Delightful Petit Fours

This elegant petit four recipe transforms simple cake into bite-sized, sophisticated treats perfect for afternoon tea, bridal showers, or any occasion calling for something special. Each delicate square offers layers of flavor and texture that belie their small size.

I discovered petit fours at my grandmother's bridge club gatherings as a child and have been perfecting my own version for decades. The moment of delight when guests realize these are homemade never gets old.

Ingredients

• Sponge cake or pound cake: Provides the perfect firm yet tender base for these treats. Choose a fine crumb variety or bake your own for the best results
• Apricot jam: Adds a bright tangy note that cuts through the richness. Look for a high quality preserve with visible fruit pieces for texture
• Cream cheese: Creates a velvety layer that balances the sweetness. Allow it to soften properly for easy spreading
• Icing options: Include chocolate ganache, royal icing, or poured fondant. Each offers different aesthetics and flavors, with fondant providing the most traditional appearance

Step-by-Step Instructions

Prepare Cake:

Bake a thin sponge or pound cake approximately 1 inch thick using a jelly roll pan for even baking. Cool completely on a wire rack before handling to prevent crumbling. The cake must be completely cool or your cream cheese will melt.

Layer and Cut:

Spread a thin layer of softened cream cheese over the entire cake surface using an offset spatula for even coverage. Warm your apricot jam slightly to make it more spreadable and apply it gently over the cream cheese. Add another cream cheese layer on top, creating a sandwich effect. Use a sharp knife dipped in hot water and wiped clean between cuts to create precise squares or diamonds approximately 1 inch in size.

Decorate:

Place your petit fours on a wire rack over a baking sheet before icing. For poured fondant, ensure it reaches the right consistency where it coats a spoon but runs off in a smooth ribbon. Pour or drizzle your chosen icing over each piece, allowing excess to drip off. Add decorative elements before the icing sets, whether piped designs, crystallized flowers, or delicate sugar work.

Chill and Serve:

Refrigerate the finished petit fours for at least 2 hours to allow the icing to set completely. Transfer to a serving platter just before presenting. The petit fours taste best when allowed to come to room temperature for about 15 minutes before serving.

Pin it

The apricot jam is really the secret star in this recipe. My grandmother always insisted on using homemade, and while store-bought works perfectly well, I still make a batch of apricot preserves each summer specifically with these petit fours in mind. The bright acidity cuts through the richness of the cake and icing.

Perfect Petit Four Texture

The ideal petit four should have distinct layers visible when bitten into, with the cake maintaining its structure without being dry. The key is starting with a cake that has enough density to support the fillings without collapsing. Traditional génoise or a fine-crumb pound cake works beautifully, as both can be sliced thinly without crumbling. If your cake seems too delicate, freeze it briefly before cutting to maintain clean edges.

Pin it

Flavor Variations

While classic petit fours feature apricot jam, experimenting with seasonal preserves creates wonderful variations. Raspberry jam offers a vibrant red layer and slightly more tartness. Fig preserves provide an elegant earthiness perfect for winter gatherings. Orange marmalade brings a sophisticated bitter note that pairs beautifully with dark chocolate coating. You can also infuse your cream cheese with extracts like almond, lemon, or rosewater to complement your jam selection.

Serving Suggestions

Petit fours shine as part of an afternoon tea service, arranged on a tiered stand alongside savory finger sandwiches and scones. For bridal or baby showers, coordinate the icing colors with the event theme. At holiday gatherings, arrange them on a mirrored plateau with scattered edible silver or gold dragées for dramatic effect. Consider serving with champagne for celebrations or a pot of Earl Grey tea for traditional afternoon gatherings.

Frequently Asked Questions

→ How do you store Petit Fours?

Store Petit Fours in an airtight container in the refrigerator for up to 5 days. For best texture and flavor, allow them to come to room temperature for about 20 minutes before serving.

→ Can Petit Fours be frozen?

Yes, Petit Fours freeze well for up to 3 months. Arrange them in a single layer on a baking sheet to freeze initially, then transfer to an airtight container with parchment paper between layers. Thaw in the refrigerator overnight before serving.

→ What's the best way to cut Petit Fours neatly?

For clean cuts, freeze the layered cake for 30 minutes before cutting. Use a hot, sharp knife, cleaning and reheating the blade between cuts. A ruler can help ensure uniform sizes, typically 1-inch squares.

→ What alternatives can I use for the filling?

While apricot jam and cream cheese are traditional, you can substitute with raspberry or strawberry preserves, lemon curd, chocolate ganache, buttercream, or almond paste for different flavor combinations.

→ What type of cake works best for Petit Fours?

Dense, moist cakes like pound cake or genoise work best as they hold their shape when cut and can support the weight of fillings and icing. Avoid overly crumbly or very light cakes that might fall apart during assembly.

→ How can I make perfect poured fondant icing?

For smooth fondant icing, ensure it's the right consistency—fluid enough to pour but thick enough to coat. Warm it to 100-110°F (37-43°C) and use a fork to place each petit four into the icing, then lift out and allow excess to drip off before setting on a wire rack.