Petit Fours (easy step-by-step recipe!)
Delight in these elegant, bite-sized cakes layered with luscious fillings and coated with smooth icing, perfect for special occasions or a sweet treat.
Ingredients
Filling
- 1 batch lemon curd
- 1 batch raspberry cake filling
Cake
- 4 oz cream cheese
- 1 ½ cups granulated sugar
- 4 egg eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¼ cup milk
- 15 Tablespoons butter
- 1 ½ Tablespoons heavy cream
- 6 Tablespoons light corn syrup
- ⅛ heaping teaspoon salt
- 1 ½ teaspoons vanilla extract
- 4 ¾ cups powdered sugar
Food Coloring
- as needed gel food coloring
Instructions
- Prepare fillings in advance. Preheat oven to 350°F (175°C) and grease two 10x15” pans. Mix butter, cream cheese, and sugar until creamy. Add eggs one at a time, then vanilla. In a separate bowl, whisk flour, baking powder, and salt. Alternate adding flour mixture and milk to the butter mixture. Divide batter into pans and bake for 12-15 minutes. Cool completely, then cut into thirds and layer with fillings. Freeze the assembled cakes.
- Make icing by melting butter, cream, and corn syrup over simmering water. Add salt, vanilla, and powdered sugar, stirring until smooth. Adjust consistency with cream if needed. Cover the cakes with icing, then let them set before decorating.
Notes
Ensure cakes are cooled completely before icing to prevent melting.