Homemade petit fours are like having a little bite of buttery pound cake with a raspberry filling and tasty glaze. While they do require a few steps to make, they aren’t hard to do and they taste amazing.
The batter for these petit fours includes both butter and cream cheese so it is moist and delicious. The coating is basically a melted buttercream that Seals in the moisture and adds another layer of flavor.
The resulting little bite of cake is perfect for so many special occasions. They are perfect for baby or bridal showers, a tea party or include them as part of a wedding dessert bar.
Baking and Filling the Petit Four
I like using this batter for petit fours for several reasons. It is moist and tasty, plus it is sturdy enough to hold up to getting coated.
Be sure to use a layer of parchment paper in the bottom of your 13×18″ half sheet pan. This makes removing the cake from the pan much easier.
Torting the cake is one of the more difficult parts of the whole process, but don’t let it deter you. Follow my tips to make it easier, and don’t worry if it isn’t perfect.
First, put the cake in the freezer for about a half hour before trying to cut it. You don’t really want it frozen solid, but you want it to be a little extra firm.
Secondly, I like to cut the cake into smaller pieces before trying to cut it into layers. It’s easier to maneuver and cut if you are only working with half or quarter of the sheet cake.
You are going to cut the cake into little pieces anyway, so there is no point in trying to keep it hole. Do whatever feels comfortable to you.
Now spread a thin layer of buttercream, lemon curd or good quality jam over the bottom half of the cake and cover it with the top of the cake. Cut the cake with small cookie cutters or use a knife to cut it into squares.
Freeze the little cakes for at least a couple hours but up to several months (if tightly wrapped). Then coat them once they are completely frozen.
Coating With Petit Four Icing
There are several different ways to coat petit fours. Some people use a thinned out white chocolate.
Other bakers will use what is called poured fondant, which is not at all like the rolled fondant we are familiar with. Instead it is a thin icing made of sugar, water and corn syrup.
Instead of using either of those, I like using what is essentially a melted buttercream. I got the idea from Sugar Spun Run and of course it spoke to my frosting loving heart.
Making the icing in a double boiler allows you to adjust the temperature as needed. Whisk all of the ingredients together and adjust the consistency as needed.
It will look a little lumpy and broken, but keep mixing until it comes together. Then add a little more milk or powdered sugar as needed.
You can place a coated cake in the refrigerator for a few minutes to test the final consistency if you would like.
The consistency should be thin enough to run over the sides of the cake but thick enough to coat it. Keep adjusting the temperature or ingredients until it feels comfortable to you.
I like to take a small batch of frozen petit fours from the freezer and place one on a fork. Then I use a spoon to coat the cake in the icing.
Make sure all of the sides and corners are covered before placing the cake on a piece of wax paper to set up. If using sprinkles, do so right away while the icing is still wet.
Now allow the icing to set completely before moving the cakes. Once they are set, you can also decorate the tops with piped buttercream decorations if desired.
Storing petit fours
Petit fours can be stored in an airtight container at room temperature for three to four days.
Store them in an airtight container in the refrigerator for up to a week.
Or freeze petit fours for up to three months.
You can also hold the petit fours in the freezer for several days or weeks at a time in any of the steps that already require freezing. Just make sure they are in a freezer safe container to prevent them from taking on any freezer flavors.
Can these petit fours be made gluten free?
Yes! I made several batches of these petit fours using King Arthur’s measure for measure flour for a gluten free wedding. The texture was still great and they tasted amazing.
More bite sized treats
Imagine a bite sized bit of chocolate cake filled with creamy buttercream and dipped in chocolate. If that caught your attention, you are going to love chocolate petit fours.
Grab the instructions for making cute mini cupcakes from a cake mix, because they never seem to put them on the box. Check out a couple of simple ways to decorate them while you’re here!
Chocolate peanut butter pretzel bites have salty crunchy pretzels, a soft creamy peanut butter center and hard chocolate shell. It is the perfect mix of chocolate covered pretzels and buckeyes!
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- 3 cups all purpose flour
- 1¼ teaspoon baking powder
- ½ teaspoon salt
- 1½ cups butter soft
- 2¼ cups granulated sugar
- 8 oz. cream cheese softened
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ cup milk
- 10 oz. raspberry jam
- 1 cup butter
- 1 cup shortening
- 1½ Tablespoons heavy cream
- 6 Tablespoons corn syrup
- pinch salt
- 1½ teaspoon vanilla extract
- 5 cups powdered sugar
Petit Four Cakes
- Preheat oven to 350°F. Grease 13×18-inch pan and line with parchment paper.
- In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.3 cups all purpose flour, 1¼ teaspoon baking powder, ½ teaspoon salt
- In a mixer, cream together butter and sugar until light and fluffy. Add cream cheese and beat until fully combined.1½ cups butter, 2¼ cups granulated sugar, 8 oz. cream cheese
- Add eggs and extracts, one at a time, mixing until incorporated.5 large eggs, 1 teaspoon vanilla extract, 1 teaspoon almond extract
- Stir in half the flour, then the milk, then the remaining flour.½ cup milk
- Spread in prepared pan and tap on the counter a few times to release any big air bubbles.
- Bake 25-30 minutes or until the center springs back when lightly touched with a finger.
- Cool for 5 minutes, then invert onto a wire rack to cool completely.
- Freeze the cake for 30 minutes, then cut into quarters. Cut each quarter in half across the hemisphere. Spread jam over the bottom half of the cake, then replace the top. Cut into 1-inch squares or use a small cookie cutter to cute shapes. Freeze for at least 2 hours to firm up.10 oz. raspberry jam
Melted Buttercream Petit Four Icing
- Melt together the butter shortening cream and syrup in a double boiler.1 cup butter, 1 cup shortening
- Stir in corn syrup.6 Tablespoons corn syrup
- Whisk in salt, vanilla, cream, and powdered sugar. Adjust consistency with ore powdered sugar or cream as needed to make a dippable consistency.pinch salt, 1½ teaspoon vanilla extract, 5 cups powdered sugar, 1½ Tablespoons heavy cream
- Either dip the frozen petit fours into the icing or place a petit four on a fork and spoon icing over the top. Once completely coated, put on a sheet of wax paper to set up. If using sprinkles, do so immediately.
- Once the icing is set, transfer the petit fours to an airtight container for storage.