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Perfect Petit Fours Recipe with Silky Fondant Icing for Elegant Parties

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Delicate petit fours featuring a light buttery sponge cake topped with smooth, silky fondant icing. Perfect for elegant parties, bridal showers, or as a charming sweet treat.

Ingredients

  • All-purpose flour – 1 cup (125g), sifted
  • Granulated sugar – ¾ cup (150g)
  • Unsalted butter – ½ cup (115g), softened
  • Large eggs – 3, room temperature
  • Whole milk – ¼ cup (60ml), room temperature
  • Vanilla extract – 1 teaspoon
  • Baking powder – 1 teaspoon
  • Salt – ¼ teaspoon
  • Powdered sugar – 3 cups (360g), sifted
  • Light corn syrup – 2 tablespoons
  • Water – ⅓ cup (80ml), warm
  • Vanilla extract – 1 teaspoon
  • Gel food coloring – optional
  • Apricot jam – 3 tablespoons
  • Powdered sugar for dusting – optional

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8×8-inch pan and line with parchment paper with overhang.
  2. In a large bowl, beat ½ cup softened unsalted butter with ¾ cup granulated sugar until light and fluffy (3-4 minutes).
  3. Beat in eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
  4. In a separate bowl, whisk together 1 cup sifted all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt.
  5. Alternately add dry ingredients and ¼ cup whole milk to the butter mixture, starting and ending with dry ingredients. Mix gently but thoroughly.
  6. Pour batter into prepared pan, smooth top, and bake for 25-30 minutes or until a toothpick inserted comes out clean.
  7. Cool cake in pan for 10 minutes, then transfer to wire rack to cool completely.
  8. Prepare fondant icing: combine 3 cups powdered sugar, 2 tablespoons light corn syrup, and ⅓ cup warm water in a small saucepan. Heat gently while stirring until smooth and glossy. Remove from heat and stir in 1 teaspoon vanilla extract and optional gel food coloring. Let cool slightly but remain pourable.
  9. Trim cake edges for neatness. Cut cake into 1½ inch (4 cm) squares using a serrated knife.
  10. Warm apricot jam slightly and brush a thin layer on each cake square.
  11. Dip each piece into fondant or pour fondant over, allowing excess to drip off. Place on parchment to set. Repeat for thicker fondant layer if desired.
  12. Allow fondant to set at room temperature for at least 30 minutes before serving.

Notes

Do not overmix batter to keep sponge tender. Fondant consistency is key: if too runny, add powdered sugar; if too thick, add warm water. Fondant sets best at room temperature; avoid refrigerating iced petit fours immediately to prevent sweating. Use a warm serrated knife for clean cuts and wipe between slices. Fondant can be gently reheated if it thickens during use. Chilling cake before icing helps fondant adhere better.

Nutrition

Keywords: petit fours, fondant icing, elegant dessert, party treats, sponge cake, bite-sized cakes, French pastry

Find it online: https://bitefuljoy.com/perfect-petit-fours-recipe-with-silky-fondant-icing-for-elegant-parties/