recipe
Aug
27
2010

Foodie Friday – Petit Fours

Happy Friday!  We are all pretty exited to see the weekend roll around. REALLY happy.  The girls are at the end of their first week of college and they are no worse for the wear.  The first two days they very nearly had heat strokes but the weather has cooled some and it makes all the other new things much more bearable.  The air even smells different today.  A little coolness in the atmosphere!  I LOVE IT.  Plus we have a birthday this weekend!  Hannah will be 22 on Sunday.

Victoria ask for my Petit Four recipe. I am going to warn you they are a pain in the backside.  BIG TIME.  They are SO messy!  And delicate.  And beautiful and SO tasty.  I LOVE this cake recipe.  It’s a sturdy, medium dense cake which is what is a must (in my opinion) for petit fours.

Buttermilk White Cake

  • 2 1/2 cups all purpose flour
  • 2 cups sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp  salt
  • 1 1/3 cups buttermilk
  • 1/2 cup butter or shortening (I use butter)
  • 1 tsp vanilla
  • 4 egg whites

Grease and lightly  a 9 x 13 pan.  In a large bowl stir together flour, sugar, baking powder, baking soda, and salt.  Then add buttermilk, butter and vanilla.  Beat with an electric mixer on low speed about 30 seconds or until combined.  Beat on medium to high speed for 2 minutes, scraping sides of the bowl occasionally.  Add the egg whites and beat 2 minutes more.

Pour the batter into the prepared pan.  Bake in a 350 oven for 30-35 minutes or until cakes test done.  Cool cake in pan on wire racks for 10 minutes.  Then remove the cake  and cool completely on a wire rack.

Cut into desired shapes.  I cut my squares about 1 1/2 inches.

Heat 1 cup of jelly, I used apricot,  with 1/4 cup light karo.  Brush cake squares but in wax per lined covered containers one layer deep and refrigerate at least 4 hours. I like to leave them over night.

Now comes the fun part! I used this Martha Stewart  recipe and  followed it to a T.  Then go here for a great picture tutorial of the icing process.  Then decorate as you like.

Voila!  Now hose down your kitchen, soak the pots and spoons and go take a hot shower and try to get all the icing out of your hair! Karen1

They are lovely but goodness they are a lot of work : /

Here’s to a great weekend everyone!


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Victoria

Thank you so much for sharing your recipe and directions for the petit fours. This may very well be above my skill levels but I have saved the recipe and instructions. Who knows one day when I am feeling especially brave I may give it a whirl. I think the icing will mix well with all the grey in my hair. :) Thanks again.

Great recipe Susan! I used to have to make these up at the big house. They are a big pain, but you are right, very delicious, and always very welcome at tea parties and such! Yayy for the cooler autumn temperatures! xxoo