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Pretty Petits Fours

 Pretty Petits Fours
Add a delicate touch to your desert table with these bite-size cakes from our Test Kitchen. We decorated the tops with roses to follow our floral theme, but feel free to try your hand at other designs.
30 ServingsPrep: 40 min. Bake: 20 min. + cooling

Ingredients

  • 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
  • GLAZE:
  • 2 pounds confectioners' sugar
  • 2/3 cup plus 2 tablespoons water
  • 2 teaspoons orange extract
  • FROSTING:
  • 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

Directions

  • 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

2 of 2

Pretty Petits Fours (continued)

Directions (continued)

  • 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).
Nutritional Facts: 1 serving (2 each) equals 274 calories, 7 g fat (3 g saturated fat), 11 mg cholesterol, 114 mg sodium, 53 g carbohydrate, trace fiber, 1 g protein.