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Pretty Petits Fours

50 mins to make

Refrigerated

3 Egg whites

Baking & Spices

1 1/3 cups All-purpose flour
2 tsp Baking powder
2 lbs Confectioners' sugar
3 cups Confectioners' sugar
2 tsp Orange extract
1/2 tsp Salt
3/8 cup Shortening
1 cup Sugar
1 1/2 tsp Vanilla

Dairy

5/8 cup Butter
3/4 cup Milk

Liquids

3/4 cup Water

Other

Gel, liquid or paste food coloring
  • Jessica Tron

    Petit Four recipe---not a cupcake, but a close relative!!

  • Lisa Ray Ebeling

    Pretty Petits Fours - recipe from A Taste of Home. (Perhaps better identified as mignardises, since these are miniature dessert cakes?) Nice for a bridal shower or a fancy tea party. -LRE

  • Kris Arnold

    Petit Fours Recipe •1/4 cup butter, softened •1/4 cup shortening •1 cup sugar •1 teaspoon vanilla extract •1-1/3 cups all-purpose flour •2 teaspoons baking powder •1/2 teaspoon salt •2/3 cup milk •3 egg whites •GLAZE:•2 pounds confectioners' sugar •2/3 cup plus 2 tablespoons water •2 teaspoons orange extract •FROSTING:•6 tablespoons butter, softened •2 tablespoons shortening •1/2 teaspoon vanilla extract •3 cups confectioners' sugar •3 to 4 tablespoons milk •Gel, liquid or paste food coloring Directions •In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. In a small bowl, beat egg whites until soft peaks form; gently fold into batter. •Pour into a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. •Cut a thin slice off each side of cake. Cut cake into 1-1/4-in. squares. Place 1/2 in. apart on a rack in a 15-in. x 10-in. x 1-in. pan. •In a large bowl, combine glaze ingredients. Beat on low speed just until blended; beat on high until smooth. Apply glaze evenly over tops and sides of cake squares, allowing excess to drip off. Let dry. Repeat if necessary to thoroughly coat squares. Let dry completely. •For frosting, in a small bowl, cream the butter, shortening and vanilla. Beat in confectioners' sugar and enough milk to achieve desired consistency. Place 1/2 cup each in two bowls; tint one pink and one green. •Cut a small hole in the corner of a pastry or plastic bag; insert #104 tip. Fill with pink frosting; pipe a rosebud on each petit four. Insert #3 round tip into another pastry or plastic bag; fill with green frosting. Pipe a leaf under each rose. Yield: 2-1/2 dozen (3 cups frosting). Nutritional Facts 1 serving (2 each) equals 274 calories, 7 g fat (3 g saturated fat), 11 mg cholesterol, 114 mg sodium, 53 g carbohydrate, trace fiber, 1 g protein

  • Danielle London

    Petits Fours - good cake recipe

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