For an extra layer of flavor, brush the cooled cake with a simple syrup flavored with citrus zest or liqueur before icing. To prevent the icing from being too thick, add a tablespoon or two of warm water to achieve the desired consistency. Petits fours are best enjoyed within 2-3 days of making them. Store in an airtight container at room temperature.
Petits Fours
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME1 hrs 30 mins
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SERVING36 People
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VIEWS43
Delicate, bite-sized confections that are as pleasing to the eye as they are to the palate. Perfect for afternoon tea or a special celebration, these tiny cakes are a canvas for your creativity.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate11 g
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Cholesterol26 mg
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Fiber0 g
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Protein1 g
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Saturated Fat1 g
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Sodium37 mg
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Sugar6 g
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Fat2 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan. (5 minutes)
02
StepIn a large bowl, using an electric mixer, beat the eggs and egg yolks. Gradually add the sugar, beating until the mixture is thick and pale, about 10 minutes. If using a stand mixer, use the whisk attachment.
03
StepSift the flour and baking powder into the egg mixture. Gently fold in by hand, alternating with the milk, until just combined. Be careful not to overmix.
04
StepFold in the melted butter until the batter is smooth and homogenous.
05
StepSpread the batter evenly into the prepared pan.
06
StepBake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean. (15 minutes)
07
StepInvert the cake pan onto a sheet of parchment paper and let cool completely. This will ensure a nice, even surface for cutting.
08
StepOnce cooled, cut the cake into small squares, rectangles, or triangles. Arrange the pieces on a wire rack set over a baking sheet lined with parchment paper to catch drips.
09
StepSpoon or pour warmed petit four icing over the small cakes. Allow the excess icing to drip off. The drippings can be scraped off the parchment paper, reheated, and reused.
10
StepLet the petits fours set until the icing is completely dry. This may take several hours.
11
StepLift the cakes from the rack using a metal spatula. Trim any excess icing from the bottom edges with a sharp knife.
12
StepPlace the finished petits fours into small muffin paper liners for easy handling. Decorate as desired with nuts, candied fruit, sprinkles, or other embellishments.
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RECIPE REVIEWS
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Alva Smith
Jun 25, 2025The cake was a little dry, maybe I overbaked it. I'll try reducing the baking time next time.
Josephine Harris
May 27, 2025The icing was perfect! I used a little lemon extract to give it a citrusy zing.
Antonio Pfannerstill
May 4, 2025I found it easier to dip the petits fours in the icing rather than spooning it over.
Joesph Morissette
Mar 28, 2025These were so much fun to make! My kids loved decorating them.
Marielle Damore
Feb 13, 2025This recipe is a keeper! My guests were so impressed.