PETITS FOURS RECIPE | ALLRECIPES
This is a sponge cake that it is perfect for making petits fours. Dense yellow cake that can stand up to the process of being cut into small pieces, and iced individually. Decorate each little cake with a whole nut, some candied fruit, tiny candies, sprinkles or coconut.
Provided by courtney
Categories Desserts Cakes Yellow Cake Recipes
Total Time 1 hours 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 3 dozen petits fours
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
- In a large bowl, beat the eggs and egg yolks using an electric mixer. Add sugar, and beat until thick and pale, about 10 minutes. If you have a stand mixer, use the whisk attachment. Sift the flour and baking powder into the egg mixture, and fold in by hand along with the milk. Stir just until the batter is mixed, then fold in the melted butter until smooth. Spread the batter evenly in the prepared pan.
- Bake for 12 to 15 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. When finished, invert the cake pan onto a sheet of waxed paper, and cool completely. This will give you nice even petits fours.
- Cut the cooled cake into small squares, rectangles or triangles, and arrange the pieces in rows on a wire rack or glazing screen with plenty of space between rows. (See Cook's Notes for flavoring suggestions). Set the rack over a shallow pan or waxed paper to catch the drips.
- Spoon or pour warmed petit four icing over the small cakes. The drippings may be scraped off of the pan or paper, and reheated for use again. Allow the petits fours to set until completely dry. Lift the cakes from the rack with a metal spatula, and trim the bottom edges with a sharp knife. Set into small muffin papers for easy handling. Decorate as desired.
Nutrition Facts : Calories 69.6 calories, CarbohydrateContent 11.1 g, CholesterolContent 26.2 mg, FatContent 2.3 g, FiberContent 0.2 g, ProteinContent 1.3 g, SaturatedFatContent 1.2 g, SodiumContent 37.2 mg, SugarContent 5.8 g
PETIT FOURS RECIPE | LAND O’LAKES
Petits Fours are dainty icing-coated mini cakes that add a special touch to showers, open houses, or teas. This easy recipe is impressive and beautiful!
Provided by Land O'Lakes
Categories Cake Sweet Baking Dessert
Total Time 2 hours 2 minutes
Prep Time 2 hours 0 minutes
Yield 48 petit fours
Number Of Ingredients 19
Steps:
- Heat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside.
- Combine flour, baking powder and salt in bowl. Set aside.
- Beat sugar and butter in another bowl at medium speed, scraping bowl occasionally, until creamy. Add 1 egg white at a time, beating well after each addition. Add almond flavoring; mix well. Add flour mixture alternately with milk, beating at low speed after each addition just until mixed.
- Pour batter into prepared pan. Bake 30-35 minutes or until toothpick inserted near center comes out clean. Cool in pan on cooling racks 10 minutes. Loosen edge of cake by running knife around inside edge. Carefully remove cake from pan; cool completely.
- Trim edges from cake; cut cake into 48 (1 1/2-inch square) pieces.
- Combine sugar, cream of tartar and water in 3-quart saucepan. Cook over medium heat, stirring occasionally, 12-14 minutes or until mixture comes to a full boil. Cover; boil 3 minutes. Uncover; continue cooking 15-20 minutes or until candy thermometer reaches 228°F to 234°F, or small amount of mixture dropped into ice water forms a 2-inch soft thread. Remove from heat; cool to 110°F (about 1 hour) or until bottom of pan is slightly warm to touch. (Do not stir.) Stir in powdered sugar, 1 teaspoon almond extract and food color, if desired.
- Place cooling rack over waxed paper. Place 1 cake piece on fork; drizzle icing over top and sides of cake, making sure each side is covered. Place onto rack; let stand until icing is set. (If icing becomes too thick, reheat over low heat 2-3 minutes or until thin consistency and easy to drizzle.)
- Garnish each petit four with candy flowers or frosting flowers, if desired.
Nutrition Facts : Calories 100 calories, FatContent 2 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 1 milligrams, SodiumContent 40 milligrams, CarbohydrateContent 21 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 1 grams
More about "petit four cake pan recipes"
PETIT FOURS RECIPE | LAND O’LAKES
From landolakes.com
Reviews 2.9
Total Time 2 hours 2 minutes
Category Cake, Sweet, Baking, Dessert
Calories 100 calories per serving
- Garnish each petit four with candy flowers or frosting flowers, if desired.
BIRTHDAY CAKE PETIT FOURS RECIPE - PUREWOW
Reviews 3.1
Total Time 1 hours 35 minutes
Calories 310 calories per serving
- 1. Make the Cake: Preheat the oven to 350?F. Grease and flour a 9-inch square baking pan. 2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 4 minutes. 3. Add the eggs one at a time, mixing on medium speed until each is fully incorporated. Scrape the bowl well, then add the vanilla and mix to combine. 4. In a medium bowl, whisk together the flour, baking powder and salt. In a liquid measuring cup, combine the milk with ? cup warm water. Add the flour mixture to the mixer and mix on low speed to combine, about 2 minutes. Pour in the milk mixture in a slow, steady stream and mix to combine, about 1 minute. 5. Pour the batter into the prepared pan. Bake the cake until a toothpick inserted into the center comes out clean, 30 to 35 minutes (the cake will not spring back when you touch it in the middle). Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely. 6. Make the Filling: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and confectioners' sugar until light and fluffy, about 2 minutes. Add the vanilla and cream, and mix to combine. 7. Use a long serrated knife to cut the cake horizontally in half to create two even layers. Place the bottom layer on a baking sheet, then scoop about two-thirds of the frosting on top and spread into an even layer. Place the second layer on top and use the remaining frosting to evenly and smoothly frost the surface of the cake. Chill for 30 minutes. 8. Make the Icing: In a medium-size heat-proof bowl, whisk together the confectioners' sugar, corn syrup, vanilla extract ? cup water. Set the bowl over a medium pot of simmering water and heat, stirring occasionally, until the mixture is smooth and homogenous. Let cool. (The icing will thicken as it cools.) 9. Use a sharp knife to cut about ? inch off each side of the chilled cake to create flat edges. Cut the cake vertically into six even strips, then horizontally into six even strips, making 36 squares. 10. Place a wire rack over a baking sheet and arrange the petit fours on it. Use a ladle to pour the icing over each cake. It should easily run down the sides and fully coat the cakes. If it gets too thick, warmit up slightly by placing it back on the pot of simmering water and stirring occasionally. You may need to lift the rack off the baking sheet and pour the excess icing back into the bowl to reuse. 11. Once the cakes are glazed, garnish each with a few sprinkles. Leave the cakes to set for 15 minutes; the icing will set up firm.
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