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Petits Fours

SUBMITTED BY: courtney PHOTO BY: bizzymomma

"This is a sponge cake that it is perfect for making petits fours. Dense yellow cake that can stand up to the process of being cut into small pieces, and iced individually. Decorate each little cake with a whole nut, some candied fruit, tiny candies, sprinkles or coconut."
PREP TIME  15 Min
COOK TIME  15 Min
READY IN  30 Min
Original recipe yield 3 dozen petits fours

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 eggs
  • 2 egg yolks
  • 1 cup sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • 5 tablespoons butter, melted
  • 2 cups Frosting for Petits Fours

DIRECTIONS

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
  2. In a large bowl, beat the eggs and egg yolks using an electric mixer. Add sugar, and beat until thick and pale, about 10 minutes. If you have a stand mixer, use the whisk attachment. Sift the flour and baking powder into the egg mixture, and fold in by hand along with the milk. Stir just until the batter is mixed. Spread the batter evenly in the prepared pan.
  3. Bake for 12 to 15 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. When finished, invert the cake pan onto a sheet of waxed paper, and cool completely. This will give you nice even petits fours.
  4. Cut the cooled cake into small squares, rectangles or triangles, and arrange the pieces in rows on a wire rack or glazing screen with plenty of space between rows. Set the rack over a shallow pan or waxed paper to catch the drips.
  5. Spoon or pour warmed petit four icing over the small cakes. The drippings may be scraped off of the pan or paper, and reheated for use again. Allow the petits fours to set until completely dry. Lift the cakes from the rack with a metal spatula, and trim the bottom edges with a sharp knife. Set into small muffin papers for easy handling. Decorate as desired.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 16, 2004 by ALICATS
I hate to be too negative on this cake since i was the first to rate it. This was also my... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 14, 2005 by JOLIEOLI
I should have checked the ratings before I made this-everyone else is exactly right. ... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 21, 2004 by SUZIFEROSU
I'm sorry, but this was not good. The cake was flavorless and floury and it did have a... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2006 by Daquiri
I tried this two times, with no good results. Any suggestions of why I did not succeed? MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 22, 2004 by HALLUCINOJENX
The melted butter listed in the recipe is not in the instructions (I cooled it down and folded... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 18, 2004 by TURKYSBREAST
I didnt like this recipe at all. The cake has a flavor like cornbread, not what i was... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 29, 2004 by KELLYG710
I followed the directions so well that I did not add the butter. I tasted the cake when it... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 2, 2008 by Cher
This recipe made an extremely thin cake. I had to use 2 squares of cake with a filling in the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 31, 2006 by Hannah Storm
this recipe was lame i had to add a extra egg just to get it out of the bowl and i had to bake... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 18, 2008 by LIZBOCK