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.

Comments

  1. Tina Faulkner says

    Hi Gretchen,
    Just wanted to say, love your blog and video’s, I have done so many of the recipes.
    Also the different country substitute page is a massive hit for me as I am in the UK and have been trying to find crisco here but now I know it’s Trex.

    Love this recipe, I call them French Fancies, I shall have to try them out tomorrow.

  2. says

    I made the Golden Vanilla Butter Cake Recipe and the Swiss Style Meringue Buttercream for the Petit Fours 2 weeks ago and put in freezer. Our Tea Party will be on Sunday. We will be making the Pour Fondant Icing on Saturday. When should we take the cake out of the freeze and still be firm enough to cut into the 1 x 1 squares?

  3. Christie says

    Gretchen,

    I’m going to be trying your poured fondant recipe on my daughter’s bday cake for the first time next week. (I hate rolling out fondant lol) You had a video of “how to paint on a poured fondant cake” which I watched a million times but I suddenly cannot find it ANYWHERE online. I’d like to have it so I can have a little confidence boost the day of. ;) Is there anywhere I possibly haven’t checked to find it? Thank you so much for all the videos. There are so many things I’m dying to try!

    Christie :)

  4. Hawati says

    Hi Gretchen, I love to watch your video.
    I’m not very sure what is”White Merckens Coins’?
    Could you please explain? how to use it?
    Thank you
    Singapore.

  5. Eileen says

    Gretchen:

    Thank you so much for the recipes and advice. I made the petit fours for my brother who was visiting from Thailand. I did one layer in choc. and one yellow, filled some with raspberry, some with choc. swiss buttercream and some with the vanilla. On to rainbow cookies!
    eileen

  6. says

    You have been so nice about answering all of these questions. I hope you answer mine because I am at a loss an could use some advice. My aunt has asked me to make 200 petit fours for her anniversary party. They will be packaged in individual 2in boxes. The issue.,, I am in GA, the party is in NJ. can you give any ideas on the logistics. The party is the Friday after Thanksgiving and I will be staying in a hotel. Do I a) make the petit fours the Monday before and ship them and pray hard? B) make the cake only and ship it – figure out how to make the buttercream and fondant when I get to NJ C) make the complete petit four and carry along with me on the plane? ANY suggestions would be great.

    • Gretchen Price says

      Oh wow, first GOOD LUCK! LOOL
      I have not had great experience with shipping, so unless you do it the super precautious way, I wouldn’t chance it (and I am not sure what super precautious IS because even!)
      I would prefer to ship everything is components and then assemble and finish when you get there (or since you are coming to NJ just buy them from my bakery LOLOLOL)

      • LeAnne says

        I really like the idea of just buying them… While I do love baking, the logistics of the situation is giving me a headache.

        I am going to send you an email to discuss pricing. :-)

  7. Reena says

    Hiya,
    Just another question, have you ever used poring buttercream?
    Normal buttercream (icing sugar, butter, milk and flavouring) melted in the microwave for about 10 seconds and then poured over cake

    Thanks

  8. Reena says

    Hiya,

    I am making 350 mini cakes at the end of the month and wondered if I can use your pouring fondant recipe for the cakes to crumb coat and then cover them with roll out fondant?

    • Gretchen Price says

      I don’t trust the poured fondant under a rolled fondant cake, I warn it may get slippery and not hold the fondant well
      I prefer Buttercream for all crumb coats, however if these are MINI cakes??? Ay AY AY, not fun, so I understand your wanting to use the poured much faster and easier, so I would do a test run on 1 a few days before you make your decision

      • Reena Patel says

        Hiya

        Thank you for your reply.

        Just another question, have you ever used poring buttercream?
        Normal buttercream (icing sugar, butter, milk and flavouring) melted in the microwave for about 10 seconds and then poured over cake

        Thanks

  9. Jackie says

    Thank you! I have been looking for the right recipe for poured fondant for weeks. Had a disasterous experiment yesterday. I was immensely successful today with your recipe. I will be a faithful reader of your blog!

  10. Eileen says

    Gretchen,

    I was excited to find your blog. I initially went searching for Italian butter cookie recipes and then found your Petit Four recipe. Since my brother, who has a fondness for them, will be visiting from out of the country I thought I’d give them a whirl. Would it be ok to separate 1/2 of the cake batter and add cocoa to it give a variety of both yellow and choc. petit fours? If so, how much would you recommend adding?
    regards,
    eileen

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