Easy Homemade

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Vanilla

Make the cake. Whisk together cake flour, baking powder, and salt. Set aside.

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Beat butter, cream cheese, and oil. Add sugar and beat until pale and fluffy.

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Add eggs and vanilla and beat until well blended. Slowly add the dry ingredients, mixing just until combined.

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Spread the batter evenly into a metal 9x13 pan lined with parchment paper.

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Bake at 325°F for 25-30 minutes. Cool completely, then chill in the fridge for 30 minutes.

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Trim the edges off of the cake, then cut the cake into thirds widthwise and in half lengthwise to create 6 smaller squares of cake.

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Carefully slice each square of cake in half horizontally to create two equal and thinner squares of cake.

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Spread very thin layers of blackberry jam and lemon curd onto 8 of the cake squares.

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Place 4 of the topped cake squares onto the other 4 topped cake squares. Then place the 4 remaining plain cake squares on top of each. You should now have 4 squares of cake, each with 3 layers of cake and two layers of filling. Refrigerate the cakes for 30 minutes.

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Cut each of the chilled cakes into 9 smaller squares for a total of 36 tea cakes. Freeze the tea cakes for 30 minutes.

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Whisk to combine confectioners' sugar, milk, corn syrup, and vanilla.

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Heat the glaze in a double boiler, stirring until smooth and pourable.

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Spoon a bit of glaze over each petit four and allow the glaze to set.

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Click the Link Below for the Full Recipe

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Easy Homemade

Petit Fours

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Next time you're searching for a bite-sized dessert for a bridal shower or tea party, look no further than this homemade petit fours recipe.

Vanilla

Vanilla

Eggs

Cream Cheese

Salt

Lemon Curd

Corn Syrup

10X Sugar

Baking Powder

Blackberry Jam

Cake Flour

Butter

Veg. Oil

Sugar

Milk

Make the cake. Whisk together cake flour, baking powder, and salt. Set aside.

Step 1

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Beat butter, cream cheese, and oil. Add sugar and beat until pale and fluffy.

Step 2

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Add eggs and vanilla and beat until well blended. Slowly add the dry ingredients, mixing just until combined.

Step 3

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Spread the batter evenly into a metal 9x13 pan lined with parchment paper.

Step 4

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Bake at 325°F for 25-30 minutes. Cool completely, then chill in the fridge for 30 minutes.

Step 5

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Trim the edges off of the cake, then cut the cake into thirds widthwise and in half lengthwise to create 6 smaller squares of cake.

Step 6

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Carefully slice each square of cake in half horizontally to create two equal and thinner squares of cake.

Step 7

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Spread very thin layers of blackberry jam and lemon curd onto 8 of the cake squares.

Step 8

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Place 4 of the topped cake squares onto the other 4 topped cake squares. Then place the 4 remaining plain cake squares on top of each. You should now have 4 squares of cake, each with 3 layers of cake and two layers of filling. Refrigerate the cakes for 30 minutes.

Step 9

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Cut each of the chilled cakes into 9 smaller squares for a total of 36 tea cakes. Freeze the tea cakes for 30 minutes.

Step 10

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Whisk to combine confectioners' sugar, milk, corn syrup, and vanilla.

Step 11

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Heat the glaze in a double boiler, stirring until smooth and pourable.

Step 12

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Spoon a bit of glaze over each petit four and allow the glaze to set.

Step 13

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Click the Link Below for the Full Recipe