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Petit Fours Recipe

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4.8 from 61 reviews

Delight in these elegant Petit Fours featuring a tender butter cake base, topped with smooth, glossy icing and adorned with delicate decorative flowers. Perfect for afternoon tea or special occasions, this recipe balances a light, fluffy texture with a sweet, silky glaze for a classic bite-sized treat.

Ingredients

Scale

Cake

  • 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

Icing

  • 4 1/2 cups powdered sugar
  • 1/4 cup light corn syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 cup water (cold)

Decoration

  • 12 decorative flowers

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 180°C (160°C fan-forced). Grease a loaf pan thoroughly and set it aside to prepare for the batter.
  2. Mix the Cake Batter: Using an electric mixer, cream the softened butter, superfine sugar, and 2 teaspoons of vanilla extract until the mixture is light and fluffy. Add eggs one at a time, beating well after each addition to ensure full incorporation. Sift together the self-rising and all-purpose flours and gently fold them into the batter. Stir in the milk until the batter is smooth and evenly combined.
  3. Bake the Cake: Pour the batter into the prepared loaf pan and bake for approximately 1 hour or until a toothpick inserted in the center comes out clean. If the cake browns too quickly, tent it with tin foil to prevent burning while it finishes baking.
  4. Cool the Cake: Remove the cake from the oven and turn it out onto a wire rack. Let it cool completely to room temperature before proceeding to the next steps.
  5. Slice the Cake: Trim the edges off the cooled cake. Cut the cake into 6 slices, each about 1 ½ inches thick. Then cut 2 square pieces from each slice, giving you 12 small cakes. Arrange these on a wire rack for icing.
  6. Prepare the Icing: Create a double boiler by adding water to a large saucepan and placing a heatproof bowl over it, making sure the bowl doesn’t touch the water. Add the powdered sugar, light corn syrup, ½ teaspoon vanilla extract, and cold water to the bowl. Stir continuously for 4 to 7 minutes until the icing is smooth, silky, and runny in consistency.
  7. Ice the Petit Fours: Carefully pour the warm icing over each cake square until fully covered. Immediately top each iced cake with a decorative flower, pressing lightly so it adheres. Repeat until all cake pieces are coated and decorated.

Notes

  • Use superfine sugar for a smoother batter texture.
  • Ensure the cake is completely cool before icing to prevent melting or sliding of the glaze.
  • If you don’t have decorative flowers, edible glitter or sprinkles can be an alternative.
  • The icing should be warm and runny for an even coat; if it thickens, gently warm it again over the double boiler.
  • Store finished Petit Fours in an airtight container at room temperature for up to 3 days.

Keywords: Petit Fours, bite-sized cake, butter cake, iced petits fours, decorative cake, tea party dessert, fancy desserts

Find it online: https://todayfoodrecipe.com/petit-fours-recipe/