Petite Fours Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy lifting. Lightly grease parchment.

Whisk together sifted cake flour, baking powder, and salt in a small bowl and set aside.

In a large mixing bowl, beat the 4 eggs with 2 tablespoons granulated sugar and 1 teaspoon vanilla extract for 6–8 minutes until thick, pale, and ribbon stage (volume should double). Using an electric mixer on high helps achieve this.

Fold the dry ingredients into the whipped eggs gently in three additions using a spatula to retain as much air as possible. After most flour is incorporated, fold in the 2 tablespoons melted cooled butter carefully to enrich the batter.

Spread the batter evenly in the prepared 9x13 pan and smooth the top with an offset spatula. Bake 10–12 minutes, rotating halfway, until the cake springs back lightly and a toothpick comes out clean.

Immediately lift the cake from the pan using the parchment overhang and place on a cooling rack. Peel off parchment from the top, then cool completely. Once cooled, trim edges and cut into 1 1/2-inch squares (about 36 pieces).

In a bowl, beat 1 cup softened unsalted butter until fluffy (2–3 minutes). Gradually add 2 cups powdered sugar, starting on low speed to avoid a sugar cloud, then increase to medium and beat until smooth.

Add 1 teaspoon vanilla extract, 1 tablespoon milk or cream, and a pinch of salt. Beat another 1–2 minutes until spreadable. If using an optional flavor paste, add it now and mix until uniform. Adjust thickness with more powdered sugar (thicker) or a few drops of milk (softer).

Place about 1/2 teaspoon of jam (if using) on the bottom of half the sponge squares. Spread about 1 teaspoon of buttercream on top of the jam or directly onto the sponge if not using jam. Sandwich with another sponge square, pressing gently to level and form neat petit four cubes.

Chill the assembled sandwiched cubes in the refrigerator for 15–20 minutes to firm the buttercream and make glazing easier.

If using poured fondant: warm 2 cups of poured fondant gently in a bowl set over a pot of simmering water or in short bursts in the microwave (15–20 seconds) until it reaches a pourable, glossy consistency. Stir in 1 tablespoon light corn syrup to smooth and add 1–3 drops of gel food coloring to reach desired color, mixing thoroughly.

Place chilled petit four sandwiches on a wire rack set over a baking sheet to catch drips. Pour the warm fondant over each cube, ensuring full coverage. Use a small offset spatula to nudge fondant over sides if needed. Allow excess fondant to drip off. If fondant begins to set too quickly or stiffen, rewarm briefly.

After the fondant sets to the touch (about 10–15 minutes), transfer petit fours to a clean tray.

While fondant is still slightly tacky, add 1–2 sprinkles or a small garnish to the top of each petit four so it adheres.

If you prefer piped decoration: place 1/4 cup melted chocolate in a small piping bag or a zip-top bag with a tiny corner snipped. Pipe thin lines, dots, or patterns across the fondant-covered petit fours. Let chocolate set at room temperature or refrigerate briefly (5–10 minutes) until firm.

Once decorations are fully set, transfer petit fours to an airtight container and store in a cool place for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature for 20–30 minutes before serving for best texture.