The Essential Guide To Making Petits Fours

Cooking Classics. How To Prepare Beef Tenderloin By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Practical Culinary Techniques For Everyday Cooks Pastry Chef Writer Food Stylist TV Cooking Personality Editorial Director Digital Culinary Photo Journalist Modern Southern SocialsSpring Entertaining 

The Technique

The Essential Guide To Making Petits Fours

The original idea behind the petit four was created during the 19th century in Europe to make smart use of heat during oven cooling. The name translates literally in French to mean “small oven”. When planning parties to honor loved ones in the South, it is typically one of several traditional Petits Fours Glacé varieties that come to mind– a two bite sponge cake enrobed in warm fondant or chocolate & finished with an ornamental design element but there are many sweet items that can classified as petits fours. Small meringues, tartlets, chocolate covered fruits, candies, cookies & pâte à choux pastries are all examples of the types of confections that can be considered a petit four. However, what determines the classification is that they are small enough to be consumed in just a nibble or two.

Buttermilk Petit Fours offer a straightforward approach to the little cakes we have come to expect when hosting bridal & baby showers in particular. Rich Buttermilk Sheet Cake replaces the typical European-style sponge cake for a more decadent bite & although many are stacked & filled with jam, the little cakes are coated in a simple glaze that doesn’t require the need to be heated. They do take a bit of patience to prepare but the steps can be completed in small bursts of time at your convenience. If you have ever wanted to handcraft petits fours from scratch, you’ll find this tutorial extremely helpful. Once you are comfortable with the basic fundamentals, experiment with different flavors, fillings & stacking procedures to make your own signature creations. Learn how to master a classic with my essential instruction.

The Essential Guide To Making Petit Fours By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Food Stylist Pastry Chef Writer Game Day Tailgating Modern Southern Socials, Party Planning & Entertaining Logistics

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickButtermilk Petit Fours
makes 7 1/2 dozen

Freezing the baked Buttermilk Sheet Cake is a crucial step in order to minimize crumbs during the cutting process providing smoother sides giving the cakes a more professional looking finish once glazed.

Buttermilk Sheet Cake
Petit Four Glaze
Moss Green Royal Icing
Optional: Miniature cupcake liners

Prepare the Buttermilk Sheet Cake as directed. Remove the pan from the freezer. Let stand 10 minutes. Cut 80 {1 1/2-inch} oval shapes from the cake & place the bottom side upwards onto a half sheet pan. Freeze the cake pieces 30 minutes or until firm again. Place a wire rack over a half sheet pan. Prepare the Petit Four Glaze as directed & pour about 1 cup of the mixture into a glass measuring cup refilling as needed. 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 cup. 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. Allow the cakes to stand at room temperature until the glaze is firm, about 4 to 24 hours. Gently loosen the cakes from the wire rack using a paring knife. Prepare the Moss Green Royal Icing as directed. Pipe desired designs over the surface of the cakes. Let stand 30 minutes or until firm. Place the cakes in miniature cupcake liners, if desired.
 The Essential Guide To Making Petit Fours By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Food Stylist Pastry Chef Writer Game Day Tailgating Modern Southern Socials, Party Planning & Entertaining Logistics Buttermilk Sheet Cake

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickButtermilk Sheet Cake
makes 1 {12 x 17-inch} cake

Take an extra minute to spread the batter evenly in the pan so it bakes consistently throughout to ensure the cakes are approximately the same height once cut giving them a professional looking quality.

1 cup butter, softened
2 1/4 cups sugar
3 eggs
1 Tbsp lemon juice
1 tsp almond or vanilla extract
2 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
1 cup whole buttermilk

Preheat the oven to 350 degrees. Grease & flour a 12 x 17-inch half sheet pan. Line the bottom of the pan with parchment paper & lightly grease the paper. Set aside. Beat the butter & the sugar with an electric stand mixer until light & airy. Add the eggs, the lemon juice & the desired extract. Mix until well blended. Stop the mixer occasionally & scrape down the bowl sides with a rubber spatula. Whisk together the flour, the baking powder, the baking soda & the salt in a small bowl. Add to the butter mixture alternately with the buttermilk. Blend on Low speed just until the ingredients are combined. Portion & spread the batter evenly in the prepared pan. Drop the pan about an inch from the counter surface 3 times to settle the leavening. This will ensure an even rise in the oven. Bake 35 to 40 minutes or until a wooden pick tests clean. The top will appear lightly golden brown. Loosen the cake around the edges. Cool 30 minutes. Freeze 4 to 24 hours. Use as directed.

The Essential Guide To Making Petit Fours By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Food Stylist Pastry Chef Writer Game Day Tailgating Modern Southern Socials, Party Planning & Entertaining Logistics

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickPetit Four Glaze
makes about 3 1/2 cups

The recipe can be prepared in smaller batches for coating, if desired. Count on 1 cup of powdered sugar blended with 4 to 5 tsp water to coat approximately 1 dozen little cakes.

7 cups powdered sugar
1/2 cup plus 1 to 2 Tbsp hot water
1 tsp almond or clear vanilla extract
White food coloring

Vigorously stir together the powdered sugar, 1/2 cup water & the desired extract in a bowl. Add enough additional water to form a glaze that holds a ribbon for 1 to 2 seconds when the spoon is lifted over the surface. Tint with food coloring. Use as directed.

The Essential Guide To Making Petit Fours By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Food Stylist Pastry Chef Writer Game Day Tailgating Modern Southern Socials, Party Planning & Entertaining Logistics

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickMoss Green Royal Icing
makes about 1/3 cup

Meringue powder gives Royal Icing the body to hold shape when piped onto little cakes. Look to it as an edible glue that has the strength to secure candies in place as well.

11 Tbsp powdered sugar
1 tsp meringue powder
1 Tbsp hot water
Moss green food coloring

Whisk together the powdered sugar, the meringue powder & the water in a small bowl. Tint with food coloring until the desired shade is achieved. Add a smidgen of additional powdered sugar or a droplet of water, if necessary, to thicken or thin the icing for the desired piping consistency. It should have a slightly whipped texture in order to hold shape once piped. Place the icing in a piping bag fit with a #00 tip. Use as directed.

Note: For testing purposes only, I used Moss Green food coloring by Ameri-Color. Look for it online or from specialty cake supply companies.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern HostessFROM THE KITCHEN OF BUTTERMILK LIPSTICK 
{testing notes}

The Essential Guide To Making Petit Fours By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Food Stylist Pastry Chef Writer Game Day Tailgating Modern Southern Socials, Party Planning & Entertaining LogisticsHow To Make Buttermilk Petit Fours

Buttermilk Petit Fours do take a little patience to prepare & with much thought, I have provided the most straightforward procedure to use for making them in your own kitchen that will result in beautiful, professional looking cakes. If you’re in need of pointers in regards to blending the cake batter, look to Baking Classics: Old-Fashioned Caramel Cake. There are a few additional egg yolks added for richness, however the mixing procedure is similar. Once the little cakes have been glazed & allowed to dry, the real fun begins. Try my simple dot pattern or create your own design by sketching a few ideas on paper. Fill a piping bag with the royal icing & practice it over parchment before trying it on the cakes. Although I chose a bright, mossy green, any color would make for an equally pretty presentation. For more details, watch the petits fours baking tutorial as seen on Good Day Alabama courtesy WBRC Fox 6 Birmingham. 

The Essential Guide To Making Petit Fours By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Food Stylist Pastry Chef Writer Game Day Tailgating Modern Southern Socials, Party Planning & Entertaining Logistics

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Essential Guide To Making Petit Fours

From glazing the Buttermilk Petit Fours to the proper techniques for choosing tips & using a pastry bag, decorating seasonally inspired sweets to share with family & friends for lovely celebrations is fun. Read through the recipes before beginning & gather a few key supplies together. Here’s what you should know. 

The Essential Guide To Making Petit Fours By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Food Stylist Pastry Chef Writer Game Day Tailgating Modern Southern Socials, Party Planning & Entertaining LogisticsNo. 1

The Pan Preparations

The most crucial step when preparing any cake batter for baking lies in the pan preparation. If you cannot remove the cake from the pan successfully, you have wasted your valuable time. Do not rush through this procedure. Begin by cutting a piece of parchment paper that will fit into the bottom of the half sheet pan.

The Essential Guide To Making Petit Fours By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Food Stylist Pastry Chef Writer Game Day Tailgating Modern Southern Socials, Party Planning & Entertaining Logistics1a

Preheat the oven to 350 degrees. Grease & flour a 12 x 17-inch half sheet pan. 

The Essential Guide To Making Petit Fours By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Food Stylist Pastry Chef Writer Game Day Tailgating Modern Southern Socials, Party Planning & Entertaining Logistics1b

Line the bottom of the pan with the parchment paper & lightly grease the paper. Set aside.

The Essential Guide To Making Petit Fours By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Food Stylist Pastry Chef Writer Game Day Tailgating Modern Southern Socials, Party Planning & Entertaining Logistics Buttermilk Sheet CakeNo. 2

The Buttermilk Sheet Cake Batter

Beat the butter & the sugar with an electric stand mixer until light & airy. Add the eggs, the lemon juice & the desired extract. Mix until well blended. Stop the mixer occasionally & scrape down the bowl sides with a rubber spatula. Whisk together the flour, the baking powder, the baking soda & the salt in a small bowl. Add to the butter mixture alternately with the buttermilk. Blend on Low speed just until the ingredients are combined. Portion the batter evenly in the prepared pan. 

The Essential Guide To Making Petit Fours By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Food Stylist Pastry Chef Writer Game Day Tailgating Modern Southern Socials, Party Planning & Entertaining Logistics Buttermilk Sheet Cake2b

Take an extra minute to spread the batter evenly in the pan so it bakes consistently throughout to ensure the cakes are approximately the same height once cut giving them a professional looking quality. Use a small offset spatula to complete the task. Take note of the cake texture you are aiming to achieve. Drop the pan about an inch from the counter surface 3 times to settle the leavening. This will ensure an even rise in the oven. 

The Essential Guide To Making Petit Fours By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Food Stylist Pastry Chef Writer Game Day Tailgating Modern Southern Socials, Party Planning & Entertaining Logistics

No. 3

The Baking & The Freezing

Bake 35 to 40 minutes or until a wooden pick tests clean. The top will appear lightly golden brown. Loosen the cake around the edges. Cool 30 minutes. Freeze 4 to 24 hours. 

The Essential Guide To Making Petit Fours By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Food Stylist Pastry Chef Writer Game Day Tailgating Modern Southern Socials, Party Planning & Entertaining Logistics Buttermilk Sheet CakeNo. 4

The Petit Fours Cake & Glaze Procedure

Sometimes a piece of marzipan is cut & placed over the cakes before pouring glaze over them for coating. This adds a little flavor but it also provides a dead smooth surface giving the cakes a neat, uniform appearance. Once the cake is cut using this procedure, be certain to invert them during glazing so the cake bottom becomes the top as it will be level & uniform. The cake can be cut into larger pieces or into a variety of shapes, if desired.

Remove the pan from the freezer. Let stand 10 minutes. Cut 80 {1 1/2-inch} oval shapes from the cake & place the bottom side upwards onto a half sheet pan. Freeze the cake pieces 30 minutes or until firm again. Place a wire rack over a half sheet pan.

Almond Petit Four Glaze The Essential Guide To Making Petit Fours By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Lessons TV Cooking Personality Pastry Chef Writer Food Stylist Game Day Tailgating Modern Southern Socials & Party Solutions Southern Hostess Entertaining4a

When preparing the glaze, be certain to add some type of coloring whether it is white as indicted in this recipe or another color. It will provide better coverage of the cut sides. If more than one color is desired, glaze the white cakes first, then add the desired shade of food coloring to the remaining portion & continue the dipping procedure. The cake pieces will be easier to glaze while frozen. Remove just a few at a time from the freezer during the process. Once those cakes have been glazed, remove a few more. 

Prepare the Petit Four Glaze as directed & pour about 1 cup of the mixture into a glass measuring cup refilling as needed. 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 cup. Use your forefinger from the opposite hand to guide the process on the unglazed portion of cake. 

The Essential Guide To Making Petit Fours By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Food Stylist Pastry Chef Writer Game Day Tailgating Modern Southern Socials, Party Planning & Entertaining Logistics4b

Place the cake on the wire rack glaze side up. 

The Essential Guide To Making Petit Fours By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Food Stylist Pastry Chef Writer Game Day Tailgating Modern Southern Socials, Party Planning & Entertaining Logistics4c

Once the cakes have a final bit of glaze added over the surface, push it over the sides & inspect them to be certain they are completely covered. Ring the offset spatula around the circumference of each cake adding a smidgen of glaze to fill any gaps, if necessary. Pierce any air bubbles with a wooden pick.

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. 

The Essential Guide To Making Petit Fours By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Food Stylist Pastry Chef Writer Game Day Tailgating Modern Southern Socials, Party Planning & Entertaining LogisticsNo. 5

The Stand Time & The Wire Rack Removal

Allow the cakes to stand at room temperature until the glaze is firm, about 4 to 24 hours.

The Essential Guide To Making Petit Fours By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Food Stylist Pastry Chef Writer Game Day Tailgating Modern Southern Socials, Party Planning & Entertaining Logistics5a

Gently loosen the cakes from the wire rack using a paring knife. Take your time during this step.

How To Decorate Easter Egg Cookies. Baking Classics. Easter Egg Cookies By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Editorial Director Pastry Chef Writer Food Stylist TV Cooking Personality Game Day Entertaining Modern Southern Socials Southern Parties & Holiday Entertaining IdeasNo. 6

The Royal Icing Preparations & The Piping Procedure

Pastry bags & tips are ideal to use when decorating petit fours, cakes & cookies with fine detail. Disposable & reusable bags can be located from craft stores & super centers. To properly prepare a pastry bag for piping, begin by choosing a tip. A #00 icing tip by Ateco works well for tiny accents. Gage the tip size & snip the pastry bag at the end with scissors. Begin with a small cut then snip again, if necessary, so that the tip doesn’t fall through the opening. Slip the pastry tip into the bag & be certain the fit is snug. Tug the bag upwards to ensure that is indeed the case. Look to The Basics: A Guide To Pastry Bags & Tips for additional pointers. 

How To Decorate Easter Egg Cookies. Baking Classics. Easter Egg Cookies By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Editorial Director Pastry Chef Writer Food Stylist TV Cooking Personality Game Day Entertaining Modern Southern Socials Southern Parties & Holiday Entertaining Ideas6a

Once the Moss Green Royal Icing has been prepared as directed, fold one third of the piping bag over & hold the bag upright in one hand. Fill it with the icing using a rubber spatula. Do not to overfill the bag as you’ll have better control. If there is any remaining icing left in the bowl, cover it with a damp paper towel to keep it from forming a crust over the surface. Unfold the bag & push the frosting down into the tip. Simultaneously, press out any air bubbles. Twist the empty portion of the bag & allow it to rest just above the icing. Place the twisted portion between your thumb & forefinger. Gently press the icing a bit to release some of the air. Hold the bag over the cake & apply steady, even pressure. Guide the bag with your forefinger from the other hand. For dots, pipe straight down & use a counterclockwise motion to swipe a clean finish at the tip for each decoration. Let stand 30 minutes or until firm.

The Clean Up

Remove the tip from the bag & rinse well under hot water. Dry the tip thoroughly to prevent any rust from forming. If a reusable bag was used, turn the bag inside out. Rinse thoroughly with hot water. Wipe the bag dry with a lint-free cloth. Return the bag to the original side. Set the bag upright in a cone shape & allow to dry further.

The Essential Guide To Making Petit Fours By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Food Stylist Pastry Chef Writer Game Day Tailgating Modern Southern Socials, Party Planning & Entertaining Logistics Buttermilk Sheet CakeNo. 7

The Buttermilk Petit Fours

Bake the Buttermilk Sheet Cake up to two days ahead & decorate the cakes up to a day in advance. Arrange the cakes on a platter with or without the cupcake liners for effortless serving. Neat & tidy rows convey a fresh, modern presentation.

The Tune
“Baby You Got What It Takes” Dinah Washington & Brook Benton

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * 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.

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