Pastel Petite Fours
Recipe type: Dessert
Serves: 24 petite fours
For the Lemon Almond Cake:
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon fine salt
  • 2 cups granulated sugar
  • 14 ounces almond paste, cut into cubes
  • 1 pound unsalted butter, room temperature and cut into cubes
  • 1 ½ tablespoons lemon zest
  • 10 large eggs, room temperature
  • 1 tablespoon vanilla extract
For the Soaking Glaze:
  • ⅓ cup fresh lemon juice
  • ¼ cup granulated sugar
For the Classic Buttercream:
  • 1 pound unsalted butter, room temperature
  • 6 to 7 powdered sugar
  • 8 ounces cream cheese, room temperature and cubed
  • 1 ½ tablespoons vanilla extract
  • ¼ teaspoon fine salt
For the Poured Fondant:
  • 2 cups white chocolate chips
  • 8 cups (2 pounds) powdered sugar
  • ½ cup light corn syrup
  • ½ cup hot water
  • 3 teaspoons vanilla extract
  • ⅛ teaspoon fine salt
  • blue and yellow food gel
For assembling Pastel Petite Fours:
  • 6 to 8 ounces Seedless Raspberry Jam
  • 4 evenly tall cups or cans
  • wire rack
  • baking spray
  • sprinkles
  • 24 cupcake/muffin wrappers
To make the Lemon Almond Cake:
  1. Preheat oven to 350 degrees F. Line a 13 by 9 inch baking pan with aluminum foil, with the foil going up the sides, this will make removal easier. Spray foiled pan with baking spray, set aside.
  2. Whisk cake flour, baking powder, and salt in a bowl, set aside.
  3. Combine sugar and almond paste in the bowl of a stand mixer fitter with a paddle attachment. Beat on low until completely combined, beating sugar and almond paste together ensures that the almond paste is evenly distributed and broken up. Gradually add butter, a few tablespoons at a time, beat in lemon zest. Raise speed to medium-high and cream until pale and fluffy, about 3 to 4 minutes.
  4. Scrape bowl and paddle. With mixer on low, gradually add eggs, one at a time, beating well to incorporate, again scraping bowl and paddle as needed. Beat in vanilla.
  5. Add dry-mixture in two additions, beating to just combine.
  6. Pour batter into pan, smoothing the top with an offset spatula. Bake for 60 to 75 minutes until a toothpick inserted comes out clean with a few moist, not wet, crumbs.
To make the Soaking Glaze:
  1. Whisk lemon juice and sugar together. When cake finishes baking, poke holes into the cake and drizzle glaze on top of warm cake.
  2. Let cake cool completely before assembling.
To make the Classic Buttercream:
  1. Cream butter and powdered sugar in a stand mixer fitted with a paddle attachment until pale, fluffy, and lump free about 4 to 5 minutes. Scrape bowl and paddle as needed. With mixer on low, add cream cheese, a cube at a time, beating to incorporate. Beat in vanilla and salt. Switch out paddle attachment for whisk attachment and whip frosting on medium-high for 4 minutes.
To make the Poured Fondant:
  1. Melt white chocolate in a heat-proof bowl in the microwave, heating for 20 second intervals, stirring frequently until melted.
  2. In a large bowl whisk powdered sugar, corn syrup, hot water, vanilla, and salt until smooth and lump free. Add in melted chocolate whisking to combine. Divide into two batches and tint with food gel. If the mixture is too thick, you can more hot water, a tablespoon at a time.
To assemble the Pastel Petite Fours:
  1. Once cake cools, lift foil out of pan and peel back sides.
  2. Use a serrated knife to cut dome off of the top and to divide the top and bottom in half. Apply an even layer of frosting onto the bottom half, followed by a layer of raspberry jam. Secure the top layer onto the bottom and apply remaining frosting. Use a bench scraper or an offset spatula to smooth out the frosting. Refrigerate for 1 to 2 hours. Once cold, use a chef knife to cut the cake into even squares. Clean the knife’s blade between cuts, this will make for a cleaner looking petite four. Place petite four squares onto a baking sheet and into the freezer. Chill for 1 hour.
  3. In the meantime set up the wire rack. Place aluminum foil or parchment paper onto an even counter top. Set the wire rack onto 4 identically tall cups or cans. The height will allow excess to easily fall off. Spray rack and bottom with baking spray, this will make it easier to remove the excess from the rack and bottom.
  4. Have fondant warm and ready. Dunk the top followed by the sides of the petite fours, picking it up from the bottom side. Don’t worry about the bottom too much, it’ll be covered by wrapping. Place on elevated-greased rack, allowing to drip completely. If decorating with sprinkles, garnish while fondant to still wet.
  5. Scrape the excess fondant glaze from the surface below the rack and reuse and reheat as needed. Once complete, wrap petite fours in muffin liners. Refrigerate until ready to serve.
cake recipe adapted from danny cooks, frosting adapted from baking sense, fondant recipe from King Arthur
Recipe by Layer Cake Parade at