Petit Fours Recipe

This Simple Petit Fours recipe are small cakes that are so easy to make, elegant, and very delicious!   Perfect for your afternoon tea party or a quick dessert fix.  
Petit Fours, which is French for “little oven” and translates to a small, square-cut, frosted, and decorated piece of pound cake or sponge cake.  Petit Fours seems to have originated in the 18th century when ovens were made of brick.  Once the large cakes were baked in the oven, small cakes, such as Petit Fours, were then baked as the oven cooled down.  The small cake can be eaten in one or two bites – perfect for an afternoon tea party.

Recipe by Lisa Jaworski.  Check out Lisa’s Pretty in Pink Afternoon Tea Menu.


Petit Fours Recipe


Learn about the History of English High Tea and more delicious Afternoon Tea and High Tea Recipes.



Petit Fours Recipe:
Prep Time
30 mins
Total Time
30 mins

Quick and Easy Petit Fours – No Bake Recipe

Course: Dessert
Cuisine: French
Keyword: Petit Fours Recipe
Servings: 20 to 24 petit fours
  • 1 (16-ounce) Sara Lee Pound Cake*
  • 1 jar raspberry jam
  • 2 cans Vanilla Frosting
  • Cake frosting paste (your choice)
  • Wilton Pearlized Pink Sugar Pearls
  1. Using a sharp knife, slice the pound cake horizontally into three (3) layers.

  2. Spread raspberry jam over the top of two (2) layers only; placing one layer on top of the other layer.  Then place the 3rd layer on top and cut the cake into approximately 1-inch squares; set aside.

  3. Heat one (1) can of vanilla frosting in the microwave for 15 to 20 seconds (it should look like the consistency of heavy cream); remove from microwave and stir.  Stir in small amount of food coloring paste, of your choice, to make a pastel color.  I use a toothpick to pick up a small amount of paste and add it to the frosting.  Use a fresh toothpick each time you need more paste because you don't want frosting in your paste.  The liquid-type food coloring will dilute your frosting and that is why I use the paste.  Repeat with the second can of frosting, using a different food coloring paste of your choice.  NOTE: You may need to reheat your frosting to keep it at spreading consistency as the fat content of the frosting causes it to thicken fast.

  4. Over a cookie sheet or the bowl, hold each Petit Four cake on top of a large fork and drizzle the warm frosting over it to completely cover.  Place on a drying rack and top with three (3) small Pink Sugar Balls or decor of your choice.  Set aside to let dry and the frosting to harden.

  5. Place in pretty cupcake cups and store in refrigerator until ready to serve.

  6. Makes approximately 20 to 24 Petit Fours.

Recipe Notes

*  Available in the frozen section of your local grocery store.



Dessert Recipes    Tea Cakes   

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