Petits Fours Recipe

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Petits Fours
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Ingredients
15
Count
Nutrition
1162
Calories
Total time
220
Minutes
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Ingredients:

Directions:

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

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1161.84 Kcal (4864 kJ)
Calories from fat 243.22 Kcal
% Daily Value*
Total Fat 27.02g 42%
Cholesterol 70.18mg 23%
Sodium 402.09mg 17%
Potassium 466.61mg 10%
Total Carbs 217.2g 72%
Sugars 152.98g 612%
Dietary Fiber 2.42g 10%
Protein 14.42g 29%
Vitamin C 0.4mg 1%
Vitamin A 0.3mg 10%
Iron 0.9mg 5%
Calcium 181.4mg 18%
Amount Per 100 g
Calories 248.48 Kcal (1040 kJ)
Calories from fat 52.02 Kcal
% Daily Value*
Total Fat 5.78g 42%
Cholesterol 15.01mg 23%
Sodium 85.99mg 17%
Potassium 99.79mg 10%
Total Carbs 46.45g 72%
Sugars 32.72g 612%
Dietary Fiber 0.52g 10%
Protein 3.08g 29%
Vitamin C 0.1mg 1%
Vitamin A 0.1mg 10%
Iron 0.2mg 5%
Calcium 38.8mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 25
    Points
  • 32
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sugar

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