I came across several tutorials for making petit fours on various baking blogs. Why I didn't just pick one and do as it said, I'll never know. Instead, I picked and chose bits and pieces from each in an attempt to put together my own version. Don't be like me. Instead, check out Bakerella or Bakingdom for clear instructions.
I had visions of adorable, tea-party worthy, bite-sized treats fancy enough for Valentine's day. I ended up with some sticky, too large, lopsided lumps of cake. In reality, they're not quite the disaster I'm making them out to be. They're just not what I meant to make!
The petit fours are made up of lemon pound cake, blackberry buttercream filling, and lemon icing.
Cream Cheese Pound Cake
Adapted from Bakerella.com
3.5 cups all purpose flour
1 tsp baking powder
1 cup butter, room temperature
8 oz. cream cheese, room temperature
3 cups sugar
1/2 tsp vanilla extract, 1/2 tsp lemon extract
6 eggs, room temperature
1 cup milk, room temperature
-Preheat oven to 325 degrees.
-Sift flour and baking powder together and set aside.
-Cream butter, cream cheese and sugar for about 6 minutes.
-Add eggs one at a time, mixing well after each addition.
-Add extracts and milk until combined.
-Add flour mixture until completely combined.
Pour into two greased and floured 9x5 loaf pans.
Bake for about 60 minutes or until done.
I'm usually in too much of a rush to let ingredients come to room temperature, but today it actually worked out. I pulled the stuff from the fridge before getting everything else I needed together. The 1 cup measuring cup was missing, and I dug through every drawer in the kitchen before resigning myself to using the smaller cups. I then promptly found the one I was looking for in the bag of flour.
I cut the cake into slices and then used a shot glass to cut out circular shapes. I wasn't unhappy with the shape, but it wasted a lot of cake, and icing each individual petit four was kind of a pain. Next time I'll use a jelly roll pan and cut squares.
Adapted from Kiss My Bundt
-3/4 cup butter, softened
-3 cups confectioners sugar
-1 tsp vanilla extract
-3 Tbsp blackberry jam or preserves
-2 tsp - 2 Tbsp milk- enough to achieve desired consistency
6 cups confectioners’ sugar
1 cup water
1 tablespoon corn syrup
1 1/2 teaspoons lemon extract
To make the icing: Combine all the confectioners’ sugar, water, and corn syrup in a medium saucepan over low heat. Heat the mixture just until it reaches about 100 degrees. Remove from heat and stir in the extract and any food coloring. Allow to cool for 5 minutes before using.
Here's where things started to go wrong. I'm guessing it is because I didn't have a candy thermometer and just heated the icing until the sugar was dissolved. You can kind of see in the picture that not much was sticking to the cake, but rather poured right through the grate. I ended up tossing some white chocolate discs into the pot and just dunking the whole petit four into the mixture. I don't have pictures to document this because I was having a tantrum.