on May 08, 2014, Updated Sep 04, 2023 7 Comments Looking for more dessert recipes? I think you’ll love my white cake, chocolate buttercream, and my bakery-style chewy sugar cookies! Petit fours have always been one of my favorite things to find on a dessert tray at parties, showers, weddings, or other special occasions. They are just the perfectly sized dessert for so many occasions!
How to Make Easy Petit Fours Recipe
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information. For the cake layer, I use my family’s favorite cream cheese pound cake recipe for the cake layer in my petit fours. It is always delicious and makes for a petit four that everyone loves. You’ll need cream cheese, butter, eggs, sugar, flour, salt, and vanilla extract for this cake layer. For the buttercream filling I use my vanilla buttercream recipe. It makes a fluffy, white, sweet filling for the petit fours that is just amazing. You’ll need butter, confectioners’ sugar, vanilla extract, salt, and milk. For the fruit filling, use your favorite flavor of homemade or store-bought jam. For these, I have used raspberry. For the frosting, I use my poured fondant frosting recipe. You’ll need confectioners’ sugar, light corn syrup, water, and vanilla extract. For the vanilla extract, if possible use clear extract (you can usually find it online or at craft stores in the bakery section or in bakery supply stores). You can then decorate your petit fours any way that you’d like with decorations, sprinkles, or with more buttercream frosting.
Step-by-Step Instructions
There are various ways of making petit fours, but, I like to take the simplest route possible! I bake my cake on a rimmed baking sheet and then use a large serrated bread knife and cut the cake in half vertically so that it is easier to handle. Then, I slice each of those pieces in half horizontally to form layers for the petit fours. I only make two-layer petit fours, but you can easily stack additional layers if you choose. Once I have my layers cut, I spread the buttercream frosting filling followed by fruit jam on top of one of the layers and then place the other layer on top. Then, I slice the cake for my petit fours. Once I have all of my petit fours layered and cut, I place a wire rack on top of a rimmed baking sheet and then place the petit fours on top of the wire rack, leaving about an inch or so between each one. This allows the petit four icing to coat the petit four on the top and the sides as you pour it. Then, I decorate the tops with decorations and allow them to dry completely before serving.
Storage Tips
Store prepared petit fours in an airtight container at room temperature for 2 days, in the refrigerator for up to a week, or in the freezer for up to 3 months. Here’s the recipe for my petit fours. They take time and patience, but are so worth it! Enjoy!Robyn xo
