Petit Fours Mini Cakes Zoom

Petit Fours Mini Cakes Recipe

Makes: Makes about 30 petit fours.
Skill Level: None

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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


1/2 teaspoon salt

butter or margarine

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

granulated sugar

1 1/2 cups granulated sugar


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)


1/2 cup water

light corn syrup

2 tablespoons light corn syrup




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