Baking Classics: Hummingbird Cake Petit Fours

Southern-Hostess-Rebecca-Gordon-Baking-Tutorial-Hummingbird-Cake-Buttermilk-Lipstick-Culinary-Techniques-Birmingham-Alabama-Southern-EntertainingBaking 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. 

Southern-Entertaining-Rebecca-Gordon-Buttermilk-Hummingbird-Petit Fours-Buttermilk-Lipstick-Southern-Hostess-Cooking-Baking-Tutorials-How-To-Make-Petits-Four-Baking-Tutorial-Rebecca-Gordon-Pastry-Chef-TV-Personality-Birmingham-Alabama

Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickHummingbird 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.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM 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.

Southern-Entertaining-Rebecca-Gordon-Buttermilk-Hummingbird-Petit Fours-Buttermilk-Lipstick-Southern-Hostess-Cooking-Baking-Tutorials-How-To-Make-Petits-Four-Baking-Tutorial-Rebecca-Gordon-Pastry-Chef-TV-Personality-Birmingham-AlabamaGame-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickThe 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.

Southern-Hostess-Rebecca-Gordon-Buttermilk-Hummingbird-Cake-Rebecca-Gordon-Southern-Hostess-Buttermilk-Lipstick-How-To-Make-Hummingbird-Cake-Southern-Entertaining-Baking-Tutotrial-rebeccagordon-Birmingham-Alabama-TV-Cooking-Personality-Pastry-Chef-Cooking-TechniquesNo. 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.

Southern-Hostess-Rebecca-Gordon-Buttermilk-Hummingbird-Cake-Rebecca-Gordon-Southern-Hostess-Buttermilk-Lipstick-How-To-Make-Hummingbird-Cake-Southern-Entertaining-Baking-Tutotrial-rebeccagordon-Birmingham-Alabama-TV-Cooking-Personality-Pastry-Chef-Cooking-TechniquesNo. 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.

Southern-Hostess-Rebecca-Gordon-Buttermilk-Hummingbird-Cake-Rebecca-Gordon-Southern-Hostess-Buttermilk-Lipstick-How-To-Make-Hummingbird-Cake-Southern-Entertaining-Baking-Tutotrial-rebeccagordon-Birmingham-Alabama-TV-Cooking-Personality-Pastry-Chef-Cooking-Techniques2a

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

Southern-Hostess-Rebecca-Gordon-Buttermilk-Hummingbird-Cake-Rebecca-Gordon-Southern-Hostess-Buttermilk-Lipstick-How-To-Make-Hummingbird-Cake-Southern-Entertaining-Baking-Tutotrial-rebeccagordon-Birmingham-Alabama-TV-Cooking-Personality-Pastry-Chef-Cooking-Techniques2b

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

Southern-Hostess-Rebecca-Gordon-Buttermilk-Hummingbird-Cake-Rebecca-Gordon-Southern-Hostess-Buttermilk-Lipstick-How-To-Make-Hummingbird-Cake-Southern-Entertaining-Baking-Tutotrial-rebeccagordon-Birmingham-Alabama-TV-Cooking-Personality-Pastry-Chef-Cooking-Techniques2c

Blend well after each addition.

Southern-Hostess-Rebecca-Gordon-Buttermilk-Hummingbird-Cake-Rebecca-Gordon-Southern-Hostess-Buttermilk-Lipstick-How-To-Make-Hummingbird-Cake-Southern-Entertaining-Baking-Tutotrial-rebeccagordon-Birmingham-Alabama-TV-Cooking-Personality-Pastry-Chef-Cooking-Techniques2d

Begin the process again with the remaining ingredients.

Southern-Hostess-Rebecca-Gordon-Buttermilk-Hummingbird-Cake-Rebecca-Gordon-Southern-Hostess-Buttermilk-Lipstick-How-To-Make-Hummingbird-Cake-Southern-Entertaining-Baking-Tutotrial-rebeccagordon-Birmingham-Alabama-TV-Cooking-Personality-Pastry-Chef-Cooking-Techniques2e

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

Southern-Hostess-Rebecca-Gordon-Buttermilk-Hummingbird-Cake-Rebecca-Gordon-Southern-Hostess-Buttermilk-Lipstick-How-To-Make-Hummingbird-Cake-Southern-Entertaining-Baking-Tutotrial-rebeccagordon-Birmingham-Alabama-TV-Cooking-Personality-Pastry-Chef-Cooking-Techniques2f

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.

Southern-Entertaining-Rebecca-Gordon-Buttermilk-Hummingbird-Petit Fours-Buttermilk-Lipstick-Southern-Hostess-Cooking-Baking-Tutorials-How-To-Make-Petits-Four-Baking-Tutorial-Rebecca-Gordon-Pastry-Chef-TV-Personality-Birmingham-AlabamaNo. 3

Portion the batter, approximately 3 cups, between each of the pans & spread it to the edges.
 
Southern-Entertaining-Rebecca-Gordon-Buttermilk-Hummingbird-Petit Fours-Buttermilk-Lipstick-Southern-Hostess-Cooking-Baking-Tutorials-How-To-Make-Petits-Four-Baking-Tutorial-Rebecca-Gordon-Pastry-Chef-TV-Personality-Birmingham-Alabama3a

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

Southern-Entertaining-Rebecca-Gordon-Buttermilk-Hummingbird-Petit Fours-Buttermilk-Lipstick-Southern-Hostess-Cooking-Baking-Tutorials-How-To-Make-Petits-Four-Baking-Tutorial-Rebecca-Gordon-Pastry-Chef-TV-Personality-Birmingham-Alabama3b

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

Southern-Entertaining-Rebecca-Gordon-Buttermilk-Hummingbird-Petit Fours-Buttermilk-Lipstick-Southern-Hostess-Cooking-Baking-Tutorials-How-To-Make-Petits-Four-Baking-Tutorial-Rebecca-Gordon-Pastry-Chef-TV-Personality-Birmingham-AlabamaNo. 4

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

Southern-Entertaining-Rebecca-Gordon-Buttermilk-Hummingbird-Petit Fours-Buttermilk-Lipstick-Southern-Hostess-Cooking-Baking-Tutorials-How-To-Make-Petits-Four-Baking-Tutorial-Rebecca-Gordon-Pastry-Chef-TV-Personality-Birmingham-Alabama4a

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

Southern-Entertaining-Rebecca-Gordon-Buttermilk-Hummingbird-Petit Fours-Buttermilk-Lipstick-Southern-Hostess-Cooking-Baking-Tutorials-How-To-Make-Petits-Four-Baking-Tutorial-Rebecca-Gordon-Pastry-Chef-TV-Personality-Birmingham-Alabama4b

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

Southern-Entertaining-Rebecca-Gordon-Buttermilk-Hummingbird-Petit Fours-Buttermilk-Lipstick-Southern-Hostess-Cooking-Baking-Tutorials-How-To-Make-Petits-Four-Baking-Tutorial-Rebecca-Gordon-Pastry-Chef-TV-Personality-Birmingham-Alabama4c

Save the scraps for another use. 

Southern-Entertaining-Rebecca-Gordon-Buttermilk-Hummingbird-Petit Fours-Buttermilk-Lipstick-Southern-Hostess-Cooking-Baking-Tutorials-How-To-Make-Petits-Four-Baking-Tutorial-Rebecca-Gordon-Pastry-Chef-TV-Personality-Birmingham-AlabamaNo. 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.

Southern-Entertaining-Rebecca-Gordon-Buttermilk-Hummingbird-Petit Fours-Buttermilk-Lipstick-Southern-Hostess-Cooking-Baking-Tutorials-How-To-Make-Petits-Four-Baking-Tutorial-Rebecca-Gordon-Pastry-Chef-TV-Personality-Birmingham-AlabamaNo. 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. 

Southern-Entertaining-Rebecca-Gordon-Buttermilk-Hummingbird-Petit Fours-Buttermilk-Lipstick-Southern-Hostess-Cooking-Baking-Tutorials-How-To-Make-Petits-Four-Baking-Tutorial-Rebecca-Gordon-Pastry-Chef-TV-Personality-Birmingham-Alabama6a

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

social butterfly
instagram: buttermilklipstick
facebook: Buttermilk Lipstick
twitter: Buttermilk Lipstick@ButtermilkLips
{college football} Rebecca Gordon@TidefanFare
pinterest: Buttermilk Lipstick
Rebecca Gordon

Be sweet.

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

,

6 Responses to Baking Classics: Hummingbird Cake Petit Fours

  1. Lauren March 13, 2020 at 9:41 am #

    Yummy!

    • Rebecca Gordon March 13, 2020 at 12:33 pm #

      Lauren, you are so sweet to drop by. I hope you have a fun, safe weekend!!

      Sincerely,
      Mrs. Gordon

  2. Sam C. March 13, 2020 at 9:42 am #

    Looks good

    • Rebecca Gordon March 13, 2020 at 12:34 pm #

      Thank you, Sam! I appreciate you dropping by! Have a wonderful, fun weekend!

      Sincerely,
      Mrs. Gordon

  3. Lucy March 13, 2020 at 2:52 pm #

    This is so amazingly delicious. You are an awesome cook and you are very skilled. Hope you have a great weekend.

    • Rebecca Gordon March 13, 2020 at 9:14 pm #

      Hi Lucy, You are so kind! I appreciate you dropping in. I understand you are quite the baker yourself– it sounds like Mint Brownies are a signature recipe of yours! Have a wonderful, safe weekend, too. Enjoy!

      Sincerely,
      Mrs. Gordon

Leave a Reply to Rebecca Gordon Click here to cancel reply.