Name: Lemon and Raspberry Petit Fours Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: French
Ingredients: 1 batch lemon curd (or 1 cup of your preferred filling); 1 batch raspberry cake filling (or 1 cup of your preferred filling); ⅔ cup unsalted butter (softened); 4 oz cream cheese (softened); 1 ½ cups granulated sugar; 4 large eggs (room temperature preferred); 2 teaspoons vanilla extract; 2 cups all-purpose flour; ½ teaspoon salt; 1 teaspoon baking powder; ¼ cup whole milk; 15 Tablespoons unsalted butter (cut into pieces); 1 ½ Tablespoons heavy cream; 6 Tablespoons light corn syrup; ⅛ heaping teaspoon salt; 1 ½ teaspoons vanilla extract; 4 ¾ cups powdered sugar; Gel food coloring (optional, only if desired)

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Introduction

Petit fours are delightful bite-sized cakes filled with luscious lemon and raspberry curds, then covered with a glossy, smooth icing. Perfect for special occasions or afternoon tea, these elegant treats showcase the art of fine baking with simple ingredients and techniques.

The image shows three small square cakes covered in smooth white icing, each topped with five small dollops of cream in bright colors: pink, blue, green, and dark blue, arranged on top in a cluster. The cakes sit on a white plate with a scalloped edge, placed on a yellow textured cloth. In the background, more similarly decorated cakes are visible, blurred softly against a white marbled surface with colorful confetti pieces scattered around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 batch lemon curd (or 1 cup of your preferred filling)
1 batch raspberry cake filling (or 1 cup of your preferred filling)
⅔ cup unsalted butter, softened
4 oz cream cheese, softened
1 ½ cups granulated sugar
4 large eggs, room temperature preferred
2 teaspoons vanilla extract
2 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
¼ cup whole milk
15 tablespoons unsalted butter, cut into pieces (for icing)
1 ½ tablespoons heavy cream
6 tablespoons light corn syrup
⅛ heaping teaspoon salt (for icing)
1 ½ teaspoons vanilla extract (for icing)
4 ¾ cups powdered sugar
Gel food coloring (optional)

Instructions

Step 1: Read through the recipe and watch any available video guidance before beginning to help with flawless icing technique.
Step 2: Prepare the lemon curd and raspberry filling ahead if making from scratch.
Step 3: Preheat your oven to 350°F (175°C). Grease and flour two 10×15” jelly roll pans, or bake one at a time.
Step 4: In a large bowl, beat together the softened butter, cream cheese, and sugar until creamy and lightened in color.
Step 5: Add eggs one at a time, mixing well for about 10 seconds after each addition. Stir in vanilla extract until mixture is smooth and creamy.
Step 6: In a separate bowl, whisk the flour, baking powder, and salt. Slowly add the flour mixture and milk alternately to the butter mixture on low speed until well combined, scraping the bowl as needed.
Step 7: Divide batter evenly into pans, smoothing the surface. Bake for 12-13 minutes if one pan at a time, or 15 minutes if both simultaneously. The cake should spring back when lightly touched.
Step 8: Let cakes cool completely. Cut one cake into three even pieces, each just under 5 inches wide.
Step 9: Spread lemon curd on one third, raspberry filling on another, leaving the last third plain as the top layer.
Step 10: Stack the three layers gently and press all over to remove excess filling. Cut into 1 ½-inch squares or use a cookie cutter, and place on wax paper-lined baking sheets. Repeat with the remaining cake.
Step 11: Cover cut petit fours with plastic wrap and freeze while preparing the icing.
Step 12: To make the icing, heat 2-3 inches of water in a saucepan over medium-low until simmering. In a heatproof bowl set over the simmering water, melt together the butter, heavy cream, and corn syrup, stirring frequently.
Step 13: Stir in salt and vanilla extract, then gradually add powdered sugar until the icing is smooth. Test the consistency: it should drizzle smoothly and hold shape briefly before dissolving. Adjust with more cream if too stiff. Add gel food coloring if desired.
Step 14: Remove petit fours from the freezer. Using a fork to hold each piece over the bowl, spoon icing over completely, letting excess drip back. Adjust icing consistency as needed with your first petit four.
Step 15: Place iced petit fours back on the baking sheet. Allow icing to harden fully at room temperature or in the fridge.
Step 16: Optionally, decorate with royal icing after the outer icing has set.

Tips & Variations

Use a sharp knife to carefully cut the cake into even squares if you don’t have a cookie cutter.
Freeze petit fours before icing to help the icing set quickly and prevent melting.
Feel free to experiment with different fillings like chocolate ganache or fruit preserves for variety.
Gel food coloring enhances the icing without thinning it, ideal for vibrant petit fours.

Storage

Store petit fours in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for best flavor and texture. They can be frozen for up to a month; thaw in the fridge and then at room temperature before enjoying.

How to Serve

This image shows a small square cake with three layers: the bottom layer is dense pale yellow cake, the middle layer is light yellow cream, and the top layer is pale yellow cake with a thin red fruit filling in the middle. The whole cake is covered in smooth white icing. On top, there are small dollops of colorful frosting in pink, dark blue, and light blue, with tiny decorative touches. The cake sits on a white scalloped plate, placed on a surface with a white marbled texture, and there are more similar cakes blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make petit fours without cream cheese?

Yes, you can substitute cream cheese with an equal amount of unsalted butter for a slightly different texture and flavor, but cream cheese adds a lovely tang and moisture.

What is the best way to get a smooth icing finish?

Chilling the petit fours before icing helps the icing set quickly. Use a fork or icing grid to hold each petit four as you pour the icing slowly for an even, smooth coating. Adjust icing consistency if it’s too thick or thin.