Can you freeze petit fours

Newsletter Subscribe Submit. Follow Us On. Contacts Phone: All Rights Reserved. Login to Cake Central. Remember me if this is a private computer. Yes please, register now! Report This to Moderators? I will definitely make these again and want to try your cake recipe. This cake is taking much longer than 35 minutes to bake. I realized my pan is a bit smaller than 13x18, which is what I got from your link to Amazon. It is the Nordic brand If that is the same as you are using it is not baking in minutes.

It is more like minutes. I have made this recipe twice with success! My only question is I got asked to make someone chocolate petit fours. I want to use the same three recipes you provided because they are just so good. Do you have any recommendations on how to go about this with your recipes? I'm so glad to hear that ya'll love it! I've honestly never tried to make them chocolate. I know one of my readers melted chocolate chip instead of white chocolate in the icing and she raved that it was fabulous.

I also know you can add cocoa powder or melted chocolate to the cream cheese frosting and it's delish. My one hang-up is not knowing how to translate the cake to chocolate. That would probably just take some trial and error.

I wish I could be more helpful! This is a very good recipe. I unfortunately didn't split the cake right and the thinner part was on the bottom making te little cakes top heavy. What I would do next time is not use the cream cheese frosting because I'm live in the south and it's just too hot to work with especially pouring the fondant over it was cause the frosting to melt.

I will say though that your frosting is awesome and will be my go to for cream cheese frosting moving forward. I had to keep the cake in the deep freezer as I worked with it since I used different colored fondant, which I won't do again because it's a hassle. I also would advise against frosting on top if you are in a hot environment because it just makes a mess.

This was my first time making petite fours and learned a lot and will make again using this recipe. I also think this recipe will work for many cake project because it's sturdy and delicious.

Would the cake or poured icing be damaged by adding a little color? Considering making them for a baby shower and decorating them like books and would like to do a couple of pretty colors. Psyched to do the petite fours, though, because the glaze is so much prettier, easier and tastier than trying to use fondant. Im going to try your recipe next week. I want to make some cakes to offer for my daughters wedding and these look beautiful..

However I haven't baked for years If I want to make it for the wedding - I guess I could do some preparation before hand and freeze? Maybe not the best - but I think Il'' have loads of 'last minute' things to do the week before and I'm working so can you advise me please.

Read through the comments - I think others have discussed freezing. I personally have frozen the cake before slicing and pouring icing over and it's done well. I used all of the recipes you gave, and my baby shower petit fours my first attempt!

I've even had several inquiries from other guests wanting cakes done, and I'm not even s baker! Thank you for your detailed instructions! I would post a photo, but it won't let me!

I'm in the process of creating this recipe. It's in the oven and waiting now I will comment back with the final result. Thanks for making this recipe easy and detailed for us home bakers. Hi, just wondering if these freeze well? Making them a few days in advance and not sure how to best store them.

I made these for our school for Valentines. And they were a hit. Now have an order for 48 more! That was my first e perience with Petit Fours and your instructions made it so easy! Thanks so much!!! Can these be made ahead of time. After I pour the glaze on top, can they be frozen until the event? Hi Judie, I've actually never tried freezing them after glazing them. I've frozen the whole sheets before cutting, but that's it.

Hi Rose, I've been searching for a Petit Four recipe that comes close to the ones I buy at a local bakery. They have virtually no air holes in the cake! All my recipes come out with air holes and I see that from your photos, your recipe also yields air holes.

While there are no holes, the petit fours are simply divine and I'm wouldn't say I have a sweet tooth. I'm reminded of a local famous bakery that makes a pound cake, which also has no air holes! At first, I thought that it's going to be awful, but then I was in pound cake heaven!

I'm trying to figure out how to create these 2 recipes - I can send you photos to show you the inside of these if you like. Doesn't seem to be over mixing is the reason, because it's the taste as well as no holes. Thanks for any input you may have! Just made another batch of these and got another order!!

My question is about the icing. Mine comes out a cream color. It is white until I add the white chocolate. Tastes great though! What brand do you use to make it come out Snow White?

Is the cake already formatted for high altitude baking or do adjustments need to be made? Cooking at almost a mile high here in Albuquerque! No ma'am - I don't know anything about baking in high altitude or how to adjust recipes for that. My baking group made these petit fours this past Saturday, and the cake recipe was perfect.

My cake was not even on all sides. Do you have a suggestion to know when the cake batter is even? The icing did not make enough for all of the little cakes. I guess I need to double it? It is hard to get it perfectly even.

I just spread it as evenly as I can and use a cake spatula to smooth the top before baking. As far as the icing - did you recycle the icing that dripped off? I scrape it up and reuse and I don't usually run out. Great recipe, and you make it looks so easy. Do you sell them by dozen? How much do you charge for them? If I add decorations, the price increases. I've made this recipe three times, and it's worked well every time.

The last time I used lemon extract. Great suggestion!! My co-workers have pretty much demolished the petit fours. I wonder if you'll see this How far in advance can I make these? Do they keep for a week or so with the white chocolate icing? I'd probably exclude the cream cheese filling BC of needing to prepare a few days early. When I make them more than a day ahead, I freeze them. I haven't ever tried to keep them for a week unfrozen. I think they'd probably be too dried out. I just made these.

Awesome recipe!!! Now i just have to work on presention. Mine do not look as beautiful as yours but thank you so much.

Will save these recipes. This is a very good recipe, the cake is awesome it is so soft and moist even after freezing and once you make the easy very delicious poured fondant and cover them they become moister on another level. They literally melt in your mouth. Two bites of heaven. Excellent full coverage poured fondant, measurements of ingredients and directions for preparing are on target. Can't mess it up. I even added a little more water here and there when it started thickening and it still gave super coverage.

I used my nu wave pic gold using the glass bowl I cooked the fondant in over a pot of water on the lowest watt setting on low and was able to keep the fondant liquid. Because I am not a master baker and am slow, I did need to add a little water here and there to keep the icing from becoming too thick because that setting on the pic, low watt and low will only keep things warm. Without the nu wave pic gold I would have had to reheat several times.

I did make it on my range and only used the pic gold to keep it warm and liquid so I could take my time. Again I say you can't mess up this icing. Thank you very much for sharing your awesome recipe for the petit fours and for sharing your recipe for the poured fondant. I just bought fondant icing for petit fours. I am used to a fondant icing on my petit fours when I used to buy them in Toronto about years ago. Do you mean fondant that is rolled out?

I've never used that type on petit fours. Or maybe that you're calling fondant icing is not what I call fondant. Rose thanks for all you do. I need help deciding which Agbay to buy I like the price of the Agbay Jr. Hi Liz - I've never owned the smaller version so I can't really compare the two. I bought the larger one because I do big wedding cakes and the petit-fours. Rose u r so sweet by replying quickly I would love to make them for my fathers birthday in a few days.

But I am from Germany and we don't have shortening or evaporated milk here. Is there anything I can substitute it with or do you have another cake recipe I could use for petit fours? I have those but i thought there was a recipe and directions together. Sorry for my confusion. On the petit four Icing can you omit the Almond? I am not a fan of almond extract. Would you use more vanilla? What are your thoughts on whether you have to torte split the cake or could you bake the 2 layers separately like with Italian Wedding cookies?

Just made this. It's in the freezer now. Didn't get to taste it yet. But my fiance devoured the pieces. And he's not much of a cake person! The only part I had problems is putting the cream cheese icing on the raspberry. It wanted to blend together. Did I put too much berry on it? I had to put more milk in part of the icing to get it more spreadable. My sister and I tried this recipe out and it turned out great! We are looking for a chocolate cake recipe that would work for petit fours.

Do you have any? So glad you enjoyed them! I usually finish them and deliver to client the same day or next day. I've never kept them much past 2 days to knwo for sure how long they'll keep. These made for beautiful Christmas gifts with Christmas related items piped on top. I will be making at least 3 more batches the next two weeks. This is only my second Christmas using petit fours. I am working on frosting these now and they are just beautiful and taste great- this recipe has boosted my confidence in petit four making!

I do find them super tedious and Frost a dozen or so per day. I did find that the frosting seems to get sticky after being refrigerated and coming out to room temp- probably the condensation. I will try protecting in the Tupperware with layers of wax paper and wrap to see if that helps, as these will be included in cookie boxes that go out over the next week to friends and family.

I know they will be well loved and that this will be my go-to recipe next year. I took off a bit of the top layer of frosting—to keep the sweetness down—and discarded it.

Then mashed up what was left: cake, frosting, raspberry jam. Put about 10 raspberries through a strainer and added the resulting puree to the mix. Added 1 TBS of Chambord. Mixed to a soft paste. I rolled it into balls about 25g each , froze them, then rolled them in melted dark chocolate.

Got about 2 dozen truffles. Holly - Thank you, Holly, for the suggestion and great idea. I, too, ended up with extra ingredients and I was wondering apart from gaining 10 lbs by eating it all myself! Rose - I am your biggest fan! I think I have logged in 10, hours on your website over the last few years. I love getting inspired by your website before endeavoring to make a celebration cake for my family. I love this petit four recipe and I really appreciate your step-by-step instructions!

You are fantastic! I do use smuckers seedless raspberry jam in the middle of my layer cakes with a bit of frosting, have for years and years, it's so yummy, vanilla or chocolate cake, especially chocolate my fave. Your recipe sounds delicious! Does the addition of the white chocolate chips add a chocolate flavor to the icing? Thanks so much for lovely blogs!! Hi Faricha!

Thanks for stopping by the blog. Since white chocolate chips have a vanilla tasting flavor, it doesn't add chocolate flavor. It helps make the icing more opaque. Hi Rose, we made your petit fours and they tasted delicious!

Everything went really well, except putting the liquid fondant on, it was just really finicky. So I was wondering if I could substitute the liquid fondant with chocolate or white ganache? Thanks, Brenda. How can I print the entire Petit Fours recipe with step by step instructions? Can you email it to me? The recipe has as print button in the upper right corner. You can also enter your email in the box with the pink header and it will be sent to you.

II want to make these for a family get together. HAVE you ever used the round petit four cutters on these, if so is there a trick. Does be cake we well with that? I haven't ever used round but I'm sure it would work just as easily! You can see how I do hearts in this post. I just tried this recipe. You mentioned that you had a video that would tell us how to cover these petit fours with out ladling the frosting on top.

I am new to your site. Yes, it's same for me. I paused my AdBlock and then reloaded the page and was able to see the video. Check to see if you have an extension or plugin that is blocking ads. Hi Rose, I've seen pound cake recipes that use marzipan as one of the ingredients in the batter. Of course you would have to "pulverize" it first. Can you incorporate that into this recipe and would I omit some of the butter or shortening if so.

I'm gonna be honest and say I have absolutely no idea. I've only used marzipan once and I was not happy with the results so I haven't used it again. I have torted and filled the sheet, then put the top layer of buttercream on and frozen the whole sheet. I have never tried freezing them after they were cut and the poured icing was on them. I have made them a day before and kept them refrigerated with no problem.

Can you leave the cake in the freezer for longer than an hour? If so, do I need to partially defrost them before putting the final icing on them? Yes, I've frozen it for days at a time between orders. Wrap cake layers or pieces in a airtight container or plastics then freeze. Caramelized petit four is best serve fresh. For buffet style service, you can display caramelized petit four on ceramic plates, platter glass mirror or tray.

Caramelized petit fours are mainly roasted nuts and dried fruits with marzipan. Any product that is going to be coated with caramel will need to be dry in texture. Strawberry and grapes can be dipped in caramel but only have a life span of a couple of hours. Instructions Level the Cake. Trim the top of your pound cake so it's level. Cut the Cake Into Squares. Use a ruler and sharp knife to cut the pound cake into little cubes.

Make the Glaze. To make a great petit four, you need a good glaze. Dip the Cake Cubes. Add Sprinkles. Let the Petit Four Dry. Like I mention above, petit fours are usually covered in fondant. I wanted something a little less finicky, so I opted for white chocolate. Sure, they're not as fancy looking but they're still super cute… and really good! How far along in the process can I freeze the petits fours and what steps must really be left until before the event?

Thank you for teaching this old lady how to cook. Sounds great, Sharon! I think the best thing would be to freeze the stacked pastry as it is, and wait to finish them the day before the event. Well done on the petite fours! Two comments only?! Courage Anna! You can do it. Hi Joe — Thank you so much for this tutorial….. I have yet to give it a try but I will — I also bought a small petit four book with pictures -of course. My question, I have seen petit fours made without the marzipan — can I leave out the marzipan?

I think the marzipan is the classic way? But for my first try, I think I would like to leave out the marzipan…. You can indeed make petits fours without the marzipan layer if you wish. Have fun with them and let me know what you think!

This tutorial is wonderful.