up!

When the cake comes out of the freezer, use a sharp knife to cut it into squares (1-1.25 inches square). Sometimes I just eyeball it, sometimes I use my sewing ruler and/or a straight edge to get them perfect. I've also found the smallest biscuit cutter in this set works great! Do whatever makes you happy!

Working quickly (they're easier to keep pretty and square when they're cold), move a small batch of them to the prepped cooling rack and immediately start ladling the icing over the cakes, or use a skewer to dip them.

Freeze the remaining cake while you work and only take out as much as you can dip before it begins to thaw (I usually do 10-12 at a time).

I like to use cooling racks larger than the sheet pan, so there's good space between the cooling rack and the paper beneath.

Whichever method you choose, when you place the dipped or coated petit fours on a cooling rack, the excess runs off and onto the paper or silicone mat below and can be re-used. Let it firm up and you can peel it off and put it back into your bowl to re-melt! No waste... which I love!!

If you're adding sprinkles or any decorations that need to stick, add them before the icing sets (which is quick because the cake is cold).

For the cream cheese frosting:

I have a 12x18 pan...should there be much of a difference in the results? Also, if I were to try this recipe in a smaller pan, would it bake okay? I was thinking about this to get taller petit fours and not put filling in them. I will say this...the butter cake recipe is to die for! I made a mistake, though, and accidently dumped it to where it folded in half and then broke apart. I was devastated!

I make petite fours, just as I would rainbow cookies. I bake 2 or 3   separate cake layers, instead of trying to cut one evenly. For me its easier, and there are no messy crumbs to deal with.

I made this in a 12x18, 2" deep pan, and the cake only rose 1/2" - 3/4".  I was very disappointed in the height, so instead of torting it, I put another piece of cake on top.  How tall are yours before torting? I did not use the cream cheese frosting but did use the icing recipe.  It was very thick, and I had a hard time ladling it over.  It was too sweet for me with the almond extract and vanilla, and I usually like sweet things.  The icing recipe covered only about half of them.   I then melted 2 pks of candy melts to finish covering the rest, and I liked that better.

Please...sorry thank you so much is what I have decided is better to say first.

Cannot wait to try these. It is a first for me so you are my Petits-Fours senpai!

Peace
Melanie

Do you have to seal the bottom to keep the moisture in the cake?  Can they be prepared a day or two ahead?  I wasn't sure how long of a shelf life they would have.  Thank you!!!

Beautiful recipes to make one of the best shared desserts. I have looked for the right recipes for these for years. Thank you for sharing.

I just made these over the weekend for my sisters Mad Hatter Steampunk bridal shower and they were absolutely delicious. Followed the directions exactly except I subbed out Gluten Free (Cup 4 Cup) flour for regular flower. Nobody could tell they were GF and 2 people asked for the recipe. If these didn't turn out AMAZINGLY you must have not followed the directions properly.
I will be making these over and over and over again! Thank you for sharing your artistry with the net :-). Oh, and I wrote EAT ME on the tops with drizzle milk chocolate. We are still talking about them here at home.

I made these today using the exact same recipe for the cake and the fondant. It was a success! It took me a total of 4-5 hours to make them.  I used an electric knife to cut the frozen cake into squares which made it very clean, fast, and easy!! I also used a ladle to pour the fondant. It was definitely messy but worth it! If you are not a fan of sugary, iced desserts than these might not be for you. I had a few people comment that they were really sweet. Those who like fruit pies, cobblers, and breads might find petit fours too much for their sweet tooth.

Hi, thank you so much for your recipes and advice on how to make the petit fours. I am excited to try it. I woke up this morning after having a dream about making them for my christmas party tonight. (After Christmas party).   I was laying in bed thking how you would go about it. In my head I was thinking it was impossible, but i need to check pinterest. I found your post and I now know I would not be able to do it for tonight. It usually takes me twice to get it figured out. With your post I know I can do it when I have more time.  Thank you so much for sharing.

I made these for my daughters wedding shower last week. They were fantastic and I was shocked I could do it. I ran out of time and purchased the little decorations, but they came out just like yours! I wish I could post pictures i don't know how lol. I put the cakes on a fork and spooned the fondant over. Worked pretty good. THANK YOU SO MUCH

How do you get the petit four off the skewer after you dip it? Using my hands messes up the icing.

I made these over the weekend.....was such a big project for me that I split it into two long, grueling days lol.  But I did it!  Thank you, Rose, for inspiring me to give these a try, as I learned so much and added another skill set to my list.  They really turned out great.......took them for our church potluck and everyone loved them and gave me so many compliments!  I definitely do have improvements to make, but I'll absolutely make these again so practice (hopefully) will make perfect!

Thankyou, i did well. I got a A- but I was one of the highest in the class! 
I have been chosen to make something for a friends easter party and guess what I chose?
Not petit fours unfortunately, but i have made one of your bakes!  (carrot tops for an easter cake and those bunny tail cake balls)
I am going to be making them with my mum and my sister!



Thanks again for your help!  :-)

I made these for a cocktail party around Valentine's this year and they were a HUGE hit!  I used lemon extract in the cake and lemon curd in the middle and they were delish!  And your cream cheese frosting is my new fave!  My friends and family now want them for Easter but are requesting chocolate.  Do you have a chocolate cake recipe you would recommend for  petit fours?  I was thinking I might just add cocoa powder but thought I would ask first before I experiment....why re-invent the wheel right?

Hello, 
Can you reheat the fondant icing if you don't use it all?
You know, waste not want not!  :)

Thanks

Oh, Rose, I tried these for a reception, and they were a huge hit!  The cake was melt-in-your mouth scrumptious, and the poured frosting (I dipped) turned out smoothly.  Guests assumed they were from a bakery and couldn't believe I made them at home.  Thank you for sharing the recipes and clear instructions with pictures.  I'm so proud of myself.

Thank you.  They look delectable!  I'll try them for a homeschool project with my little girl.  :-)

Great recipe!

You mentioned wanting to find a less messy way to coat these with icing-- in this tutorial they used a plastic fork with the middle two tines broken off to dip the cakes into the fondant, rather than pouring it over the top. I haven't tried it yet, but seems like it would give you the neater look and greater coverage you were looking for.

http://www.the350degreeoven.com/2012/06/cake/petit-fours-baking-frosting-and-decorating-petit-fours/

Hi, Rose

Thanks so much for sharing the recipe of the Petits Fours.  I made my first one yesterday!!! It was for a first year birthday and they were a hit.  They didn't look perfect on the sides but the flavor was out of this word. Thanks again

I am going to make the petit fours for my niece's wedding reception. What tip did you use for the rosettes? Thanks a lot. Wish me luck!

Thank you for your prompt response. What size decorating tip did you use for the petite roses? A Wilton 21?

Ok so first off this recipe is absolutely delicious! The cake is amazing (I could hardly keep my family from eating it) and the combination of the jam, cake, and cream cheese frosting is to die for. It was so good and it also reminded me of this decadent Serbian sweet called Rosa Torta. They are completely different in how you make them and you need special ingredients from Serbia, but they somehow taste similar and it's awesome. One could call it "American-style Rosa Torta." It takes a while to make and I couldn't figure out how to properly cover the petit fours so I just put some frosting right on top. But besides that, these were an absolute hit with my family no doubt about it. Thank you for such an amazing recipe.

Thank you for the detailed instructions! I used family cake recipes but used your instructions and frosting recipe. After making the almond cake version, I used my remaining fondant and added a half recipe with dark chocolate chips for dark chocolate petit fours. It converted easily and worked beautifully. I will definitely make these again and want to try your cake recipe. :)

I have made this recipe twice with success! Everyone LOVES this recipe. My only question is I got asked to make someone chocolate petit fours. I want to use the same three recipes you provided because they are just so good. Do you have any recommendations on how to go about this with your recipes? Thank you!

This is a very good recipe. I unfortunately didn't split the cake right and the thinner part was on the bottom making te little cakes top heavy. What I would do next time is not use the cream cheese frosting because I'm live in the south and it's just too hot to work with especially pouring the fondant over it was cause the frosting to melt. I will say though that your frosting is awesome and will be my go to for cream cheese frosting moving forward. I had to keep the cake in the deep freezer as I worked with it since I used different colored fondant, which I won't do again because it's a hassle.  I also would advise against frosting on top if you are in a hot environment because it just makes a mess. This was my first time making petite fours and learned a lot and will make again using this recipe. I also think this recipe will work for many cake project because it's sturdy and delicious

I used all of the recipes you gave, and my baby shower petit fours (my first attempt!) turned out perfect!! I've even had several inquiries from other guests wanting cakes done, and I'm not even s baker! Thank you for your detailed instructions! (I would post a photo, but it won't let me!)

Just made another batch of these and got another order!!  My question is about the icing. Mine comes out a cream color. It is white until I add the white chocolate. Tastes great though!   What brand do you use to make it come out Snow White?

My baking group made these petit fours this past Saturday, and the cake recipe was perfect. My cake was not even on all sides. Do you have a suggestion to know when the cake batter is even?  The icing did not make enough for all of the little cakes. I guess I need to double it?

I just made these. Awesome recipe!!!
Now i just have to work on presention. Mine do not look as beautiful as yours but thank you so much. Will save these recipes.

Omg, those look SO YUMMY! Just the pics had me drooling! The ones with the stars are awesome!

Just made this. It's in the freezer now. Didn't get to taste it yet. But my fiance devoured the pieces. And he's not much of a cake person! The only part I had problems is putting the cream cheese icing on the raspberry. It wanted to blend together. Did I put too much berry on it? I had to put more milk in part of the icing to get it more spreadable. save the rest for decoration, which is perfect for piping.

Perfection!!! These made for beautiful Christmas gifts with Christmas related items piped on top. I will be making at least 3 more batches the next two weeks. 
Thank you so much ☺️

This is only my second Christmas using petit fours. I used a different recipe that people enjoyed, but the cake wasn’t as moist as I’d have liked and the frostings recipe I used was just too thin and didn’t set right. I am working on frosting these now and they are just beautiful and taste great- this recipe has boosted my confidence in petit four making! I do find them super tedious and Frost a dozen or so per day. I did find that the frosting seems to get sticky after being refrigerated and coming out to room temp- probably the condensation. I will try protecting in the Tupperware with layers of wax paper and wrap to see if that helps, as these will be included in cookie boxes that go out over the next week to friends and family. I know they will be well loved and that this will be my go-to recipe next year. Thank you!

Finally success!! Thank you so much for the step by step info!  Your very first paragraph could have been written by me.  I've alwasys been fascinated by petit fours but I was not happy with my first few attempts. Then, I found your website.  You put in more than enough detailed information and links to help me understand what I needed to do differently.  The petit fours turned out beautiful today!  Thanks again.
Happy 4th of July!

I used your cake &amp; fondant recipe and OH MY!!!  It is so delicious.  It was my first time making them and they turned out pretty good.  I made them for a dinner for our local historical society.  I baked, split, filled and froze the cake earlier in the week and finished them this morning.  I started early in case it was a failure - then I'd have time to bake cupcakes  :)   They got lots of oohs &amp; aahs when I delivered them.  Hubby &amp; I shared the trimmings - just to be sure they were REALLY good - and they were.  I did have a problem with the white chocolate chips melting at 92 degrees, so had to raise the heat some, AND I forgot the corn syrup, which probably makes them easier to dip, but I got it done!!!  I will certainly be making these again.  And some of the "oopsies" disappeared once they were in their paper cups.

About how many does a single recipe make?

I really wanted to make petit fours for my friend's baby shower. I had never made them before and was a little nervous. I followed your tutorial including the update about dipping them in the fondant. Your tutorial was very clear and easy to follow for a beginner. They were perfect: nice flavor, texture and moisture were right for all elements, the cake was easy to torte without breaking, and they looked really professional. They truly were the talk of the party. Thank you for the excellent tutorial!

These turned out so wonderful! I did not have any tart filling like you recommended, so I used blueberry jam  and the cream cheese frosting you suggested. 

At first they were too sweet. My 11-year-old suggested that we inject them with something tart. I thought that was impossible at first and then realized that they all have a hole in the bottom because of being dipped on a skewer. We used medicine droppers to put a milliliter of lemon juice in each one and they were WONDERFUL!  It was a surprisingly easy fix that I thought might be useful for others. 

Thank you for the recipe!

I have used this recipe several times and petit fours have ALWAYS come out PERFECTO every time.  I also use this recipe when I make cakes in a jar.  Im also thinking about using this recipe for a full cake. The flavor and texture is just AMAZING!!! I will see if it works.

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The most viewed petit fours recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine