Petit Fours are delicate, bite-sized layered cakes that are a hallmark of refined baking. Often served at teas, showers, or holidays, these miniature cakes are made from light sponge or butter cake, cut into small squares and covered in a sweet glaze or fondant. This vintage version features a classic almond-flavored cake layered with jam and icing. The included icing recipe uses a boiled sugar syrup base for a glossy finish that sets perfectly for stacking or gifting.
Ingredients
Cake:
- ¼ cup butter
- ¼ cup fine shortening
- 1¼ cups sugar
- ½ tsp vanilla
- ½ tsp almond extract
- 2 cups cake flour (sifted )
- 2 tsp baking powder
- ¼ tsp salt
- ¾ cup milk
- 6 egg whites
- Jam (or jelly, for layering)
Icing (boiled sugar syrup method):
- 3 cups sugar
- ¼ tsp cream of tartar
- 1½ cups water
- 1 tsp vanilla
- 2½ cups powdered sugar
Frosting:
- 2 tbsp butter (softened)
- 2½ cups powdered sugar (sifted)
- sweet cream
- 1 egg white (unbeaten)
- ½ tsp vanilla extract
- ⅛ tsp cream of tartar
- Food coloring as desired
Instructions
Step 1: Prepare the Cake Pans
- Grease and line two 13×9-inch pans. Preheat oven to 350°F.
Step 2: Cream Butter & Shortening
- In a large bowl, cream butter and shortening together until smooth. Add sugar gradually and beat until fluffy.
Step 3: Add Flavors and Eggs
- Mix in vanilla and almond extract. Add egg whites one tablespoon at a time, beating well after each.
Step 4: Combine Dry Ingredients
- Sift together cake flour, baking powder, and salt.
Step 5: Alternate Flour & Milk
- Add dry mixture alternately with milk, beginning and ending with flour. Mix just until combined.
Step 6: Bake
- Pour batter into pans and bake for 20–25 minutes or until the top springs back when touched.
Step 7: Cool and Layer
- Cool completely. Trim edges and layer with jam between two sheets of cake.
Step 8: Cut into Squares
- Cut into small squares using a sharp knife or cookie cutter.
Step 9: Make the Icing or Frosting
- For Boiled Icing: Boil sugar, cream of tartar, and water to 226°F. Remove from heat and stir in vanilla. Cool slightly and beat in powdered sugar until smooth.
- For Frosting: Cream butter, then beat in sifted powdered sugar, sweet cream, unbeaten egg white, vanilla extract, and cream of tartar. Add food coloring if desired.
Step 10: Ice the Cakes
- Place cakes on a rack with wax paper underneath. Pour or spoon icing over each cake, allowing it to drip down the sides. Let set.
Step 11: Decorate the Cakes:
- After the icing hardens on the cake, decorate with frosting forced through a decorating tube or with sugared petals or flowers.
Tips
- Add almond, lemon, or orange extract to the batter for flavored petits fours.
- Tint the icing using pastel colors for weddings, showers, or Easter.
- Decorate with candied violets, dragees, or small piped frosting flowers.
- Freeze un-iced cake cubes for easier dipping later.
- Add rose water or orange blossom water for a traditional European finish.
- Substitute part of the cake flour with almond flour for a denser French-style bite.
- Drizzle chocolate over the iced cakes for a contrasting finish.
- Fill cakes by slicing in half and adding jam before icing.
- Use a fork or chocolate dipping tool for cleaner icing coverage.
- Pipe initials or designs on top after icing firms.
Nutrition
Calories: 140kcalCarbohydrates: 32gProtein: 1gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gTrans Fat: 0.1gCholesterol: 0.4mgSodium: 38mgPotassium: 21mgFiber: 0.1gSugar: 28gVitamin A: 6IUVitamin C: 0.001mgCalcium: 18mgIron: 0.1mg
Tried this recipe?Let us know how it was!