Crafting Wedding Petit Fours: A Step-By-Step Guide

Petit fours are small, bite-sized cakes that are perfect for weddings, showers, or parties. They can be tedious and fussy to make, but the effort is worth it for a special occasion. The process involves making a cake, filling and icing it, then cutting it into small squares or rectangles, and decorating them. The key to success is careful execution at each step, from spreading the batter evenly in the pan to creating a smooth and glossy coating of icing. While traditional petit fours are covered in fondant, some modern recipes use a simple powdered sugar icing or white chocolate instead. The cake itself can be a straightforward creamed cake, such as a pound cake, with a variety of fillings and flavours like lemon, raspberry, or almond.

Choosing a cake recipe

Choosing the right cake recipe is crucial to making perfect petit fours. The cake should be dense and sturdy enough to hold its shape when cut into small squares. Here are some tips and considerations for selecting the best cake recipe:

• Cake Type: A pound cake or butter cake is an excellent choice for petit fours as they have a dense and sturdy texture. They can hold up to the weight of the fillings and icing while still being moist and tender.
• Flavour: When selecting a cake recipe, consider the overall flavour profile you want to achieve. Vanilla, lemon, almond, or chocolate cakes are all popular options for petit fours. You can also add flavour extracts, such as vanilla, almond, or lemon extract, to enhance the flavour of the cake.
• Texture: The texture of the cake should be fine and smooth, without large air pockets or holes. This will ensure that the cake cuts cleanly and evenly when portioned into small squares.
• Ingredients: Opt for a cake recipe that uses high-quality ingredients, such as butter, eggs, and flavourful extracts. Using room temperature ingredients, such as butter, eggs, and milk, will help ensure proper emulsification and a smooth batter.
• Baking Technique: Pay attention to the baking technique and instructions provided in the recipe. For petit fours, it is crucial to achieve an even and level cake. Spread the batter evenly in the pan and use a pan size that is appropriate for the amount of batter. This will ensure that the cake bakes evenly and doesn't overflow or become too thin.
• Testing for Doneness: To ensure that your cake is baked through, use a toothpick or skewer to test for doneness. Insert it into the centre of the cake—if it comes out clean or with a few moist crumbs, the cake is done. Be careful not to overbake the cake, as this can lead to dryness.
• Cooling and Storage: Allow the cake to cool completely before proceeding with the next steps. Proper cooling will help the cake firm up and make it easier to handle. Store the cake layers in an airtight container or wrap them well if you plan to bake them ahead of time.
• Trial and Error: Don't be discouraged if your first attempt at making the cake doesn't turn out perfectly. Baking is often a process of trial and error. Learn from your mistakes and make adjustments as needed. Practice makes perfect!

Selecting fillings

• Consider the cake flavour: Since petit fours are small, bite-sized cakes, you want the fillings to complement the cake and not overwhelm it. If you're using a dense cake like a pound cake, consider a tangy or fruity filling to cut through the richness. Some popular options include lemon curd, raspberry filling, or apricot preserves.
• Choose contrasting flavours: Pairing a tangy or tart filling with a sweet and rich cake can create a delightful contrast. For example, a buttery cake with a raspberry or lemon filling can be a perfect combination.
• Personal preference: Ultimately, choose fillings that you and your guests will enjoy. If you're a fan of almond flavour, you can go for an almond paste or marzipan filling. If you prefer something more traditional, classic fondant or poured icing are always a good choice.
• Ease of preparation: Some fillings are easier to prepare than others. For instance, you can make your own raspberry or strawberry filling by cooking down the berries with sugar and water, or simply use store-bought jam. Lemon curd can be made from scratch or purchased pre-made.
• Texture: Consider the texture of the filling and how it will affect the overall mouthfeel of the petit fours. You want the filling to be thin enough so that it doesn't cause the cake to slide or become difficult to handle. A thin layer of filling, along with a layer of frosting, can add a nice touch of flavour without making the petit fours too messy or difficult to eat.
• Colour: If you want to add a pop of colour to your petit fours, consider using coloured fillings. For example, a pale blue, pink, or yellow icing can be a nice touch for a baby shower. You can also use tinted fondant or icing to match the wedding colours.
• Variety: You can offer a variety of fillings to cater to different tastes. For instance, you could have some petit fours with lemon curd, some with raspberry jam, and others with chocolate ganache or Nutella. This way, your guests can choose their favourites or try multiple flavours.

Preparing the icing

For the icing, you will need:

• Powdered sugar
• Water
• Corn syrup
• Extracts of your choice (vanilla, almond, lemon, etc.)
• White chocolate or almond bark

Start by whisking together the powdered sugar, water, corn syrup, and extracts. Continue whisking until the mixture becomes smooth and consistent. It should be thin enough to drizzle from a spoon but not so thin that it runs right off the cake. When it reaches 92 °F, it's ready.

Next, add in the chopped white chocolate or almond bark and stir until melted. Keep the mixture on low heat to prevent it from setting.

Now you are ready to ice the petit fours! Using a sharp knife, cut the frozen cake into squares (1-1.25 inches). You can also use a small biscuit cutter for more precise squares. Place them on a cooling rack.

Work quickly as it is easier to ice the cakes when they are frozen. You can use one of two methods:

• Skewer each frozen square and dip it into the melted icing. Twist the skewer as you pull it out, then let the petit four sit until the icing sets.
• Ladle the icing over the frozen cakes on the cooling rack, first around the sides and then into the middle.

If you are adding sprinkles or other decorations, do so before the icing sets. Otherwise, let them set, then decorate.

And that's it! Your wedding petit fours are now ready to be served and enjoyed!

Layering and cutting

Layering:

• Once your cake has cooled, place a piece of parchment paper on top of the cake in the pan.
• Flip the cooled cake from the pan onto a work surface.
• With the long side of the cake facing you, slice the cake down the middle.
• Spread your desired filling onto one piece of the cake. You can use anything from lemon curd to raspberry jam, or even chocolate ganache.
• Place the other piece of cake on top.
• Set the cake in the freezer for about 30 minutes to firm it up.
• Remove the cake from the freezer and trim the uneven edges.
• Using a ruler and a long serrated knife, cut the cake into equal strips, about 1-1.5 inches wide.
• Turn the cake so the strips are horizontal, and cut them into equal squares.
• Lift each square and place them on a cooling rack set over a clean sheet pan or a large bowl, leaving some space between each cake square.

Cutting:

• Before cutting the petit fours, make sure the cake is sufficiently chilled.
• Using a sharp knife or a cookie cutter, cut the cake into small squares or desired shapes.
• Place the petit fours on a baking sheet and chill them in the refrigerator or freezer while you prepare the icing.

By following these steps, you will have perfectly layered and cut petit fours that are ready to be iced and decorated!

Decorating

• A brush of gold or colour across one side.
• Fondant decorations, such as tiny bow moulds or flowers.
• Initials or monograms for baby showers, bridal showers or weddings.
• A drizzle of white or coloured icing or chocolate.
• Candy or sprinkles.
• Wafer paper, such as wafer paper butterflies.
• Stamps, such as chocolate medallions stamped with a couple's initials.

Frequently asked questions