Introduction

Petit fours are delicate, bite-sized cakes that make a charming addition to any tea party or special occasion. These small treats are covered in a smooth glaze and decorated with edible flowers, offering both elegance and delightful flavor in every bite.

The image shows nine small square petit fours arranged in three rows on a white plate with soft pink floral patterns along the edges. Each petit four has three layers: a light beige base layer with a soft, slightly crumbly texture, a smooth white icing layer on top, and a small, colorful flower decoration in pink, purple, blue, or white with green leaves placed in the center of each icing layer. The plate rests on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter (softened)
1 cup superfine sugar
2 teaspoons vanilla extract
3 large eggs
1 1/2 cups self-rising flour
1/2 cup all-purpose flour
1/4 cup milk
4 1/2 cups powdered sugar
1/4 cup light corn syrup
1/2 teaspoon vanilla extract
1/4 cup water (cold)
12 decorative flowers

Instructions

Step 1: Preheat your oven to 180°C (160°C fan-forced). Grease a loaf pan and set it aside.
Step 2: Using an electric mixer, beat together the softened butter, superfine sugar, and 2 teaspoons of vanilla extract until the mixture is fluffy. Add the eggs one at a time, mixing well after each addition.
Step 3: Sift both the self-rising and all-purpose flours into the mixture. Stir in the milk until everything is combined smoothly.
Step 4: Pour the batter into the prepared loaf pan. Bake for about one hour, or until a toothpick inserted comes out clean. If the cake starts to brown too much, cover it loosely with tin foil.
Step 5: Remove the cake from the oven and turn it out onto a wire rack to cool completely.
Step 6: Once cool, trim the edges of the cake for an even shape. Cut the cake into six slices, each about 1 ½ inches thick. From each slice, cut 2 squares and place them on a wire rack.
Step 7: Prepare a water bath by filling a large saucepan with water. Place a heatproof bowl over the pan without letting it touch the water. In the bowl, combine the powdered sugar, corn syrup, 1/2 teaspoon vanilla extract, and cold water. Stir continuously for 4–7 minutes until the icing is smooth and runny.
Step 8: Pour the icing carefully over each cake square until fully covered. While the icing is still wet, top each petit four with a decorative flower. Repeat until all squares are glazed and decorated.

Tips & Variations

Use fresh, edible flowers like violets or pansies for a natural decorative touch. If unavailable, small sprinkles or candied fruits can be a great alternative.
To add color, divide the icing and mix in a few drops of food coloring before glazing the cakes.
Ensure the icing is runny enough to cover the cakes smoothly; if it thickens, add a little warm water to loosen it.

Storage

Store petit fours in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture and flavor. Avoid freezing as the delicate icing and decorations may be damaged.

How to Serve

A white plate with soft edges contains nine small square cakes arranged in three rows. Each cake has two layers with a light beige spongy base and a smooth white icing on top. On the icing of each cake, there is a small, colorful flower decoration made of icing: some flowers are purple, some are pink, some are blue, and some are white, all with green leaves underneath. The cakes look soft and moist, and the plate has delicate floral patterns in pink and light green on the edges. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pan instead of a loaf pan?

Yes, a rectangular cake pan of similar size works well. Just keep an eye on baking time, as thickness may vary.

What can I substitute for light corn syrup in the icing?

You can use honey or golden syrup as a substitute, but this may slightly affect the sweetness and texture of the glaze.