Saturday, January 5, 2008

Lisa's Easy Petits Fours

From Wikipedia: A petit four (plural: petits fours) is a small cake generally eaten at the end of a meal or served as part of a large buffet. The name is from the French petit four, meaning "small oven".

Petits Fours. These little dainty cakes conjure up images of elegant parties and gatherings, don't they? Even the name *petit four* sounds fancy, doesn't it? So they must be beyond difficult to make, right???

Naaaaaahhhhhhh. Not really. Not MY way. (Which is the Wilton way...I think. I don't know...I've been doing these so long I don't remember exactly how I learned to do these things...but odds are it was from studying a Wilton yearbook years and years ago....)

But ANYWAY, without further ado, here are Lisa's Easy Petits Fours Instructions:

1) Bake 1 Pillsbury or Duncan Hines white cake mix in an 11 x 15 pan sprayed with cooking spray then lined with waxed paper at between 325 and 350 degrees. (Tip: because the cake is so thin, it should take no more than 15 minutes to bake. Keep an eye on it and pull it out when it is *light* golden brown on top.) Flip cake out of pan onto wire rack to cool.

2) Once cake is completely cooled, ice only top part of cake with a thin layer of buttercream. Apply a sheet of waxed paper over the buttercream making sure to get all the wrinkles out of the waxed paper. Wrap well in plastic wrap and put in freezer.

Cake with Waxed Paper On Top:
Let cake freeze for at least 12 hours. (Tip: the freezing is what reduces the amount of crumbs that get into the run-over fondant when pouring, so this is a very important step to minimize crumbs.)

3) Next day mix up poured fondant ingredients in a 3 qt. pot with handle. (My poured fondant recipe is 2/3 to 3/4 cup water stirred in a measuring cup with 3 TB clear Karo syrup, then mixed in the pot with 2 lbs. confectioner's sugar...add 1 tsp. almond extract right before pouring...)



4) While fondant is warming on stove on lowest heat; remove cake from freezer. Unwrap and cut off all edges with a long, sharp knife dipped in hot water then wiped dry. (Tip: keeping the knife hot and clean will give cleaner cuts. I dip my knife in water and wipe dry after every 2nd cut.)

Edges Being Cut Off:


5) After edges are cut off take a ruler and toothpick and measure 1 1/2" increments around the cake. This will insure uniform- sized cuts. Make cuts by again using sharp knife dipped in hot water then wiped clean.

Sides of Cake Being Measured Into 1 1/2" Increments:
Cuts Being Made:
Tip: Running a Knife Under the Cakes Once All Cuts are Made Makes Them Easier to Pull Off Waxed Paper:

6) ***In the process of making these cuts I periodically stir my poured fondant. The bottom of the pot should never get so hot you can't put your hand on it comfortably. If you feel it is getting too hot while you are cutting your cakes take it off the burner for a bit. (Tip: If the fondant gets too hot you will notice that the fondant looks dull and not shiny when on the cakes. It will also have a gritty texture; so be careful...never let the fondant get too hot!) ***

Make Sure Pot Doesn't Get Too Hot!


7) Put individual cakes on a wire rack placed over a 12 x 18 cake pan. Make sure they don't touch sides.

8) After all cakes are cut and placed on the wire rack, stir fondant again making sure all lumps are gone; then add almond extract; mix well and begin pouring. (Tip: I find it easiest and fastest to pour directly from the pot; starting in the middle of the petit four cake and then circling around the edges until all sides of each cake are covered.) Continue this process until all fondant is poured from the pot. The first round I usually get about 22-24 petit fours coated.)

Tip: Pour Directly from Pot: Starting in the Center of Each Cake and Then Circling the Edges



9) Take wire rack off of 12 x 18 pan so that you can scrape fondant from the pan with a plastic spatula back into pot ; reheat; adding just a drop of water if necessary to thin it a bit. Reheating shouldn't take more than 2-4 minutes. Remember, bottom of pot should not get so hot you can't touch it. Repeat pouring process until all cakes are coated.

Fondant Being Scraped Back Into Pot to be Reheated:

10) Transfer cakes to cupcake papers using a wide icing spatula and decorate as desired.



Hope this helps someone!



74 comments:

Dawn said...

Thank you for the great tutorial!

Shakerdiva said...

Hey, easy, right? :) :) :)

Seriously, girlie, you need to write a book. You give such clear instructions I *almost* feel like I could do it!!!!

Amber said...

You make all this look so easy when I know it's not!.....I agree with Pat...write a book!

PS--Your cabs look maaaaahvelous in the background!

suzette said...

I was thinking the same thing ladies...she makes it looks so easy!

Lisa, I'm loving all the bells and whistles you're adding to your blog. The pictures, the videos, the how-to's. Along with your cakes, you're also sharing a slice of your life. Thank you for sharing and passing it on. Hugs!

Frank said...

This is so awesome! Thank you! So to cut the hearts, did you freeze and then use a cutter?

I have to try this. The one (and only!) time i did PF was a nightmare! This gives me courage to try it again!

JoJoMick said...

I have always wanted to try these! I've been asked to do them a couple of times in the past, but I declined....but no more! BRING 'EM ON!!!!! Thanks for educating us folks that want to learn how.

becklynn said...

Thanks for taking the time to make this awesome tutorial! Can't wait to try these myself! Do you happen to have a recipe for chocolate poured fondant? Thanks!

Anonymous said...

Oh my. I tried making these the other day... and they were wonderful! Everyone loved them. They looked so elegant and they really were quite easy to make (although no one believed me). Thank you so much for this fabulous tutorial.

Kelsie said...

You certainly did help!

I tried my hand at making petit fours today. They taste alright, but look very un-pretty (I think it was the crumbs)

I am very optimistic about trying again, especially thanks to your tutorial.

I have one quick question, though: do you think your fondant tastes too sweet? Because I thought the poured fondant that I used today was waaaaaaay too sweet for me!

Thanks again!!

Anonymous said...

Thanks so much for a wonderful tutorial. The instructions are very clear, practical and easy to follow.

My question is: I'm big on doing a lot of advance prep. Can the petit fours be iced and frozen? Or does this make the glaze crystalize and loose it's sheen.

Thanks very much again. Pat

Kelsie said...

Thank you so much for taking the time to answer my question. I'd love to try the poured fondant again sometime to give it a second chance, but I'm also looking forward to trying a chocolate ganache covering.
Thanks again for your tutorial; I'll certainly have it on hand for the next time I try these tiny cakes!

Amanda said...

Hey Lisa. THANK YOU so much for these instructions. I have tried petit fours many times unsuccessfully and these turned out GREAT. Do you have a varation for chocolate poured fondant glaze? Thanks!

Stefan said...

Good JOb!: )

Anonymous said...

This is a much easier method! This blog is so helpful. Thank you!

I used your poured fondant recipe but I think I did something wrong because the sides of the cake, even though I've covered it twice, isn't a solid white color. You can see the cake still and it just looks "glossy".

Help?

Lisa said...

Anonymous, I'm afraid that is just the nature of the poured fondant. I use white cake and try not to have much golden crumbs/edges because of that fact. The cupcake papers also somewhat hide the sides. There is another recipe for a poured icing for petit fours made from candy melts that might better suite you if the sides bother you. It has whipping cream in it I believe. Go to Cake Central and search the forum and I bet you can find that recipe. (Sorry, I didn't keep it!) I've just learned to live with the opaqueness of this recipe.

Lisa said...

Oh, and someone asked about sweetness. Yes, this is a very sweet icing and would not taste good by itself. That is why it needs the buttercream underneath, and also why it's best to only pour one thin layer over the cakes if possible.

Beth said...

My main problem is having the fondant thin enough. It starts out wonderful, but seems the longer I take the thicker it gets & doesn't really thin down if I heat it up again. Mine is to thick to begin w/ to pour from the pot (I've only used Wilton's recipe, which is similar). Any suggestions?

Lisa said...

Beth, try adding a bit of water each time you reheat. As much as you need to get it to the consistency you had initially. For me, it is usually no more than a TB or less, if that. You kind of get a feel for how much to add, but yes, I have to add a bit myself. And don't let the icing get too hot.

Anonymous said...

I want to try this out! :)

About how many petite fours can you make from one 11 X 15 sheet after cutting off the edges?

Thank you!

Anonymous said...

Hi Lisa

What would I need to add to make the poured fondant chocolate?

Thanks

Lisa said...

Oooh, now this question is a problem for me, as I haven't perfected good chocolate petit fours! I think I tried adding semi-sweet morsels to the fondant one time and while it worked aesthetically, I didn't care for the taste. This is something I've been meaning to experiment with; I'm thinking maybe just a ganache recipe would be best??? If I ever take the time to experiment and come up with something, I'll post it here, but so far, I'm not help on this one!

unomesowell said...

Thank you! This was immensly helpful!

Edee said...

thankyou so much for the tutorial, its perfect. I can't wait to try to make some of these!!

Dana said...

How far in advance can these be prepared,i.e. the fondant poured?

Have you tried this on chocolate cake? If so, what were the results?

Your tutorial is very well detailed.

Lisa said...

Dana? You gonna make some petit fours? :-)

If you do chocolate cake, you need to use a chocolate ganache to cover them. It'll look terrible (and not taste that good either if you use the white poured fondant.

In fact, I'd probably just skip the buttercream if I did chocolate cake with chocolate ganache.

Um, these petit fours can sit out for a day or two and look fine if they aren't decorated in buttercream colors that will bleed. You can also freeze them in ziploc bags. Just give them a couple of hours to come to room temp after you remove them from the freezer and air out (take them out of the ziploc bag).

Dana said...

Lisa:

I've read that you can prepare your cake with a coating of apricot glaze. I've been told that sometimes the petits fours can be dry and this helps. Is this before you coat with buttercream or instead of, or do you have better success with just the buttercream.

I'm hosting a wedding shower and this will be my first attempt, but I'm excited to try with your excellent directions.

Lisa said...

Dana, I'm just a laughing over here because I thought you were my sister Dana. She is so not a petit four making gal and so I may have sounded sarcastic in my last post to you because I thought she was just posting to yank my chain/tease me!

Yes, you can coat with apricot glaze under the buttercream and that will taste good. I've done the apricot glaze with wedding cakes but honestly, it's just too much trouble for me with the petit fours. :-)

Depends on your recipe as to whether or not your cake will be dry, but the apricot glaze is not to crumb coat the cake too. I'm just too lazy to do it.

Lisa said...

Excuse me...that last sentence should say that the apricot glaze is NICE to crumb coat the cake too.

Dana said...

Lisa:

Too funny that you thought I was your sister! I sort of wondered about your comment but figured you had a good sense of humor.

So just to be sure I understand, if I use apricot glaze (which I understand is just melted apricot jelly), do I still do the buttercream frosting, or is it one or the other?

Lisa said...

I personally would do the apricot glaze WITH the buttercream, underneath the buttercream. Don't make your buttercream layer too thick though. And the apricot glaze...just make sure if you use preserves (which are heated, yes), to run them through a wire mesh thingy to get just the liquid and not the fruit/pulp/whateveryoucallit. :-)

Lisa said...

Hey Dana, if you make a buttercream don't do the all Crisco recipe. :-) :-P Use a 1/2 butter/ 1/2 crisco recipe with some good vanilla extract and almond extract in it.

Anonymous said...

Lisa:

What about the packaged buttercream mix that made by Wilton? Is is good to use or is it preferable to make your own. I'm trying to keep it simple!

Dana said...

Lisa:

What about the packaged buttercream mix that made by Wilton? Is is good to use or is it preferable to make your own. I'm trying to keep it simple!

Lisa said...

I've never tried it so I can't say but my guess would be "yuck". Sorry! lol

Lisa said...

That's just based on the fact that their fondant tastes terrible...THIS I do know.

Dana said...

Oh great. Now I have to really cook!

Do you have a link to a buttercream recipe that you think would be appropriate?

Lisa said...

http://www.recipezaar.com/293896

This is almost exactly like mine except I use 2 teaspoons of pure vanilla extract and 2 teaspoons of almond extract.

Lisa said...

Oh, and in reading directions, I would say not to wait til the very end to add all the milk but add a couple of TB in the middle of adding the sugar. (Easier in my opinion so it won't be so stiff and burn up your mixer. lol)

Dana said...

Lisa:

It's me again (the other 'sister'). My cake came out of the oven and it's only about 1/2 inch tall. Is this tall enough for the Petits Fours to work?

Dana

Anonymous said...

your instructions are incredible, and they worked GREAT...except I don't think I was getting the temp right on the poured fondant. Any idea what temp range I should be in? Thanks so much!

Anonymous said...

Hello, after searching online everywhere for an easy Petit Four recipe I found yours! My question is, how did (or do you) get the cute "bows" and scribble christmas trees on them - from the top picture you have...use decorator icing from the tube? Thanks so much.

Kudzu said...

Thank You so much! These are the best instructions I've ever seen, and you've made me confident that I CAN make these! I'm going to try it very soon!
Kudzu

Anonymous said...

Love your easy instructions ! Do you think it would work if I cut the cake into 2 layers and added a thin layer of rasp glaze before I did the buttercream and froze? Then top it off with the poured fondant. Most petit fours that I have eaten have fruit between the layers.
Kristy

Lisa said...

Sure. I'm sure you can do the raspberry glaze in between the layers. I'm so sorry. I see I have neglected answering some other questions. Temperature of fondant should be around 100 degrees I believe. Thickeness of cake: personal preference and my preference is for pretty thin cake (maybe 1/2").

Anonymous said...

Your recipe and instruction seem so easy that I want to make these for a dinner I'm hosting, but I wanted to make these ahead of time to make things less hectic. How long do these keep for in the refrigerator or can they be frozen perhaps?

Anonymous said...

Thank you! I am not a great baker - I made these for my daughter's birthday party (tea party theme) and they turned out gorgeous and delicious! This recipe and process really is fool proof! (I did the fondant in a double boiler - I tend to burn things so that worked well for me!) Thanks again!

Anonymous said...

Thank you so much for your detailed tutorial with pictures, too! I feel well informed and ready. Thanks!

disa said...

免費小遊戲,免費遊戲,小遊戲,遊戲,好玩遊戲,好玩遊戲區,A片,情趣用品,遊戲區,史萊姆好玩遊戲,史萊姆,遊戲基地,線上遊戲,色情遊戲,遊戲口袋,我的遊戲口袋,小遊戲區,手機遊戲,貼圖,A片下載,成人影城,愛情公寓,情色貼圖,情色,色情網站,色情遊戲,色情小說,情色文學,色情,aio交友愛情館,色情影片,臺灣情色網,寄情築園小遊戲,情色論壇,嘟嘟情人色網,情色視訊,愛情小說,言情小說,一葉情貼圖片區,情趣用品,情趣,色情漫畫,情色網,情色a片,情色遊戲,85cc成人片,嘟嘟成人網,成人網站,18成人,成人影片,成人交友網,成人貼圖,成人圖片區,成人圖片,成人文章,成人小說,成人光碟,微風成人區,免費成人影片,成人漫畫,成人文學,成人遊戲,成人電影,成人論壇,成人,做愛,aio,情色小說,ut聊天室,ut聊天室,豆豆聊天室,聊天室,尋夢園聊天室,080視訊聊天室,免費視訊聊天,哈啦聊天室,視訊聊天,080聊天室,080苗栗人聊天室,6k聊天室,視訊聊天室

Anonymous said...

Hi Lisa! My friend and I got together this week and made your petit fours recipe! We were so excited and thrilled by the results. Your tutorial was very helpful...thanks for sharing all your tips and the great photos!

Katherine said...

Thank yo sooooo much!! i made these for my moms birthday and they were fab!I do believe anyone can make them, considering im 13 and have a limited knowledge of cake decorating and making,and i cannot believe how easy you make it look!!you should totally write a book.

Nicole said...

Super helpful!!! I can't wait to try this out! Thanks.

Lindsey said...

Wow, such an easy to follow tutorial!

I do have a question though, how many petit fours would you say you cover with one batch of poured fondant?

charlene said...

Wonderfully simple, made them for daughters tea, Many Many compliments.

Anonymous said...

Can anyone tell me approx. how many petit fours this will make?

Lisa said...

Sorry. I have almost abandoned my blog but did catch this question. This makes 4 1/2 dozen petit fours.

Nicole Magnolia said...

If I was going to put a jam/filling in the middle would I freeze that too or do it after??

Virginia in Georgia said...

I'm gonna do it! You made this so EASY! You should write a book (and trust me I don't say things unless they are true).

Danielle53 said...
This comment has been removed by the author.
Danielle53 said...

This is by far the easiest petit four recipe I've found, plus it has the best reviews! Most petit four recipe reviews I've read go along the lines of "so NOT worth the effort," but this recipe is half the effort!

Also THANK YOU for the many pointers. With every one I read I thought to myself, yeah, I would have done the opposite, haha. It seems foolproof! Definitely trying them tomorrow. Thanks so much :)

Anonymous said...

gonna try these for a class project i have to do....hoping they are easier than they seem!!!

Cricket said...

Thank you! I wasn't sure I could handle making petit fours for my daughter's 5th birthday until I found this. THIS I can do. Layer upon layer and jam and marzipan and... The kids wouldn't like that anyway. They will love these, though!

P Wright said...

I have been looking for a thorough recipe to try to make petit fours. I can't wait to try it.

Darcy said...

Brilliant tutorial.

Lyn said...

You say easy but it looks seriously tricky to me and I fear a lot of patience is needed. I do love your instructions, they are so clear that anyone could follow them.

Ronda said...

I have feared making these for years,but your instructions were so easy to follow. I made them this weekend for my niece's bridal shower and girl these were the hit of the shower... Everyone said they tasted so good and better than the ones they have bought and paid lots of money for :o) I still will need to master getting the glaze covered on all sides, but honestly they tasted great just the way they were and were pretty to look at. I know this was a God thing for me to find your website.. Blessings (PS If I can do it anyone can)flk

Jenns said...

FINALLY!!!!! Someone that post clear and easy to follow instructions. I love it I'm so making these. Just one question do I need to add buttercream or can I pour buttercream over the cake instead of Fondant. Thanks agian!

Lisa said...

Jenns, you definitely need a layer of buttercream iced on the cakes before you pour the fondant glaze.

Joy Goodman said...

My daughter and I made these for a baby shower this week-end. They were easy to make and everyone loved them!

Lisa said...

Awesome!

~Shellye~ said...

Lisa...what is the freezer life for a prepared cake without the fondant? And what is the helf life for already fondant covered Petite Fours? The reason I am asking, I am hosting a party, but would like to do the Petite Fours days in advance if I could. By the Way...your recipe was spot on!! I loved your easy instructions and helpful hints...they are delicious!

Lisa said...

Shellye, I think you can freeze the cake at least 2 weeks ahead of time, no problem. Probably even longer but that is the max for me personally. Shelf life for petit fours is probably 3-4 days but be careful if you decorate them with bright buttercream, as the buttercream will tend to run. I had a huge order for 600 one time and actually froze them after they were poured. They did remarkably well. I just carefully put them in ziploc freezer bags and got as much air out as possible and when I took them out they were fine after I let them sit out for a few hours. If you do this you might have to transfer them to new papers as the papers get out of shape from the moisture. Petit fours actually need air to look good because of the nature of the poured fondant so don't put them in an airtight container.

~Shellye~ said...

Lisa...thank you so much for the info. It will be a great help to my schedule.

Anonymous said...

I was hoping for ideas for decorating

Anonymous said...

Would you consider sharing your buttercream recipe. It looks wonderful!!!