Petit Fours

This recipe uses a white cake (either from scratch, as below, or from a mix).



  • 2 1/4 cups cake flour
  • 1 1/2 cups granulated sugar
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup shortening
  • 1 cup milk, divided
  • 1 teaspoon vanilla extract
  • 4 egg whites (1/2 cup)

Petit Fours Icing

  • 9 cups sifted confectioners' sugar (about 2 pounds)
  • 1/2 cup water
  • 1/2 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Decorators' Icing

  • 2 cups confectioners' sugar
  • 1 tablespoon water

Apricot Glaze

  • 1 (12 ounce) jar apricot preserves
  • 3 tablespoons water


  1. Cake: Heat oven to 350 degrees F.
  2. Measure flour, sugar, baking powder, salt, shortening, 2/3 cup of the milk and vanilla extract into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly.
  3. Beat for 2 minutes on high speed, scraping bowl occasionally.
  4. Add remaining milk and the egg whites; beat for 2 minutes on high.
  5. Pour into greased and floured 15 x 10-inch jellyroll pan.
  6. Bake for 25 minutes. Cool.
  7. Cut cake into small squares, rounds, diamonds, hearts, or other fancy shapes with tiny cookie cutters.
  8. Glaze cake pieces by placing upside down, a few at a time, on wire rack over large bowl or baking dish.
  9. Pour Petit Fours Icing over top so entire cake piece is covered at one time. (Glaze that drips off cakes into bowl can be reheated and used again.)
  10. Decorate tops with silver dragees, candy flowers, gumdrop roses or Decorators' Icing (below).
  11. Petit Fours Icing: Combine ingredients in top of double boiler and heat over boiling water just to lukewarm. (do not overheat icing or it will become dull.)
  12. Remove from heat, leaving icing over hot water to keep it thin.
  13. If desired, tint parts of icing delicate pastel colors with food color. If necessary, add hot water, just a few drops at a time, until of spreading consistency.
  14. Decorator's Icing: Mix confectioners' sugar and water. Add more water, 1 teaspoon at a time, until icing is of the consistency that can be used easily in a decorators' tube and yet hold its shape.
  15. Apricot Glaze: Heat preserves with water; strain. Place a Petit Four on fork; hold over saucepan and pour warm glaze over each. Place on wire rack; let stand about 1 hour or until set. Glaze with Petit Fours Icing as directed above.

Yield: about 35 (2-inch) squares; 3/4 cup Decorator's Icing

Petit Fours can also be glazed by placing each cake piece on a fork over icing (in double boiler) and spooning the glaze over each. With spatula or another fork, push cake off onto wire rack to set glaze.

Petit Fours Variation: Before pouring icing over Petit Fours, glaze each cake piece with Apricot Glaze.

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