Baking Classics: Hummingbird Cake Petit Fours

Baking Classics

The Technique 

Hummingbird Cake Petit Fours

Spring parties in the South just wouldn’t be complete without a dozen or two Hummingbird Cake Petit Fours that utilize all of the same ingredient components as traditional & Miniature Buttermilk Hummingbird Cakes. Look to The Essential Guide To Making Petits Fours for details regarding the precise method for dripping the cakes in glaze & finishing them. It will prove to be quite helpful. To add interest to menus, consider baking half of the batter in one 9-inch square pan for the petit fours & the remaining batter in the 4-inch & the 6-inch pans as instructed to make the small layer cake. Learn how to make a delicious petit four variation you will reach for time & time again when entertaining throughout the year. 

Hummingbird Cake Petit Fours
makes 3 dozen

2 1/2 cups all purpose flour
1/2 cup finely ground pecans
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp kosher salt
3/4 tsp ground cinnamon
1 {8-oz} can crushed pineapple
2 small very ripe bananas
1 cup butter, softened
1 1/2 cups sugar
3 eggs
1 Tbsp vanilla extract
1/2 cup whole buttermilk
6 cups powdered sugar
1 1/2 tsp meringue powder
2-oz cream cheese, softened
10 to 12 Tbsp buttermilk
1 tsp fresh lemon juice
Optional: White food coloring
36 Toasted pecan halves

Preheat the oven to 350 degrees. Lightly grease 2 {9-inch} square cake pans. Line them with parchment paper leaving 2-inches to use as handles, then lightly grease the paper. Whisk together the flour, the pecans, the baking soda, the baking powder, the salt & the cinnamon in a small bowl. Pulse the pineapple & the bananas in a food processor until pureed. Transfer to a bowl. Set aside all of the components.

Cream the butter & the sugar on Medium speed with an electric stand mixer until light & airy, about 4 minutes. Add the eggs & the vanilla. Blend a minute or two on Medium-Low speed until the mixture appears whipped & holds it’s shape when the beater is lifted. Add the flour mixture to the butter mixture alternately with the banana mixture & the buttermilk beginning & ending with the flour mixture. Portion the batter, approximately 3 cups, between each of the pans & spread it to the edges. Drop them onto the counter top several times to settle the leavening for an even rise. Bake 33 to 38 minutes or until a wooden pick tests clean & the cakes pull away from the pan sides. Let stand 10 minutes. Remove from the pans. Discard the parchment paper. Cool completely on a wire rack.

Slice the top portion away from the cakes using a serrated knife to create a flat surface. Invert the cakes & cut 9 {2 1/4-inch} squares from each of them. Save the scraps for another use. Slice each square in half to create 36 rectangles. Wipe the knife clean in between cuts to ensure neat edges. Place on a half sheet pan & freeze the cake pieces 30 minutes or until firm. Place a wire rack over a half sheet pan.

Whisk together the powdered sugar & the meringue powder in the bowl of an electric stand mixer. Add the cream cheese, the remaining 10 to 12 tablespoons buttermilk & the lemon juice & beat until smooth. Stop to scrape down the bowl sides as necessary. Tint with food coloring, if desired. Dip the cake pieces bottom side downwards into the glaze far enough so as to submerge the edges. Gently lift the cake out using a small offset spatula scraping the excess glaze from the side over the lip of the bowl. Use your forefinger from the opposite hand to guide the process on the unglazed portion of cake. Place the cake on the wire rack glaze side up. Drizzle a little additional glaze over the cake top to coat it completely. Tap the pan on the countertop several times to allow the excess glaze to drip down the cake sides. Repeat the process. As the glaze begins to slightly set, press a pecan half over the top of each cake. Allow the cakes to stand at room temperature until the glaze is firm to the touch, about 12 to 24 hours. Gently loosen the cakes from the wire rack using a paring knife. Transfer to a serving platter.

FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Hummingbird Cake Petit Fours

Hummingbird Cake Petit Fours are a lovely dessert to offer guests when spring parties are planned. A slightly thicker yet fluid glaze will coat & cover the sides better. Start with the smallest amount of buttermilk then add additional liquid 1 tablespoon at a time. If food coloring paste will be added, compensate for it in advance. It makes approximately 3 cups. The cake is naturally more moist than most classic cakes due to the addition of the banana. Take care when removing the glazed petit fours from the wire rack as crazing under the set icing may occur. If this could potentially bother you, traditional Petit Four Glaze may be substituted, if desired.

The Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

No. 1

Preheat the oven to 350 degrees. Lightly grease 2 {9-inch} square cake pans. Line them with parchment paper leaving 2-inches to use as handles, then lightly grease the paper. Whisk together the flour, the pecans, the baking soda, the baking powder, the salt & the cinnamon in a small bowl. Pulse the pineapple & the bananas in a food processor until pureed. Transfer to a bowl. Set aside all of the components.

No. 2

Cream the butter & the sugar on Medium speed with an electric stand mixer until light & airy, about 4 minutes. Add the eggs & the vanilla. Blend a minute or two on Medium-Low speed until the mixture appears whipped & holds it’s shape when the beater is lifted.

2a

Add the flour mixture to the butter mixture alternately with the banana mixture & the buttermilk beginning & ending with the flour mixture.

2b

During this portion of the procedure, add the ingredients in several stages.

2c

Blend well after each addition.

2d

Begin the process again with the remaining ingredients.

2e

The last bit of mixing may be accomplished by hand with a rubber spatula, if desired. 

2f

Scrape the bowl sides well & lift the batter from the very bottom of the bowl to ensure everything is homogeneous. Use a clean rubber spatula for this portion of the process.

No. 3

Portion the batter, approximately 3 cups, between each of the pans & spread it to the edges.
 
3a

Drop them onto the counter top several times to settle the leavening for an even rise.

3b

Bake 33 to 38 minutes or until a wooden pick tests clean & the cakes pull away from the pan sides. Let stand 10 minutes.

No. 4

Remove from the pans. Discard the parchment paper. Cool completely on a wire rack.

4a

Slice the top portion away from the cakes using a serrated knife to create a flat surface. 

4b

Invert the cakes & cut 9 {2 1/4-inch} squares from each of them. 

4c

Save the scraps for another use. 

No. 5

Slice each square in half to create 36 rectangles. Wipe the knife clean in between cuts to ensure neat edges. Place on a half sheet pan & freeze the cake pieces 30 minutes or until firm. Place a wire rack over a half sheet pan.

No. 6

Whisk together the powdered sugar & the meringue powder in the bowl of an electric stand mixer. Add the cream cheese, the remaining 10 to 12 tablespoons buttermilk & the lemon juice & beat until smooth. Stop to scrape down the bowl sides as necessary. Tint with food coloring, if desired. Dip the cake pieces bottom side downwards into the glaze far enough so as to submerge the edges. Gently lift the cake out using a small offset spatula scraping the excess glaze from the side over the lip of the bowl. Use your forefinger from the opposite hand to guide the process on the unglazed portion of cake. Place the cake on the wire rack glaze side up. Drizzle a little additional glaze over the cake top to coat it completely. 

6a

Tap the pan on the countertop several times to allow the excess glaze to drip down the cake sides. Repeat the process. As the glaze begins to slightly set, press a pecan half over the top of each cake. Allow the cakes to stand at room temperature until the glaze is firm to the touch, about 12 to 24 hours. Gently loosen the cakes from the wire rack using a paring knife. Transfer to a serving platter.

The Tune
“Taking A Chance On Love” June Christy

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