Petits Fours - Cake And Icing Question

Baking By humminbird712 Updated 19 May 2014 , 9:37pm by MBalaska

humminbird712 Posted 24 Aug 2009 , 7:08pm
post #1 of 18

What kind of cake do you use for petits fours? I've read a sponge cake or pound. I have never made a sponge cake it similar to an angel food cake? I want something super tasty. Anyone have recipes? I am thinking about using kahlua chocolate filling. Should I make a chocolate type cake then? What type of frosting would you suggest?

Sorry for all the brain in running wild about these petits fours. icon_smile.gif

17 replies
wakeandbake Posted 24 Aug 2009 , 7:19pm
post #2 of 18

i have made petit fours using the same batter i use for making cakes. you make a 9x13 cake and freeze for a little while when its done for easier cutting. i brush them with an apricot glaze then follow with a glace' icing. once they firm up a bit you can then decorate them with buttercream, royal, or fondant.

luvbugcreations Posted 24 Aug 2009 , 7:33pm
post #3 of 18

hi I have been wondering what is a glace icing

wakeandbake Posted 24 Aug 2009 , 8:50pm
post #4 of 18

it's basically sifted powdered sugar mixed with a little water or milk and some sort of flavoring.

Suzycakes Posted 24 Aug 2009 , 9:29pm
post #5 of 18

I usually have an order at least once a month for petit fours. I tried lots of different recipes in the beginning trying to get the best tasting, easiest cutting and best to cover cake - all the while using my family and friends as taste testers -- and the recipe that won hands down - was simply the Betty Crocker Pound Cake mix from a box. It calls for either 3/4 cup water or milk - so I use 1/4 cup 2% milk and 1/2 cup water and then add 1 tsp of almond flavoring.

I also spread a good layer of buttercream on top of the cake before freezing it - which I freeze the cake to make it easier to cut and cover with icing.

For the icing I used the poured fondant icing from here which is corn syrup, water, powdered sugar, almond flavoring and then I also add about 4 squares of melted vanilla almond bark to it - to me this helps the icing be a little thicker on the cakes and covers much better too.

I have also found that the fastest and simplest way to pour the icing on the cakes is to place them about 2 inches apart on a cooling rack sitting over a cookie sheet, put the icing in a 32 oz styrofoam cup and sort of make a spout with the cup as you tilt it and slowly pour around the 4 sides and then cover the top - then on to the next one. I get less crumbs in the excess icing this way and it covers and goes quickly.

HTH -- good luck


luvbugcreations Posted 24 Aug 2009 , 10:08pm
post #6 of 18

thanks this was very helpful

indydebi Posted 24 Aug 2009 , 11:31pm
post #7 of 18
Originally Posted by suzycakes

.... and slowly pour around the 4 sides and then cover the top

So you cover the sides FIRST, then the top? Wow, that sounds like it would solve the problem I had with the icing not adhering to the sides of the cakes when I poured it over the top!

humminbird712 Posted 25 Aug 2009 , 12:13am
post #8 of 18


The buttercream doesn't get messed up after you take them out of the freezer to cut them and put a filling in?

Also, do you use some kind of syrup on the cake at all?

Suzycakes Posted 25 Aug 2009 , 12:51am
post #9 of 18

Exactly IndyDebi -- I tried everything and every way to cover or dunk them - nothing worked well - until I had a friend of mine come to help me with a 20 dozen order a few years ago. She makes candles and she walked in with the styrofoam cups and told me that she uses them to pour the hot candle wax evenly in the molds to prevent air bubbles from forming - so we tried it with the petit fours and it was amazing how well it covered the sides and how fast it goes.

Now unless you are a master at cutting perfectly straight sides you will still have to patch a few places - and I use my tapered offset spatula for that - just a light touch with a little icing usually does the trick.

And humminbird - the buttercream doesn't get messing because I start the fondant in the double boiler and then take the frozen cake out of the freezer with the equally frozen buttercream on top and use a ruler and bread knife, cut the edges off first and then cut the squares 1.5 x 1.5 seperate onto the racks and by then the icing is ready to pour over. Usually by the time I get the second pan covered the first pan of petit fours are dry enough to put in liners and then I let them finishing drying before I put in the bakery boxes.

No - i don't use any syrup or fruit filling -- I have tried it with several of my best customers and they don't like it - I tried apricot, raspberry and strawberry - and everyone just wanted the almond flavoring.

Let me know if I can help anymore with the process.


ckbr Posted 2 Jan 2013 , 4:07pm
post #10 of 18

AAfter the petits fours are iced can they go back in the freezer? If so how would you defrost them and how long do you think that would take? I am making some for my daughter's birthday and want to do as much as possible before (need to make around 50 of them). But if they can not how long do you think they would keep in a cool place?


slescarini Posted 28 Mar 2013 , 2:04am
post #11 of 18

You can freeze them, just make sure they are in a sealed container. Let them "thaw" in the fridge to prevent the sweat beads. Then give them about an hour at room temperature before eating. 

silver39 Posted 12 May 2013 , 2:12am
post #12 of 18

I made powdered sugar icing today for my petit fours.  It was VERY grainy....what did I do wrong?  I followed the sugar, water, vanilla, coloring recipe??  help!  thanks!

BrandisBaked Posted 12 May 2013 , 1:54pm
post #13 of 18

ASift your powdered sugar first.

silver39 Posted 13 May 2013 , 12:47am
post #14 of 18
Originally Posted by BrandisBaked 

Sift your powdered sugar first.

  I did....I didn't boil the water & corn syrup...I used a double boiler....was this the wrong thing to do?

yangfeng Posted 13 May 2013 , 8:51am
post #15 of 18

Wow, that sounds like it would solve the problem I had with the icing not adhering to the sides of the cakes when I poured it over the top!







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bakes4jackson Posted 7 Feb 2014 , 5:58pm
post #16 of 18

What size pan did you bake your cake in?

ehhicks Posted 19 May 2014 , 5:01pm
post #17 of 18

Hi - do you layer the cake so that you have cake then filling then cake - or just one square of cake covered??

MBalaska Posted 19 May 2014 , 9:37pm
post #18 of 18

Here's a link to a cc tutorial and my results from that process.

Petit Fours with royal icing piped roses

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