Recipe for reliable-easy to make petit fours!! URGENT!?

Question

I know they'll probably take a fair while but if anyone could give me a recipe?

I worry about internet searches because I've had some bad run ins!

Thankyou so much

Answer 1

CHEESE CAKE PETITE FOURS

3 (8 oz.) pkgs. Philadelphia cream cheese
5 eggs
1 c. sugar
1 1/2 tsp. vanilla

Cream cheese should be room temperature. Gradually mix each cheese package in mixer and add eggs one at a time, then add sugar and vanilla. Pour into 2 inch foil cups (almost to top) which have been placed in cupcake tins and bake in a 300 degree oven for 30 to 40 minutes. Do not let edges get brown. When they are removed from oven, they will drop in center. This is OK. Leave oven turned on and make topping as follows: 1/4 c. sugar 1/2 tsp. vanilla
Put 1 teaspoon of topping on each foil cup and top with maraschino cherries (which have been drained on paper towels), jelly or nuts. Put back into oven for 5 minutes. Makes 30.

Answer 2

Petit Fours Recipe

Tools:

Bite Size Cookie Cutters
1 2 x 18 Wilton Jelly Roll Pan
Parchment Roll or Waxed Paper
14 1/2 x 20 Non-stick Wilton Cooling Grid
Pastry Brush

Ingredients:

Vegetable Pan Spray
1 2-layer cake mix
1/2 cup seedless raspberry jam, melted
Chocolate Glaze:
1 package (12 ounces) Wilton Premium Dark Cocoa Candy Melts®
3/4 cup heavy cream

White Glaze:
1 package (12 ounces) Wilton Premium White Candy Melts®
2 tablespoons vegetable oil

Preheat oven to 350°F. Spray 12 x 18 inch pan with vegetable pan spray. Line bottom of pan with parchment or waxed paper. Prepare cake mix according to directions on package. Pour batter into prepared pan spread evenly. Bake 17-20 minutes or until cake springs back when touched. Cool 10 minutes in pan, invert on rack and cool. Cut into desired bite-size shapes with cookie cutters. With a pastry brush remove excess cake crumbs and brush with melted jam. Place on cooling rack; pour glaze over pieces, touch with spatula if necessary. May require two coatings. Allow to dry before decorating.

Chocolate Glaze:

Heat cream until bubbles just break at side of pan or microwave container. Remove from heat, add Premium Candy Melts®, cover and let set five minutes. Stir until smooth.

White Glaze:

Melt Premium Candy Melts® according to package directions. Add vegetable oil, cool slightly, Stir until smooth.

There you go!

Best of luck

Answer 3

There are many ways to make petit fours, as the general term itself encompasses different types of desserts. There is some background on what exactly petit fours are here:

http://keepcakes.com/article3.html

I got a kick out of one of the definitions saying that they are usually served AFTER dessert.

You could search Wikipedia and you'll find some relevant info too, as that's what I did.

A sample recipe is included in the article above, and it looks very easy to make.

Best of luck!

Answer 4

Hi !!!
Here you go.. .ENJOY!!!

*NOTE: I HIGHLY RECOMMEND THAT YOU USE "DUNCAN HINES" CAKE MIX WITH BOTH OF THESE RECIPES.

Easy Petit Fours

1 package Betty Crocker white cake mix

Petits Fours Icing:
9 cups confectioners' sugar (about 2 pounds)
1/2 cup water
1/2 cup light corn syrup
1 teaspoon vanilla
1/2 teaspoon almond extract
A few drops food color
Silver dragees or
Decorators' Icing:
2 cups confectioners' sugar
Hot water
A few drops food color

Preparation Instructions:

Bake cake mix in jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, as directed on package. Cool cut cake into small squares, rounds, diamonds, hearts or other shapes.

Place cake pieces upside down, a few at a time on wire rack over large bowl. Pour Petits Fours Icing over top so entire cake piece is covered at one time. Icing that drips off cake into bowl can be reheated and used again.

Decorate tops of cakes with silver dragees or Decorators' Icing. About thirty-five 2 inch squares.

Petits Fours Icing: In top of double boiler, mix 9 cups confectioners' sugar, water, corn syrup, vanilla and almond extract; heat over boiling water just to lukewarm. Remove from heat. Leave icing over hot water to keep thin; tint with food color if you wish. If necessary, add hot water, a few drops at a time, until of spreading consistency.

Decorators' Icing: Mix 2 cups confectioners' sugar and enough hot water for consistency to be used in decorators' tube. tint with few drops food color.

------------AND...

PETITS FOURS

(*This has a bit more almond flavoring.)

Preparation time: 2 hrs
Baking time: 20 min Cooling time: 1 hrs 30 min
Yield: 4 dozen petit fours

Cake Ingredients:

1 (18 1/2-ounce) package white cake mix
1/2 teaspoon almond extract

Icing Ingredients:

3 cups sugar
1/4 teaspoon cream of tartar
1 1/2 cups water
1 cup powdered sugar, sifted
1 teaspoon almond extract or vanilla
3 drops food color

Garnish Ingredients:

Candy flowers, if desired
Frosting flowers, if desired

Heat oven to 350°F. Grease and flour 2 (8-inch) square baking pans. Set aside.

Prepare cake mix according to package directions, adding 1/2 teaspoon almond extract with water. Evenly divide cake batter between prepared pans. Bake for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Trim edges from cake; cut each cake into 24 (1 1/2 x 1-inch) pieces.

Combine sugar, cream of tartar and water in 3-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (12 to 14 minutes). Cover; boil 3 minutes. Uncover; continue cooking until candy thermometer reaches (228°F. to 234°F.) or small amount of mixture dropped into ice water forms a 2-inch soft thread (15 to 20 minutes). Remove from heat; cool to 110°F. or until bottom of pan is slightly warm to touch (do not stir) (1 hour). Stir in powdered sugar, 1 teaspoon almond extract and food color.

Place wire rack on baking sheet. Place cake pieces cut-side up on wire rack. Carefully spread icing over edges of cake pieces using small spatula or spoon. Spoon about 1 tablespoon over top of each cake and let drizzle over sides. Repeat, coating each piece twice, if needed. (If icing becomes too thick, reheat over low heat until thin consistency and easy to drizzle (2 to 3 minutes)). Scrape icing from baking sheet; reuse, if needed. Garnish each petit four with candy flowers or frosting flowers, if desired.

TIP: If you do not have a candy thermometer use these guidelines for the cold water test:

*Use a clean spoon.
*Drop small amount of mixture into a cup of very cold water.
*Test hardness with fingers. At 223°F. to 234°F. the mixture should form a 2-inch soft thread.