Vanilla Petit Fours Recipe
Delightful Vanilla Petit Fours featuring a tender vanilla cake coated with a smooth white chocolate glaze and decorated with buttercream frosting. These bite-sized treats are perfect for elegant gatherings and special occasions.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: Approximately 48 petit fours (1-inch squares) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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 (food coloring)
Frosting Embellishments
- American Buttercream frosting (your favorite recipe)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cake.
- Prepare Cake Batter: Using a mixer, cream together the unsalted butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. In a separate bowl, sift the all-purpose flour, fine salt, and baking powder. Alternately add the dry ingredients and whole milk to the butter mixture, starting and ending with the flour mixture. Stir in the vanilla extract.
- Bake Cake: Pour the cake batter into a greased sheet pan, spreading it evenly. Bake in the preheated oven for 25 to 30 minutes, depending on your pan’s size and thickness. Keep a close eye on the cake and remove it when a toothpick inserted comes out clean. Allow the cake to cool completely.
- Cut and Freeze: Once cooled, cut the cake into 1-inch square pieces. Place the cut pieces on a tray and freeze for about two hours to set them firmly before glazing.
- Prepare Glaze: Melt white chocolate chips in a double boiler over simmering water. In a separate bowl, sift powdered sugar and add light corn syrup and hot water, stirring until smooth. Add this mixture to the melted white chocolate and fold gently. Continue cooking until the glaze reaches approximately 100 degrees Fahrenheit. Stir in the Americolor bright white gel paste to add opacity and color to the glaze.
- Glaze Petit Fours: Take a frozen petit four piece, dip the presentation side down into the glaze, then flip it over using a fork to coat the entire surface thoroughly. Lift the petit four out with the fork and place it on a cooling rack lined with parchment paper to allow excess glaze to drip off. Repeat for all pieces.
- Decorate: Once the glaze has set slightly, use your favorite American Buttercream frosting to pipe decorative designs on top of each petit four. This frosting will set nicely along with the glaze, adding a professional touch.
Notes
- Ensure the petit fours are well frozen before dipping to achieve a smooth glaze coating.
- Use a cooling rack with parchment underneath when glazing to catch drips and facilitate easy cleanup.
- Adjust baking time depending on your sheet pan size for best results.
- Use bright white gel paste in the glaze to prevent translucency and maintain a beautiful white finish.
- American Buttercream frosting is preferred for decoration since it sets well with the glaze.
Keywords: Vanilla Petit Fours, bite-sized cake, white chocolate glaze, American Buttercream, elegant dessert, party treats, vanilla cake squares
Find it online: https://todayfoodrecipe.com/vanilla-petit-fours-recipe/
