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Petit Fours Mini Cakes Recipe


Makes: Makes about 30 petit fours.
Skill Level:

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Step 1

Preheat oven to 325°F. Spray 9 x 13 x 2 in. pan with vegetable oil pan spray; set aside.

Step 2

In medium bowl, combine flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer. Add eggs, one at a time, beating thoroughly after each addition. Add zest and extract. Add flour mixture alternately with sour cream; mix well. Spoon into prepared pan.

Step 3

Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to cooling rack; cool completely.

Step 4

Cut cooled cake into 1 1/2 x 2 1/2 in. pieces. Lightly ice with buttercream.

Step 5

In saucepan, combine confectioners' sugar, water and corn syrup; stir until well mixed. Heat over low heat to just under 100°F. Remove from heat; stir in almond extract and icing color. Place cakes on cooling grid set over a drip pan. Pour sugar mixture into center and work towards edges. Touch up bare spots with spatula. (If icing becomes too thick, reheat.) Add Sugar Pearl Sprinkles; let set.

Step 6

Chocolate topper: add your favorite melted Candy Melts® to the Dessert Accent Candy Mold. Chill to set.

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all-purpose flour

3 cups all-purpose flour

baking powder

2 1/2 teaspoons baking powder

salt

1/2 teaspoon salt

butter or margarine

1 cup (2 sticks) butter or margarine (, softened)

granulated sugar

1 1/2 cups granulated sugar

eggs

6 eggs

grated lemon zest

1 tablespoon grated lemon zest

sour cream

1 cup sour cream

Lemon Yellow Icing Color

Lemon Yellow Icing Color

Creamy Peach Icing Color

Creamy Peach Icing Color

Pink Icing Color

Pink Icing Color

Kelly Green Icing Color

Kelly Green Icing Color (or other icing color)

Powdered sugar

6 cups (about 1 1/2 lbs.) Powdered sugar (, sifted)

water

1/2 cup water

light corn syrup

2 tablespoons light corn syrup

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Petit Fours Mini Cakes is rated 3.3 out of 5 by 3.
Rated 2 out of 5 by from Everything went well until the icing. It was so thick that it never went on evenly. It hardened quickly and I was reheating so much that I changed the consistancy of the icing. I ended up adding more liquid, which helped but changed the consistancy as well that I had to douse everything in powdered sugar. What I made turned out to be a diabetic coma waiting to happen. Normally everything Wilton works just as they say and works out so well. I will try other recipes and see what I get.
Date published: 2011-01-21
Rated 3 out of 5 by from I was very disapointed with this recipie. The cake turned out wonderfull but the icing was a nightmare. It was way to think and when i got it to the right consistency it harded to fast when i put it on the cake. The touch ups where terrable becasue it would blob up and take the icing that was already on the cake off. Also, i heated it properly but it melted the buttercream i had used to ice my cakes. The cake was good the icing sucked
Date published: 2011-02-05
Rated 5 out of 5 by from Love the recipe and the instructions on how to make the perit fours. The pan makes it a lot easier. I would recommend a little extra time in preparing these for the first time and make sure you have some help in preparing them from the begginning. The first time making them it took me three afternoons since I woirk another job also.
Date published: 2010-12-01
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