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Petits Fours with Butterflies

These decorative petits fours with butterflies, a recipe from Karen Porter of Tilly's Cakes, make the perfect treat to serve at bridal showers and other special occasions.

  • yield: Makes 32 petits fours

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Ingredients

Cook's Note

Store petits fours in an airtight container up to 3 days.

Directions

  1. Step 1

    Trim 1/4-inch from each of the short ends of the pound cake. Cut cake into 1-inch slices. Using a 1 1/2-inch round cookie cutter, cut 4 rounds from each slice of pound cake, using your finger to release each piece from the cutter.

  2. Step 2

    Place rounds on a wire rack set over a parchment-paper-lined baking sheet. Ladle icing over each; let stand at room temperature until dry.

  3. Step 3

    Gently lift cakes from wire rack using a spatula and transfer to a serving platter. Decorate with butterflies or other store bought decorations.

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Reviews (9)

  • 23 Jan, 2012

    @ kamikami...petit four is singular...petits fours is the correct term when referring to more than one "little pan".

  • 19 Oct, 2011

    petit four

  • 9 Mar, 2009

    The cake is delicious, but I'm not able to get 4 --1 1/2 ' circles out of each slice. I'm using the correct size loaf pan. Any suggestions? I'm hoping to make these for a wedding shower. Thank you

  • 9 Apr, 2008

    I am actually Karen Porter that did these petit fours with Martha. You unfortunately stirred too hard which created the air bubbles. Unlike royal icing the bubbles will not leave completely. I will tell you practice makes perfect, and I have made all the errors you can imaging...good luck, try again~

  • 1 Apr, 2008

    I'm not very good at keeping track of notes here so I apologize for the delay in answering. To adozeneggs: Would I have seen the bubbles in the icing in the bowl or when I poured it over the cakes? I ask because I don't remember that I noticed anything. I will certainly try your suggestion of letting it rest. Thank you so much! Sue

  • 5 Mar, 2008

    to betdavisis, One trick to eliminate bubbles in royal icing is to thin it to desired consistency, then cover the bowl with a wet towel and let it sit for about 15 min. As it sits, bubbles rise to the top, after the 15 min stir it gently to release the bubbles. Stir it gently so as not to create more bubbles. I'm not sure if this technique would work for this icing, but, it might be worth a try. Also, you may have stirred too vigorously which would have caused more bubbles.

  • 8 Feb, 2008

    To franmatthews:
    Sorry, just noticed your note. The bubbles did not show up until the frosting had dried on the cakes. It was smooth when I poured it over the cakes.
    I found the rice paper at a cake supply shop. They keep in the fridge at this particular shop. I also found lots of powdered color there. I called around before I went out looking so I know were to go. Do you have any ideas on the bubbles? Thanks, betdavisis

  • 2 Jan, 2008

    Were the bubbles in the frosting before you poured it, or did they rise out of the cakes after you poured it over? Where did you get the rice paper?

  • 1 Jan, 2008

    I made these for a wedding shower. The butterflies were beautiful! No one could beleive that I made them. I had a problem with the frosting on the petites fours. When it dried, there were open bubbles all over the cakes. I followed instructions to the letter. People were so awed by the butterflies that they barely noticed the cakes but I was disappointed. Anyone have a better frosting recipe for petits fours? Thanks