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Pretty Petits Fours

Add a delicate touch to your desert table with these bite-size cakes from our Test Kitchen. We decorated the tops with roses to follow our floral theme, but feel free to try your hand at other designs.
  • Total Time
    Prep: 40 min. Bake: 20 min. + cooling
  • Makes
    2-1/2 dozen (3 cups frosting)


  • 1/4 cup butter, softened
  • 1/4 cup shortening
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1-1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup whole milk
  • 3 large egg whites, room temperature
  • GLAZE:
  • 2 pounds confectioners' sugar
  • 2/3 cup plus 2 tablespoons water
  • 2 teaspoons orange extract
  • 6 tablespoons butter, softened
  • 2 tablespoons shortening
  • 1/2 teaspoon vanilla extract
  • 3 cups confectioners' sugar
  • 3 to 4 tablespoons whole milk
  • Gel, liquid or paste food coloring


  • In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. In a small bowl, beat egg whites until soft peaks form; gently fold into batter.
  • Pour into a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • Cut a thin slice off each side of cake. Cut cake into 1-1/4-in. squares. Place 1/2 in. apart on a rack in a 15x10x1-in. pan.
  • In a large bowl, combine glaze ingredients. Beat on low speed just until blended; beat on high until smooth. Apply glaze evenly over tops and sides of cake squares, allowing excess to drip off. Let dry. Repeat if necessary to thoroughly coat squares. Let dry completely.
  • For frosting, in a small bowl, cream the butter, shortening and vanilla. Beat in confectioners' sugar and enough milk to achieve desired consistency. Place 1/2 cup each in two bowls; tint one pink and one green.
  • Cut a small hole in the corner of a pastry or plastic bag; insert #104 tip. Fill with pink frosting; pipe a rosebud on each petit four. Insert #3 round tip into another pastry or plastic bag; fill with green frosting. Pipe a leaf under each rose.
Nutrition Facts
2 each: 274 calories, 7g fat (3g saturated fat), 11mg cholesterol, 114mg sodium, 53g carbohydrate (46g sugars, 0 fiber), 1g protein.

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Average Rating:
  • Mackenzie
    Mar 30, 2019

    The cake tasted fine, but was far too crumbly for the purpose of making petit fours - the cake fell apart in chunks when attempting to glaze and made for very lumpy petit fours, even though I let it cool completely and refrigerated the cake to increase firmness before glazing. The glaze itself isn't thick enough, requiring too many layers to cover the cake, and far too sweet after all the layers have been added.

  • M. Jane
    Jan 4, 2018

    Royal Icing for the glaze is not the way to go. It is too sweet--makes your teeth ache just to bite into it--yech! There are better glazes that use melted white chocolate, butter, karo syrup, and far less powdered sugar.

  • Dawn
    Feb 13, 2017

    The taste of this cake was very good but it was way to fragile for petifores. Even after I cooled the cake and started cutting it (I even put the cake in the freezer as other directions state for making petifores) the cake crumbled. The icing was way to sweet and soaked into the cake.

  • bakerbakes66
    Jul 13, 2014

    I have never had a petit four without filling (be it buttercream or jelly). Even the pics on this appear to have a layer of filling in the center. Why does this recipe not include the filling?

  • vjgunkel59
    Jun 4, 2013

    No comment left

  • ramona50
    Mar 23, 2013

    No comment left

  • chefwannabee
    May 9, 2012

    This receipe is delicious! However, it does not say to grease AND flour the pan, and that is a must! Also, I substitute almond extract in the glaze for the orange and it is awesome!

  • Babyblue14
    Jan 28, 2012

    This recipe had some good and bad points. The cake was very good but the ending product tasted like an old fashioned doughnut that was too sweet. Some tips are to make sure you have your eggs at room temperature before you start beating them. Also make sure you spray the bottom of your pan extra well because my cake stuck to the bottom, which makes the petit fours uneven. Easiest way to dip is to take the square in hand and dip it into your icing, pouring it on wastes too much glaze. The cake was very good, will definitely make that again, I just wish the glaze was not so sweet. Also it would have been nice if it was a bit thicker, I double-dipped and the petit fours were still very transparent. Overall it was a good recipe the only thing I would change is the glaze.

  • muffinmonster
    Jul 7, 2011

    That is so charming and sweet. Just as CynPB said, they are simple and elegant! So...beautiful.

  • Froglet403
    Jun 4, 2011

    I haven't finished baking this, but just the cake alone is so delicous, I would make it again and again!