Petit fours are traditionally decorated with fondant, glaze, or icing and are made from cake. They’re usually baked, cut into decorative shapes, and then the poured fondant icing is added, and they’re  allowed to dry.

I love petit fours. I always have. These sweet little tea cakes are as adorable as they are delicious and even as a child; I knew when the petit fours were served it was something special! I know cupcakes and cake balls have been the popular dessert for the last few years, but they truly don’t have the elegant presence a tea cake does, but the secret is they’re just as easy to make!

What’s even better, you can make different flavors, add fillings, and more and allow your guests to try two or three small cake bites instead of a larger slice of cake. It also helps with serving sizes – you won’t be tempted to eat too much!

Pound Cake Recipe for Easy Petit Fours

Petit fours are perfect for Mother’s Day, Easter, Tea Parties, Birthday Parties, Valentine’s Day, and any other special events in spring or summer, or any other occasion that calls for a delicious treat. This simple pound cake recipe makes a great cake for adding additional flavors. Create layers by slicing the pound cake into thinner slices (say 1/2″ and stack 2), spread the filling (fruit curd or jam) and then frost the layered petit four.For Valentine’s Day, swap out the daisy cutter for a heart shape! Easter – Egg Shape! Birthday – Star!

Decorate with sprinkles, fresh fruit, even candies or use buttercream frosting and a piping bag to create a design.

Daisy Cakes - Petit Fours / Tea Cakes
  • Facebook
  • Twitter
  • Buffer
  • Pinterest
  • StumbleUpon
Yield: 12
Prep Time: 
Cooking Time: 
Total Time: 
Ingredients
  • Pound Cake
  • 1 c granulated sugar
  • ¾ c unsalted butter, softened
  • 3 oz cream cheese, softened
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 5 large eggs, room temperature
  • 3 Tbls milk
  • 1 ¾ c plus 2 Tbls all-purpose flour
  • ¾ tsp salt
  • 1 tsp baking powder
  • Icing
  • 4 -½ c confectioners sugar, sifted
  • ¼ c light corn syrup
  • ½ tsp vanilla extract
  • ¼ tsp almond extract
  • Decorations
  • Food coloring
  • Sprinkles
Instructions
  1. Preheat the oven to 350-degrees and prepare a 9x5 loaf pan by greasing lightly with butter or spraying with non-stick spray.
  2. In a mixing bowl on medium, cream the sugar, butter, cream cheese, vanilla and almond extracts until well combined.
  3. Beat in the eggs one at a time, then beat for about 3 minutes. Add the milk
  4. In a small bowl, stir together flour, salt, and baking powder. Add to the mixing bowl and mix on low just until combined (do not overmix).
  5. Pour the batter into the pan (be sure it’s a 9x5 pan!) and bake for 50- minutes or until a toothpick comes out clean. Remove from the oven and let rest for 5 minutes before turning out onto a wire rack to cool.
    • Facebook
    • Twitter
    • Buffer
    • Pinterest
    • StumbleUpon
  6. Once the cake has cooled completely, cut into 1-inch slices. Use a flower shaped cookie cutter (or any simple shape) to cut out the shapes. Gently dust off any crumbs.
  7. Icing
  8. In a double boiler over simmering water, mix the frosting ingredients until warmed through. Mix until smooth.
  9. Stir in desired food coloring (optional).
  10. Line a baking sheet with parchment paper, then top with a wire baking rack. Set the cakes on the wire rack about an inch from one another.
  11. Cool the icing for 7-8 minutes then stir and pour over the cakes allowing the excess to drip to the pan below.
  12. Let the icing set up for about 1 hour then decorate with sprinkles, fresh fruit, or butter cream icing.
    • Facebook
    • Twitter
    • Buffer
    • Pinterest
    • StumbleUpon

Make Ahead Petit Fours with the Pound Cake Recipe

Petit fours cake freezes well. Bake the recipe and follow the directions but after cutting, place the pieces of cake on a baking pan lined with parchment paper. Put them in the freezer for 15-20 minutes to “flash” freeze them. When frozen, remove them and store them in an airtight container and freeze for up to 2 months.

When ready to serve, thaw in a single layer and then frost and decorate as noted in the directions.