Lyn Starr


I was quite the baker as a teen! Any time a shower (bridal or baby) or a fancy party planned, I was the person called. Cream Puffs, savory or sweet and then Petits Fours emerged! I had been decorating cakes for awhile since our Home Ec class decorated a wedding cake (we made it out of various sized cardboard boxes that we frosted with whipped "Drift soap flakes" ((the boys would sneak in and swipe a bite of our cake)). Then we made our white royal icing for making our roses, etc.) :-) Ahh such memories!...

P.S. the boys left our food alone after a mouthful of soap! LOL


★★★★★ 1 vote

about 36
1 Hr
30 Min


  • 2 3/4 c
    all purpose flour, sifted
  • 1 1/4 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1 tsp
  • 10 Tbsp
    butter, softened (1 stick + 2 tbsp)
  • 1 7/8 c
    sugar (1 3/4 c + 2 tbsp)
  • 2 large
    eggs, room temp
  • 1 1/4 c
  • 1 1/2 tsp
    pure vanilla extract

  • 2 lb
    powdered sugar, sifted (7 1/2 c)
  • 7/8 c
    boiling water (3/4 + 2 tbsp)
  • 2 tsp
    white corn syrup (karo)
  • 2 tsp
    pure vanilla extract
  • ·
    food coloring
  • ·
    combine all ingredients; pour over cakes

How to Make PETITI FOURS--Lyn*


  1. Line bottom of shallow pan 10 1/2" x 15 1/2" pan with parchment paper; grease sides.
  2. Sift together dry ingredients; set aside.
  3. Cream butter and sugar until fluffy; beat in one egg at a time. Mix liquid with flavoring; add alternately with dry ingredients, mixing well.
  4. Bake 30 minutes in a moderate oven 350 degrees.

    Invert cake; remove parchment paper; cool.
  5. Cut in triangles or squares. Arrange on rack set in pan.
  6. Pour on icing (reuse dripped icing). Allow to set.
  7. Decorate.

Printable Recipe Card


Course/Dish: Cakes
Hashtags: #cakes #fancy

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