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Elegant Pink Petit Fours

Delicate bite-sized vanilla sponge cakes filled with raspberry jam and coated in a glossy pink glaze.
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Sponge Cake
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 3 eggs large
  • 1 tsp vanilla extract
  • 0.25 cup milk
Filling
  • 0.5 cup raspberry jam
  • 2 tbsp butter softened
  • 0.5 cup powdered sugar
Pink Glaze
  • 2 cups powdered sugar
  • 3 tbsp milk
  • 0.5 cup white chocolate melted
  • 0.5 tsp vanilla extract
  • 3 drops pink food coloring

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line an 8-inch square pan with parchment paper.
  2. Whisk flour, baking powder, and salt in a bowl.
  3. Beat butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well, then stir in vanilla.
  5. Alternate adding dry ingredients and milk until smooth.
  6. Bake 20–25 minutes until a toothpick comes out clean.
  7. Cool completely, then slice cake horizontally.
  8. Spread buttercream and raspberry jam between layers.
  9. Cut into small squares and chill briefly.
  10. Pour pink glaze over cakes and decorate before serving.

Notes

Freeze cake briefly before glazing for cleaner results.