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“(Posted in reply to a message board request). This is a recipe for "old fashioned" Petits Fours. If you prefer you can use your favorite (2 layer size) white cake recipe to make them.”
3hrs 40mins
36-40 Petits Fours

Ingredients Nutrition


  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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