Pretty Petits Fours Recipe
- 1/4 cup butter, softened
- 1/4 cup shortening
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1-1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup milk
- 3 egg whites
- 2 pounds confectioners' sugar
- 2/3 cup plus 2 tablespoons water
- 2 teaspoons orange extract
- 6 tablespoons butter, softened
- 2 tablespoons shortening
- 1/2 teaspoon vanilla extract
- 3 cups confectioners' sugar
- 3 to 4 tablespoons milk
- Gel, liquid or paste food coloring
- 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 near 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 15-in. x 10-in. x 1-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. Yield: 2-1/2 dozen (3 cups frosting).
Reviews for Pretty Petits Fours(6)
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This receipe is delicious! However, it does not say to grease AND flour the pan, and that is a must! Also, I substitute almond extract in the glaze for the orange and it is awesome!
This recipe had some good and bad points. The cake was very good but the ending product tasted like an old fashioned doughnut that was too sweet. Some tips are to make sure you have your eggs at room temperature before you start beating them. Also make sure you spray the bottom of your pan extra well because my cake stuck to the bottom, which makes the petit fours uneven. Easiest way to dip is to take the square in hand and dip it into your icing, pouring it on wastes too much glaze. The cake was very good, will definitely make that again, I just wish the glaze was not so sweet. Also it would have been nice if it was a bit thicker, I double-dipped and the petit fours were still very transparent. Overall it was a good recipe the only thing I would change is the glaze.
That is so charming and sweet. Just as CynPB said, they are simple and elegant! So...beautiful.