pound

The most tender matcha pound cake made with green tea powder and cream cheese. Enjoy it with a cup of tea in the afternoon. Stores well at room temperature - perfect for edible gifts.

Matcha Cream Cheese Pound Cake

cake flour

matcha powder

tsp baking powder

sea salt

granulated sugar

butter

cream cheese (note 1)

eggs

Pre-heat oven to 325 F

Soften cream cheese in the microwave on medium...

Soften cream cheese in the microwave on medium for 10 seconds. It should be at a spreadable consistency.

Sift together cake flour, matcha powder, baking powder...

Sift together cake flour, matcha powder, baking powder and salt. Sift 3 times to ensure leavening agent is evenly dispersed throughout dry mixture. Stir to incorporate. Set aside.

In a stand mixer with the paddle attachment,...

In a stand mixer with the paddle attachment, beat sugar and room temperature butter together on medium speed until pale and fluffy.

Add softened cream cheese into mixture, beat on...

Add softened cream cheese into mixture, beat on medium-low until incorporated. Do not over beat.

Add room temperature eggs one at a time...

Add room temperature eggs one at a time and beat on medium-low until it looks smooth and creamy.

Pause mixer, add dry ingredients into the wet...

Pause mixer, add dry ingredients into the wet batter in 3 separate additions. Beat on the lowest setting ("stir" on some machines) until almost all of the dry ingredients inside bowl are no longer visible.

Turn off mixer, take the bowl out and...

Turn off mixer, take the bowl out and scrape down the sides, gently fold in the rest of the dry ingredients by hand.

Transfer batter into an 8.5" X 4.5" loaf...

Transfer batter into an 8.5" X 4.5" loaf pan lined with parchment paper.

Bang the pan on the counter several times...

Bang the pan on the counter several times to remove excess air.

Bake for 40-50 minutes until the cake springs...

Bake for 40-50 minutes until the cake springs back in the center when gently pressed and a skewer inserted comes out clean. The cake will look golden brown.

Let it cool in the pan for 5...

Let it cool in the pan for 5 minutes before transferring to a cooling rack.

Once cooled, keep cake at room temperature for...

Once cooled, keep cake at room temperature for 2-3 days in an air tight container. If placing in the fridge, let it come back to room temperature before serving, about 20-30 minutes.

Serve it alone or with ice cream or...

Serve it alone or with ice cream or Azuki bean paste. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/skxqp0ntgrrjthqqzwyu.mp4

An easy matcha cream cheese pound cake using minimal ingredients and simple baking steps. This tender green tea cake can be kept at room temperature and transports easily for tea time, parties and edible gifts.

Easy Matcha Cream Cheese Pound Cake

Best Pound Cake recipe, buttery, flavorful, moist cake|Simple &amp; Easy recipe to give you a perfect soft, rich, delicious traditional vanilla pound cake.

Homemade Vanilla Pound, Loaf Cake, classic, made from scratch easy recipe.

g Plain / All purpose flour (sieved)

Teaspoons baking powder

Teaspoon salt

175 g butter

g sugar

Cup Milk

Large eggs (lightly beaten)

& 1/2 Teaspoons Vanilla Extract

Heat oven to 170c,  325F. Grease and line...

Heat oven to 170c,  325F. Grease and line your baking tin.

Get all your ingredients ready, i.e sieve the...

Get all your ingredients ready, i.e sieve the flour, and add the salt and baking powder to the flour etc.

Start with making the cake batter by creaming...

Start with making the cake batter by creaming the butter and sugar until a pale light colour.

Slowly add the beaten eggs to the mixer,...

Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added. Add the Vanilla Extract.

Add half the milk with half of the...

Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the remaining milk and gently fold in the remaining flour until combined.

Transfer the cake mixture to the greased and...

Transfer the cake mixture to the greased and lined loaf tin. Then place in the oven for 1 hr to 1 hr and 5 minutes.

*** Please do test if the cake is...

*** Please do test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little.

Have a cup of tea!

When the cake is done, take it out...

When the cake is done, take it out of the oven and leave in the cake tin until cool enough to transfer to a cooling rack.

Allow to cool. Store in an airtight container.

This Easy Eggless Vanilla Pound Cake recipe is easy to make, super moist, and very rich!&nbsp; Made with simple ingredients, this fine-grained and tender cake will be a guaranteed showstopper whether you serve it.

Easy Eggless Vanilla Pound Cake

(560 gr) all-purpose flour (see notes)

baking powder

½ teaspoon cream of tartar

salt

(250 gr) unsalted butter, softened

(440 gr) granulated sugar

(500 gr) full fat sour cream

(180 ml) milk (I used 2%)

vanilla extract

confectioners' sugar

(45-60 milliliters) milk

Preheat oven to 350º F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.

In a large bowl, sift flour, baking powder, and cream of tartar. Add salt and mix to combine. Set aside.

In a large bowl, beat the sugar and butter until creamy and pale on medium-high speed. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add sour cream, milk, and vanilla and continue beating to combine.

Reduce speed to low and add the flour. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all of the ingredients are well incorporated. Beat just until combine. Do not overmix this batter.

Pour the cake mixture into the prepared pans. Bake for 50 - 60 minutes, or until a skewer comes out clean when poked in the center.

Once done, remove from the oven and allow to cool for 10 – 15 minutes inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack or serving dish. Allow cooling completely before slicing.

Glaze: whisk confectioners' sugar and 3 tablespoons of milk together. Add extra milk, 1 tablespoon at the time, as needed.

Drizzle glaze over cake, sprinkle with your favorite sprinkles, if desired, and serve.

From Deb Perelman's latest book, Smitten Kitchen Keepers
Notes:

You need a 6-cup loaf pan for this. I use this 9x5-inch USA Loaf Pan (1.25 lb), which works beautifully, but if you are using a smaller one, you may want to not use all the batter. Deb suggests scooping out some of the batter and baking a mini cake muffin or two. 
You can also bake the batter in mini loaf pans. I used three of these, but depending on the size of your mini pans (which come in many different sizes), you may need more or less. 
You could also use disposable pans such as these, which also come in various sizes, so do measure before ordering.  
Because the recipe calls for turbinado sugar in addition to granulated sugar, I tried sprinkling it over the surface of one of the mini cakes I baked, but in the end, I preferred the look of the cake topped with granulated sugar. 


Better Than Classic Pound Cake (One Bowl, Hand Mixed)

(225 g) unsalted butter, melted and cooled slightly

(200 g) plus 1 tablespoon (15 g) sugar

(110 g) turbinado or packed light-brown sugar

(6 g) kosher salt

(240 g) sour cream

vanilla

vanilla bean paste, optional

(260 g) all-purpose flour

Heat the oven to 350ºF (175ºC). Coat a 6-cup (see notes above) loaf pan well with nonstick spray or butter, and line with a sling of parchment paper that extends up the two long sides. 

In a large bowl, whisk together the melted butter, 1 cup granulated sugar, all of the turbinado sugar, and the salt. Add the eggs one at a time, whisking after each addition. Add the sour cream, vanilla extract, and vanilla bean paste, if using, and whisk until smooth. Sprinkle the baking powder over the surface of the batter, and whisk many more times than are needed to make it disappear (to ensure it is very well dispersed through the batter). Add the flour, and stir with a spatula until just combined. 

Scrape the batter into the loaf pan, and drop the pan on the counter a couple of times to release any trapped air. Smooth the top, and sprinkle with the remaining 1 tablespoon granulated sugar (see notes above). 

Bake for 1 hour and 10 to 15 minutes, until a skewer inserted all over comes out batter free. If you are baking in mini loaf pans, start checking after 30 minutes. Depending on the size of your pan, it will take more or less time after that. My three minis were done in about 42 minutes total. Let it cool in the pan. Run a knife along the short sides of the cake, and use the parchment sling to remove the cake for slicing. 

Store the cake at room temperature for 5 days. Deb stores it in its loaf pan with the top uncovered so that it stays crisp. She presses a piece of foil against the cut side of the loaf only.

Just wanted to ask you, would you suggest a replacement for sour cream? Sour cream isn’t easily available in our country. Maybe yogurt? I would love to know your thoughts! 

I made it with full fat Greek yogurt and it’s delicious! I think buttermilk would work too, but I haven’t tried it

I love making Pound Cakes and was very excited to find a one bowl recipe with great ratings.  It is a moist cake but to salty for me.   I plan to make it again and cut  out the 2 tspns of kosher salt &amp; replace it with 1/2 tspn regular table salt to see how that works out

I came across this recipe this morning while searching for something else. I have made pound cake a few times and it is one of the most delicious classic cakes. ( I even have a marvelous marmelade pound cake recipe which is a fav) The only thing about pound cake is the technique: You have to get that right to get the perfect cake. So when I reviewed this recipe, I thought, "wow, this is easy!" And since your kids love it then surely this is worth trying! Sound like the perfect cake to give as a gift! Thank you for sharing!

Absolutely delicious! The salt level is perfect and it has a wonderful moist crumb! 

For those wanting to sun sour cream for other things: I have baked this thrice so far! Once as is, once with a 1:1 swap creme fraiche in place of the sour cream, and once with the sour cream amount equally divided between sour cream, creme fraiche, and yoghurt. It’s worth mentioning that creme fraiche has a higher fat content than sour cream, by about 10%. So if subbing entirely for yoghurt, you will miss that content. Both versions I played with were absolutely outstanding, and we actually preferred them to the original. This cake does get better with age. I also rubbed a huge amount of lemon zest into the superfine sugar before using. Delightful! 

Thank you for sharing this fantastic recipe. Pound cake is a favorite in our house and this one gets our highest rating...YUM! For anyone out there who uses einkorn flour and always worries about whether or not they can substitute it for all-purpose flour, you absolutely can in this recipe, gram for gram. Next time I make this, I'm going to do a marble version. Can't wait!

I have been instructed to make this every week!  Easy and delicious.  I used half whole wheat flour and half all-purpose.  I like that I only make a mess in one bowl!

Easy to put together and absolutely knocked it out of the park with texture and flavor. An absolute delight. Had friends over for coffee and baked this for us to snack on - they were raving. Thanks!

My family loved this pound cake. It was so moist and delicious. This will be my go to recipe for pound cake. 

Thanks for posting this! I wanted a simple pound cake to go with Maida Heatter's Hot Fudge Sauce recipe and this was perfect. I made it with buttermilk instead of sour cream, using just over ¾ C buttermilk. The ratio turned out perfectly. I even added about ½ C mini chocolate chips. Made in a 9" x 5" loaf pan, it took the full 75 min. 

The addition of so much salt is interesting. I used only 2 teaspoons, and the raw batter tasted too salty. However, the baked cake was fully balanced, and didn't taste salty at all. 

If this hadn't been Deb Perelman's recipe, I would also have doubted the amount of sugar. But both of you prefer bakes that aren't too sweet, and even with the sugar on top, the sweetness was very subtle. 

Many thanks,
Amy

I just made this tonight after work and it came out tasting really great.  I didn't have the turbinado sugar for the top and it was great. The crumb on this cake was lighter then the traditional pound cake. Thenk you for the recipe.  I've been wanting to make this ever since i saw your recipe.

I made this yesterday for the family and everyone, from 9 years old to 65, loved it. I used my USA loaf pan and forgot the parchment paper but it slid right out. I want to say that you and Deb Perlman have both contributed so many great recipes and wonderful meals that have been devoured by friends and family. Thank you!

Love it! Very tasty and delicious! And effortless and easy!

Hey Ali! Made this once and it was so delicious!! I have extra sour cream on hand and figured I might as well make a loaf for a future time. Any thoughts on freezing instructions? I figure if I bake it as normal, let cool, and then wrap in plastic wrap/put in a ziplock bag it should last. Any changes you’d recommend to that plan?! Thanks! 

I made a recipe and a half for my large bundt pan (using 5 eggs). I might like this better than the classic pound cake I've been making for years.

This is THE BEST. Making it for the second time, and I went out and bought the cookbook, lots of good recipes there!!!

I made my first "Better-Than-Classic Pound Cake" last night to bring to a friend today for her birthday...the recipe is very easy, and I love the fact that it is all prepared in one bowl and mixed by hand! I used a 9x5x2.75 inch loaf pan, and baked it for 1 hour and 10 minutes. It was perfect! It was moist, buttery and had just the right sweetness level...this recipe is a keeper. In fact, I have my second one baking in the oven right now...the aroma is heavenly...and this one is staying right here with us!

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)

sugar

salted butter, softened

shortening

all-purpose flour

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?

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