Petit Fours Recipe

Prepare

Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment, leaving an overhang to lift the cake out easily. Lightly grease the parchment.

Dry ingredients

In a medium bowl whisk together 1 cup all-purpose flour, 1/2 cup ground almonds, 3/4 tsp baking powder and 1/4 tsp salt. Set aside.

Cream butter and sugar

In a large bowl or stand mixer fitted with the paddle attachment, beat 1/2 cup softened unsalted butter and 3/4 cup granulated sugar on medium-high speed until light and fluffy, about 2–3 minutes.

Add eggs and flavor

Add 3 large eggs one at a time, beating briefly after each addition until incorporated. Add 1 tsp vanilla extract and beat to combine.

Combine batter

With mixer on low, add about one-third of the dry ingredients, then 1 tbsp milk, then another third of dry, then remaining milk, then the rest of the dry — mixing until just combined. Scrape bowl and fold gently if needed; avoid overmixing.

Bake

Spread batter evenly into prepared 9x13 pan. Smooth top and bake 18–22 minutes, until a toothpick inserted into center comes out clean and top is lightly golden. Cool in pan on a rack 10 minutes, then lift out using parchment and cool completely on rack.

Warm 3/4 cup apricot jam with 2 tbsp orange liqueur (or water) in a small saucepan over low heat until smooth and pourable. Strain if needed to remove pieces. Set aside.

Once cake is completely cool, use a long serrated knife to level any dome so the surface is flat. Trim edges if desired to make straight sides. Using a ruler or freehand, cut the sheet cake into small squares about 1.25–1.5 inches (3–4 cm) per side to yield approximately 48 petit fours (depending on size). Reserve any scraps.

Brush a thin layer of the warmed jam on top of each small cake square, then lightly brush the sides (this helps fondant adhere and adds flavor). If you have extra jam, spread a thin even layer between two squares to make sandwich-style petit fours.

Make buttercream

In a bowl or stand mixer, beat 3/4 cup softened unsalted butter on medium speed until smooth. Gradually add 2.5 cups powdered sugar, about 1/2 cup at a time, beating on low to incorporate, then on medium until fluffy. Add 1 tsp vanilla, 2 tbsp milk or cream and a pinch of salt. Beat another 1–2 minutes until light and spreadable. If too stiff, add a little more milk; if too soft, add a tablespoon more powdered sugar.

If assembling sandwich petit fours, pipe or spread a thin layer (about 1/2 tsp) of buttercream between paired squares so they are flush and easy to glaze. Chill briefly (10–15 minutes) so filling firms.

Make fondant

In a medium bowl, whisk 2.5 cups powdered sugar with 2 tbsp light corn syrup. Add 5 tbsp warm water and 1/2 tsp vanilla, stirring until smooth and glossy. If too thick to pour, add warm water 1/2 tsp at a time until a pourable, thick icing consistency is reached (it should coat the back of a spoon and flow slowly). Divide into bowls if making colors and tint with gel food coloring as desired.

Glaze petit fours

Place a wire rack over a baking sheet to catch drips. If pieces were chilled, bring them to cool room temperature but still slightly firm. Working one color at a time, place a few cake squares on the rack and pour the fondant over each piece, using a small offset spatula to coax the fondant over edges for full coverage. Lift each piece with a small spatula and tap gently on the rack to smooth. Return to clean parchment to set. Reheat fondant briefly if it thickens.

While the glaze is still wet, decorate with candied cherries, sprinkles, or a thin chocolate drizzle. Allow fondant to set at room temperature for at least 30–60 minutes until no longer tacky.

Trim any excess drips from bottoms with a small knife for a neat look. Store petit fours in a single layer in an airtight container at cool room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, bring to room temperature 30–60 minutes before serving for best texture.

Yield: About 40–48 petit fours (1.25–1.5-inch squares) depending on trimming and size chosen.