Petit Fours

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.

Prep Time1

Cook Time35

Additional Time3

Total Time4 35

Servings: petit fours

Author: Carlee

Ingredients

Cake

3 cups all purpose flour
1¼ teaspoon baking powder
½ teaspoon salt
1½ cups unsalted 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

Icing

1 cup unsalted butter
1 cup shortening
6 Tablespoons corn syrup
pinch salt
1½ teaspoon vanilla extract
1½ Tablespoons heavy cream
5 cups powdered sugar

Instructions

Petit Four Cakes

Preheat oven to 350°F. Grease 13x18-inch pan and line with parchment paper.
In a mixing bowl, whisk together the 3 cups all purpose flour, 1¼ teaspoon baking powder, and ½ teaspoon salt. Set aside.
In a mixer, cream together 1½ cups unsalted butter and 2¼ cups granulated sugar until light and fluffy. Add 8 oz. cream cheese and beat until fully combined.
Add 5 large eggs, 1 teaspoon vanilla extract, and 1 teaspoon almond extract, one at a time, mixing until incorporated.
Stir in half the flour, then the ½ cup milk, then the remaining flour.
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.

Melted Buttercream Petit Four Icing

Melt together the 1 cup unsalted butter 1 cup shortening in a double boiler.
Stir in 6 Tablespoons corn syrup.
Whisk in pinch salt, 1½ teaspoon vanilla extract, 1½ Tablespoons heavy cream, and 5 cups powdered sugar. Adjust consistency with ore powdered sugar or cream as needed to make a dippable consistency.
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.

Notes

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.

Nutrition

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