How to Make Petit Fours

Ingredients

• 3 cups All-Purpose Flour (sifted)
• 1.25 teaspoons Baking Powder
• 0.5 teaspoons Salt
• 8 ounces Cream Cheese (softened to room temperature)
• 1.5 cups Unsalted Butter (room temperature, cut into cubes)
• 2 cups Granulated Sugar
• 5 large Eggs (room temperature)
• 2 teaspoons Vanilla Extract
• 0.5 cup Milk
• 1 cup Unsalted Butter (for buttercream, softened)
• 4 cups Powdered Sugar (sifted)
• 4 tablespoons Heavy Cream (or milk)
• 0.25 teaspoon Salt
• 2 teaspoons Vanilla Extract
• 0.5 cup Raspberry Jam (for sandwich filling)
• 8 ounces White Chocolate (chopped into small pieces)
• 3.5 cups Powdered Sugar (sifted for fondant)
• 0.33 cup Hot Water (freshly boiled)
• 0.25 cup Light Corn Syrup
• 2 drops Gel Food Coloring (optional, for pink fondant)

Instructions

1. Preheat Oven & Prepare Pan

   Preheat the oven to 350°F (177°C). Line a 12×17‑inch baking sheet with parchment paper.

   Time: PT5M

   Temperature: 350°F

2. Combine Dry Ingredients

   Measure 3 cups (360 g) all‑purpose flour, 1¼ teaspoons baking powder, and ½ teaspoon salt into a bowl. Whisk briefly to distribute.

   Time: PT5M

3. Cream Butter and Cream Cheese

   In the stand mixer fitted with the whisk attachment, add 1½ cups (339 g) room‑temperature unsalted butter and 8 oz (226 g) softened cream cheese. Cream on medium speed until smooth, about 3–4 minutes.

   Time: PT5M

4. Incorporate Sugar

   Add 2 cups (400 g) granulated sugar to the butter‑cream cheese mixture. Beat on high for about 2 minutes until light and fluffy.

   Time: PT2M

5. Add Eggs and Vanilla

   Crack 5 eggs into a separate bowl (no shells). Add 2 teaspoons vanilla extract. With the mixer on high, add the eggs one at a time, mixing after each addition. Scrape the bowl frequently.

   Time: PT5M

6. Combine Wet and Dry Mixtures

   With the mixer on its lowest setting, add the dry flour mixture and ½ cup milk in three alternating batches, beginning and ending with the flour. Finish mixing by hand until just combined; do not overmix.

   Time: PT5M

7. Spread Batter & Release Bubbles

   Transfer the batter to the prepared sheet. Use a spatula to spread it evenly to about ½‑inch thickness. Tap the sheet gently on the counter to pop large air bubbles.

   Time: PT3M

8. Bake the Cake

   Bake for 26 minutes, or until the top is lightly golden and the cake springs back when lightly pressed. Listen for a quiet, faint crackle; louder crackling means it needs another minute.

   Time: PT26M

   Temperature: 350°F

9. Cool & Cut the Cake

   Allow the cake to cool on the rack for 10 minutes. Remove parchment, then using a sharp serrated knife, cut the cake in half horizontally, then each half into strips, and finally into 1‑ to 1¼‑inch squares.

   Time: PT10M

10. Prepare Vanilla Buttercream

    In a clean bowl, beat 1 cup (227 g) softened unsalted butter until creamy (≈2 min). Gradually add 4 cups (≈480 g) sifted powdered sugar, mixing on low. Add 4 Tbsp heavy cream, ¼ tsp salt, and 2 tsp vanilla; beat on high for 3 minutes until light and fluffy.

    Time: PT10M

11. Assemble Cake Sandwiches

    Lay half of the cake squares on a wire rack. Using a cookie scoop, spread a thin layer of buttercream on each piece, then a dollop of raspberry jam, and top with another cake square. Press gently to create a sandwich.

    Time: PT10M

12. Freeze Sandwiches

    Place the assembled sandwiches on a tray and freeze for 20 minutes to firm the filling.

    Time: PT20M

13. Trim & Freeze Cubes

    Using a sharp knife, trim any uneven edges of the frozen sandwiches. Return the trimmed cubes to the freezer until completely solid.

    Time: PT5M

14. Make White Chocolate Fondant

    Chop 8 oz white chocolate and melt it in a heatproof bowl over simmering water (double boiler) until smooth. Remove from heat. In a separate bowl, sift 3½ cups (420 g) powdered sugar. Add ⅓ cup hot water and ¼ cup light corn syrup, whisk gently, then fold the mixture into the melted chocolate until glossy and pourable.

    Time: PT14M

15. Dip Cubes in Fondant

    Using a large fork, hold each frozen cube and spoon the fondant over it, rotating to coat all sides. Tap the fork to release excess fondant. Pop any surface bubbles with a toothpick.

    Time: PT10M

16. Set Fondant

    Arrange the coated cubes on a wire rack over a baking sheet. Let them sit at room temperature for about 1 hour until the fondant firms.

    Time: PT60M

17. Pipe Buttercream Roses

    Fit a small 101‑type piping tip with a pastry bag. Fill with leftover buttercream (color as desired). Pipe a tiny rose on the center of each fondant‑coated cube, adding a leaf or two if you like.

    Time: PT10M

18. Serve or Store

    Serve the petit fours immediately, or store as described below.

    Time: PT0M

Nutrition Facts

Calories

320

Protein

4 g

Carbohydrates

38 g

Fat

18 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Cake flour, Whole wheat flour (will affect texture)
• Instead of Baking Powder: Cream of tartar + baking soda
• Instead of Cream Cheese: Neufchatel cheese
• Instead of Unsalted Butter: Margarine
• Instead of Granulated Sugar: Coconut sugar
• Instead of Eggs: Egg replacer (1/4 cup applesauce per egg)
• Instead of Vanilla Extract: Vanilla bean seeds
• Instead of Milk: Half-and-half, Non‑dairy milk
• Instead of Unsalted Butter: Margarine
• Instead of Powdered Sugar: Confectioners' sugar
• Instead of Heavy Cream: Milk, Half-and-half
• Instead of Vanilla Extract: Vanilla bean seeds
• Instead of Raspberry Jam: Strawberry jam, Apricot preserves
• Instead of White Chocolate: Couverture white chocolate
• Instead of Powdered Sugar: Confectioners' sugar
• Instead of Light Corn Syrup: Golden syrup, Honey (will affect flavor)

Equipment Needed

• Stand Mixer
• Whisk Attachment
• Mixing Bowl
• Measuring Cups
• Measuring Spoons
• Rubber Spatula
• Sifter
• Serrated Knife
• Cutting Board
• Wire Rack
• Baking Sheet
• Parchment Paper
• Cookie Scoop (optional)
• Offset Spatula (optional)
• Small Saucepan
• Heatproof Bowl
• Fork (large)
• Spoon
• Freezer

Critical Steps — Do Not Skip

• Cream butter and cream cheese until completely smooth.
• Do not overmix the batter after adding flour and milk.
• Bake until the cake is bouncy and quiet; avoid over‑baking.
• Freeze the cake sandwiches before trimming and coating.
• Fold the fondant gently to prevent air bubbles.

Chef Tips from the Video

• Room‑temperature butter and cream cheese cream together much faster and yield a smoother batter.
• Sift both the flour and powdered sugars to avoid hidden clumps.
• Mark the baking sheet with a ruler or a piece of plastic at 1.25‑inch intervals to guide even cutting.
• Use a silicone brush to spread a thin layer of buttercream before adding jam for better adhesion.
• If you prefer a colored fondant, add gel food coloring after the chocolate is fully incorporated.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze in a single layer, covered with parchment, for up to 1 month.

Room temperature: Do not keep at room temperature for more than 4 hours; fondant may soften.

Make-Ahead Tips

• Bake the cake a day ahead; wrap tightly and refrigerate.
• Prepare the buttercream and jam 24 hours in advance.
• Fondant can be made up to 2 days ahead; keep covered at room temperature.
• Assemble and freeze the cake sandwiches, then coat with fondant when ready to serve.

Frequently Asked Questions