Pretty Petits Fours Recipe

4 8 7
Pretty Petits Fours Recipe
Pretty Petits Fours Recipe photo by Taste of Home
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Pretty Petits Fours Recipe

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4 8 7
Publisher Photo
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.
MAKES:
30 servings
TOTAL TIME:
Prep: 40 min. Bake: 20 min. + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 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 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 in 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 15x10x1-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).
Originally published as Pretty Petit Fours in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p205

Nutritional Facts

2 each: 274 calories, 7g fat (3g saturated fat), 11mg cholesterol, 114mg sodium, 53g carbohydrate (46g sugars, 0 fiber), 1g protein.

  • 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
  1. 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.
  2. Pour into a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. 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 15x10x1-in. pan.
  4. 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.
  5. 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.
  6. 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).
Originally published as Pretty Petit Fours in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p205

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Reviews forPretty Petits Fours

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Dawn User ID: 9077889 261229
Reviewed Feb. 13, 2017

"The taste of this cake was very good but it was way to fragile for petifores. Even after I cooled the cake and started cutting it (I even put the cake in the freezer as other directions state for making petifores) the cake crumbled. The icing was way to sweet and soaked into the cake."

MY REVIEW
bakerbakes66 User ID: 7887431 204626
Reviewed Jul. 13, 2014

"I have never had a petit four without filling (be it buttercream or jelly). Even the pics on this appear to have a layer of filling in the center. Why does this recipe not include the filling?"

MY REVIEW
chefwannabee User ID: 6682756 52097
Reviewed May. 9, 2012

"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!"

MY REVIEW
Babyblue14 User ID: 6496803 90225
Reviewed Jan. 28, 2012

"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."

MY REVIEW
muffinmonster User ID: 2793033 101846
Reviewed Jul. 7, 2011

"That is so charming and sweet. Just as CynPB said, they are simple and elegant! So...beautiful."

MY REVIEW
Froglet403 User ID: 6024562 117415
Reviewed Jun. 4, 2011

"I haven't finished baking this, but just the cake alone is so delicous, I would make it again and again!"

MY REVIEW
Froglet403 User ID: 6024562 33324
Reviewed Jun. 4, 2011

"I haven't finished baking this, but just the cake alone is so delicous, I would make it again and again!"

MY REVIEW
CynPB User ID: 1194184 39595
Reviewed Feb. 25, 2011

"These were simple and elegant. I will definitely make them again! I did a few different types of flowers. Folks did not know they were home-made."

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