Tag Archives: petit fours

White Almond Petit Fours

White Almond Petit FoursI’ve made petit fours for a couple of Easters over the last few years, and I think I might finally be getting the hang of them. These tiny, poured fondant-glazed cakes are a childhood favorite of mine, but past attempts to make them have driven me to dark places. When I tested the carrot cake version I had to take a day off of work to recover! It’s taken me two years to give petit fours another go, and while I expected some agony, these White Almond beauties were surprisingly fun and simple to make.

Don’t get me wrong—these are still a labor of love, but they weren’t backbreaking, day-ruining work this time, and I think I know why. I took my time, y’all. I didn’t rush a thing. Every step in this process was done when I had the time and energy. While you can certainly make these over the course of a single day, the batch pictured was assembled over four days with lots of down time. It was leisurely and practically luxurious as far as petit fours go.White Almond Petit FoursLet me lay it out for you. On Monday, I made the cake—a sprinkle-free, rectangular version of this white bundt recipe—and then refrigerated it. Tuesday is my long day every week, so nothing happened petit four-wise.

On Wednesday, I trimmed the cake, painted on an almond simple syrup, and adhered a thin sheet of marzipan to the top. Then I popped the whole thing back into the fridge.White Almond Petit FoursWhite Almond Petit FoursThe next day (Thursday), I trimmed the edges and cut the cake into 1 1/2-inch squares. Since marzipan is moldable, I scored my squares before slicing—it made the whole process super simple.

Next up, I made the poured fondant coating, which is really just melting a whole bunch of things together. Usually coating is my least favorite part of this process, but these weren’t much trouble. I think using cold, dense-crumbed bundt cake was the secret to my success here—it held together so well that I was able to coat these squares by dipping instead of fiddling with squeeze bottles.White Almond Petit FoursWhite Almond Petit FoursMy process went something like this. I stuck a fork in the bottom of a petit four and dipped it in the warm fondant, quickly moving the bowl around to cover the sides. Then I used another fork to help ease the petit four onto a rack to set before moving onto the next.* I had a few casualties, but the solution was to slightly reheat the fondant and keep going. Make no mistake, this was still a tedious process, but it’s nothing compared to the squeeze bottle nightmares of petit fours past! Are there a few crumbs on these little cakes? Sure! But perfection is the enemy of joy here. Also, toasted almond flowers are quite handy for hiding flaws. Aren’t they pretty? I’m obsessed.

*Here’s a video from another baker whose process is similar to my own.White Almond Petit FoursAs far as flavor goes, White Almond Petit Fours are sweet almond through and through! If you love marzipan, these are for you. The cake is dense and moist, the marzipan somehow both melts and remains distinct, and the fondant is almost too much…but it’s also not enough. I always need a second petit four.White Almond Petit FoursThe petit fours of my childhood were super-sweet so I love the intensity here, but if you need some sharpness to cut through all the almond, you could soak the cake in a lemon syrup, or torte and fill it with a layer of raspberry jam or lemon curd. For me though, it’s all about that moist sweet almond cake, especially when enjoyed cold from the fridge at midnight on Easter Day. Or any day, really. I’m not picky.White Almond Petit Fours

White Almond Petit Fours
makes about 35 1 1/2-inch petit fours

Cake:
2 3/4 cups all-purpose flour
2 cups granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, room temperature, cut into 16 pieces
4 large egg whites, room temperature
1 tablespoon pure vanilla extract
1/2 teaspoon pure almond extract
3/4 cup full-fat sour cream, room temperature
1/4 cup whole milk, room temperature

Syrup:
1/4 cup granulated sugar
1/2 cup water
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract

Marzipan:
12 ounces prepared marzipan (not almond paste)

Poured Fondant:
2/3 cup hot tap water
1/2 cup light corn syrup
2 teaspoons pure vanilla extract
12 ounces white chocolate chips
2 pounds (7 1/2 cups) confectioners sugar

Garnish:
sliced almonds
~3 tablespoons poured fondant

This recipe is long and requires many steps and chills. Please read through carefully before beginning.

Place an oven rack in the center position. Preheat oven to 350F. Grease a 9×13-inch pan and line with parchment. Grease again. Set aside.

Make the cake. Combine flour, sugar, baking powder, salt, butter, egg whites, vanilla, almond extract, sour cream and milk in a large mixing bowl. Use an electric mixer to mix on low for 30 seconds. Increase speed to medium and mix for 3 minutes. Batter will be thick.

Transfer batter to prepared pan and smooth the top with a silicone spatula or wooden spoon. Tap full pan on the counter five times to release any large air bubbles. Bake 45-55 minutes, or until a toothpick inserted in the center comes out clean.

Allow to cool in the pan for 30 minutes. Use a thin, flexible knife to release cake, and then remove to a rack. Allow to cool completely. Wrap tightly in plastic wrap and refrigerate for 2 hours or up to 2 days.

Remove cake from the refrigerator, unwrap and place on a cutting board. Use a serrated knife to trim the top so that it’s even and the crumb is exposed. Discard (eat!) the scraps.

Make the syrup. Combine sugar and water in a small saucepan over low heat. Stir constantly until sugar dissolves, about 3-5 minutes. Remove from heat. Stir in vanilla and almond extracts. Paint syrup all over the top of the cake. It will seem like too much, but it’s not.

Roll out the marzipan. Dust a surface and rolling pin with flour or confectioner’s sugar. Use your hands to form marzipan into a rectangle shape and place it on the surface. Use the rolling pin to roll marzipan into an 8×12-inch rectangle, lifting and turning it occasionally so it doesn’t stick to your surface.

Lay marzipan over the top of the cake so that the crumb is no longer exposed. Use rolling pin to roll over it lightly a few times to adhere. Wrap assembled cake tightly in plastic wrap and refrigerate for another 2 hours or up to a day.

Remove cake from the refrigerator to a large cutting board. Use a serrated knife to trim off crispy cake edges (about 1/4-inch on all sides). Slice cake into 1 1/2-inch squares. Freeze for 30 minutes while you prepare the poured fondant.

On a surface, place a cooling rack over a sheet of parchment.

Make poured fondant. In a liquid measuring cup, stir together hot water, light corn syrup, and vanilla.

Fill a small pot with 1-2 inches of water. Set a heatproof bowl over the top, ensuring that the water does not touch the bottom of the bowl. Remove bowl and bring water to a simmer.

Place white chocolate chips in the heatproof bowl. When water simmers, place bowl back over the water. Whisk until melted. Alternate adding confectioners sugar and liquid ingredients, whisking constantly until smooth. Remove from heat and let cool a few minutes (it works best around 100F).

Working quickly, stab a fork into the bottom of on petit four. Gently lower it into the fondant and manipulate the bowl so that the sides get some coverage. Use another fork or an offset icing spatula to remove the petit four off the fork and onto the prepared cooling rack. Re-warm fondant as needed by placing it back over the double boiler for a few minutes. Here is a video for clarity.

This process may also be done by filling a squeeze bottle with fondant and using it to cover the the top and sides of each square. Use an offset icing knife to adjust sides as necessary. This may be done with a spoon as well, although a squeeze bottle is simpler.

Let poured fondant set for about an hour. Reserve any excess fondant for decorating.

To decorate, toast almonds in a 350F oven for 5-7 minutes, until fragrant. Let cool completely. When petit fours have set, warm excess fondant slightly and load into a piping bag. Snip off a small corner and dot about a dime-size blob on top off one petit four, then immediately arrange five almond slices as a flower. Continue with remaining petit fours. Let set for another 20 minutes before serving.

Petit course may be served at room temperature or cold. Leftovers will keep in an airtight container in the refrigerator for 7-10 days.

White Almond Petit FoursWhite Almond Petit Fours

Carrot Cake Petit Fours

Carrot Cake Petit FoursJust in case you thought I had this baking thing figured out, know that these far-from-picture-perfect Carrot Cake Petit Fours were the fourth test batch and by far the least hideous.Carrot Cake Petit FoursPart of me wants to try again, but it’s not a good part. As a rule, any part of you that can feel utterly demoralized by cake (!) doesn’t deserve too much of your attention. Or maybe it deserves all of your attention? Maybe it should to go to therapy…?

As another rule, you should not take mental health advice from food blogs.Carrot Cake Petit FoursSo, uh, back to Carrot Cake Petit Fours. These sweet little squares are basically miniature layer cakes. They’re super cute and delicious, and just the right amount of cake so that you don’t feel any guilt about going back for seconds. I can eat one in about three bites—four, if I’m being ladylike. <—But why start now?!Carrot Cake Petit FoursTraditional white almond petit fours are my family’s Easter dessert of choice, so I have been trying my hand at these little cakes for the last couple of years in an effort to recapture my youth. Last year, I went for Funfetti. This year, I’m combining my family’s favorite with an Easter classic: Carrot Cake!Carrot Cake Petit FoursNow, I’ve learned a lot of things in these efforts, chief among them that petit fours are a pain in the ass labor of love. There are many steps to making them and one is applying poured fondant. They take a minimum of 2.5 hours to assemble, and that’s after you’ve baked and chilled a sheet cake. There are SO MANY dishes. So many.

I wouldn’t even bother, except that each batch—even batch 3, after which I swore I was giving up until next Easter and was so deflated that I had to leave work early to go home and go to bed—has sent me down Childhood Easter Memory Lane. And so, I trudge on with the hope that I will one day make flawless petit fours.Carrot Cake Petit FoursAlas, today is not that day. But I’ll be the first to tell you that while my poured fondant skills leave something to be desired, my carrot cake game is strong 💪 Flavored with dark brown sugar and warming spices, and studded with the perfect amount of shredded carrots, this cake is seriously phenomenal. And it should be—it’s a streamlined version of my favorite carrot layer cake. Since the batch is 3/4 of the original recipe, I’ve adjusted the volumes of the sugars and slightly reduced the oil. Nothing major; just some tacked-on tablespoons that were bothering me.

You’ll also notice that I left out the raisins and pecans. I usually like those in carrot cake, but figured all the slicing, frosting, and decorating petit fours require would be made easier without any variance in texture.Carrot Cake Petit FoursCarrot Cake Petit FoursAs for assembly, the cake is baked and chilled before being torted (sliced in half equatorially to produce two thin layers) and filled with my favorite fluffy Cream Cheese Frosting. I don’t usually like to say that any of my recipes are the “best ever,” but I make an exception for my Cream Cheese Frosting. It’s the best ever.Carrot Cake Petit FoursCarrot Cake Petit FoursAfter being stacked back together, the cake is trimmed to remove any crispy or uneven edges. Then the remaining cake is sliced into 1 1/2-inch squares. Those are crumb-coated (lightly frosted), and then the real fun starts.Carrot Cake Petit FoursCarrot Cake Petit FoursCarrot Cake Petit FoursCarrot Cake Petit FoursCarrot Cake Petit FoursPetit fours are traditionally coated in poured fondant for a clean finish. Easier said than done! The good news is that poured fondant is mercifully quick and easy to make—just some melting and whisking over a double boiler. The less good news is that I tried three different methods of applying it to the cake and the best is a squeeze bottle. It allows for the most control, with spooning/spreading coming in as the best alternative. Dipping is a big no for these—crumb city. As I said before, this is a pain in the ass labor of love.Carrot Cake Petit FoursBut when all is said and done and decorated with little piped carrots, it’s totally worth it. The moist carrot cake, cream cheese frosting, and even the poured fondant assembly—totally worth it. Because they are just that delicious and that frigging cute, imperfections and all.Carrot Cake Petit Fours

Carrot Cake Petit Fours
makes about 2.5 dozen petit fours

Cake:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon Kosher or sea salt
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup neutral-flavored oil (I like canola)
1 cup dark brown sugar, packed
1/2 cup granulated sugar
3 large eggs, room temperature
2 1/4 cups coarsely grated carrots

Cream Cheese Frosting:
8 ounces full-fat brick-style cream cheese, softened to room temperature
1 cup (2 sticks) unsalted butter, softened to room temperature
1 pound confectioner’s sugar
pinch of Kosher or sea salt
2 teaspoons pure vanilla extract

Poured Fondant:
2/3 cup hot tap water
2/3 cup light corn syrup
2 teaspoons pure vanilla extract
2 cups white chocolate chips (a little more than a 12 ounce bag)
2 lbs confectioners sugar

For Decoration:
1/2 cup Cream Cheese Frosting
orange food coloring (or red and yellow)
green food coloring

Preheat oven to 350F. Grease a 9×13-inch cake pan. Line with parchment, leaving overhang on two sides for easy removal. Grease again. Set aside.

In a medium mixing bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.

In a large mixing bowl, whisk together oil, dark brown sugar, and granulated sugar. Mix in eggs one at a time, followed by vanilla. Whisk in dry ingredients in two installments. Use a silicone spatula to fold in carrots.

Pour batter into prepared pan and spread to edges. Tap full pan on the counter 5 times to release air bubbles. Bake for 33-37 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 15 minutes. Use a thin, flexible knife to release cake, and then use overhang to lift it onto a rack. Allow to cool completely. Wrap tightly in plastic wrap and refrigerate for 2 hours or up to 2 days.

Make the frosting. In a large mixing bowl, use an electric mixer to beat cream cheese and butter together until light and fluffy. Add confectioner’s sugar and salt in two installments, until completely combined. Beat in vanilla. Once combined, beat on high for two additional minutes, until light and fluffy. Set 1/2 cup of frosting aside.

When you are ready to assemble, line 2 rimmed sheet pans with parchment. Top each with a cooling rack. Set aside.

Line a cutting board with parchment. Remove cake from refrigerator, unwrap and place on cutting board. Use a serrated knife to even the top of the cake. Torte cake (slice into 2 very thin layers). Remove top thin layer so you can frost the bottom thin layer. Return the top thin layer to cover the frosting. Crumb coat (lightly frost) the top.

Use serrated knife to trim off crispy cake edges (about 1/4-inch on all sides). Slice cake into 1 1/2-inch squares.

Use an offset icing knife to crumb coat squares on all exposed sides. Place on prepared racks/pans.

Make poured fondant. In a liquid measuring cup, stir together hot water, light corn syrup, and vanilla.

Fill a small pot with 1-2 inches of water. Set a heatproof bowl over the top, ensuring that the water does not touch the bottom of the bowl. Remove bowl and bring water to a simmer.

Place white chocolate chips in the heatproof bowl. When water simmers, place bowl back over the water. Whisk until melted. Alternate adding confectioners sugar and liquid ingredients, whisking constantly until smooth. Remove from heat and let cool a few minutes (it works best around 100F).

Use a funnel to fill a squeeze bottle with poured fondant.

Working quickly, use squeeze bottle to cover the the top and sides of each square. Use an offset icing knife to adjust sides as necessary. Re-warm poured fondant as needed (I like 8-10 second bursts in the microwave). This may be done with a spoon as well, although a squeeze bottle is simpler. Let poured fondant set for at least an hour.

Divide reserved frosting into 2 small bowls. Tint one with orange food coloring and the other with green. Pipe carrots (instructional video here), if desired. Serve.

Leftover petit fours will keep in an airtight container in the refrigerator for 7-10 days.Carrot Cake Petit FoursCarrot Cake Petit FoursCarrot Cake Petit Fours

Friday Favorites: Easter

Easter is just a couple of weeks away! I’ve got some festive new recipes coming up next week, but if you’re looking to plan ahead, why not try one of these treats from the archives?Friday Favorites: Easter
Hot Cross Buns

These are technically a Good Friday treat, but this blog has no feelings about liturgical specificity, okay? Okay. No matter when you choose to partake in Hot Cross Buns over the Easter weekend, you’re sure to love these spiced, iced, raisin-studded buns 💗 Friday Favorites: Easter
Carrot Cake

Carrot Cake is the queen of Easter desserts! Mine is made extra flavorful with the addition of dark brown sugar, along with the usual raisins, pecans, and spices. A thick coat of extra-fluffy Cream Cheese Frosting and classic piped carrots are the literal and figurative icing on the cake!Friday Favorites: Easter
Carrot Cake Blondies

All that said, not everyone loves the idea of making a layer cake over a busy holiday weekend. If that sounds like you, bake up a batch of Carrot Cake Blondies instead! They’re simple to make and have all the classic carrot cake flavor you love.Friday Favorites: Easter
Funfetti Petit Fours

Carrot Cake is great and all, but my family’s traditional Easter dessert is a big box of petit fours (miniature cakes covered with a thin layer of poured fondant) eaten late on Saturday night. I tried my hand at these confections last Easter, adding a fistful of rainbow sprinkles in the process, and I couldn’t be happier with the cheerful, delicious results.Friday Favorites: Easter
Easter Egg Hunt Cake

If you’re looking for a showstopping finish to your Easter lunch, look no further! Easter Egg Hunt Cake is a towering, coconut-covered vanilla cake that’s filled to the brim with your favorite colorful Easter egg candy. How cute is that?!Friday Favorites: EasterHave you made these or any of my other Easter recipes? Let me know in the comments or on social media!

Funfetti Petit Fours

Funfetti Petit FoursHave you ever had petit fours? They’re tiny cakes that are coated in sweet poured fondant—somehow the perfect combination of cuteness and class. They’re often seen at weddings, baby showers, and brunches. In my family, we like to eat them on Easter Even (aka Holy Saturday).
Funfetti Petit FoursGrowing up, we’d forego Easter morning Mass in favor of the Easter Vigil service the night before. While choosing this service did allow us to miss the crowd on Sunday morning, it began at 8:30pm and lasted more than two hours. Luckily, if you’re into liturgical pageantry, the Vigil starts with candles in the dark, ends in the light, and has all sorts of incense, bell ringing, beautiful music, and probably another ten things I’m forgetting. Forgive me—I’m a lapsed Episcopalian.
Funfetti Petit FoursOnce the service was over, we’d race home in my dad’s Cadillac, put on pajamas, and reach for the box of petit fours in the fridge. There are few pleasures greater than a cold late-night petit four from Blue Bonnet Bakery (the place with the gingerbread men and florentines). The dense cake was flavored with vanilla and almond, coated in a layer of poured fondant, and topped with a flourish of crusting buttercream. These once-yearly treats border on sickly-sweet, but my whole family loves them.Funfetti Petit FoursI haven’t been home for Easter in many years now, but I always try to have petit fours on Easter Even. I’ve tried them at a few places around Brooklyn, but most that I’ve found are layered with jam. They’re delicious, but not what I crave this time of year.
Funfetti Petit FoursI know my petit fours will never quite live up to the almond-scented Blue Bonnet Bakery version of my dreams, so I’ve decided not to try to recreate those, and instead to make a version that celebrates one of my favorite things: rainbow sprinkles! Funfetti Petit Fours, y’all. They’re a thing now.
Funfetti Petit FoursFunfetti Petit FoursI’m positively in love with this combination of buttery Funfetti cake, vanilla frosting, homemade poured fondant, and rainbow sprinkles. It’s like having everything I love (including nostalgia for my childhood) in one perfect 1 1/2-inch bite.
Funfetti Petit FoursFunfetti Petit FoursI should say that this recipe is very long, but not too terribly difficult. In fact, as it has no layering or filling, it’s one of the simpler petit fours recipes you’ll find. With the exception of coating the petit fours with poured fondant (easier than it sounds), it’s a lot like making a regular frosted cake. But again, there are a lot of parts, and you will need to use three pans and at least three bowls. It’s a lot for one baker—this might be the sort of recipe you make with a friend.Funfetti Petit FoursNo matter how (or with whom) you choose to address this recipe though, if you follow the directions, you will be rewarded with the sweetest, tiniest, happiest, most colorful petit fours you’ve ever seen ❤ Happy Easter, y’all!Funfetti Petit Fours

Funfetti Petit Fours
makes about 2.5-3 dozen 1 1/2-inch petit fours

Cake:
2 1/4 cups all-purpose flour
1/2 cup cornstarch
3/4 teaspoon baking powder
3/8 teaspoon baking soda
3/4 teaspoon Kosher or sea salt
1 1/2 cups granulated sugar
3/4 cup unsalted butter, softened to room temperature
2 large eggs + 1 large egg yolk, room temperature
2 teaspoons pure vanilla extract
1/8 teaspoon imitation butter extract, optional
1 1/2 cups buttermilk, room temperature
1/2 cup rainbow jimmies (not nonpareils)

Vanilla Buttercream:
1/2 cup (1 stick) unsalted butter, softened to room temperature
2 cups confectioner’s sugar
pinch of Kosher or sea salt
1 1/2 teaspoons pure vanilla extract
3 tablespoons heavy cream

Poured Fondant:
1/3 cup hot tap water
1/3 cup light corn syrup
1 teaspoon pure vanilla extract
1 cup white chocolate chips
1 lb. confectioners sugar (about 3 3/4 cups)
pinch of Kosher or sea salt

For Decoration:
rainbow sprinkles (jimmies or nonpareils)

Preheat oven to 350F. Grease a 9×13-inch pan. Line with parchment and grease again. Set aside.

Make the cake batter. In a medium mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and granulated sugar. Set aside.

In a large mixing bowl, cream butter with an electric mixer until light and fluffy, about two minutes. Add eggs and egg yolk one at a time, beating completely after each addition. Add 1/3 of the dry ingredients, followed by 1 cup of the buttermilk. Continue alternating until all ingredients are used and batter is just combined. Use a silicone spatula or wooden spoon to fold in jimmies. Scrape down the bowl as necessary.

Pour batter into prepared pan. Tap full pan on the counter five times to release any large air bubbles. Bake cakes 30-32 minutes, rotating back to front at the halfway point. Cake is done when a toothpick inserted in the center comes out clean. Let cake cool in pan for fifteen minutes. Remove cake to a rack to cool completely.

Cake may be made up to a day in advance.

Place cake on a cutting board. Use a serrated knife to even out the top.

Line a jelly roll pan or quarter sheet pan with parchment. Place cake on prepared pan. Freeze for 30 minutes.

Make the frosting. In a large mixing bowl, beat butter until light and fluffy, about two minutes. Beat in confectioner’s sugar in three installments, scraping down the bowl as necessary. Beat in salt, followed by vanilla. Add in heavy cream until desired consistency is reached.

Line a rimmed half-sheet pan with parchment and place a cooling rack over the top. Set aside.

Remove cake from freezer and return to cutting board. Use a large, sharp chef’s knife to slice off crispy cake edges (about 1/4-inch on all sides). Slice cake into 1 1/2-inch squares.

Use an offset icing knife to crumb coat squares on top and 4 sides. Place on prepared rack/pan. Chill for 15-30 minutes.

Make poured fondant. In a liquid measuring cup, stir together hot water, light corn syrup, and vanilla.

Fill a small pot with 1-2 inches of water. Set a heatproof bowl over the top, ensuring that the water does not touch the bottom of the bowl. Remove bowl and bring water to a simmer.

Place white chocolate chips in the heatproof bowl. When water simmers, place bowl back over the water. Whisk until melted. Alternate adding confectioners sugar and liquid ingredients, whisking constantly until smooth. Whisk in salt. Remove from heat and let cool a few minutes (it works best around 100F).

Remove cake squares from refrigerator. Working quickly, spoon poured fondant over the top and sides of each square. Use an offset icing knife to adjust sides as necessary. Top with another dot of poured fondant and more sprinkles. Re-warm poured fondant as needed.

Let poured fondant set for at least an hour. Serve.

Leftover petit fours will keep in an airtight container in the refrigerator for 7-10 days.

Funfetti Petit Fours