WEDDING PETIT FOURS RECIPES

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PETIT FOURS RECIPE | LAND O’LAKES



Petit Fours Recipe | Land O’Lakes image

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

Cake
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup Land O Lakes® Butter softened
6 large Land O Lakes® Eggs (whites only)
1/2 teaspoon almond extract
1 cup milk
Icing
3 cups sugar
1/4 teaspoon cream of tartar
1 1/2 cups water
1 cup powdered sugar, sifted
1 teaspoon almond extract or vanilla
3 drops food color, if desired
Garnish
Candy flowers, if desired
Frosting flowers, if desired

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

SMART COOKIE PETITS FOURS | ALLRECIPES



Smart Cookie Petits Fours | Allrecipes image

Sweeten any occasion with a tray of petits fours. Got a baby shower coming up? See how to fill these with the ultimate gender reveal! White Almond Wedding Cake recipe courtesy of user cupcakesmurf. Decorate as desired with royal frosting, sprinkles, or dragees.

Provided by Smart Cookie

Categories     Desserts    Chocolate Dessert Recipes    White Chocolate

Total Time 2 hours 30 minutes

Prep Time 35 minutes

Cook Time 20 minutes

Yield 30 petit fours

Number Of Ingredients 22

cooking spray
1 (18.25 ounce) package white cake mix
1 cup all-purpose flour
1 cup white sugar
¾ teaspoon salt
1?? cups water
1 cup sour cream
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 teaspoon almond extract
4 egg whites
½ cup raspberry preserves
½ cup blueberry preserves
1 (12 ounce) container cream cheese frosting
12 cups powdered sugar
1 cup water
4 tablespoons light corn syrup
1 teaspoon almond extract
1 teaspoon vanilla extract
1?½ cups white chocolate chips
2 drops gel food coloring, or more as needed
2 tablespoons sprinkles, or as needed

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Spray two 11x17-inch baking sheets with cooking spray and line with parchment paper. Spray the parchment paper with cooking spray.
  • Mix cake mix, flour, sugar, and salt in a medium bowl.
  • Place water, sour cream, oil, vanilla, almond, and egg whites in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until combined; slowly add the flour mixture. Beat together on medium speed for 2 minutes.
  • Pour 1/2 of the batter into each baking sheet, and spread into an even, thin layer.
  • Bake in the preheated oven until the edges are light golden brown and the center is set, 12 to 15 minutes. Cool completely on a wire rack for at least 30 minutes.
  • Transfer one of the cooled cake layers, along with the parchment, onto a cutting board. Spread raspberry preserves over 1/2 of the cake, and blueberry preserves over the other. Spread a layer of cream cheese frosting over the second cake layer; flip frosted side over the preserves. Spread remaining frosting over the top. Slide the cake on its parchment onto a cookie sheet, cover with plastic wrap, and freeze for 1 hour or chill overnight.
  • Cut the chilled cake into 2-inch squares by first marking with a ruler. Place squares on a wire rack over a parchment lined baking sheet. Return to the fridge to chill.
  • Whisk powdered sugar, water, corn syrup, almond, and vanilla together in a glass bowl.
  • Fill a small sauce pot with an inch or two of water; bring to a simmer. Place sugar mixture on top of the simmering water. Whisk until icing is smooth and temperature reaches 92 degrees F (33 degrees C). Add white chocolate chips and any food coloring and stir until melted. Turn off heat but leave double boiler on the stovetop to keep icing pourable.
  • Ladle the warm icing over the top of each cake square. Quickly add sprinkles; icing should set quickly since the cake is cold. Let petits fours set in the refrigerator for about 5 minutes, or at room temperature for 30 minutes.

Nutrition Facts : Calories 471.4 calories, CarbohydrateContent 93.6 g, CholesterolContent 5.3 mg, FatContent 10.5 g, FiberContent 0.5 g, ProteinContent 2.6 g, SaturatedFatContent 4.4 g, SodiumContent 223 mg, SugarContent 82.6 g

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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.
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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.
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