Petit Fours make a delicious, delicate bite sized cake perfect for your dessert table at a shower or party! Made of cake, a sweet filling, and covered in a poured icing, petit fours steal the show!
Petit fours have always been one of my favorite things to find on a dessert tray at parties, showers, weddings, or other special occasions. They are just the perfectly sized dessert for so many occasions!
Growing up, there was one bakery in town that made petit fours and you better bet they were the center of attention at any bridal or baby shower or special event. Always decorated just perfectly, they were one of my favorite little desserts!
There are various ways of making petit fours, but for me, I like to take the simplest route possible!
I bake my cake in a rimmed sheet pan and then use a large serrated bread knife and cut the cake in half vertically so that it is easier to handle. Then, I slice each of those pieces in half horizontally to form layers for the petit fours. I only make two layer petit fours, but you can easily stack additional layers if you choose.
Once I have my layers cut, I spread a buttercream frosting filling or a fruit jam on top of one of the layers and then place the other layer on top. Then, I slice the cake to form bite sized petit fours. Well, the are technically about two bites, but you get the picture.
Once I have all of my petit fours layered and cut, I place a wire rack on top of a rimmed baking sheet and then place the petit fours on top of the wire rack, leaving about an inch or so between each one. This allows the petit four icing to coat the petit four on the top and the sides as you pour it. Then, I decorate the tops with decorations and allow the dry completely before serving.
Here’s the recipe for my petit fours. They take time and patience, but are so worth it!
Petit Fours Recipe
- Preheat oven to 325º F and prepare 18x26 rimmed kitchen sheet pan with nonstick baking spray or greased and floured, being sure to tap out any additional flour. Prepare cream cheese pound cake batter according to the cake instructions. Pour into prepared sheet pan and bake. Begin testing for doneness at about 30 minutes. Remove from oven and allow to cool in the pan for about 5-10 minutes before turning out onto a wired cooling shelf to cool completely. Trim cake edges.
- Cut cake in half vertically to make two equal sized cakes. Using a large bread knife, cut each of the cakes in half horizontally to form layers. Place the top layers to the side and spread either buttercream or fruit spread onto the bottom layer. Carefully place the top layer back on top. Cut into 2-inch pieces and place onto a wire rack ready for adding the petit four icing. Add sprinkles or other decorations and allow to dry completely, about an hour.