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!
2tablespoons(28.4g)milkor heavy cream, or half and half, plus more if needed
For the fruit filling
1half-pint jar(320g)raspberry preserves or jellyor your favorite flavor
For the Petit Four Icing (Poured Fondant Icing)
3cups(340.5g)confectioners' sugar
1tablespoon(19.5g)light corn syrup
4tablespoons(56.75g)water
1teaspoon(4.7g)vanilla extractuse clear extract when possible
Optional Toppings
sprinkles or other decorations
Instructions
Preheat oven to 325º F and prepare 18x26 rimmed baking sheet with nonstick baking spray or greased and floured, being sure to tap out any additional flour.
In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter, cream cheese, and sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition until well combined. Add the flour, salt, and vanilla and beat until well blended but do not overmix the batter. Pour into the prepared pan and bake. Begin testing for doneness at about 30 minutes. You can follow my tips for how to tell when your cake is done.
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.
Notes
Storage Tips
Store prepared petit fours in an airtight container at room temperature for 2 days, in the refrigerator for up to a week, or in the freezer for up to 3 months.