Name: Vanilla Petit Fours Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: 3 sticks unsalted butter; 3 cups granulated sugar; 5 eggs; 3 cups all-purpose flour; 1/2 teaspoon fine salt; 1/2 teaspoon baking powder; 1 cup whole milk; 1 teaspoon vanilla extract; 1 cup white chocolate chips; 4 cups powdered sugar; 1/4 cup light corn syrup; 1/4 cup hot water; 1 teaspoon vanilla extract; Americolor bright white soft gel paste (food coloring); American Buttercream frosting (your favorite recipe)

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Introduction

Vanilla Petit Fours are delicate, bite-sized cakes coated in a smooth white chocolate glaze, perfect for special occasions or an elegant treat. These charming sweets combine tender vanilla cake with a glossy, sweet finish that’s sure to impress.

The image shows several small square cakes placed on a round black wire rack over a white marbled surface. Each cake is covered with smooth white icing and decorated with delicate pink rose-shaped frosting and tiny yellow bee figures made of icing. The cakes have a neat and clean look with soft pastel colors, and the decorations are evenly spaced on top of each cake. A woman's hand holds a piping bag with white icing on the left side of the photo, suggesting decoration in progress. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cake:

3 sticks unsalted butter
3 cups granulated sugar
5 eggs
3 cups all-purpose flour
1/2 teaspoon fine salt
1/2 teaspoon baking powder
1 cup whole milk
1 teaspoon vanilla extract

Glaze:

1 cup white chocolate chips
4 cups powdered sugar
1/4 cup light corn syrup
1/4 cup hot water
1 teaspoon vanilla extract
Americolor bright white soft gel paste (or other food coloring)

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: For the cake, cream the butter and granulated sugar together using a mixer. Add eggs one at a time, beating well after each addition.
Step 3: Sift the flour, salt, and baking powder into a bowl. Add these dry ingredients alternately to the butter mixture with the milk, beginning and ending with the flour mixture. Stir in the vanilla extract.
Step 4: Pour the batter into a greased sheet pan and bake for 25 to 30 minutes. Baking time may vary depending on your pan size and thickness, so keep an eye on the cake. Remove from oven when a toothpick inserted comes out clean.
Step 5: Let the cake cool completely, then cut into 1-inch squares. Place the squares in the freezer for about two hours until firm.
Step 6: For the glaze, melt the white chocolate chips in a double boiler. In a separate bowl, sift the powdered sugar, then stir in the corn syrup and hot water until smooth.
Step 7: Add the powdered sugar mixture to the melted white chocolate and fold together. Continue heating until the glaze reaches about 100°F (38°C). Stir in the vanilla and add the white gel paste or other food coloring to achieve an opaque finish.
Step 8: Dip each frozen cake square presentation side down into the glaze, then turn it over with a fork to fully coat. Lift and set on a cooling rack lined with parchment to catch drips. Repeat with all pieces.
Step 9: Once the glaze has set, decorate with your favorite frosting using a piping bag. An American Buttercream works best for frosting embellishments as it sets nicely with the glaze.

Tips & Variations

Use a sharp knife or a small cookie cutter for perfectly clean, even petit fours.
Add a touch of almond extract to the cake batter for a subtle nutty twist.
Try different colored food gels to create vibrant glazes for special occasions.
Store leftover frosting in an airtight container in the fridge; bring to room temperature before decorating.

Storage

Store the petit fours in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them on a baking sheet, then transfer to a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving. Reheat is not recommended as it may affect the glaze texture.

How to Serve

The image shows several small square cakes placed on a round black wire rack set on a white marbled surface. Each cake has a smooth white frosting layer covering all sides. On top, there are delicate pink rose-shaped icing flowers with small green leaves and tiny yellow flower buds, arranged neatly in groups of two or three. The cakes appear soft with clean edges, and a woman's hand is holding one cake gently. The overall scene is bright with soft natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these petit fours without white chocolate?

Yes, you can substitute the white chocolate with almond bark or candy melts, but the texture and flavor of the glaze may differ slightly.

Why should the cake be frozen before glazing?

Freezing the cake squares firms them up and prevents the glaze from soaking in, allowing for a smooth, even coating and a tidy finish.