These irresistible little bites are perfect treats for spring tea parties and special occasions – make them your own with rolled fondant or follow our lead!
- 120 mins
- 60 servings
- 2 3/4 cups sugar
- 3/4 cup unsalted butter, softened
- 3/4 cup shortening
- 2 tsp Rodelle Vanilla Extract
- 5 eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 3/4 cup evaporated milk
- 1/2 cup sour cream
Butter Cream Icing
- 4 egg whites
- 1/2 tsp salt
- 1 cup granulated sugar
- 2 Rodelle Vanilla Beans, split and scraped, or 2 tsp Rodelle Pure Vanilla Extract
- 4 sticks (2 cups) unsalted butter, at room temperature
- 5 cups powdered sugar, plus more for consistency as needed
Petit Four Icing (Poured Fondant)
- 6 cups powdered sugar, sifted
- 1/2 cup water
- 2 tbsp light corn syrup
- 2 tsp Rodelle Lemon Extract
- 3/4 cup white chocolate chips
- Preheat oven to 325 degrees.
- Line a half sheet pan (15x10 inch) with parchment.
- Cream together the sugar, butter and shortening until smooth. Beat in the Rodelle Vanilla Extract. Add the eggs, one at a time, until fluffy. Scrape the sides of your mixing bowl as you go.
- In a separate bowl, sift together the flour, baking powder, and salt. Add the flour mixture and evaporated milk, alternating between additions, to the creamed butter and sugar.
- Beat on medium speed for 2 minutes, then fold in the sour cream by hand.
- Spread onto the lined sheet pan and bake until a toothpick inserted in center comes out clean, about 25 minutes. Bake 5 more minutes if needed.
- Cool completely, then remove to a flat surface covered with parchment or wax paper. Here, you should divide the cake into two 7 1/2 x 10 inch sections to make it easier to cut the cake into two layers.
- Using a long, serrated or cake knife, carefully cut the cakes into two equal layers. Slip a flexible cutting board (or flat baking pan) between the layers.
- Spread a layer of preserves over the bottom half of each layered section (what will become the bottom layer of your cakes).
- Place the two layered sections in the freezer for about 15 minutes.
- Now make the Rodelle Vanilla Bean Butter Cream Frosting.
- Spread the butter cream over the preserves. Place the top sections over the frosted bottom section. Spread a thin layer of buttercream over the top only of each section of the now layered cakes. Freeze the cakes for about an hour.
- Just prior to removing the cakes from the freezer, make the poured fondant (directions below). Keep warm over a double boiler, at about 100 degrees.
- Remove the cakes from the freezer and cut into 1 1/2 inch squares, cutting off the outer edges of the cakes to keep them nice and squared.
- Place a number of petit fours on a cooling rack that has been placed on a parchment lined cookie sheet. Working in batches, spoon the hot icing over the pieces - here's where you can experiment! Try different methods, spoon the icing on, pour over, dip the pieces into the icing with a slotted spoon or fork. You will need to practice on a few pieces before you get the hang of it. We found that it works best if the cake pieces are cold.
- Once the icing has set, remove to a plate and decorate.
- Start by bringing a pot of water to a boil, then place a larger glass, or heat resistant, bowl over it.
- In the bowl, whisk together the confectioners' sugar, water, corn syrup and extract.**
- Continue whisking or stirring until the mixture becomes smooth and consistent.
- It should be thin enough to drizzle from a spoon, but not so hot that it runs off the cake.
- You can also check the temperature, if it reaches 95-100 degrees, you are ready!
- Add in the white chocolate chips and stir until melted.
- Turn down the heat but keep the water steaming underneath to keep the icing from setting up.
- You can tint the frosting, or leave it white.
- **You can eliminate or substitute another extract for the lemon extract to suit your tastes. Be aware that vanilla extract will tin the icing and keep it from being pure white.