Holiday Petit Fours For Two Recipe

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Line a mini loaf pan or a small 8x4-inch loaf pan with parchment paper, leaving an overhang for easy removal.

Mix dry ingredients

In a small bowl, whisk together 0.5 cup all-purpose flour, 0.25 cup granulated sugar, 0.25 tsp baking powder, and 0.125 tsp salt until evenly combined.

Cream butter and wet ingredients

In another bowl, beat 2 tbs softened unsalted butter until smooth. Add 1 large egg and beat until combined. Mix in 2 tbs milk and 0.5 tsp vanilla extract.

Combine batter

Fold the dry ingredients into the wet ingredients gently until just combined and smooth; do not overmix. Batter will be slightly thick but pourable. Scrape into the prepared pan and smooth the top.

Bake

Bake for 18–22 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean. Because the pan is small, check at 15 minutes to avoid overbaking.

Cool and slice

Allow the cake to cool in the pan for 10 minutes, then use the parchment overhang to lift it onto a cooling rack. Once cooled to room temperature, trim any domed top and cut the loaf into 6 small even squares (about 1-1.5 inches each).

Make the filling

In a small bowl, beat together 2 tbs softened unsalted butter (additional) and 2 tbs softened cream cheese until smooth. Gradually beat in 0.75 cup confectioners' sugar and 0.0625 tsp fine sea salt until the filling is creamy and spreadable. If too thick, add 1/2 tsp milk to adjust consistency.

Layer and chill

Place three of the cake squares cut-side up. Spread a thin layer (about 1/2 tsp) of the cream cheese buttercream on each. On top of that, add a 1 tsp dollop of raspberry jam on one square and 1/2 tsp orange marmalade on another to vary flavors; leave one with plain filling. Top each with the matching cake square to form small two-layer cubes. Press gently to adhere. Place assembled petit fours on a lined tray and chill in the refrigerator for 20–30 minutes to firm the filling and make glazing easier.

Prepare white chocolate glaze

Place 0.5 cup white chocolate chips or candy melts in a small microwave-safe bowl. Add 1 tbs heavy cream. Microwave in 15-second bursts, stirring between each, until fully melted and smooth. If the glaze is too thick, stir in an additional 1/2 tsp cream. Divide glaze into two small bowls if you plan two colors.

Color the glaze

Tint one portion of the glaze with about 1 tsp red food coloring to make a festive red glaze. If using a second color, tint a smaller portion with 0.25 tsp green food coloring. Stir until color is uniform.

Glaze the petit fours

Remove the chilled petit fours from the refrigerator. Working over a lined tray, spoon or pour the colored glaze over each cube, using a small offset spatula to smooth the sides and underside if needed. Allow excess glaze to drip off. Return to the fridge for 10 minutes to set the glaze.

Decorate

Use a toothpick or small spoon to apply small accents: a tiny dot of contrasting color, a sprinkle of edible gold dust, or a few holiday sprinkles. For a more refined look, lightly brush a small amount of edible gold dust on one corner of each petit four.

Let the glazed petit fours come to room temperature for 10 minutes before serving. Arrange the 6 finished petit fours on a small serving plate for two as the chef's selection of celebratory treats.