How to Make Petit Fours with Cake Mix?
With a few clever adjustments and techniques, you can easily transform a simple cake mix into elegant petit fours. This article provides a detailed guide on how to achieve this, demonstrating how to create beautiful and delicious miniature cakes using a shortcut. The key is to focus on proper baking and frosting techniques to get the best results.
The Allure of Petit Fours: From Patisserie to Your Kitchen
Petit fours, meaning “small oven” in French, are delectable miniature cakes that have graced sophisticated patisseries for centuries. These bite-sized treats, often elaborately decorated, are a symbol of elegance and refinement. But what if you could recreate this sophisticated dessert at home with the convenience of a cake mix? The good news is, you can! This method allows home bakers to enjoy the beauty and flavor of petit fours without the daunting complexity of starting from scratch. By understanding a few key principles, anyone can transform a simple cake mix into a stunning platter of petit fours.
The Benefits of Using Cake Mix
Using cake mix as a base for petit fours offers several advantages:
- Convenience: It saves time and effort compared to baking a cake from scratch.
- Consistency: Cake mixes provide a consistent base for your petit fours.
- Cost-Effectiveness: Cake mixes are generally more affordable than individual ingredients.
- Variety: You can choose from a wide range of flavors to suit your preferences.
Essential Ingredients and Equipment
Before you begin, gather your ingredients and equipment:
- Cake Mix: Your favorite flavor; vanilla, chocolate, or lemon work well.
- Eggs, Oil, and Water: As called for on the cake mix box.
- Buttercream Frosting: Store-bought or homemade (vanilla is a versatile choice).
- Fondant or Ganache: For coating the petit fours. Fondant offers a smooth, elegant finish, while ganache provides a richer, chocolatey option.
- Apricot Jam (Optional): For a layer of moisture and flavor.
- Food Coloring: For decorating the fondant or ganache.
- Sprinkles, Edible Pearls, or Other Decorations: To add a personal touch.
- Baking Sheet: For baking the cake.
- Parchment Paper: To line the baking sheet.
- Mixing Bowls: For preparing the cake batter and frosting.
- Electric Mixer: For mixing the batter and frosting.
- Rolling Pin: For rolling out the fondant.
- Cookie Cutters or Knife: For cutting the petit fours into desired shapes.
- Wire Rack: For cooling the petit fours.
- Double Boiler or Microwave: For melting chocolate or fondant.
- Small Bowls: For coloring fondant or ganache.
- Offset Spatula: For applying frosting.
- Toothpicks: For dipping petit fours into melted chocolate or fondant.
Baking the Cake: The Foundation of Perfect Petit Fours
The baking process is crucial for achieving the right texture and density for your petit fours. Here’s how to do it:
- Prepare the Cake Mix: Follow the instructions on the cake mix box to prepare the batter.
- Bake in a Thin Layer: Pour the batter onto a baking sheet lined with parchment paper. Spread it evenly to create a thin layer, approximately ½ inch thick. This ensures that the petit fours will be the right size and proportion.
- Bake until Golden: Bake at the temperature specified on the cake mix box, but reduce the baking time. Check for doneness by inserting a toothpick into the center. It should come out clean. Typically, this will take about 15-20 minutes.
- Cool Completely: Let the cake cool completely on the baking sheet before cutting it into shapes. This prevents crumbling and makes it easier to handle.
Assembling and Frosting Your Petit Fours
Once the cake is cool, you can begin assembling your petit fours:
- Cut into Shapes: Use cookie cutters or a knife to cut the cake into your desired shapes (squares, rectangles, circles, etc.).
- Apricot Jam (Optional): Brush a thin layer of warmed apricot jam over the cut-out cakes for added moisture and flavor.
- Apply Buttercream: Apply a thin layer of buttercream frosting to the tops and sides of each petit four. This acts as a crumb coat, sealing in any loose crumbs and providing a smooth surface for the final coating.
- Chill the Frosted Cakes: Place the frosted petit fours in the refrigerator for at least 30 minutes to firm up the buttercream. This makes them easier to handle during the final coating process.
Coating and Decorating: The Finishing Touches
The coating and decorating stage is where your petit fours truly come to life:
- Prepare the Coating: Melt the fondant or ganache according to package instructions or your recipe. If using fondant, you can add food coloring to create different colors.
- Coat the Petit Fours: Dip each chilled petit four into the melted fondant or ganache, ensuring that it is completely covered. You can use toothpicks to hold and dip the petit fours. Alternatively, you can pour the coating over the petit fours placed on a wire rack, allowing the excess to drip off.
- Decorate: While the coating is still wet, decorate the petit fours with sprinkles, edible pearls, or other decorations. Get creative and have fun!
- Let the Coating Set: Allow the coating to set completely before serving or storing the petit fours.
Common Mistakes to Avoid
- Overbaking the Cake: Overbaking will result in dry, crumbly petit fours. Reduce the baking time and check for doneness frequently.
- Applying Too Much Frosting: Too much frosting will make the petit fours overly sweet and difficult to handle. Use a thin, even layer.
- Coating Before Chilling: Coating the petit fours before chilling will result in a messy, uneven finish. Chill the frosted cakes thoroughly before coating.
- Using Thick Fondant/Ganache: A thick coating will look clunky. Ensure your fondant or ganache is smooth and fluid for a perfect coating.
Storage Tips
Petit fours are best stored in an airtight container in the refrigerator. They can be stored for up to 3-4 days.
Frequently Asked Questions (FAQs)
Can I use a gluten-free cake mix?
Yes, you can! Gluten-free cake mixes work well for petit fours. Just be sure to follow the package instructions carefully, as gluten-free baked goods can sometimes be drier. Consider adding a bit more moisture, like applesauce or yogurt, to the batter.
What’s the best way to cut the cake into even shapes?
Use a sharp knife or cookie cutter and a ruler as a guide. For square or rectangular shapes, a pizza cutter can also work well. Ensure you cut the cooled cake to minimize crumbs.
How do I prevent the fondant from cracking?
Cracking can be due to several factors. Ensure the fondant is not too cold, and that the underlying buttercream layer is smooth. Also, avoid rapid temperature changes.
Can I freeze petit fours?
Yes, you can freeze them before decorating. Wrap them tightly in plastic wrap and then foil. Thaw them in the refrigerator before adding the final coating and decorations. Freezing undecorated petit fours can extend their shelf life significantly.
What kind of decorations can I use?
The possibilities are endless! Consider using sprinkles, edible pearls, edible glitter, small fondant cutouts, chocolate shavings, or even fresh berries. Think about color coordination for a visually appealing presentation.
Can I make my own fondant?
Yes, but it requires some skill and patience. Store-bought fondant is often more convenient. If you want to try making your own, look for reliable recipes online and follow the instructions carefully.
How do I color fondant evenly?
Use gel food coloring for the best results. Add a small amount at a time and knead the fondant until the color is evenly distributed. Avoid liquid food coloring, as it can make the fondant too sticky.
What’s the best way to melt chocolate for ganache?
Use a double boiler or microwave in short intervals, stirring frequently. Avoid overheating the chocolate, as it can seize up.
My buttercream is too thick/thin. How can I fix it?
If it’s too thick, add a small amount of milk or cream, one tablespoon at a time, until it reaches the desired consistency. If it’s too thin, add powdered sugar, one tablespoon at a time, until it thickens up.
How can I prevent the cake from sticking to the parchment paper?
Ensure the parchment paper is properly greased before pouring the batter onto it. You can also use baking spray instead of grease.
Can I use a different type of frosting besides buttercream?
Absolutely! Cream cheese frosting, chocolate ganache, or even a simple glaze can be used. Choose a frosting that complements the flavor of your cake mix.
How far in advance can I make petit fours?
You can make them 1-2 days in advance. Store them in an airtight container in the refrigerator. Add the final decorations just before serving to maintain their freshness and appearance.