Food & Cooking Recipes Dessert & Treats Recipes Petits Fours with Butterflies 3.0 (56) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 28, 2013 Print Rate It Share Share Tweet Pin Email Yield: 32 petits fours 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. Ingredients Buttery Pound Cake Petits Fours Icing Rice Paper Butterflies, or store-bought decorations Directions 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. 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. Gently lift cakes from wire rack using a spatula and transfer to a serving platter. Decorate with butterflies or other store bought decorations. Cook's Notes Store petits fours in an airtight container up to 3 days. Rate it Print