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Prep time
5 hours
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Cook time
45 minutes
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makes
36 petit fours
Author Notes
Petit fours were one of the first recipes I dreamt of baking—but they somehow seemed pretty daunting, even once I’d tackled layered and tiered cakes. Eventually, I learned some of the ins and outs of this classic style that has seemingly fallen a bit out of fashion. Once I started, I couldn’t stop—and I’m truly not sure why these cakes aren’t a common baking project anymore. They are as practical as they are adorable for sweet lovers and entertainers alike. The one-to-two bite-size cakes are coated in a poured fondant, a fluid icing that sets firm, so the cakes are easy to handle. Like petit fours, I don’t understand why more people aren’t regularly using this icing—which is fairly simple to make, and doesn’t take as many tricks to master as its equally shiny and sets-firm cousin who gets more play in the pastry world these days—the mirror glaze. This thin, sweet coating keeps moisture locked inside—meaning you can bake a batch of petit fours ahead for a party for an impressive, but totally make-ahead dessert—or enjoy the fruits of your labor for many days to come because they keep so well! They can also be cut into different shapes, decorated with everything from royal icing, to sprinkles, edible flowers, candied nuts or citrus zest. Like so many baking projects, there are so many ways to customize them—and there’s truly nothing daunting about the recipe. The only thing to consider is that, like a layer cake, there are multiple components. Breaking things up makes things go much smoother!
I love floral aromas and flavors—but only when they are delicate contributors, rather than intensely in the forefront. These petit fours fit the bill perfectly—the bit of rose water in the cakes is perfectly balanced by the sweet jam and icing. The combination has actually become one of my husband’s favorites. Whenever I make these, he hoards the scrap pieces from cutting the cake squares. He would keep them in the freezer for whenever he needed a sweet snack, which is how I learned that this cake freezes very well, too—stored in an airtight container. —Erin Jeanne McDowell
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Ingredients
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For the cake:
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1 cup
(2 sticks/226 grams) unsalted butter, at room temperature
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1 1/2 cups
(298 grams) granulated sugar
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3
large (170 grams) eggs, at room temperature
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1 teaspoon
(5 grams) vanilla extract
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2 1/4 cups
(271 grams) all-purpose flour
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1/2 teaspoon
(2 grams) baking powder
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1/4 teaspoon
(1 grams) fine sea salt
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1/2 cup
(121 grams) whole milk, at room temperature
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1/4 cup
(60 grams) rose water
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For the filling & frosting:
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4 tablespoons
(58 grams) unsalted butter, at room temperature
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1 cup
(113 grams) powdered sugar
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1/2 teaspoon
(3 grams) vanilla extract
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3 tablespoons
(45 grams) heavy cream
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1/2 cup
(170 grams) strawberry jelly
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—
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For the poured fondant icing:
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8 cups
(2 pounds/907 grams) powdered sugar
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1/2 cup
(165 grams) light corn syrup
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2/3 cup
(161 grams) water
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1/2 teaspoon
(3 grams) vanilla extract
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Food coloring, for tinting (optional)
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Rose petals, for garnish
Directions
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Heat the oven to 350°F/175°C with an oven rack in the center. Grease and flour a 9x9-inch/23x23-cm pan.
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Make the cake: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 4 to 5 minutes.
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Add the eggs gradually, scraping well after they are incorporated. Add the vanilla and mix to combine.
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In a medium bowl, whisk together the flour, baking powder, and salt. Add half of the dry ingredients to the mixer and mix on low speed to combine, 1 to 2 minutes. In a liquid measuring cup, whisk the milk and rose water to combine. Add half of the milk and rose water; mix to combine, 1 minute more. Repeat this process, mixing until the ingredients are combined and the batter is smooth.
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Pour the batter into the prepared pan, and bake until a toothpick in the center comes out clean, 35 to 45 minutes. The cake will not spring back when you touch it in the middle, but that’s ok! Cool the cake for 10 to 15 minutes inside the pan, then invert onto a cooling rack and cool completely.
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While the cake cools, make the frosting. In a small bowl, mix butter and powdered sugar until light and fluffy. Add the vanilla and cream and mix to combine. Transfer the mixture to a piping bag with a ½ inch/12 mm opening cut from the tip.
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When the cake is cool, cut it in half horizontally with a serrated knife into two even layers. Separate the layers, and pipe a ring of frosting around the outside edge, then spread the jelly on top of the bottom layer. Finish by placing the top layer on top of the jelly.
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Pipe the remaining frosting onto the surface of the cake, then use a small offset spatula to spread the frosting into an even layer on top of the cake (use this as an opportunity to help even out any ripples or marks in the surface of the cake to make a flat, even surface). Refrigerate or freeze the cake until it is thoroughly chilled, at least 30 minutes—the colder the cake is, the easier and cleaner it will cut!
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While the cake chills, make the poured fondant: Fill a medium pot with about 2 inches/5 cm of water and bring to a simmer over medium low heat. In a medium, heat safe bowl, whisk the powdered sugar, corn syrup, water, and vanilla to combine. Place the bowl over the pot of water and heat, stirring occasionally, until the mixture is smooth and homogenous. You want the icing to be fluid, but not too warm—if you have a thermometer, make sure it doesn’t go over 100°F/38°C. Add the food coloring, if desired, and stir to fully combine. Let cool to room temperature.
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When the cake is chilled, cut the edges off to create flat edges (about ¼ inch/6 mm off of each side). Then use a sharp knife to cut the cakes into 36 even pieces. I do this by cutting 6 even rows, then cutting each of these rows into 6 even pieces.
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Transfer the cut petit fours to a cooling rack on a parchment lined baking sheet. Use a ladle to pour icing over each cake. The icing should easily fall down the sides of the cake. If the icing seems too thin, it may be too hot—let it cool for a few minutes at room temperature. If the icing gets too thick, you can re-warm it slightly. You can reuse the icing that falls onto the baking sheet, just lift up the parchment and squeeze it back into the bowl and keep glazing until all of the cakes are covered.
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Garnish the cakes with rose petals, if using, and let sit for at least 30 minutes until the icing is set before serving.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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