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.
Ingredients
- 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
- FROSTING:
- 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
Reviews
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.
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.
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.
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?
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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!
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.
That is so charming and sweet. Just as CynPB said, they are simple and elegant! So...beautiful.
I haven't finished baking this, but just the cake alone is so delicous, I would make it again and again!