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this image shows petits fours on a cooling rack

Petits Fours

Petits Fours are delicate, bite-sized cakes often coated in fondant and decorated with intricate designs. Perfect for special occasions, these elegant treats feature layers of sponge cake with fillings like jam or buttercream, offering a delightful mix of sweetness and charm.
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Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 36 people
Calories 70 kcal

Equipment

  • Jellyroll pan
  • Muffin papers
  • Metal spatula
  • Wire Rack
  • Electric mixer

Ingredients
  

  • 1 cup sugar
  • 2 tsp baking powder
  • 2 cups all-purpose flour
  • 2 egg yolks
  • 2 eggs
  • 2 Frosting for Petits Fours
  • ½ cup milk
  • 5 tbsp butter melted

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare a 10x15 inch jellyroll pan by greasing and lightly dusting with flour.
  • In a large bowl, beat the eggs and egg yolks using an electric mixer.
    This image shows eggs and egg yolks being beaten with an electric mixer in a large bowl, with sifted flour and baking powder folded in by hand along with milk to create a smooth batter.
  • Gradually add sugar and continue beating until the mixture becomes thick and pale, about 10 minutes.
  • If you're using a stand mixer, the whisk attachment works best.
  • Sift the flour and baking powder into the egg mixture and fold by hand, along with the milk.
    This image shows the cooled cake being cut into small squares, triangles, or rectangles for the petit fours.
  • Stir gently until just combined, then fold in the melted butter until smooth.
  • Evenly spread the batter into the prepared pan.
    This image shows the batter being evenly spread into a prepared baking pan, ready for baking.
  • Bake for 12 to 15 minutes or until a toothpick inserted into the center comes out clean.
  • Once baked, carefully invert the cake onto wax paper and allow it to cool completely.
  • This ensures evenly shaped petits fours.
  • After cooling, cut the cake into small squares, triangles, or rectangles.
    This image shows warm petit four icing being poured or spooned over the small cake shapes, fully coating them.
  • Place the pieces on a wire rack or glazing screen with space between them.
  • Set the rack over wax paper to catch any drips.
  • Warm the petit four icing and pour or spoon it over the small cakes.
  • Scrape up any drippings to reheat and reuse.
  • Let the icing set completely.
  • Once dry, carefully lift the cakes with a metal spatula and trim the bottoms if needed.
  • Place each petit four in a small muffin paper for easy serving.
    This image shows each iced petit four ona cooling rack
  • Decorate as desired.

Notes

  • Add a layer of fruit preserves, lemon curd, or flavored buttercream between cake layers for a burst of flavor.
  • Use melted chocolate, edible flowers, or piped icing for intricate and elegant decorations.