Petits Fours

READY IN: 3hrs 40mins




  • In a bowl, combine flour, sugar, baking powder, baking soda and salt.
  • Add buttermilk, butter and vanilla.
  • Beat with electric mixer on low speed for about 30 seconds, scraping bowl.
  • Beat on medium high speed for about 2 minutes, scraping bowl occasionally.
  • Add egg whites and beat for 2 more minutes, scraping bowl.
  • Pour batter into a greased and floured 9x13x2 inch pan.
  • Bake at 350°F for about 40-45 minutes or until toothpick inserted into center comes out clean.
  • Cool cake on wire rack for about 10 minutes; remove from pan.
  • Cool thoroughly.
  • Prepare Petits Fours icing.
  • In a medium sauce pan, combine sugar, water and cream of tartar.
  • Bring to a boil over medium-high heat, stirring constantly until sugar dissolves (about 5-9 minutes).
  • Reduce heat to medium-low.
  • Clip a candy thermometer to the side of the pan.
  • Cook until temperature reaches 226°, stirring only to prevent sticking.
  • Remove sauce pan from heat.
  • Cool at room temp, without stirring, to 110° (about 1 hour).
  • Add vanilla.
  • Stir in enough powdered sugar (about 4 cups) to make a drizzling consistancy.
  • Beat icing with rotary beater or wire whisk to remove lumps if necessary.
  • If desired, stir in a few drops of food coloring.
  • Makes about 3 1/2 cups icing or enough for 36-40 petits fours.
  • **If icing becomes too thick, beat in a few drops of warm water.
  • Icing the Petits Fours: Trim sides of cake to make smooth, straight edges.
  • Cut cake into 1 1/2 inch squares, diamonds or circles.
  • Gently brush off any crumbs with your fingertips.
  • Place cake pieces on a wire rack over a clean sheet pan.
  • Insert a 2 or 3 pronged long-handled fork into the side of one cake piece.
  • Spoon on enough icing to cover top and sides.
  • Place on wire rack.
  • Repeat with remaining cake pieces (sides of pieces should not touch).
  • Let cakes dry for 15 minutes.
  • Repeat for a second coating of icing, BUT place cake pieces on top of fork (do not spear).
  • Repeat for a third layer of icing, if desired.
  • Reuse the icing collected in the pan as needed, straining the crumbs out if necessary.
  • They can be decorated as desired with flowers, tiny silver balls, etc.
  • ,before the last coat of icing has dried.