Petits Fours
Something old is new again! Petits Fours originated in 19th France and quickly spread around Europe as a favorite tea-time delicacy. Today, petits fours are still regarded as a special delicacy for baby showers, afternoon teas and special occasions. However, you might just be surprised at how easy they are to make at home!

Photos by KNorton photography

petits fours
Bake your favorite cake. In the baking pan, cool the cake on a wire rack. When cooled completely, freeze for 4 hours and up to overnight. Remove from the freezer and allow to come to almost room temperature. Using a metal ruler as a guide, cut the cake into squares. Place on a wire rack.
Making petits fours
In a saucepan set over medium heat, cook the sugar, Karo® syrup, cream of tartar, and water to 226º.
fondant for petits fours
Cool to lukewarm, add confectioners’ sugar, blend until smooth and thick.
Petits Fours
Pick up a cake square with a petits four fork, ladle the fondant over it.
Be sure to cover all four sides of the cake square.
petits four
Set the glazed petits fours on a wire rack.
Petits Fours
Now is the really fun part. Using a Deco Drizzler, decorate the petits fours with royal icing. Dry for a couple of hours before placing in the candy cups.
petits fours
Beautiful Petits Fours for all of your friends and family!
Last but not least, package your Petits Fours in the candy cups.
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Petits Fours

Fun to make, easier than cookies, cakes or pie! Here are some of my favorite tips for perfect petits fours! 


  • 1 box white cake mix
  • 3 eggs
  • 1 cup whole milk
  • 1 stick unsalted butter(1/2 cup)
  • 1 t. vanilla
  • 4 cups sugar
  • 1/3 cup Karo® syrup
  • 1/4 t. cream of tartar
  • 2 1/4 cups hot water
  • 2 2-pound bags confectioners’ sugar


  1. Preheat oven to 350º.

    Line a baking pan with parchment paper. Spray with cooking oil. Set aside.

  2. In the bowl of an electric mixer, combine the first 5 ingredients. Mix until combined. Pour into the prepared pan. Bake for 30 -35 minutes or until a cake tester comes out clean. Cool on a wire rack. When cooled completely, freeze four hours or overnight.

  3. In a saucepan over medium heat, cook the sugar, Karo® syrup, cream of tartar, and water to 226º. Cool to lukewarm(95º-110º).

  4. Cut the cake into squares and place on a wire rack set over a jelly roll pan.

  5. Place the bowl of fondant in a pan filled with 2″ of water and place over low-medium heat. (This will keep the fondant warm and will be the best consistency for glazing). Ladle the fondant over the cake squares.

  6. Drizzle with royal icing or decorate with your favorite purchased hearts. After the petits fours dry for a couple of hours, set them in the candy cups.