Best Petits Fours Recipes

PETITS FOURS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
• In a large bowl, beat the eggs and egg yolks using an electric mixer. Add sugar, and beat until thick and pale, about 10 minutes. If you have a stand mixer, use the whisk attachment. Sift the flour and baking powder into the egg mixture, and fold in by hand along with the milk. Stir just until the batter is mixed, then fold in the melted butter until smooth. Spread the batter evenly in the prepared pan.
• Bake for 12 to 15 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. When finished, invert the cake pan onto a sheet of waxed paper, and cool completely. This will give you nice even petits fours.
• Cut the cooled cake into small squares, rectangles or triangles, and arrange the pieces in rows on a wire rack or glazing screen with plenty of space between rows. (See Cook's Notes for flavoring suggestions). Set the rack over a shallow pan or waxed paper to catch the drips.
• Spoon or pour warmed petit four icing over the small cakes. The drippings may be scraped off of the pan or paper, and reheated for use again. Allow the petits fours to set until completely dry. Lift the cakes from the rack with a metal spatula, and trim the bottom edges with a sharp knife. Set into small muffin papers for easy handling. Decorate as desired.

PRETTY PETITS FOURS

Steps:

• 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 in 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 15x10x1-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.

PETITS FOURS ICING

Steps:

• In a heatproof bowl set over (but not touching) simmering water, mix sugar, corn syrup, 1/2 cup water, vanilla and almond extracts together until they are warm, well combined, and smooth. Stir in enough food coloring until desired color is reached. Do not overheat. Let cool about 8 minutes before pouring.

FROSTING FOR PETITS FOURS

Steps:

• In a saucepan, stir together the white sugar, cream of tartar and water. Bring to a boil over medium-high heat, and cook without stirring until the temperature is between 223 and 234 degrees F (106 to 112 degrees C), or until a small amount of syrup dripped from a spoon can spin a long thread.
• When the syrup comes to the proper temperature, remove from heat, and stir in confectioners' sugar about 1/2 cup at a time until the icing is thick enough to coat a metal spoon. (You may use a food processor for this step.) Test by pouring over a small piece of cake. Adjust the amount of confectioners' sugar as needed to get a good pouring consistency.
• Use while warm, or reheat over simmering water. Keep covered with plastic wrap when not in use to prevent a crust from forming on the top.
• To decorate cakes: place sliced petits fours on a cooling rack set over a jelly roll pan. Pour the frosting over the cakes, moving slowly down each row and back again, letting the icing spread over the cakes and drip down through the rack. You can re-use icing by reheating it.
• When the frosting has set and the cakes are dry, lift them from the rack with a spatula and trim the bottom edges with a sharp knife. Decorate as desired.

SPRING SHOWER ALMOND PETITS FOURS

Steps:

• Preheat oven to 350 degrees. Butter a 12-by-17- inch rimmed baking sheet, and line with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Sift flour, baking powder, baking soda, and salt into a large bowl; set aside.
• Put 3/4 cup sugar and the almond paste into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed until mixture resembles coarse meal, about 2 minutes. Raise speed to medium-high. Add butter; mix until pale and fluffy, about 2 minutes. Mix in egg yolks and vanilla. Add flour mixture in 2 batches, alternating with the milk. Transfer to a large bowl; set aside.
• Put egg whites into the clean bowl of an electric mixer fitted with whisk attachment; beat on medium-high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until soft peaks form. Fold one-third of egg-white mixture into batter with a rubber spatula. Gently fold in remaining egg-white mixture.
• Spread evenly into prepared sheet. Bake until a cake tester inserted into center comes out clean, 15 to 20 minutes. Transfer sheet to wire rack; let cool completely. Unmold; remove parchment.
• Cut cake in half crosswise. Spread one half with preserves; top with remaining half. Refrigerate 1 hour. Trim cake, and cut into 1 1/2-inch squares. Transfer to a wire rack set over a rimmed baking sheet. Pour glaze over each petit four, spreading over top and sides to coat completely. Reuse glaze, straining to remove any solids, if needed. Refrigerate until set, about 20 minutes. Garnish with blossoms.

PETITS FOURS ICING

Steps:

• In a medium saucepan, combine sugar, hot water, and cream of tartar. Bring to a boil over medium-high heat, stirring constantly for 5 to 9 minutes or until the sugar dissolves.
• Reduce heat to medium-low. Clip a candy thermometer to the side of the saucepan. Cook until thermometer registers 226 degrees, stirring only when necessary to prevent sticking. Remove saucepan from the heat. Cool at room temperature, WITHOUT STIRRING, to 110 degrees (allow about 1 hour).
• Add vanilla flavoring. Stir in enough powdered sugar to make the icing of drizzling consistency. If necessary, beat the icing with a rotary beater or wire whisk to remove any lumps. If desired, stir in a few drops of food coloring.

SMART COOKIE PETITS FOURS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray two 11x17-inch baking sheets with cooking spray and line with parchment paper. Spray the parchment paper with cooking spray.
• Mix cake mix, flour, sugar, and salt in a medium bowl.
• Place water, sour cream, oil, vanilla, almond, and egg whites in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until combined; slowly add the flour mixture. Beat together on medium speed for 2 minutes.
• Pour 1/2 of the batter into each baking sheet, and spread into an even, thin layer.
• Bake in the preheated oven until the edges are light golden brown and the center is set, 12 to 15 minutes. Cool completely on a wire rack for at least 30 minutes.
• Transfer one of the cooled cake layers, along with the parchment, onto a cutting board. Spread raspberry preserves over 1/2 of the cake, and blueberry preserves over the other. Spread a layer of cream cheese frosting over the second cake layer; flip frosted side over the preserves. Spread remaining frosting over the top. Slide the cake on its parchment onto a cookie sheet, cover with plastic wrap, and freeze for 1 hour or chill overnight.
• Cut the chilled cake into 2-inch squares by first marking with a ruler. Place squares on a wire rack over a parchment lined baking sheet. Return to the fridge to chill.
• Whisk powdered sugar, water, corn syrup, almond, and vanilla together in a glass bowl.
• Fill a small sauce pot with an inch or two of water; bring to a simmer. Place sugar mixture on top of the simmering water. Whisk until icing is smooth and temperature reaches 92 degrees F (33 degrees C). Add white chocolate chips and any food coloring and stir until melted. Turn off heat but leave double boiler on the stovetop to keep icing pourable.
• Ladle the warm icing over the top of each cake square. Quickly add sprinkles; icing should set quickly since the cake is cold. Let petits fours set in the refrigerator for about 5 minutes, or at room temperature for 30 minutes.

POLKA-DOT PETITS FOURS

Steps:

• Genoise:Preheat oven to 375 degrees. Place rack in lower third of oven. Butter two 8-by-2-inch round cake pans. Line with parchment; butter and flour paper. Sift together flour, 2 tablespoons sugar, and salt; set aside. Pour melted butter into a large bowl; set aside.
• Combine remaining sugar, eggs, and yolks in bowl of electric mixer. Using whisk attachment, mix on medium-high until pale in color and tripled in volume, about 5 minutes. Add vanilla and orange zest.
• Detach bowl from mixer. Add one-third of flour mixture. With spatula, gently fold in until just incorporated. Add remaining flour mixture in two more additions. Add one-third of batter to butter; gently fold into butter until just combined. Fold in remaining batter. Divide into prepared pans. Bake until just golden and cake springs back when gently touched, 20 to 25 minutes. Remove from oven; let cool in pans, running knife around edges occasionally. Wrap in plastic; refrigerate in pans overnight. Make this cake up to 1 week ahead and freeze.
• Orange Glaze:Melt butter in heatproof bowl over pan of simmering water. Add confectioners' sugar, milk, and orange juice; stir until smooth and pourable. Thin with milk a bit at a time if needed. Keep warm; use immediately.
• Royal Icing:In bowl of mixer fitted with paddle, mix meringue powder, sugar, and 7 to 8 tablespoons water on low. Mix until icing holds a line when a spatula is pulled through it, about 15 minutes. If making ahead, store in an airtight container; color just before using by adding coloring a bit at a time, stirring with spatula.
• Working with one cake at a time, invert genoise onto clean surface. With serrated knife, trim cake level; cut in half horizontally. With pastry brush, brush away crumbs. Spread half the marmalade over top of one half. Using a 2-inch round cutter, cut one round from unglazed half, then move to glazed half and cut again. The two pieces will stick, creating a petit-four cake. Remove petit-four cake from cutter; set on wire rack over rimmed baking sheet. Continue, making 8 petit-four cakes from each cake.
• Place petit-four cake on fork; hold over pan of orange glaze. With ladle, pour glaze evenly over cake, repeating to cover all surfaces. Slide glazed cake onto rack. Continue to coat remainder. Let set, 5 minutes.
• Fit pastry bag with a #1 Ateco tip; fill bag with royal icing. Pipe dots over each petit four. Serve.

PETITS FOURS GLACES

Steps:

• Preheat oven to 375 degrees. Brush three 12 1/2-by-9-inch rimmed baking sheets with butter. Line with parchment paper; set aside
• In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and almond paste, on medium speed, until well combined. Add the butter, and beat until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating to combine after each addition. Add the flour, almond extract, and salt, and beat until just combined.
• Divide evenly between prepared baking sheets, smoothing batter with an offset spatula. Bake until just set, but not browned, 15 to 20 minutes. Remove from oven, and transfer to wire racks to cool.
• Purée apricot jam in a food processor. Line a baking sheet with parchment paper. Turn one cake layer out onto lined baking sheet. Spread half of the apricot jam in an even layer over cake. Top with a second cake layer. Spread with remaining jam. Top with final layer. Place a piece of parchment paper over final layer, and top with a second baking sheet. Weigh down with two large cans. Transfer to refrigerator until cold, at least 1 hour, and up to overnight.
• Line a baking sheet with a piece of parchment paper and a cooling rack; set aside. Remove cake from refrigerator and cut into desired shapes. Place on cooling rack; set aside.
• Place the fondant in a heat proof bowl set over a pan of simmering water, until pourable. You should have about 4 cups. Tint to desired shade with food coloring. Spoon fondant over cakes, coating evenly. Let stand until set, about 30 minutes. Transfer to a clean baking sheet lined with a piece of parchment paper.
• Place melted chocolate in a small piping bag fitted with a very small plain tip. Pipe decorations onto cakes with chocolate. Let stand until set.

CHRISTMAS PETITS FOURS

Steps:

• In a large bowl, beat eggs and egg yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Combine flour and baking powder; gradually add to egg mixture with milk and butter, beating well after each addition. (Batter will be thick)., Spread evenly into a greased and floured 15x10x1-in. baking pan. Bake at 350° for 12-15 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before inverting onto a wire rack to cool completely. Cut a thin slice off each side of cake. Cut cake into 1-1/4-in. squares. Freeze cakes. , In a large saucepan, combine the sugar, water and cream of tartar. Bring to a boil, without stirring, until a candy thermometer reads 226°. Cool to 100°; beat in confectioners' sugar until smooth. , Keeping glaze warm, dip cake squares into glaze with a two-tine fork, allowing excess to drip off. Place on wire racks over waxed paper. Add hot water, 1 teaspoon at a time, if glaze becomes too thick. Let dry completely. Decorate with frosting and sprinkles.

ALMOND PETITS FOURS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms only of about 58 mini muffin cups with baking spray with flour.
• Make cake batter as directed on box, adding 1 teaspoon almond extract with the water. Divide batter evenly among muffin cups (about half full). (If using one pan, refrigerate batter while baking other cakes; wash pan before filling with additional batter.)
• Bake 10 to 15 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
• Place cooling rack on cookie sheet or waxed paper to catch glaze drips. In 3-quart saucepan, stir powdered sugar, 1/2 cup water, the corn syrup and 2 teaspoons almond extract. Heat over low heat, stirring frequently, until sugar is dissolved; remove from heat. Stir in hot water, 1 teaspoon at a time, until glaze is pourable. Turn each mini-cake on cooling rack so top side is down. Pour about 1 tablespoon glaze over each cake, letting glaze coat the sides. Let stand 15 minutes.
• With decorating icing, pipe designs on cakes, or garnish cakes with flowers just before serving. Store loosely covered.

MARZIPAN PUMPKIN PETITS FOURS

Steps:

• Make the cakes: Preheat oven to 350 degrees. Coat nonstick mini-muffin tins with cooking spray.
• Whisk flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg in a medium bowl. Whisk the sugars and eggs in a medium bowl. Whisk in pumpkin and vanilla. Whisk in butter until combined completely. Fold flour mixture into pumpkin mixture until no trace of flour remains (batter may be lumpy).
• Scoop batter into tins, filling cups 1/2 full. Bake until testers inserted in the centers come out clean, 14 to 16 minutes. Transfer to wire racks, and let cool. (Cupcakes can be covered and refrigerated up to 2 days.)
• Make the frosting: Beat cream cheese, confectioners' sugar, spices, and vanilla with a mixer on medium speed until light and fluffy, about 3 minutes.
• Assemble the pumpkins: Cut tops from 2 cupcakes, and reserve bottoms for another use. Using a small offset spatula, spread 1 teaspoon frosting on the cut side of 1 cupcake top. Sandwich with other cupcake top, creating a round pumpkin shape. Spread 2 teaspoons frosting smoothly on sides of cupcake sandwich, and place on a parchment-lined baking sheet. Repeat with remaining cupcakes and frosting. Refrigerate until very firm, at least 3 hours (or overnight).
• Knead together equal amounts fondant and marzipan, adding orange or brown food coloring until desired color is reached. (Reserve some fondant and marzipan to make white pumpkins if desired.) Dust a surface lightly with confectioners' sugar, and roll fondant mixture to 1/4-inch thickness. Using a 4 1/2-inch round cutter, cut out circles.
• Place 1 pumpkin cake in center of 1 fondant circle. Bring sides of circle over cake, smoothing out folds, and press to enclose. Flip pumpkin over, and using a toothpick, make vertical grooves along sides. Poke a hole on top for a stem, and insert a chocolate stick. Repeat with remaining cakes and fondant. Using a clean, dry pastry brush or paintbrush, brush pumpkins with luster and pearl dusts if desired. These pumpkins will keep at room temperature up to 1 day.

VANILLA PETITS FOURS WITH RASPBERRY FILLING AND MARZIPAN

Steps:

• For genoise:
• Preheat oven to 350°F. Butter pan and line bottom with parchment paper, leaving a 2-inch overhang on each end. Butter paper.
• Make brown butter: Line a fine-mesh strainer with cheesecloth. Melt 1/2 cup butter in a heavy-bottomed saucepan over medium-low heat. Watch carefully and do not stir. Eventually, bubbling noise will quiet and solids will drop to bottom of pan. When solids have turned dark brown, remove butter from heat and strain through cheesecloth into a medium bowl. Cool to lukewarm.
• In the metal bowl of standing mixer, whisk together eggs and sugar. Set bowl over a saucepan of simmering water and whisk constantly until sugar is dissolved and mixture is quite warm (about 3 minutes). Remove bowl from heat and lock back into mixer base. Using whisk attachment, beat at high speed until mixture has tripled in volume and cooled to room temperature, about 7 to 10 minutes.
• While eggs are being beaten, sift flour and salt into a medium bowl and set aside. Stir vanilla into brown butter and set aside.
• When eggs have tripled in volume, turn off mixer. Sift one third of flour mixture over eggs and fold in gently but thoroughly. Sift and fold in remaining flour mixture, half at a time.
• Stir 1 cup of batter into butter-vanilla mixture. Quickly fold butter mixture into remaining batter until just combined.
• Pour batter into prepared pan, spreading evenly with a rubber spatula. Bake in middle of oven until top is browned and cake shrinks away from sides of pan, about 15 to 20 minutes. Invert onto a rack, peel off parchment paper, and cool. Cake can be made and cooled 1 day ahead and kept, covered, at room temperature.
• For cognac syrup:
• In a small saucepan bring water and sugar to boil over moderately high heat, stirring occasionally until sugar is dissolved. Remove from heat and stir in cognac. Syrup may be made 1 week ahead and chilled, covered. Bring to room temperature before using.
• For assembly:
• Stir jam in a small saucepan over moderately low heat until hot and thinned. Pass through a fine-mesh strainer to remove seeds.
• Using a long serrated knife, cut cake into quarters. Cut each quarter horizontally into 2 very thin layers, for a total of 8 layers. Place 1 layer cut-side up on work surface. Brush lightly with syrup.
• Spread with a thin layer of jam. Top with a second layer, cut-side down, and apply syrup and jam in same manner. Add 2 more layers, both cut-side down, in same manner. Repeat to create a separate stack of 4 layers.
• Knead marzipan (before unwrapping) for a few seconds to warm and soften. Unwrap, press into a disk, and dust with confectioner's sugar. Dust a board and rolling pin with confectioner's sugar. Roll out marzipan to an 8- by 20-inch rectangle and cut into 2 8- by 10-inch rectangles.
• Carefully lay 1 rectangle of marzipan over 1 cake stack, smoothing top. Use a paring knife to neatly trim edges of marzipan flush with edges of cake. If sides of cake are not even, trim them as well. Repeat with other marzipan rectangle and other cake stack. Chill cakes 1 hour.
• Using a long serrated knife warmed in hot water and dried, cut cakes into 1 1/2-inch squares. Use a gentle sawing motion to cut through marzipan layer, then press down to cut through cake. During cutting process, frequently wipe knife with a hot, damp cloth and dry thoroughly.
• For decoration:
• Make simple syrup: In a small saucepan bring water and sugar to boil over moderately high heat, stirring occasionally until sugar is dissolved. Remove from heat and keep warm. Place fondant in a metal bowl and attach a candy thermometer to side of bowl. Set over a pan of barely simmering water and stir gently. Do not let fondant get over 105°F, or it will lose its shine. When fondant starts to warm, stir in simple syrup, 1 tablespoon at a time, until mixture is thin enough to pour easily. Turn off heat, but leave bowl over water.
• Place a petit four on a fork and hold above fondant. Use a large spoon to pour fondant over cake until completely covered. Scrape bottom of fork against rim of bowl to remove excess fondant, then use a second fork to gently slide petit four onto a wire rack.
• Repeat with remaining petits fours. (Stir bowl of fondant regularly to prevent a crust from forming. If fondant begins to thicken during dipping process, rewarm over pan of simmering water, taking care not to overheat.) Cool petits fours 20 minutes.
• While petits fours are drying, prepare royal icing according to package instructions. Transfer half of icing to a medium bowl. Add pink coloring, a very small amount at a time, and mix with a spoon until icing is evenly pink. Tint remaining icing pale green in same manner. Fit one pastry bag with #101 tip and fill with pink icing. Fit other bag with #1 tip and fill with green icing.
• When petits fours are dry, pipe a pink rosebud on each. To make first petal of rosebud: Position #101 tip with wide end touching surface of cake, thin end raised at a 45-degree angle and pointed slightly to the left (about 10 o'clock). Squeeze and pivot the tip (thin end should travel around thick end to about 2 o'clock) to form a fan. Continue squeezing as you raise tip slightly off surface of cake and move it toward you and to the left (ribbon of icing should fold over itself). Stop squeezing and pull away.
• To make second petal of rosebud, start with tip tucked to left of inside edge of first petal, wide end down. Squeeze as you lift tip and move it toward you and to the right (ribbon of icing will curve up and over first petal). When you've covered bottom of first petal, stop squeezing, touch surface of cake, and pull away. Pipe rosebuds on remaining petits fours in same manner.
• Add green sepals and calyx to each bud. To make sepals: Position #1 tip just below rosebud and pipe 3 short lines up onto bottom of bud (1 line in the middle and 1 on either side). Lines should start from same spot just below bud.
• To make calyx: Insert tip into point where sepals converge just below rosebud. Squeeze for a moment, letting icing build up, then pull away 1/8 inch and stop squeezing.
• Once assembled, petits fours can be kept, covered, at room temperature for 2 days. Keep dry - fondant will melt if exposed to moisture. Do not refrigerate.
• *Available at baking supply stores and from New York Cake, 800-942-2539.

ALMOND PETITS FOURS

Steps:

• Line a 15x10x1-in. baking pan with parchment; coat the paper with cooking spray and set aside., In a large bowl, cream the almond paste, butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in flour. Spread evenly into prepared pan. , Bake at 325° for 12-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Cut cake in half widthwise. Spread jam over 1 half; top with remaining half. Cut into assorted 1-1/2-in. shapes., In a large saucepan, combine the sugar, water and cream of tartar. Cook over medium-high heat, without stirring, until a candy thermometer reads 226°. Remove from the heat; cool at room temperature to 100°. Stir in extracts. Using a portable mixer, beat in confectioners' sugar until smooth. Tint glaze with food coloring., Gently dip petits fours, 1 at a time, into warm glaze. Remove with a fork; allow excess glaze to drip off. (If glaze becomes too thick, stir in 1 teaspoon hot water at a time to thin.) Place petits fours on wire racks over waxed paper; let dry completely.

PETITS FOURS

Steps:

• In a bowl, combine flour, sugar, baking powder, baking soda and salt.
• Add buttermilk, butter and vanilla.
• Beat with electric mixer on low speed for about 30 seconds, scraping bowl.
• Beat on medium high speed for about 2 minutes, scraping bowl occasionally.
• Add egg whites and beat for 2 more minutes, scraping bowl.
• Pour batter into a greased and floured 9x13x2 inch pan.
• Bake at 350°F for about 40-45 minutes or until toothpick inserted into center comes out clean.
• Cool cake on wire rack for about 10 minutes; remove from pan.
• Cool thoroughly.
• Prepare Petits Fours icing.
• In a medium sauce pan, combine sugar, water and cream of tartar.
• Bring to a boil over medium-high heat, stirring constantly until sugar dissolves (about 5-9 minutes).
• Reduce heat to medium-low.
• Clip a candy thermometer to the side of the pan.
• Cook until temperature reaches 226°, stirring only to prevent sticking.
• Remove sauce pan from heat.
• Cool at room temp, without stirring, to 110° (about 1 hour).
• Add vanilla.
• Stir in enough powdered sugar (about 4 cups) to make a drizzling consistancy.
• Beat icing with rotary beater or wire whisk to remove lumps if necessary.
• If desired, stir in a few drops of food coloring.
• Makes about 3 1/2 cups icing or enough for 36-40 petits fours.
• **If icing becomes too thick, beat in a few drops of warm water.
• Icing the Petits Fours: Trim sides of cake to make smooth, straight edges.
• Cut cake into 1 1/2 inch squares, diamonds or circles.
• Gently brush off any crumbs with your fingertips.
• Place cake pieces on a wire rack over a clean sheet pan.
• Insert a 2 or 3 pronged long-handled fork into the side of one cake piece.
• Spoon on enough icing to cover top and sides.
• Place on wire rack.
• Repeat with remaining cake pieces (sides of pieces should not touch).
• Let cakes dry for 15 minutes.
• Repeat for a second coating of icing, BUT place cake pieces on top of fork (do not spear).
• Repeat for a third layer of icing, if desired.
• Reuse the icing collected in the pan as needed, straining the crumbs out if necessary.
• They can be decorated as desired with flowers, tiny silver balls, etc.
• ,before the last coat of icing has dried.

CHOCOLATE GINGERBREAD HOUSE PETITS FOURS

Steps:

• Preheat oven to 350 degrees. Butter a 13-by-9-inch baking pan. Line bottom with parchment, and butter parchment. Dust with flour, and tap out excess.
• Stir together boiling water and baking soda in a small bowl, and set aside. Whisk flour, cocoa powder, spices, salt, and baking powder in a medium bowl.
• Beat butter and brown sugar with a mixer on medium-high speed until fluffy. Add molasses and eggs, and beat until creamy, about 4 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in 3 additions, alternating with the baking soda mixture, and beat until combined. Raise speed to medium-high, and beat for 15 seconds.
• Pour batter into prepared pan. Bake until a toothpick inserted into center of cake comes out clean, about 40 minutes. (To prevent cake from falling too soon, do not open oven for the first 35 minutes of baking.) Let cool in pan on a wire rack for 20 minutes. Run a knife around edges of cake to loosen, and invert onto rack. Remove parchment, turn cake right side up, and let cool completely. (Cake can be wrapped in plastic and refrigerated for up to 3 days.)
• Using a serrated knife, trim edges of cake so they are straight. Cut cake into 1-inch cubes. Cut 25 cubes on the diagonal into triangles. Spread frosting on long sides of triangles, and place one triangle on top of each cube, frosting side down, to create roofs. Insert a piece of licorice in top of each roof for the chimney. Dust roofs with confectioners' sugar. Petits fours are best the day you assemble them.

APRICOT PETITS FOURS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.
• In large bowl, beat all cake ingredients except liqueur with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
• Bake 22 to 28 minutes or until cake springs back when touched lightly in center. Brush liqueur over top of cake. Cool completely, about 20 minutes. To avoid cake crumbs when adding icing, freeze cake 1 hour before cutting.
• In large bowl, beat icing ingredients on low speed until powdered sugar is moistened. Beat on high speed until smooth. If necessary, add 2 to 3 teaspoons more apricot nectar until icing is pourable.
• Place cooling rack on cookie sheet or waxed paper to catch icing drips. Cut cake into 9 rows by 6 rows. Working with 6 pieces at a time, remove cake pieces from pan and place on cooling rack. Spoon icing evenly over top and sides of cake pieces, letting icing coat sides. (Icing that drips off can be reused.) Let stand until icing is set, about 2 hours.
• Decorate with almonds and orange peel as desired. Store in single layer in airtight plastic container.

PETITS FOURS WITH BUTTERFLIES

Steps:

• Trim 1/4-inch from each of the short ends of the pound cake. Cut cake into 1-inch slices. Using a 1 1/2-inch round cookie cutter, cut 4 rounds from each slice of pound cake, using your finger to release each piece from the cutter.
• Place rounds on a wire rack set over a parchment-paper-lined baking sheet. Ladle icing over each; let stand at room temperature until dry.
• Gently lift cakes from wire rack using a spatula and transfer to a serving platter. Decorate with butterflies or other store bought decorations.

LEMON-BLUEBERRY PETITS FOURS

Steps:

• Pulse flour and sugar in a food processor to combine. Add butter; pulse until mixture resembles coarse meal. In a small bowl, lightly beat egg yolk and ice water. With the motor running, slowly pour egg mixture into processor; mix until dough just comes together. Place on plastic wrap; press to flatten into a disk. Wrap; chill at least 1 hour.
• Preheat oven to 350 degrees. On a clean work surface, roll out dough 1/8 inch thick. Using a 3 1/2-inch biscuit cutter, cut out 15 rounds. Fit rounds into pans; press into bottom and sides. Chill 30 minutes.
• Line tarts with parchment; fill with pie weights or dried beans. Bake 15 minutes; remove paper and weights. Continue baking until golden, about 10 minutes. Transfer to wire rack to cool completely.
• Using a toothpick, dip each blueberry in the meringue-powder mixture; roll in sugar. Transfer to a parchment-lined baking sheet; let dry 30 minutes.
• Remove tart shells from pans. Fill each shell with about 2 teaspoons lemon curd, and top with a sugared blueberry. Serve chilled or at room temperature.

ESPRESSO PETITS FOURS

Steps:

• Heat oven to 350°F. Grease 13x9-inch pan with shortening; lightly flour. In medium bowl, beat egg whites with electric mixer on high speed until stiff peaks form, gradually adding 1/4 cup of the granulated sugar. Set aside.
• In large bowl, beat 3 egg yolks, remaining 1/2 cup granulated sugar and 1/2 cup melted butter at medium speed until creamy. Add flour, baking powder and salt. Mix on low speed until moistened. (Batter will be thick.) In small bowl, mix 1/3 cup water and espresso powder; add to batter. Beat at low speed until blended. Beat at medium speed until smooth. Fold in beaten egg whites. Spread in pan.
• Bake 18 to 23 minutes or until top springs back when touched lightly in center. Cool in pan 10 minutes. Run knife around edges to loosen; turn cake upside down onto cooling rack. Place another cooling rack on cake and turn upside down so top of cake is upright. Cool completely, about 30 minutes. Cover loosely and freeze 15 minutes or refrigerate 30 minutes.
• With long thin serrated knife, cut cake horizontally in half. Brush 3 tablespoons liqueur over cut side of bottom half. In small bowl, beat 1/2 cup butter, 1 1/2 cups powdered sugar and vanilla with electric mixer on low speed until mixed. Beat at medium speed until smooth and creamy. Place 1/2 cup almonds in food processor with metal blade. Process 10 to 15 seconds or until finely chopped. Stir into filling. Spread filling evenly over bottom half of cake. Place top of cake over filling, cut side down. Press down firmly. Cover with plastic wrap; freeze 15 minutes.
• Meanwhile, in medium bowl, beat all icing ingredients on low speed until smooth, adding water if necessary for drizzling consistency. Remove cake from freezer. Trim outside edges of cake to create a 10 1/2x7 1/2-inch rectangle. Cut into 7 rows by 5 rows, forming 35 squares. Place on 2 large cooling racks set over sheets of waxed paper. Using fork or spoon, drizzle and slightly spread each cake with icing. Top each with coffee bean and 1 sliced almond. Let set, about 15 minutes. Flatten 35 mini paper baking cups slightly. Place 1 cake bite on each paper. Cover loosely to store.