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Lemon Berry Petit Fours (For Beginners!)

Delicate and sweet, these lemon berry petit fours are bite-size mini desserts good for weddings, events, tea time, bridal and baby showers. Topped with a easy white chocolate garnish, this petit 4 recipe is straightforward and approachable. Good for newbies!

A dessert by widespread demand. 🙂

We’re in peak wedding ceremony/brunch/bridal bathe/spring season, so there’s been loads of buzz about petit fours recently. Admittedly, I’ve never made them before but have all the time enjoyed the a number of varieties I’ve tasted. All the time up for a brand new baking adventure, I made a decision to make these petite muffins my personal objective for the spring season.

And I’m excited to share my outcomes with you!! These lemon berry petit fours are flavorful and moist, cute and tiny, easy and candy.

Petit fours

What are Petit Fours?

Petit fours are bite-size ornamental desserts, sometimes of the sweet variety. The term petit four is French and in addition consists of savory bite-sized appetizers and other small pastries like macarons and meringues. Petit four is translated as “small oven.”

At the moment we’re focusing on glacé petit fours, which suggests “glazed.” Think of these as miniature layer muffins, completely pint-sized with no fork required. They’re most commonly discovered at bridal showers, baby showers, tea parties, weddings, and the like. Basic petit fours are made with delicate sponge cake, then enrobed in fondant and topped with intricate decor. They’re definitely lovely and delicious, but the preparation may be tedious and sophisticated for the home baker. I needed a recipe that was approachable for both you and I, but nonetheless produced the identical magnificence and dainty aesthetic as the flamboyant varieties. I couldn’t actually choose any petit 4 recipes that have been both simple and delicious, so I created one my favorite pound cake, vanilla buttercream, lemon curd, and raspberry jam.

There’s roughly 1 billion petit fours varieties and this one’s my new favorite. The recipe is perfect for newbies and I even embrace a video demonstrating exactly the best way to form and layer them, plus other flavor options.

Lemon berry petit fours

The right way to Make Lemon Berry Petit Fours

I stuck with a cake recipe that I do know works: my cream cheese pound cake. Pound cake has a great texture for petit fours because it gained’t squish if you layer or minimize the tiny desserts.

Let’s stroll by means of the entire process collectively:

  1. Make cake batter: Because the cake shall be crammed and iced, I lowered the sugar within the unique recipe. I additionally added somewhat lemon juice to flavor and thin out the batter and a bit of extra baking powder– each produced a less dense crumb and a bit more rise.
  2. Bake in a sheet pan: An important a part of this complete recipe is using the right measurement baking pan. Use a 12Ă—17 inch half sheet pan. The cake will overflow in small pans and be too thin in larger pans.
  3. Reduce in rectangles: Because the cake cools, it’ll shrink a bit. Haven’t any worry, that’s totally regular. Peel the parchment off the bottom of the cake and slice into 6 even rectangles.
  4. Slice rectangles into 2 layers: Slice each rectangle in half. You’ll have 12 even rectangles that you will layer together to make 4 small 3 layer “cakes.”
  5. Put together fillings: I used lemon curd and raspberry jam in one layer and a thick vanilla buttercream in one other layer. Recent, fruity, creamy, and candy! Use any jam you favor and you can even use lemon buttercream or chocolate buttercream.
  6. Layer with fillings: Unfold fillings onto each rectangle, then layer collectively.
  7. Chill: The layers *should chill* within the fridge previous to slicing into small petit fours.
  8. Minimize into squares: Minimize every into squares.
  9. Prime with white chocolate: More on the topping under.

This recipe yields 48 petit fours, but you possibly can minimize them smaller for those who want extra. As long as the layered desserts are sufficiently chilled, slicing into tiny squares is straightforward.

Pound cake batter in mixing bowl

Pound cake batter in sheet pan

Video Tutorial: Find out how to Assemble Petit Fours

Assembling petit fours could be complicated, as I’m positive I lost you explaining the method above. I knew I’d have a hard time clearly explaining this, so I made a video displaying you precisely the right way to reduce, assemble, and layer them.

Okay I do know this picture seems to be like I’m making a jelly sandwich on white bread, however I promise that’s pound cake beneath there!!

Spreading jam on petit fours layers

White Chocolate for Petit Fours “Icing”

Like I mention above, petit fours are often coated in fondant. I needed one thing rather less finicky, so I opted for white chocolate. Positive, they’re not as fancy wanting however they’re nonetheless super cute… and actually good! When applied calmly, the white chocolate thickens and units, making these petit fours good for transporting and serving.

Melt the white chocolate with somewhat oil so it’s a thinner consistency for topping.

One tip: Use pure white chocolate or white chocolate that’s meant for melting. Decide up a 4 ounce bar of white chocolate from the baking aisle or white melting chips. (I exploit Ghirardelli model white vanilla flavored melting chips.) White chocolate chips DO NOT soften down into the right consistency; it is going to be too thick and taste grainy.

You may even use lemon icing on prime as an alternative. Much simpler than fondant!

Melted white chocolate

Icing on petit fours

Garnish with sprinkles, edible flowers, white sixlets, or edible dragées– the last two I obtained from my Sweetapolita sprinkle medleys!

Petit fours

Petit 4 Flavors

Like all the time, there’s taste options!

  1. Chocolate Raspberry: Substitute lemon juice in cake with milk, exchange lemon curd with more raspberry jam, and fill with chocolate buttercream as an alternative.
  2. Lemon Coconut: Exchange raspberry jam with more lemon curd and add 1 teaspoons coconut extract to cake and buttercream.
  3. Strawberry Champagne: Substitute lemon juice in cake with champagne, the raspberry jam and lemon curd together with your favorite strawberry jam, and vanilla buttercream with champagne buttercream.

Let me know in case you attempt these for any special day!

Lemon berry petit fours on white plate

Extra Simplified Fancy Treats



Delicate and sweet, these lemon berry petit fours are bite-size mini desserts good for weddings, parties, tea time, bridal and baby showers. Topped with a simple white chocolate garnish, this petit four recipe is straightforward and approachable. See video in blog publish for a visible of the assembly.


  • 1 and half cups (3 sticks; 345g) unsalted butter, softened to room temperature
  • 8 ounce (226g) block full-fat cream cheese, softened to room temperature
  • 2 cups (400g) granulated sugar
  • 1/3 cup (80g) bitter cream, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 6 giant eggs, at room temperature
  • three cups (345g) cake flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • three Tablespoons (45ml) recent lemon juice (about 1 lemon)
  • 1/4 cup raspberry jam
  • 1/4 cup (60g) lemon curd

Vanilla Buttercream Filling

  • three/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar
  • 2 Tablespoons (30ml) heavy cream or entire milk
  • 1 teaspoon pure vanilla extract
  • pinch of salt

White Chocolate Topping

  • two four ounce bars (226g) white chocolate, coarsely chopped*
  • 2 teaspoons canola, vegetable, or coconut oil
  • optionally available garnish: white sixlets, mint leaves, edible flowers, berries, and/or sprinkles


  1. Preheat oven to 325°F (163°C). Grease a 12×17 inch half sheet pan, then line with parchment paper. Pan measurement is crucial. This batter gained’t fit into something smaller. Likewise, the cake can be too thin if baked in bigger pans.
  2. Make the cake: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on excessive velocity until clean and creamy, about 2 minutes. Scrape down the edges and up the underside of the bowl with a rubber spatula. Add the cream cheese and beat on high velocity till utterly clean and combined, about 1 minute. Add the sugar and beat on excessive velocity till mixed, about 1 minute, then add the sour cream and vanilla and beat on excessive velocity until mixed and creamy. Scrape down the edges and up the underside of the bowl with a rubber spatula.
  3. On low velocity, beat the eggs in 1 at a time permitting each to completely mix in before including the subsequent. Cautious to not overmix after the eggs have been added. As soon as the sixth egg is combined, cease the mixer and add the cake flour, baking powder, and salt. Beat on medium velocity *just* until combined, then beat in the lemon juice. Attempt not overmix. Using a rubber spatula or sturdy whisk, give the batter a remaining turn to ensure there are not any lumps at the bottom of the bowl. The batter shall be thick and creamy.
  4. Pour/spoon batter evenly into ready pan. Bang the pan on the counter a few times to convey up any air bubbles. Bake for 26-31 minutes. Use a toothpick to check for doneness. Once it comes out utterly clean, the cake is completed.
  5. Take away cake from the oven and permit to chill contained in the pan. The cake will shrink down from the edges.
  6. Minimize cake into sections: Watch video tutorial above for a visual on all the petit fours meeting. Once cool, invert the cake onto a chopping board or the counter with the lengthy aspect dealing with you. With a sharp knife (I find serrated knife is greatest right here) or pizza cutter, slice cake in half horizontally. Then minimize every lengthy rectangle into three smaller rectangles. You’ll now have 6 rectangles. Very rigorously and slowly slice every in half as shown within the video above– as when you have been making a 1 layer cake a 2 layer cake. You now have 12 skinny rectangles.
  7. Make the vanilla buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium velocity until creamy, about 2 minutes. Add confectioners’ sugar, heavy cream, and vanilla extract. Beat on low velocity for 30 seconds, then improve to high velocity and beat for 3 full minutes. Add up to 1/4 cup more confectioners’ sugar if frosting is just too skinny or one other Tablespoon of cream if frosting is just too thick. Add a pinch of salt if frosting is just too candy. (I all the time add a pinch.)
  8. Add fillings: With a pointy knife, trim the ends off the rectangles that touched the pan. They’re slightly more durable and uneven, which would create lopsided petit fours. Spread vanilla buttercream in a thick even layer on 4 rectangles. Spread both lemon curd and raspberry jam on 4 rectangles. (The remaining four rectangles are plain because they’re the tops.) Go just a little lighter on the raspberry jam and lemon curd compared to the vanilla buttercream. If there’s too much, it creates an enormous mess when slicing the petit fours.
  9. Layer the petit fours: Place the lemon curd/raspberry jam rectangles on prime of the vanilla buttercream rectangles. Layer the plain rectangle on prime. Loosely cover every and chill within the fridge for a minimum of 2 hours or freeze for 1 hour. They need to chill before slicing into tiny petit fours.
  10. Reduce into tiny petit fours: As soon as chilly, slice each into 12 little squares. Organize on a baking sheet and chill in the fridge or freezer as you melt the white chocolate.
  11. Add the topping/garnish: Soften the white chocolate and oil together in a double boiler or within the microwave in 20 second increments, stopping and stirring after every till clean and melted. If it appears too thick, add another drop of oil to skinny out. Spoon or drizzle over petit fours. Prime with elective garnish if desired.
  12. Cowl and store petit fours in the refrigerator for as much as 5 days.


  1. Make Forward & Freezing Directions: To make ahead, full the recipe by means of step 9. Cowl the rectangles tightly and refrigerate for up to 2 days or freeze for up to three months. Thaw, then continue with the recipe. Ready petit fours freeze properly for as much as three months without white chocolate topping. Prime with white chocolate previous to serving. Thaw within the fridge or on the counter.
  2. White Chocolate: Use actual white chocolate or white chocolate made for melting, not white chocolate chips. I exploit Ghirardelli model white vanilla flavored melting chips. White chocolate chips DO NOT soften down into the right consistency; it is going to be too thick and style grainy. White baking chocolate is often bought in 4 ounce bars within the baking aisle. I really like Ghirardelli, Bakers, or Nestle brands.

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