Easy Petit Fours
Prep Time
5m
Bake Time
20m
Yields
60-65 One-Inch Petit FoursAbout this Recipe
Petit Fours are a delightful addition to any holiday gathering, and are so simple to change up to suit the season. Try chocolate with raspberry, lemon, blueberry, vanilla, or peach filling…the possibilities are endless!
Easy Petit Fours
Prep Time
5mBake Time
20mYields
60-65 One-Inch Petit FoursAbout this Recipe
Petit Fours are a delightful addition to any holiday gathering, and are so simple to change up to suit the season. Try chocolate with raspberry, lemon, blueberry, vanilla, or peach filling…the possibilities are endless!
This is a Heritage Recipe
Heritage recipes are culinary treasures passed down through generations, capturing the warmth of family. These time-honored dishes from our bakers are a delicious way to connect with our roots and uphold traditions.
“These were made and served at every bridal and baby shower in our family for years!”
Share This Recipe
Ingredients
- 1 recipe favorite cake mix (homemade or boxed)
- 1 to 1 1/2 cups jam or jelly, frosting, or other filling
Vanilla Petit Four Icing
- 2 pounds Dixie Crystals Confectioners Powdered Sugar
- 1/2 cup water
- 1/2 cup light corn syrup
- 1 1/2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F. Prepare a standard size jellyroll pan with parchment paper, just to cover the inside bottom. Spray paper and pan with non-stick baking spray. Set aside.
- Prepare favorite cake flavor or mix according to instructions. Spread into prepared pan evenly. Bake for 19-22 minutes, or until springy or toothpick inserted in center comes out clean. Remove from oven.
- Allow cake to cool 10 minutes, then remove from pan to cool completely. Remove parchment paper.
- While cake is cooling, prepare icing. Combine all icing ingredients in a medium metal or glass bowl. Heat over a double boiler until smooth and just warm. Remove from heat.
- Carefully halve the cake lengthwise, making two layers. This is easiest using a cake slicer or large serrated knife. Remove top half of cake. Fill bottom layer with desired jam or frosting; replace top layer of cake.
- Cut cake into one inch squares using a sharp knife or square cutter.
- Place cake cubes on a cooling rack placed onto a rimmed pan. Pour icing over cake cubes, coating tops and sides. As icing begins to dry, lift each slightly from rack to make removal easier once fully dry. Decorate as desired once cooled.
- Keep in air-tight container until ready to serve.
*Note: Icing can be tinted with desired food coloring.
Share This Recipe
Recipes for Making Memories
Copycat Beaver Nuggets
If you’ve ever been road-tripping though Texas, you’ve come across upon Buc-ee’sˊ, Texas’ most famous gas s...
White Sangria
Sangria may have originated in Spain, but we have fully taken it over here in the U.S. Wine, sugar, lots of fresh fruit ...
Strawberry Rhubarb Jam
This Strawberry Rhubarb Jam is a delightful spread that combines the sweet richness of strawberries with the tangy zing ...
Easy Petit Fours
Prep Time
5mBake Time
20mYields
60-65 One-Inch Petit FoursAbout this Recipe
Petit Fours are a delightful addition to any holiday gathering, and are so simple to change up to suit the season. Try chocolate with raspberry, lemon, blueberry, vanilla, or peach filling…the possibilities are endless!
Ingredients
- 1 recipe favorite cake mix (homemade or boxed)
- 1 to 1 1/2 cups jam or jelly, frosting, or other filling
Vanilla Petit Four Icing
- 2 pounds Dixie Crystals Confectioners Powdered Sugar
- 1/2 cup water
- 1/2 cup light corn syrup
- 1 1/2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F. Prepare a standard size jellyroll pan with parchment paper, just to cover the inside bottom. Spray paper and pan with non-stick baking spray. Set aside.
- Prepare favorite cake flavor or mix according to instructions. Spread into prepared pan evenly. Bake for 19-22 minutes, or until springy or toothpick inserted in center comes out clean. Remove from oven.
- Allow cake to cool 10 minutes, then remove from pan to cool completely. Remove parchment paper.
- While cake is cooling, prepare icing. Combine all icing ingredients in a medium metal or glass bowl. Heat over a double boiler until smooth and just warm. Remove from heat.
- Carefully halve the cake lengthwise, making two layers. This is easiest using a cake slicer or large serrated knife. Remove top half of cake. Fill bottom layer with desired jam or frosting; replace top layer of cake.
- Cut cake into one inch squares using a sharp knife or square cutter.
- Place cake cubes on a cooling rack placed onto a rimmed pan. Pour icing over cake cubes, coating tops and sides. As icing begins to dry, lift each slightly from rack to make removal easier once fully dry. Decorate as desired once cooled.
- Keep in air-tight container until ready to serve.
*Note: Icing can be tinted with desired food coloring.