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
PRETTY PETITS FOURS RECIPE: HOW TO MAKE IT
Add a delicate touch to your desert table with these bite-size cakes from our Test Kitchen. We decorated the tops with roses to follow our floral theme, but feel free to try your hand at other designs.
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 2-1/2 dozen (3 cups frosting).
Number Of Ingredients 20
Steps:
- In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. In a small bowl, beat egg whites until soft peaks form; gently fold into batter., Pour into a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Cut a thin slice off each side of cake. Cut cake into 1-1/4-in. squares. Place 1/2 in. apart on a rack in a 15x10x1-in. pan., In a large bowl, combine glaze ingredients. Beat on low speed just until blended; beat on high until smooth. Apply glaze evenly over tops and sides of cake squares, allowing excess to drip off. Let dry. Repeat if necessary to thoroughly coat squares. Let dry completely., For frosting, in a small bowl, cream the butter, shortening and vanilla. Beat in confectioners' sugar and enough milk to achieve desired consistency. Place 1/2 cup each in two bowls; tint one pink and one green., Cut a small hole in the corner of a pastry or plastic bag; insert #104 tip. Fill with pink frosting; pipe a rosebud on each petit four. Insert #3 round tip into another pastry or plastic bag; fill with green frosting. Pipe a leaf under each rose.
Nutrition Facts : Calories 274 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 11mg cholesterol, SodiumContent 114mg sodium, CarbohydrateContent 53g carbohydrate (46g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
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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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