Petit Fours

by Gretchen Price on August 8, 2014

Post image for Petit Fours

These fanciful little cakes that literally translated from French means, “Small Oven”
Well, you know what they say sometimes it gets “lost in the translation” because I often refer to them as petite cakes or small French finger cakes.
I suppose you would need a small oven to make such a small cake, but not where I come from!
At Woodland Bakery we use a giant oven to make hundreds of dozens of these little gems at a time!

I know that they may seem intimidating at first glance. But watch how simply I demystify the making of the Petit Four in just minutes!
You will of course want to have your Mise en Place together ahead of time, such as Golden Vanilla Cake and Buttercream recipe prepared.

You can use any cake you like though, you are not chained to the one I am showing you here.

Petit Fours
Yield 6 dozen

Yes it’s a lot, but you can freeze JUST the cake part so nicely (for up to 3 months WELL WRAPPED) and you can have Petit Fours at your fingertips ANYTIME!

1 Recipe Golden Vanilla Cake
1/2 Recipe Swiss Buttercream

Bake the cake recipe in 2- 1/2 Sheet Pans so you will have 2- very thin layers of cake. Be sure to use parchment paper liners in the bottom of each pan to ensure a proper release without cracking your cake

Assembling the Petit Four:
Once the cake layers have cooled completely, remove one of them carefully from the pan by inverting it onto a large cutting board or something similar in size to avoid breakage. (another empty sheet pan would also work)
Remove the parchment paper from the cake layer and then re-invert back INTO THE SAME CAKE PAN THAT IT BAKED IN.
Now you will spread half of the buttercream over the cake layer as even as possible and place the second cake layer over top of the buttercream.
Press firmly.
Spread a very thin layer of buttercream over the top layer and place the entire sheet pan in the freezer or the refrigerator to firm up. Approximately 30 minutes.
**At this point you may store the Petit Four Sheet in the freezer wrapped with plastic wrap for up to 1 month.

Next you are ready to ice with Poured Fondant Icing
Prepare the entire recipe if you plan to ice the whole 6  dozen petit fours at once, or you may prepare HALF recipe if you are only covering a small amount.
Watch the video that follows to see how to ice and decorate Professional Bakery Style Petit Fours in just minutes!

The difficult thing about using the Poured Fondant Icing, is that you cannot refrigerate these little cakes for very long. Unless you have a very dry refrigerator (like I do at the bakery) you should do a test with one or two little ones to see how they fare in the fridge for a day or two.

Poured fondant has a natural tendency to dissolve in the humid conditions of a refridge. But you can store the Petit Fours in an airtight container in a COOL room temperature for up to 3 days.


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