3 hrs 40 mins
(Posted in reply to a message board request). This is a recipe for "old fashioned" Petits Fours. If you prefer you can use your favorite (2 layer size) white cake recipe to make them.
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Units: US | Metric
- 2 1/2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/3 cups buttermilk or 1 1/3 cups sour milk
- 1/2 cup butter (or margarine or shortening)
- 1 teaspoon vanilla
- 4 egg whites
- 1/8 teaspoon salt
- 1In a bowl, combine flour, sugar, baking powder, baking soda and salt.
- 2Add buttermilk, butter and vanilla.
- 3Beat with electric mixer on low speed for about 30 seconds, scraping bowl.
- 4Beat on medium high speed for about 2 minutes, scraping bowl occasionally.
- 5Add egg whites and beat for 2 more minutes, scraping bowl.
- 6Pour batter into a greased and floured 9x13x2 inch pan.
- 7Bake at 350°F for about 40-45 minutes or until toothpick inserted into center comes out clean.
- 8Cool cake on wire rack for about 10 minutes; remove from pan.
- 9Cool thoroughly.
- 10Prepare Petits Fours icing.
- 11In a medium sauce pan, combine sugar, water and cream of tartar.
- 12Bring to a boil over medium-high heat, stirring constantly until sugar dissolves (about 5-9 minutes).
- 13Reduce heat to medium-low.
- 14Clip a candy thermometer to the side of the pan.
- 15Cook until temperature reaches 226°, stirring only to prevent sticking.
- 16Remove sauce pan from heat.
- 17Cool at room temp, without stirring, to 110° (about 1 hour).
- 18Add vanilla.
- 19Stir in enough powdered sugar (about 4 cups) to make a drizzling consistancy.
- 20Beat icing with rotary beater or wire whisk to remove lumps if necessary.
- 21If desired, stir in a few drops of food coloring.
- 22Makes about 3 1/2 cups icing or enough for 36-40 petits fours.
- 23**If icing becomes too thick, beat in a few drops of warm water.
- 24Icing the Petits Fours: Trim sides of cake to make smooth, straight edges.
- 25Cut cake into 1 1/2 inch squares, diamonds or circles.
- 26Gently brush off any crumbs with your fingertips.
- 27Place cake pieces on a wire rack over a clean sheet pan.
- 28Insert a 2 or 3 pronged long-handled fork into the side of one cake piece.
- 29Spoon on enough icing to cover top and sides.
- 30Place on wire rack.
- 31Repeat with remaining cake pieces (sides of pieces should not touch).
- 32Let cakes dry for 15 minutes.
- 33Repeat for a second coating of icing, BUT place cake pieces on top of fork (do not spear).
- 34Repeat for a third layer of icing, if desired.
- 35Reuse the icing collected in the pan as needed, straining the crumbs out if necessary.
- 36They can be decorated as desired with flowers, tiny silver balls, etc.
- 37,before the last coat of icing has dried.
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Nutritional Facts for Petits Fours
Serving Size: 1 (2739 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 219.8
- Calories from Fat 24
- Total Fat 2.7 g
- Saturated Fat 1.6 g
- Cholesterol 7.1 mg
- Sodium 69.9 mg
- Total Carbohydrate 48.2 g
- Dietary Fiber 0.2 g
- Sugars 41.3 g
- Protein 1.6 g