Petit Four Pan Size Guide

A sheet pan is a vital piece of equipment when making petit fours, those dainty, decorative, bite-sized cakes that are perfect for weddings, parties, tea time, bridal and baby showers. The size of the sheet pan is imperative to the success of the petit fours. The cake batter won't fit into anything smaller than a 12x17-inch half sheet pan, and the cake would be too thin if baked in larger pans.

Cake batter preparation

Preparing the batter for petit fours is similar to preparing batter for other cakes. The ingredients and measurements may vary, but the process is largely the same. Here is a general overview of the process, which you can adapt to your chosen recipe:

• Gather your ingredients. For petit fours, you will typically need flour, sugar, butter or shortening, eggs, and flavourings such as vanilla or lemon extract. You may also need fillings such as lemon curd or jam, and icing or fondant for coating.
• Use a mixer to cream together the butter/shortening and sugar until smooth. Then beat in the vanilla or other flavourings.
• Add the eggs one at a time, stirring well after each addition.
• In a separate bowl, sift together the dry ingredients (flour, baking powder, and salt).
• Add the dry ingredients and milk to the wet mixture, alternating between the two, until everything is combined.
• Pour the batter into a greased and lined sheet pan. Spread the batter out evenly.
• Bake for 25-35 minutes, or until a toothpick inserted into the centre comes out clean.
• Allow the cake to cool completely before proceeding to assemble and decorate the petit fours.

Sheet pan size

The most common size for a sheet pan when making petit fours is a half sheet pan, which measures 18-by-13 inches or 13"x18". This size allows for a cake that is thin enough to be easily cut into petit fours, but also thick enough to hold its shape.

Some recipes call for a smaller sheet pan, such as a quarter sheet pan, which will result in a thicker cake. If using a smaller sheet pan, it is important to adjust the baking time accordingly, as the cake will take longer to bake.

Another option is to use a jelly roll pan, which is typically smaller than a half sheet pan. However, this may result in leftover batter, as the recipe is usually designed for a larger pan.

When making petit fours, it is important to line the sheet pan with parchment paper to ensure easy removal of the cake after baking. Some recipes also suggest spraying the pan with nonstick baking spray or greasing it with butter to prevent sticking.

Overall, the size of the sheet pan is an important consideration when making petit fours, and the most common size is a half sheet pan measuring 18-by-13 inches.

Cake baking

To make petit fours, you'll need to start by baking a thin sheet cake. The size of the sheet pan you'll need depends on the recipe you're following, but generally, you'll need a half sheet pan, which is 18 by 13 inches. You can also use a 12 by 17-inch half sheet pan or a 13 by 18-inch half sheet pan.

Once your cake is baked and cooled, you'll need to cut it into small squares or rectangles. The size of your petit fours will depend on your preference, but they are typically between 1 and 1.5 inches in size.

After your cake is cut into the desired size, you can decorate them with icing, fondant, or a glaze. You can also add sprinkles, edible flowers, or other small decorations.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 3.5 ounces almond paste, broken into small bits
• 1 cup granulated sugar
• 2 sticks (1 cup) unsalted butter, at room temperature
• 1 1/2 batches royal icing
• Violet and green gel food coloring (or your preferred colors), as needed
• 1/3 cup seedless blackberry jam
• 1 cup white chocolate chips

Instructions:

• Preheat your oven to 325 degrees F and prepare an 18-by-13-inch sheet pan by lining it with parchment paper and spraying it with nonstick cooking spray.
• In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a food processor, pulse together the almond paste, granulated sugar, and honey until well combined.
• Add the butter, one tablespoon at a time, pulsing to combine after each addition.
• Add the eggs one by one, pulsing until each is completely incorporated.
• Add the salt, vanilla extract, and lemon extract, and mix to combine.
• Add the flour mixture and mix until blended.
• Spread the batter evenly in the prepared sheet pan. Bake for 15-20 minutes, or until the cake is golden brown and springs back when gently poked.
• Let the cake cool completely before removing it from the pan.
• Cut the cake in half widthwise and spread jam on top of one half. Place the other half on top.
• Freeze the cake for 10 minutes to set.
• Use a serrated knife to cut the cake into 1-inch squares. Place the squares on a parchment-covered sheet pan and freeze for at least 1 hour.
• For the coating, melt the white chocolate chips in a heatproof bowl over a pot of simmering water.
• In a separate bowl, sift together the confectioners' sugar, hot water, and corn syrup until smooth. Stir in the melted chocolate.
• Put the cakes on a wire rack set over a sheet pan lined with parchment paper. Coat the cakes with the icing using a spoon or small offset spatula.
• Top each cake with a hardened royal icing decoration and allow the icing to set before serving.

Cake assembly

To assemble your petit fours, you'll first need to bake your cake. The cake batter should be spread as evenly as possible in the pan to ensure that the cakes are a consistent size. Once the cake is baked, it should be cooled completely.

Next, you'll need to cut the cake into thin, even layers. The number of layers will depend on your preference, but most recipes suggest cutting the cake in half widthwise to create two layers. You can then spread your chosen filling on top of one of the layers—popular options include buttercream, lemon curd, raspberry jam, and apricot preserves. Place the second layer on top, and spread with more filling if desired.

At this point, the cake should be frozen for around half an hour to firm it up. Then, use a serrated knife to cut the cake into small squares—most recipes suggest 1-inch or 1.5-inch squares.

Finally, it's time to ice the cakes. You can use a simple fondant icing made from powdered sugar, or a white chocolate topping. Melt the white chocolate with a little oil to create a thinner consistency. Spoon or drizzle the topping over the cakes, and add any desired decorations, such as sprinkles, edible flowers, or dragées.

Petit four icing

Petit fours are small, bite-sized cakes that are often served at weddings, showers, or parties. They are typically coated in a thin layer of icing or fondant, which can be made from a variety of ingredients such as white chocolate, buttercream, or poured fondant. Here is a detailed guide on how to make the perfect petit four icing:

Ingredients:

To make the icing, you will need the following ingredients:

• Powdered sugar, sifted
• Light corn syrup
• Clear vanilla extract
• Almond extract (optional)
• White chocolate chips or almond bark
• Food colouring (optional)

Instructions:

Start by bringing a pot of water to a boil. Place a heatproof bowl over the pot, making sure it does not touch the water. This creates a double boiler effect. In the bowl, combine the powdered sugar, corn syrup, vanilla extract, and almond extract (if using). Whisk the mixture until it is smooth and consistent. You can add a small amount of water if needed to adjust the consistency. The ideal temperature for the icing is around 92°F (33°C) to 115°F (46°C).

Once the icing base is ready, add in the white chocolate chips or almond bark and stir until melted. Keep the mixture warm by reducing the heat to low and stirring occasionally. If you prefer a thinner consistency, you can add a small amount of heavy cream or milk.

If you want to add food colouring, gel-based colouring is recommended as it won't affect the consistency of the icing. Stir in the colouring until you achieve the desired shade.

Coating the Petit Fours:

There are several methods for coating the petit fours:

• Dipping: Freeze the petit fours before dipping them into the warm icing. Use a fork or a skewer to dip each cake into the icing, then place them on a cooling rack to allow the excess icing to drip off.
• Drizzling or Ladling: Place the frozen petit fours on a cooling rack and ladle the icing over them, making sure to coat all sides evenly.
• Spreading: Cut the cakes into strips, spread the icing on top, and let it drip down the sides. Once the icing has set, turn the cakes on their sides and spread icing on the remaining sides.

Allow the icing to set completely before serving or decorating the petit fours further. You can decorate them with additional icing, sprinkles, fondant decorations, or edible paint.

Storage:

Petit fours are best served at room temperature. They can be stored in an airtight container at room temperature for up to two days, refrigerated for up to a week, or frozen for two to three months.

Frequently asked questions