my mom was killed last year and i remember once getting these from the store because she really liked them but i could never remember the name & seeing this made me gasp and almost start crying because i was so happy to know what they were and that i can make them now
If others have trouble making fluffy cake: try separating your eggs into yolks and eggwhites. To the yolks you'll add the sugar and butter/creamcheese mix. Then lastly, the eggwhites need to be whisked until they can make stiff peaks. Then GENTLY fold the eggwhites with the rest of the batter as the LAST step. Good luck and have fun baking!
This cake appears to be more like a pound cake than a fluffy layer cake. Using so much butter and eggs to the amount of sugar and flour will result in an enriched, firm cake.
@Lu Cheng Yeah, very true. It's just a little thing I tend to do as an extra step when I know I'm going to have trouble with a cake. Thanks for the reply!
I think for this recipe he said things would be a bit complicated during the cutting if it was a fluffy cake and that's why he didn't do it. Fluffy cakes are fragile, cutting such small cubes would flatten and crumble a fluffy cake
Petit fours were always the fancy cake of Christmas for my family because my mom would never bake them, they were on the list of 'way too much work to create' foods along with creme wafers, divinity, macarons and others. But this seems simple enough to do, thank you!
As a virgo I can attest that even with all the measuring NOTHING IS MORE VIRGO than piping a PERFECT LITTLE ROSEBUD and saying "iT dOeSn'T hAvE tO bE pErFeCt..."
I never stop being freaked out by the lack of electric kettles in the US. Never before in my life have I heard the phrase "hot water fresh out of the microwave." Consider me shook.
They aren't very common, but some of us have electric kettles. (Although, I think my mom got one after visiting the UK & using them there!) I think one is just as easy as the other.
Hi, maybe because we already have so many appliances to be plugged in, not enough counter space, and we've already got the microwave right there. That's me, anyway.
@@lowen4231 Yes, I'm not sure if I'd get one if I had my own kitchen (for the reasons you mentioned), but my Mom really likes hers & they are quite nice when a small group of people are having hot chocolate together. :) ☕️
“Hot pots” are common in the US though. They’re considered college dorm staples but tend to be cheaper than electric kettles (I’ve never used an electric kettle but I’m guessing they’re more versatile/sturdy than hot pots)
The way John poured the fondant made my heart sing! I'm so so grateful I didn't have to see a whole bowl poured over and SO MUCH OF IT WASTED ON THE BAKING SHEET BELOW
@Sharon Bee Wow, way to be a downer!! This is a baking show, lighten up. And for your information, many of us ARE bothered by the idea of seeing food being wasted. Are you aware that you can be concerned about more than one thing at a time???
I remember when I was younger and I wondered what type of baking pan they used to make such little tiny cakes LOL This is beautiful I love how you did this
5:36 John, here is a useful tip I was taught, and it REALLY works great: when peeling parchment from a cake, don't lift up the parchment vertically because that tends to pull cake bits off the surface -- sometimes a lot more than you would think. Instead, pull the parchment BACK 180 degrees over itself, such that your fingers grasping the edge being pulled continuously touch the surface of the yet-to-be-peeled parchment. This peels off the parchment cleanly because now there is only a tiny line (the fold) pulling on that tiny surface area, so it's easy for the parchment to break away.
@Dillon Dasher Everyone starts out that way, but I just gotta tell you, John GENUINELY knows what he's talking about, and his instruction is always spot-on. I started out making cakes with crumbs all over them because I used a wide silicone scraper rather than a narrow spreader, and it pulled chunks out of the cake, and I didn't know what a crumb coat was, and my buttercream was too stiff... And I had ZERO instruction, other than cookbooks with still photos. And the MESS! Can you say "Chernobyl"? Today I'm baking Biscuit Jaconde and evenly-layered cakes and all good things because of John and experts like him (Helen Rennie is my absolute favorite for non-baking dishes because she is scientifically minded and always shows mistakes -- one of the tenets of great instruction because we all make them, and we need to know how to get out of them with our asses intact). I wholeheartedly encourage you to stick with John's instruction, laugh at your mistakes (after documenting them and also proposed solutions), and proceed without fear. It's only flour and stuff you can cheaply replace.
@Dillon Dasher - With all due respect to him, just because someone is a perfectionist with baking (or anything for that matter), doesn't mean they know everything. Even the best can learn something from someone else. : )
i did not searched for this. i did not intend to make petit fours and frankly, i wanted to go to bed. but i clicked on it because your thumbnail looked just so delicious and i stayed because i really like your attitude. you have an new subscriber 🙂 (and i have a new recipe to try out with my new kenwood 😏)
All of this is ALWAYS labor of love. I make croissants; fold and cry, fold and cry. In the end, I have croissants to dry my tears. I'll try this next since I got all the stuff!
Maaaaan, I’m a senior in high school that just cleaned up my missing/failing grades, and after this lunch/preppy kitchen break I’m gonna tackle some college admission stuff. Thank you so much!! 💕💕
I’m going to try and make this for Christmas dinner this year, wish me luck! Edit: it did.... not turn out to well, it was so dense and heavy I couldn’t cut it without it falling apart 😢 everything tasted good though Edit 2: I made the cake into cake balls and now it’s good!
I made petite fours, once, years ago. They came out so beautiful and delicious but they were so much work that I swore I would never make them again... cut to quarantine 2020 and I found myself on the Preppy Kitchen blog, searching for a petite four recipe 😅 I’m so glad to see that you have this recipe out! Can’t wait to try it!
I’m obsessed with ✨ v i r g o f e e l i n g s✨ it has such a “confused but supportive dad” energy, which already is the vibe John gives me. Never change 💜
@Ginger exactly,same thing with me xD geometry doesn't matter- but the eye's decision does xD don't care if it is not symmetrical, it is prettier, do it that way!- thank you head, but this is a geometry assignment
@@what-oy7rx I am a virgo and I am a very lazy person. So rarely measures and dont even use a ruler. I cannot remember how many times I get scolded by teachers and my mother for drawing charts like snakes in text books
I had a French themed Sweet 16. Had a little cake and about 32 of these little guys. Only 3 of the people I invited showed up and 1 had to go home early so we had plenty of leftovers. They were so good!
Omg! We had a bakery in Ann Arbor, Michigan and my dear father would take me downtown and this was my choice every time. Their petit fours looked just like your thumbnail! My absolute favorite thing! The Quality Bakery closed many years ago and I’ve missed these delightful treats and my father for so many years! Thank you, you made my day with just the image in the thumbnail! ❤️
This was great, I would also suggest your lining the baking sheet with the used parchment paper prior to dipping the petit fours. All the drips will be caught on the parchment paper and clean up will be oh so much easier.
I made these and watched your video many times before I started. The video was very helpful. I think you should add a part in there when your icing starts to harden before you are done. I made them for a bridal shower. So I hope they work! I ve snitched cake a nd frosting as I went.... oh yum. Can't wait to try them all finished.
I didn't experiment when I worked in a hospital. I cut out all meat and all dairy. I ate more salads even got the burrito wraps and added a hand full of salad mix on it added a bit of salad dressing that was free of egg products and low in chlorestol, rolled it up like a burrito as a snack. I also bought the morning farms entrées and meatless stuff including hotdogs and sausages. Granted the meatless took a bit of getting used to but within 3 months I had lost 30 pounds. I had also cut way back on soda as well.
i was today years old when i found out that what i thought were called "petifor" are just petit fours pronounced in an american accent 😭😭😭 help this recipe looks so good, i'd never thought of freezing my cakes! you're a genius :)
Wow! This is great because I’ve always loved these since I was a kid! I’ve only ever had them from a store such as Swiss Colony. I’m so excited to make them! Thanks so much for sharing!
Thank you SO MUCH! for the thorough directions. No one ever told me to freeze my cake squares after cutting. This makes so much sense now. And your fondant icing looks so simple. Now i need to make some room in my freezer!
This is my first time to the channel and watching the preparation I thought, "I wonder if he's a Virgo". Then came the whispered "Virgo feelingsssss". Nice to know I haven't lost my astrological touch 😁 Awesome video, those petit fours look amazing and now I want some.
So pretty! They always remind me of Marie Antoinette! I remember an episode of the Great British Bake Off where bakers were criticized for their sloppy petit fours - they should have used the freezer like you did to get those nice tidy edges! Perfection, just like a Virgo! ;)
I love your petit four recipe. The first time you said petit four I thought: "what is he saying?" But I figured it out. You pronounce it in a english way, not the original (french) way. Thanks for your recipe.
I about died laughing when you went all Virgo Feelings...my mom and I are both Virgos, born on the same damn day in fact. Makes for some pretty hilarious cooking moments when we get together, and make sure there's always an even number of everything! 😂
This video is by far the best one I have watched. I hope my cake comes out equally as level. Great explanations also. I also hope I can find this so I can get your recipes and instructions.. Mux, mix, mix! 👍
I want to know how to make original Petit Fours, like they have at my favorite bakery. I don't think they use fillings, creamed cheese or chocolate. They're so good! So delicate! So sweet! And, so pretty! They have a little almond flavor, like a wedding cake.
I can't think of a petit four without thinking of a Liberace video where he told the chef to change the petit fours to petit fives because he wanted nothing but the best for his guests.. Lol I guess you had to be there.. 🙃
I’m not at all surprised that you’re a Virgo! You remind me of my Virgo dad: super friendly and warm hearted, really passionate about your job, and obsessed with perfection!
Not just Virgos. I’m a Pisces and I need all my measurements to be perfect (as in, I’d probably also use a ruler in the kitchen). If not, I get anxious.Thank you, family genes, for making me like this. 😝
Wow John!!! Thank you for this lesson on how to make these beautiful treats and they look so pretty on those plates. This is a must. I must make !!! Enjoyed to fullest always !!
Childhood memories of eating these at bar mitzvah parties (too many, when the adults weren't looking). Each one was like a separate little gift. The rose on top is a must. Thank you.
When you cracked your eggs into one bowl, I cringed. Now, as a farmgirl growing up "long ago" my Grandmother taught me to crack each of the eggs into a separate vessel (cup or bowl or whatever) and then add it to the others. With today's quality control, this is likely unnecessary to capture and sequester a bad egg, but I have had a bad egg from the grocery store and I was very glad that this technique saved almost a dozen eggs for the large quiche I was doing. Granny and I looked for "rooster marks" i.e. red streaks from a germinated fertile egg. These were fine for omelets but not for baking and certainly not for meringue. Thank you for the recipe. I want to try it soon.
These were the cakes I've always dreamed of eating ever since I saw them in an illustration for Alice's Adventures in Wonderland where Alice has a mad tea party with the Mad Hatter and the March Hare! They easily the prettiest cakes!
Dang! I wish I was a “Just Because” friend. Those are so beautiful. I used your cake recipe to make my cake, but I didn’t layer it. Just cut squares to dip for my granddaughter’s Frozen themed birthday party. I did make the cake a light blue and the color showed faintly through the icing. They were so delicious and beautiful sprinkled with blue and silver sugar sprinkles. Not gonna lie, it wasn’t as easy as you made it look, but I had a lot of fun making them. My next project it to use your cake recipe and dipping fondant to make Birthday Cake cake pops for my granddaughter. We went to two different Starbucks yesterday to get her one and both stores were sold out. ☹️ She was so upset… until grandma pulled out a bag of M&M peanuts! All was right with the world. Lol 😉
Petit Fours, for years I 've been telling people how wonderful these are. A mouthful of yumminess. If chocolate can t be used, can you do an icing version with fondant, to give a second option. Keep inspiring.
I laughed out loud when I saw VIRGO FEELINGS! I totally get you now. I am a Virgo (5th) and I measure twice (or 5x) & cut once with EVERYTHING! Thank you my fellow Virgo.
This is what i mean when i say cooking is art ❤️ see how much he pays attention to details and makes everything perfectly and yet he is always giving us tips to do it the easiest way ❤️
