What are petits fours?<\/h2>\n
A petit four is a bite-sized French confection, translating to \u201csmall oven\u201d in French. They weren\u2019t originally baked in small ovens, though, as the name suggests. Petit fours came about through 18th-century bread bakers, who used the residual heat of their brick ovens to bake the petits fours cakes once the daily bread was finished.<\/p>\n
Petits Fours Ingredients<\/h2>\n\n- Butter:<\/strong> Butter adds richness and moisture to the cake and frosting.<\/li>\n
- Shortening:<\/strong> Shortening keeps the cake extra-soft after baking and helps the cake hold its shape better.<\/li>\n
- All-purpose flour:<\/strong> All-purpose flour adds structure to the cake.<\/li>\n
- Milk:<\/strong> Milk adds moisture and flavor to the cake and frosting.<\/li>\n
- Egg whites:<\/strong> Make sure there is not a speck of yolk in your egg whites or they may not whip up into soft peaks.<\/li>\n
- Confectioners\u2019 sugar:<\/strong> Confectioners\u2019 sugar dissolves easier into the glaze and frosting than granulated sugar would.<\/li>\n
- Orange extract:<\/strong> Orange extract imparts a delicate citrus flavor in the glaze.<\/li>\n
- Food coloring:<\/strong> Food coloring imparts a beautiful hue in the frosting so you can pipe fun shapes or designs.<\/li>\n<\/ul>\n
Directions<\/h2>\nStep 1: Make the cake batter<\/h3>\n
Preheat your oven to 350\u00b0F. In a large bowl, use a hand mixer or stand mixer and cream the butter, shortening and sugar until light and fluffy, five to seven minutes. Beat in the vanilla. In a separate bowl, whisk together the flour, baking powder and salt. Add the dry mixture to the creamed mixture alternately with the milk, beating well after each addition. In a small bowl, beat the egg whites until soft peaks form, and gently fold them into the batter.<\/p>\n
Editor\u2019s Tip:<\/em> This step requires a lot of mixing, but try not to overmix once the dry ingredients are added. Otherwise, the cake will come out tough and dense.<\/p>\nStep 2: Bake the cake<\/h3>\n
Pour the batter into a greased 9-inch square baking pan. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool for 10 minutes. Remove the cake from the pan, and let it cool to room temperature on a wire rack.<\/p>\n
Editor\u2019s Tip: <\/em>Add a delicious filling to these petits fours. Cut the cake horizontally, and spread curd or jam on one layer. Top with the plain player to sandwich the filling.<\/p>\nStep 3: Cut into squares<\/h3>\n
Cut a thin slice off each side of the cake to remove the crust. Cut the cake into 1-1\/4-inch squares. Arrange the squares 1\/2 inch apart on a rack in a 15x10x1-inch pan.<\/p>\n
Step 4: Create the glaze<\/h3>\n
In a large bowl, combine the confectioners’ sugar, water and orange extract. Using a hand mixer or stand mixer, beat everything together on low speed just until blended. Beat the mixture on high until it\u2019s smooth. Using a spoon, apply the glaze evenly over the tops and sides of cake squares, allowing excess to drip off. Let the petits fours dry. Repeat if necessary to thoroughly coat the squares. Let the glaze dry completely.<\/p>\n
Step 5: Whip up the frosting<\/h3>\n
In a small bowl, using a hand mixer or stand mixer, cream the butter, shortening and vanilla. Beat in the confectioners’ sugar and enough milk to achieve desired consistency. Place 1\/3 cup frosting in each of two bowls. Tint one pink and one green. Leave the remaining frosting in the small bowl plain.<\/p>\n
Step 6: Pipe on flower decorations<\/h3>\n
Using a small star tip, pipe flowers onto the petits fours with the frosting. If desired, garnish with sugar pearls.<\/p>\n
Petits Fours Variations<\/h2>\n\n- Spread in a filling:<\/strong> Once baked, cut the whole cake horizontally into two layers. Spread with jam, curd, Nutella or Biscoff spread. Replace the top layer, and cut the cake into squares. Now each petit four will have a lovely layer of flavorful filling.<\/li>\n
- Decorate with the seasons, theme or holiday:<\/strong> Omit the flowers, and instead pipe on pumpkins, baby shower or bridal shower-themed decor. Or make Christmas petits fours by decorating them as little presents. Design the petits fours however you wish to symbolize your gathering.<\/li>\n
- Color the glaze:<\/strong> Drop in food coloring to change the glaze\u2019s color. It\u2019s especially helpful for identification if you\u2019re making more than one flavor.<\/li>\n
- Use a different extract:<\/strong> The orange extract in this petits fours recipe is light and delicate, but feel free to swap it for a nutty almond, floral vanilla or bright peppermint to fit the holiday season.<\/li>\n<\/ul>\n
How to Store Petits Fours<\/h2>\n
Store petits fours in an airtight container at room temperature for up to two days or in the fridge for up to five days.<\/p>\n
Petits Fours Recipe Tips<\/h2>\n
![\"Petits](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Petits-Fours-BSFRTL23_16763_08_09_8b_KSedit-2.jpg?fit=700%2C467\")
Taste Recipes<\/span><\/span><\/p>\nWhat are some popular flavors of petits fours?<\/h3>\n
Popular flavors of petits fours include lemon raspberry, strawberry champagne and chocolate.<\/p>\n
How many petits fours per person?<\/h3>\n
If you\u2019re making this petits fours recipe for a party, plan for each guest to have four. That should be enough to satisfy your guests, especially if you have more than one flavor on the table.<\/p>\n
Can petits fours be made ahead of time?<\/h3>\n
Yes, you can make the cakes for the petits fours ahead of time. Bake the cakes, allow them to cool to room temperature, and wrap them tightly in storage wrap. They can last in the freezer for up to three months. When you\u2019re ready to make the petits fours, allow the cakes to thaw slightly at room temperature, then finish them with the glaze and frosting.<\/p>\n","protected":false},"excerpt":{"rendered":"
Our petits fours recipe creates traditional intricate and delicate mini cakes that look straight out of a boulangerie.<\/p>\n","protected":false},"author":7955,"featured_media":1952605,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304272,304517,304158,304528,304287,305744,304423,305271,304288,305487,304430,306171,307038,307033,305334,304515,305339,306194,304408,304368,303887,306848,304268,304455,324623,304323,305830,304150,303883,304473,307609,304565],"categories-v2":[259484,308881,310461,309438,308893,308300,311389,308821,308988,309216,259620,310796,308830,312036,310080,310079,309337,308880,309347,312060,308813,308745,308478,309603,259483,308860,309177,308315,311461,309434,308476,308876,310587,308920],"coauthors":[342012],"recommended_recipes":[{"post_title":"Easy Tres Leches 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Fours","datePublished":"2018-01-01","dateModified":"2024-03-15","prepTime":"PT01H15M","cookTime":"PT20M","totalTime":"PT01H35M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Pretty-Petits-Fours_EXPS_BSFRTL23_16763_08_09_9b.jpg","height":1200,"width":1200},"recipeCategory":["Appetizers","Brunch","Desserts","Snacks"],"description":"Our petits fours recipe creates traditional intricate and delicate mini cakes that look straight out of a boulangerie.","recipeIngredient":["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 whole milk","3 large egg whites, room temperature","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 whole milk","Gel, liquid or paste food coloring","Gold sugar pearls, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the cake batter","text":"Preheat your oven to 350\u00b0F. In a large bowl, use a hand mixer or stand mixer and cream the butter, shortening and sugar until light and fluffy, five to seven minutes. Beat in the vanilla. In a separate bowl, whisk together the flour, baking powder and salt. Add the dry mixture to the creamed mixture alternately with the milk, beating well after each addition. In a small bowl, beat the egg whites until soft peaks form, and gently fold them into the batter. Editor\u2019s Tip: This step requires a lot of mixing, but try not to overmix once the dry ingredients are added. Otherwise, the cake will come out tough and dense."},{"@type":"HowToStep","name":"Bake the cake","text":"Pour the batter into a greased 9-inch square baking pan. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool for 10 minutes. Remove the cake from the pan, and let it cool to room temperature on a wire rack. Editor\u2019s Tip: Add a delicious filling to these petits fours. Cut the cake horizontally, and spread curd or jam on one layer. Top with the plain player to sandwich the filling."},{"@type":"HowToStep","name":"Cut into squares","text":"Cut a thin slice off each side of the cake to remove the crust. Cut the cake into 1-1\/4-inch squares. Arrange the squares 1\/2 inch apart on a rack in a 15x10x1-inch pan."},{"@type":"HowToStep","name":"Create the glaze","text":"In a large bowl, combine the confectioners' sugar, water and orange extract. Using a hand mixer or stand mixer, beat everything together on low speed just until blended. Beat the mixture on high until it\u2019s smooth. Using a spoon, apply the glaze evenly over the tops and sides of cake squares, allowing excess to drip off. Let the petits fours dry. Repeat if necessary to thoroughly coat the squares. Let the glaze dry completely."},{"@type":"HowToStep","name":"Whip up the frosting","text":"In a small bowl, using a hand mixer or stand mixer, cream the butter, shortening and vanilla. Beat in the confectioners' sugar and enough milk to achieve desired consistency. Place 1\/3 cup frosting in each of two bowls. Tint one pink and one green. Leave the remaining frosting in the small bowl plain."},{"@type":"HowToStep","name":"Pipe on flower decorations","text":"Using a small star tip, pipe flowers onto the petits fours with the frosting. If desired, garnish with sugar pearls."}],"recipeYield":"about 4 dozen (3 cups frosting)","author":[{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","calories":" 171 calories","fatContent":"4g fat (2g saturated fat)","cholesterolContent":"7mg cholesterol","sodiumContent":"70mg sodium","carbohydrateContent":"33g carbohydrate (30g sugars","fiberContent":"0 fiber)","proteinContent":"1g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":3.4444444,"reviewCount":9,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, French","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-07-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueTeepee"},"reviewBody":"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?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-05-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeBullhorn"},"reviewBody":"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!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-02-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OlivePalmtree"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-06-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanUmbrella"},"reviewBody":"I haven't finished baking this, but just the cake alone is so delicous, I would make it again and again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-06-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanUmbrella"},"reviewBody":"I haven't finished baking this, but just the cake alone is so delicous, I would make it again and again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedTrumpet"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-02-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenFan"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-03-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanButterfly"},"reviewBody":"The cake tasted fine, but was far too crumbly for the purpose of making petit fours - the cake fell apart in chunks when attempting to glaze and made for very lumpy petit fours, even though I let it cool completely and refrigerated the cake to increase firmness before glazing. The glaze itself isn't thick enough, requiring too many layers to cover the cake, and far too sweet after all the layers have been added.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-01-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueCandy"},"reviewBody":"Royal Icing for the glaze is not the way to go. It is too sweet--makes your teeth ache just to bite into it--yech! There are better glazes that use melted white chocolate, butter, karo syrup, and far less powdered sugar.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"16763","romance_copy_dek":"Our petits fours recipe creates traditional intricate and delicate mini cakes that look straight out of a boulangerie.","enhanced_recipe_title":"Petits Fours","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup butter, softened","IngredientText":"1\/4 cup butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup shortening","IngredientText":"1\/4 cup shortening"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup sugar","IngredientText":"1 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon vanilla extract","IngredientText":"1 teaspoon vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/3 cups all-purpose flour","IngredientText":"1-1\/3 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons baking powder","IngredientText":"2 teaspoons baking powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon salt","IngredientText":"1\/2 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2\/3 cup whole milk","IngredientText":"2\/3 cup whole milk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 large egg whites, room temperature","IngredientText":"3 large egg whites, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"GLAZE:<\/b>","IngredientText":"GLAZE:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 pounds confectioners' sugar","IngredientText":"2 pounds confectioners' sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2\/3 cup plus 2 tablespoons water","IngredientText":"2\/3 cup plus 2 tablespoons water"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons orange extract","IngredientText":"2 teaspoons orange extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"FROSTING:<\/b>","IngredientText":"FROSTING:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"6 tablespoons butter, softened","IngredientText":"6 tablespoons butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons shortening","IngredientText":"2 tablespoons shortening"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon vanilla extract","IngredientText":"1\/2 teaspoon vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 cups confectioners' sugar","IngredientText":"3 cups confectioners' sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 to 4 tablespoons whole milk","IngredientText":"3 to 4 tablespoons whole milk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Gel, liquid or paste food coloring","IngredientText":"Gel, liquid or paste food coloring"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Gold sugar pearls, optional","IngredientText":"Gold sugar pearls, optional"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Pretty-Petits-Fours_EXPS_BSFRTL23_16763_08_09_9b.jpg","RecipeId":16763,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Pretty Petits Fours Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Pretty-Petits-Fours_EXPS_BSFRTL23_16763_08_09_9b.jpg","ContributorId":null,"Firstname":"Taste Recipes","Lastname":"Test Kitchen","City":"Milwaukee","StateDescription":"Wisconsin","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 1-1\/4 hours Bake: 20 min. + cooling","MinimumServingQuantity":48,"MaximumServingQuantity":48,"Yield":"about 4 dozen (3 cups frosting).","DigitalTitle":"Pretty Petits Fours","SubmittedTitle":"Pretty Petit Fours","RecipeTypeId":1,"AverageRating":3.44,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_BSFRTL23_16763_08_09_8b.jpg","PreparationTimeInMinutes":75,"CookTimeInMinutes":20,"TotalTimeInMinutes":95,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Pretty Petit Fours","OriginalSourceProject":"Pretty Petit Fours","ContestPlacement":"","Trailer":null,"Metadescription":null,"AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"Add a delicate touch to your dessert table with these bite-sized cakes. We decorated the tops with simple buttercream rosettes and gold sugar pearls, but feel free to try your hand at other designs. \u2014Taste Recipes Test Kitchen","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a large bowl, cream the butter, shortening and sugar until light and fluffy, 5-7 minutes. 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.","SequenceNo":1},{"Direction":" Pour into a greased 9-in. square baking pan. Bake at 350\u00b0 for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.","SequenceNo":2},{"Direction":" 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.","SequenceNo":3},{"Direction":" 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 coat squares thoroughly. Let dry completely.","SequenceNo":4},{"Direction":" For frosting, in a small bowl, cream butter, shortening and vanilla. Beat in confectioners' sugar and enough milk to achieve desired consistency. Place 1\/3 cup in each of 2 bowls; tint 1 pink and 1 green. Leave remaining frosting plain.","SequenceNo":5},{"Direction":" Using a small star tip, decorate petits fours with frosting. 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Directions<\/h2>\nStep 1: Make the cake batter<\/h3>\n
Preheat your oven to 350\u00b0F. In a large bowl, use a hand mixer or stand mixer and cream the butter, shortening and sugar until light and fluffy, five to seven minutes. Beat in the vanilla. In a separate bowl, whisk together the flour, baking powder and salt. Add the dry mixture to the creamed mixture alternately with the milk, beating well after each addition. In a small bowl, beat the egg whites until soft peaks form, and gently fold them into the batter.<\/p>\n
Editor\u2019s Tip:<\/em> This step requires a lot of mixing, but try not to overmix once the dry ingredients are added. Otherwise, the cake will come out tough and dense.<\/p>\n Pour the batter into a greased 9-inch square baking pan. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool for 10 minutes. Remove the cake from the pan, and let it cool to room temperature on a wire rack.<\/p>\n Editor\u2019s Tip: <\/em>Add a delicious filling to these petits fours. Cut the cake horizontally, and spread curd or jam on one layer. Top with the plain player to sandwich the filling.<\/p>\n Cut a thin slice off each side of the cake to remove the crust. Cut the cake into 1-1\/4-inch squares. Arrange the squares 1\/2 inch apart on a rack in a 15x10x1-inch pan.<\/p>\n In a large bowl, combine the confectioners’ sugar, water and orange extract. Using a hand mixer or stand mixer, beat everything together on low speed just until blended. Beat the mixture on high until it\u2019s smooth. Using a spoon, apply the glaze evenly over the tops and sides of cake squares, allowing excess to drip off. Let the petits fours dry. Repeat if necessary to thoroughly coat the squares. Let the glaze dry completely.<\/p>\n In a small bowl, using a hand mixer or stand mixer, cream the butter, shortening and vanilla. Beat in the confectioners’ sugar and enough milk to achieve desired consistency. Place 1\/3 cup frosting in each of two bowls. Tint one pink and one green. Leave the remaining frosting in the small bowl plain.<\/p>\n Using a small star tip, pipe flowers onto the petits fours with the frosting. If desired, garnish with sugar pearls.<\/p>\n Store petits fours in an airtight container at room temperature for up to two days or in the fridge for up to five days.<\/p>\n Popular flavors of petits fours include lemon raspberry, strawberry champagne and chocolate.<\/p>\n If you\u2019re making this petits fours recipe for a party, plan for each guest to have four. That should be enough to satisfy your guests, especially if you have more than one flavor on the table.<\/p>\n Yes, you can make the cakes for the petits fours ahead of time. Bake the cakes, allow them to cool to room temperature, and wrap them tightly in storage wrap. They can last in the freezer for up to three months. When you\u2019re ready to make the petits fours, allow the cakes to thaw slightly at room temperature, then finish them with the glaze and frosting.<\/p>\n","protected":false},"excerpt":{"rendered":" Our petits fours recipe creates traditional intricate and delicate mini cakes that look straight out of a boulangerie.<\/p>\n","protected":false},"author":7955,"featured_media":1952605,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304272,304517,304158,304528,304287,305744,304423,305271,304288,305487,304430,306171,307038,307033,305334,304515,305339,306194,304408,304368,303887,306848,304268,304455,324623,304323,305830,304150,303883,304473,307609,304565],"categories-v2":[259484,308881,310461,309438,308893,308300,311389,308821,308988,309216,259620,310796,308830,312036,310080,310079,309337,308880,309347,312060,308813,308745,308478,309603,259483,308860,309177,308315,311461,309434,308476,308876,310587,308920],"coauthors":[342012],"recommended_recipes":[{"post_title":"Easy Tres Leches Cake","post_link":"\/recipes\/shortcut-tres-leches-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Shortcut-Tres-Leches-Cake_EXPS_FT24_193843_EC_041624_1.jpg"},{"post_title":"Classic Tres Leches Cake","post_link":"\/recipes\/classic-tres-leches-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Classic-Tres-Leches-Cake_EXPS_BAKE22_28462_MD_02_11_2b.jpg"},{"post_title":"Classic French Dressing","post_link":"\/recipes\/classic-french-dressing\/","post_image":"\/wp-content\/uploads\/2018\/01\/Classic-French-Dressing_EXPS_FT24_22618_ST_0618_4.jpg"},{"post_title":"French Crullers","post_link":"\/recipes\/french-cruller-donuts\/","post_image":"\/wp-content\/uploads\/2024\/02\/French-Crullers_EXPS_FT23_273904_ST_1212_10.jpg"},{"post_title":"Pretty Duchess Potatoes","post_link":"\/recipes\/pretty-duchess-potatoes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pretty-Duchess-Potatoes_EXPS_TOHCA20_135747_E08_014_4b.jpg"},{"post_title":"Tres Leches Cupcakes","post_link":"\/recipes\/tres-leches-cupcakes\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps158142_CW163682D02_23_4b.jpg"},{"post_title":"French Canadian Tourtieres","post_link":"\/recipes\/french-canadian-tourtieres\/","post_image":"\/wp-content\/uploads\/2018\/01\/French-Canadian-Tourtieres_EXPS_THCA19_35549_C08_22_4b-4.jpg"},{"post_title":"21 Best Le Creuset Items for Your Kitchen (They're Pretty, Too!)","post_link":"\/collection\/prettiest-le-creuset-items\/","post_image":"\/wp-content\/uploads\/2021\/03\/le-creuset-flower-collection-via-lecreuset.com-ecomm.png"},{"post_title":"French Toast Cupcakes","post_link":"\/recipes\/french-toast-cupcakes\/","post_image":"\/wp-content\/uploads\/2017\/09\/French-Toast-Cupcakes_exps117444_BAFTB2307047C03_14_6bC_RMS.jpg"},{"post_title":"The Prettiest Instant Pots on the Market","post_link":"\/collection\/pretty-instant-pots\/","post_image":"\/wp-content\/uploads\/2020\/10\/starwars-instant-pot.jpg"},{"post_title":"Fancy Mousse Towers","post_link":"\/recipes\/fancy-mousse-towers\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps28721_CFT862013D31D-1.jpg"},{"post_title":"Pretty Cherry Parfaits","post_link":"\/recipes\/pretty-cherry-parfaits\/","post_image":"\/wp-content\/uploads\/2017\/09\/Pretty-Cherry-Parfaits_exps8072_RDS1872338D01_04_5bC_RMS.jpg"},{"post_title":"Festive French Pancakes","post_link":"\/recipes\/festive-french-pancakes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Festive-French-Pancakes_EXPS_FT21_30764_F_1111_1.jpg"},{"post_title":"Quick French Peas Recipe","post_link":"\/recipes\/quick-french-peas-recipe\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps17514_CW10255D41.jpg"},{"post_title":"Little Holiday Cakes","post_link":"\/recipes\/little-holiday-cakes\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps31331_HC153382C12_02_3b.jpg"},{"post_title":"Poinsettia","post_link":"\/recipes\/poinsettia\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps37193_THCA163696B03_17_12b.jpg"},{"post_title":"Fancy Green Beans","post_link":"\/recipes\/fancy-green-beans\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps43405_SD1440075D45B.jpg"},{"post_title":"Almond Petits Fours","post_link":"\/recipes\/almond-petits-fours\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps38054_HC1154010B03_27_2b-1.jpg"},{"post_title":"Dressed-Up French Green 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Fours","datePublished":"2018-01-01","dateModified":"2024-03-15","prepTime":"PT01H15M","cookTime":"PT20M","totalTime":"PT01H35M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Pretty-Petits-Fours_EXPS_BSFRTL23_16763_08_09_9b.jpg","height":1200,"width":1200},"recipeCategory":["Appetizers","Brunch","Desserts","Snacks"],"description":"Our petits fours recipe creates traditional intricate and delicate mini cakes that look straight out of a boulangerie.","recipeIngredient":["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 whole milk","3 large egg whites, room temperature","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 whole milk","Gel, liquid or paste food coloring","Gold sugar pearls, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the cake batter","text":"Preheat your oven to 350\u00b0F. In a large bowl, use a hand mixer or stand mixer and cream the butter, shortening and sugar until light and fluffy, five to seven minutes. Beat in the vanilla. In a separate bowl, whisk together the flour, baking powder and salt. Add the dry mixture to the creamed mixture alternately with the milk, beating well after each addition. In a small bowl, beat the egg whites until soft peaks form, and gently fold them into the batter. Editor\u2019s Tip: This step requires a lot of mixing, but try not to overmix once the dry ingredients are added. Otherwise, the cake will come out tough and dense."},{"@type":"HowToStep","name":"Bake the cake","text":"Pour the batter into a greased 9-inch square baking pan. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool for 10 minutes. Remove the cake from the pan, and let it cool to room temperature on a wire rack. Editor\u2019s Tip: Add a delicious filling to these petits fours. Cut the cake horizontally, and spread curd or jam on one layer. Top with the plain player to sandwich the filling."},{"@type":"HowToStep","name":"Cut into squares","text":"Cut a thin slice off each side of the cake to remove the crust. Cut the cake into 1-1\/4-inch squares. Arrange the squares 1\/2 inch apart on a rack in a 15x10x1-inch pan."},{"@type":"HowToStep","name":"Create the glaze","text":"In a large bowl, combine the confectioners' sugar, water and orange extract. Using a hand mixer or stand mixer, beat everything together on low speed just until blended. Beat the mixture on high until it\u2019s smooth. Using a spoon, apply the glaze evenly over the tops and sides of cake squares, allowing excess to drip off. Let the petits fours dry. Repeat if necessary to thoroughly coat the squares. Let the glaze dry completely."},{"@type":"HowToStep","name":"Whip up the frosting","text":"In a small bowl, using a hand mixer or stand mixer, cream the butter, shortening and vanilla. Beat in the confectioners' sugar and enough milk to achieve desired consistency. Place 1\/3 cup frosting in each of two bowls. Tint one pink and one green. Leave the remaining frosting in the small bowl plain."},{"@type":"HowToStep","name":"Pipe on flower decorations","text":"Using a small star tip, pipe flowers onto the petits fours with the frosting. If desired, garnish with sugar pearls."}],"recipeYield":"about 4 dozen (3 cups frosting)","author":[{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","calories":" 171 calories","fatContent":"4g fat (2g saturated fat)","cholesterolContent":"7mg cholesterol","sodiumContent":"70mg sodium","carbohydrateContent":"33g carbohydrate (30g sugars","fiberContent":"0 fiber)","proteinContent":"1g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":3.4444444,"reviewCount":9,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, French","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-07-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueTeepee"},"reviewBody":"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?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-05-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeBullhorn"},"reviewBody":"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!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-02-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OlivePalmtree"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-06-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanUmbrella"},"reviewBody":"I haven't finished baking this, but just the cake alone is so delicous, I would make it again and again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-06-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanUmbrella"},"reviewBody":"I haven't finished baking this, but just the cake alone is so delicous, I would make it again and again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedTrumpet"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-02-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenFan"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-03-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanButterfly"},"reviewBody":"The cake tasted fine, but was far too crumbly for the purpose of making petit fours - the cake fell apart in chunks when attempting to glaze and made for very lumpy petit fours, even though I let it cool completely and refrigerated the cake to increase firmness before glazing. The glaze itself isn't thick enough, requiring too many layers to cover the cake, and far too sweet after all the layers have been added.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-01-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueCandy"},"reviewBody":"Royal Icing for the glaze is not the way to go. It is too sweet--makes your teeth ache just to bite into it--yech! There are better glazes that use melted white chocolate, butter, karo syrup, and far less powdered sugar.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"16763","romance_copy_dek":"Our petits fours recipe creates traditional intricate and delicate mini cakes that look straight out of a boulangerie.","enhanced_recipe_title":"Petits Fours","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup butter, softened","IngredientText":"1\/4 cup butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup shortening","IngredientText":"1\/4 cup shortening"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup sugar","IngredientText":"1 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon vanilla extract","IngredientText":"1 teaspoon vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/3 cups all-purpose flour","IngredientText":"1-1\/3 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons baking powder","IngredientText":"2 teaspoons baking powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon salt","IngredientText":"1\/2 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2\/3 cup whole milk","IngredientText":"2\/3 cup whole milk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 large egg whites, room temperature","IngredientText":"3 large egg whites, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"GLAZE:<\/b>","IngredientText":"GLAZE:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 pounds confectioners' sugar","IngredientText":"2 pounds confectioners' sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2\/3 cup plus 2 tablespoons water","IngredientText":"2\/3 cup plus 2 tablespoons water"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons orange extract","IngredientText":"2 teaspoons orange extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"FROSTING:<\/b>","IngredientText":"FROSTING:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"6 tablespoons butter, softened","IngredientText":"6 tablespoons butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons shortening","IngredientText":"2 tablespoons shortening"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon vanilla extract","IngredientText":"1\/2 teaspoon vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 cups confectioners' sugar","IngredientText":"3 cups confectioners' sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 to 4 tablespoons whole milk","IngredientText":"3 to 4 tablespoons whole milk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Gel, liquid or paste food coloring","IngredientText":"Gel, liquid or paste food coloring"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Gold sugar pearls, optional","IngredientText":"Gold sugar pearls, optional"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Pretty-Petits-Fours_EXPS_BSFRTL23_16763_08_09_9b.jpg","RecipeId":16763,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Pretty Petits Fours Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Pretty-Petits-Fours_EXPS_BSFRTL23_16763_08_09_9b.jpg","ContributorId":null,"Firstname":"Taste Recipes","Lastname":"Test Kitchen","City":"Milwaukee","StateDescription":"Wisconsin","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 1-1\/4 hours Bake: 20 min. + cooling","MinimumServingQuantity":48,"MaximumServingQuantity":48,"Yield":"about 4 dozen (3 cups frosting).","DigitalTitle":"Pretty Petits Fours","SubmittedTitle":"Pretty Petit Fours","RecipeTypeId":1,"AverageRating":3.44,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_BSFRTL23_16763_08_09_8b.jpg","PreparationTimeInMinutes":75,"CookTimeInMinutes":20,"TotalTimeInMinutes":95,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Pretty Petit Fours","OriginalSourceProject":"Pretty Petit Fours","ContestPlacement":"","Trailer":null,"Metadescription":null,"AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"Add a delicate touch to your dessert table with these bite-sized cakes. 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Place 1\/2 in. apart on a rack in a 15x10x1-in. pan.","SequenceNo":3},{"Direction":" 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 coat squares thoroughly. Let dry completely.","SequenceNo":4},{"Direction":" For frosting, in a small bowl, cream butter, shortening and vanilla. Beat in confectioners' sugar and enough milk to achieve desired consistency. Place 1\/3 cup in each of 2 bowls; tint 1 pink and 1 green. Leave remaining frosting plain.","SequenceNo":5},{"Direction":" Using a small star tip, decorate petits fours with frosting. 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Step 3: Cut into squares<\/h3>\n
Step 4: Create the glaze<\/h3>\n
Step 5: Whip up the frosting<\/h3>\n
Step 6: Pipe on flower decorations<\/h3>\n
Petits Fours Variations<\/h2>\n
\n
How to Store Petits Fours<\/h2>\n
Petits Fours Recipe Tips<\/h2>\n
Taste Recipes<\/span><\/span><\/p>\nWhat are some popular flavors of petits fours?<\/h3>\n
How many petits fours per person?<\/h3>\n
Can petits fours be made ahead of time?<\/h3>\n