Pound Cake and Petit Fours


I’ve been on a pound cake kick lately. Last weekend I made two of them. One plain and another with strawberries. They both turned out really yummy.

Then, this weekend I wanted to try my hand at petit fours. You know … adorable, tiny layered cakes filled with fruit or frosting and covered in poured fondant or icing. They can be made from sponge cakes, genoise cakes, or pound cakes. Ding. Ding. Ding. That means more pound cake for me. I decided to go the whole nine yards. Little layers, syrup, marzipan… Looking back, I think my kitchen wishes I went the easy way. I should have just sliced 1-inch thick pieces from the pound cake loaf and then then cut out tiny cakes with a cutter. But no … that would be too easy.

Okay, before we get to the petit fours, let me tell you about the two pound cake loaves.

First up. Cream Cheese Pound Cake.


I couldn’t wait to slice into it.




Oh my… help me.


And the top… I could tunnel right through this thing.


But first, a little cream cheese icing.


Yes, it was as good as it looks.

The recipe made enough for two loaves, so on the second one I added some strawberries.


It was pretty fantastic, too.


Every last piece of it.



Strawberry Cream Cheese Pound Cake = YUM!

Here’s the recipe:

Cream Cheese Pound Cake
3.5 cups all purpose flour, sifted
1 tsp baking powder
1 cup butter, room temperature
8 oz. cream cheese, room temperature
3 cups sugar
1 tsp vanilla
6 eggs, room temperature
1 cup milk, room temperature

Preheat oven to 325 degrees.
Sift flour and baking powder in a medium bowl and set aside.
Using a mixer, cream butter, cream cheesea nd sugar for about 6 minutes.
Add eggs one at a time, mixing well after each addition.
Add vanilla and milk until combined.
Add flour mixture until completely combined.

Pour into two greased and floured 9 X 5 loaf pans.

Stir in 2-cups hulled and diced strawberries for each loaf if desired.

Bake for about 60 minutes or until done.

Update: Ummm… Forgot to mention… some of my strawberries sank to the bottom, You know I don’t bake with fruit so much, but after reading up on it, I think this will help. Try lightly covering the fruit with flour. Let me know if it works for ya.

Cream Cheese Icing
4 oz. cream cheese, room temperature
2 Tbsp butter, room temperature
2 cups powdered sugar
3 Tbsp milk

Cream butter and cream cheese. Add sugar and milk until thoroughly combined.
Spread on top of cake.
Store in the refrigerator.

Now for the petit fours…

First, let me say… these were a lot of work. I’m glad I tried them, but a lot of work. Thank goodness they tasted great.

If you want to see a fantastic tutorial, check out this one from veganyumyum. Not only is it a really great step-by-step guide, but her photographs are also beautiful.



Line a jelly roll pan with parchment paper. You’ll need two sheets to lay sideways so you can lift the cake out when it’s done. Use some butter and coat the paper. Then dust with flour.

I used the pound cake recipe above, minus the milk and strawberries and baked at 350 for about 30 minutes. Also, I accidentally omitted the milk. Turns out that was probably a good thing, because the cake baked right up to the edge of the pan. It might have spilled over with the milk.


After the cake is baked and cooled, trim off the outer edges and then cut it into eight equal sections. Next, use a serrated knife and cut the height of each section in half. Turn each layer cut side up and apply a small amount of syrup. I used a spray bottle, but you can also brush it on. Don’t saturate it though. Then spread on a thin layer of warmed raspberry jam so that you can still see the cake through the jam. Stack the sections three layers high. (three layers of cake and two layers of filling.) Four would have made it too tall, based on the pound cake recipe used here.

Syrup = 1 cup sugar plus 2 cups water. Bring to a boil for approximately 3 minutes. Let cool.


Now, for marzipan. I finally found a reason to use this stuff. It has an almond flavor and is pretty tasty. Marzipan sometimes goes on the top layer of the petit four and I think really helps when you pour the icing on. Roll out the marzipan in a super thin layer. Then place it on top of each section of layered cake. Add simple syrup first to help the marzipan stick. Trim off any marzipan that overlaps the cake sections. Wrap each section in plastic wrap and refrigerate overnight. The next day, cut the sections in small squares. Each three-layer cake section will give you 12 petit fours. And you can get at least 5 three-layer sections. That’s a lot of little cakes. (After the icing dried, I drizzled on some melted chocolate and added a few fondant flowers for decoration.)


The next day, dip these in poured fondant and place on a wire rack. Set a cookie sheet underneath to catch the drippings.

What I used for the poured fondant = 2 lb bag (@7.5 cups) powdered sugar, 1/2 cup light corn syrup, 1/3 cup water, 1 tsp vanilla extract. Heat on low and stir until everything is completely combined.

Pouring didn’t work so much for me. I dipped each of the four sides and then spooned a little over the top. This was by far the trickiest part. Getting the consistency right, covering the cakes smoothly. I made a HUGE gigantic mess.

Here’s a peek…


Again, I suggest visiting veganyumyum for a great how-to as I have no actual photos of the dipping, dripping, pouring or cursing.


I managed to get several out that looked pretty decent, though.


But by the end, I was out of icing, out of my mind and still had a bunch of uncovered little cakes. They stayed that way, too. I’ve convinced myself they taste better uncovered.

Petit fours. Been there. Done that.

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285 comments on “Pound Cake and Petit Fours”

  1. My favorite cake recipe is Cream Cheese Lemon Pound Cake. I use a lemon glaze that is so zippy.

  2. They look beautiful like everything else you make.Great Job.

  3. mmmm that pound cake loks soooo good!

  4. Well the ones that did get covered look amazing!!

  5. they look delicious!! thanks for the recipes! i've made simple syrup to cover my wedding cakes before to lock in moisture but it makes the cake sooooooo sweet. i think i'll try your recipe to see if it helps!

  6. oh yum! those little petit fours are adorable!

  7. Those are terribly cute. If you want to use more marzipan, check out Battenberg Cake. I'd love to see you try that.

  8. They look pretty!

    Just an FYI: Simple Syrup is a 1:1 ratio of sugar to water. Always.

  9. ha ha ha. awesome. I love it when i try something and am satisfied i don't ever want to try it again :)

    yours are still beautiful and the photos and commentary of the process, as always, were quite enjoyable.

  10. If you want to talk about pound cake…it has to be Apricot Brandy Pound Cake. Oh.My.Goodness.

  11. those look amazing! <3
    It really does look like a lot of work!

  12. wow i am so impressed–that doesn't look easy nor anything i want to try!! but, the strawberry pound cake will be GREAT for a baby shower I am throwing in the near future!

  13. Pound cake, neutella and sliced bananas.. sandwich style on the george forman grill (with a spray of pam)…yum…and only because I am allergic to strawberries…

  14. I am new to your world. And every time I am amazed by it! It makes me very hungry! Thanks for sharing! Now if I can just control the urge!

  15. The pound cake recipe looks great. But I've done the petit fours, also. Lots of cursing. I'll stick with cake pops!

  16. OMG!!! yum..but you said a lot of work…no thanks but will make the pound cake. Thanks for the eye candy! Made my mouth water.

  17. They're gorgeous! I've always wanted to try to make petit fors myself. . . perhaps it can wait a while longer.

  18. I feel ya, sister. I made 60 "wooden block" petit fours for a 1 year old's birthday once and vowed I would never ever make petit fours again. Yours are beautiful!

  19. i saw on a site recently that when they made petit fours, instead of dipping them on all sides, the icing was thin enough to pour over the cakes (on a cookie sheet over a baking pan like you had them drip drying). not sure if it was a nontraditional icing and thats why it was pourable or what…if you do ever try them again, that might be an easier way to ice them, because yes, that is a serious pain.

  20. I'm going to make this for my man when I get home on Tuesday after being apart for 3 months. I think pound cake can make up for 3 months don't you?

  21. I will definitely try those pound cake recipes.

    And the petit fours look amazing and adorable but they look like a seriously hard work. I'll have a new appreciation for them- thats for sure!

  22. Now we know why they are so expensive to buy at a bakery!!

    I have been wanting to try making petit fours forever- thanks for being so honest!

    Your's of course are beautiful!!

  23. I have also been there done with with petit fours. Congrats on finishing the job, you did better than I did! They look beautiful!

  24. I can't wait to try the pound cake recipe, it looks delicious (I loved both flavors)! As for the petit fours, you cured my desire to try to make them. Thanks for saving me the trouble and the mess! LOL

  25. One of the best uses of petit four leftovers is to make TRIFLE!!!

    Yours look lovely.

  26. My sister and I are obsessed with petit fours! (childhood memories i think) Yours looks beautiful! Thanks for the tutorial. The pictures are awesome:)

  27. I've been wanting to try these for years. You may have inspired me to finally do it. My hubby will thank you.

  28. yum!!!

  29. You always outdo yourself. YUM. And I love pound cake. I allow myself to gain a pound or so just to indulge in it's yumminess from time to time.

    As for the petit fours… I've always wanted to make them, but as you stated… Time consuming. Lots and lots of time consumed. But, man do they look gorgeous and delicious!

  30. Ummm, so that looks divine! :) http://glamlifehousewife.blogspot.com/

  31. I know people probably tell you this ALL the time, but you could TOTALLY do a Food Network show with all your creative ideas! I would watch (and DVR of course) EVERY EPISODE!! Love your site. Keeps my weekends busy attempting your crafts for sure! : )

  32. Those are SO CUTE! I can't believe all the effort you put in to these things. I would have been cursing at the 2nd step! I like waiting to see what cute things YOU bake, then getting the how-to from you so I know what will work when I try it myself =)

  33. I've been enjoying your blog for a while now, but I think this is the first I've commented. Anyhow, I adore petit fours, but limit myself to one box per year bought from the Hickory Farms kiosk sometime in December. I then make it last until well until January.

    I'm a reasonable cook, but can't bake to save my life. I have to say, I can't imagine trying to make petit fours. You have my everlasting admiration for even trying!

  34. they look amazing

  35. Those petit fours are so cute! I made a battenburg cake a couple of days ago and that was pretty fiddly, so i can imagine the work that went into your little cakes!


  36. Your petit fours look stunning! The strawberry pound cake looks good, too!

  37. Those leftover petit fours would have made excellent lamingtons… maybe next time!

  38. They look yummy !!!

  39. Just discovered your site here in South Africa and I am absolutely hooked!! Made your cake pops at the weekend and just blew everyone away!! Now gonna give that strawberry pound cake a try .. I dont think we call it a pound cake here .. we call it a Madeira cake .. isn't life just so fascinating?! Anyway, thanks for inspiring me down here! Can't wait to see whats next!!

  40. Ooohhh, missed an opportunity to make trifle with the leftover un-iced cakes Bakerella! Arrange in a layer, drizzle on a little sherry, a raspberry or strawberry layer, some custard sauce, repeat layers and top with stiffly whipped cream. Decorate with some berries. It does well to sit a day as long as you seal the whipped cream to the edge of the bowl and cover with saran directly on top.

  41. i would definitely make trifle from the leftovers. The petit fours look so so yummy

  42. What a gorgeous post. I've wanted to make petit fours ike these for ever. Yours are STUNNING!

  43. What a gorgeous post. I've wanted to make petit fours ike these for ever. Yours are STUNNING!

  44. What a gorgeous post. I've wanted to make petit fours ike these for ever. Yours are STUNNING!

  45. What a gorgeous post. I've wanted to make petit fours ike these for ever. Yours are STUNNING!

  46. Oh, Bakerella. You'd be great on TV. This would be great on tv!!

    Your pound cake looks absolutely heavenly.

  47. I will be making that pound cake!!
    The petit fours look amazing, so pretty, bet they didn't last long sfter all your efforts!

  48. The yummiest, the cutiest. I just can't stop singing that old song: "simply irresistible…"

    ;-) You're great.

  49. Well, THANK YOU! For all the stress, cursing and making of the pound cakes and petit fours. I think they are wonderful, and the best ones have to be the uncovered ones in the measuring bowl! I think i need to try your cream cheese pound cake for the next Bunco night. I know all the ladies will love it and if I make it to the farmer's market that week, I'll make a second one with strawberries! I'll let them all know that Bakerella taught me how!

  50. Your blog is such fun. Everything tastes good, even in Cyberspace.

    I have a container of almond paste also and I wa wondering today, what to do with it. You just happened to come along with this recipe.

  51. Oh, you did it again! I wanna go on an all cake diet now!

  52. They look gorgeous!

    And I imagine that uniced petite fours would make a great trifle!

  53. I make petits fours for tea parties and they are so labor intensive!!! I always offer to do a fun cake, but usually people want the petits fours… if they only knew…
    Yours look gorgeous though!

  54. omg. My mom used to make those when i was little..she got the recipe out of the Sunday Star Ledger newspaper i believe in the 60's…im sure its still lying around here somewhere..i havent thought of those in years!

  55. ohhhhh they look so beautiful. I would love to give these as gifts. But I don't think I can pull this off :-( Very beautiful!

  56. Great job on the petit fours. They can be time consuming..And one little bite and their gone! That's way hotels get them in frozen, so a machine can make them for them……

  57. Petit fours… Beautiful! But I would agree that they taste better uncovered, and I'm certain that larger pieces would taste equally wonderful! (there's no way I'm making anything similar to them, ever)
    But the pound cake… I'm definitely making that one in the not-so-distant future! I hope it will look half as nice as yours does.

  58. That looks super yummy!!

  59. I'm right there with you when it comes to Pound Cake!
    I love my cake simple and my icing sweet :)

  60. There is nothing more delightful than waking to a new Bakerella post to savor with my morning coffee! Thank you…you're simply a delight!!

  61. Num! Your last photo made me think a trifle is in your future….quick, easy, and tasty. Heh! You already have the cake and jam ready ;)

  62. oh my goodness. I was practically drooled on my keyboard at everything pictured and described…. WOW! Delicious & Beautiful.

  63. I was googling petit fours just last week, trying to get up the nerve…think I'll just live my life vicariously through YOUR experience instead!

  64. Petit Fours are my favorite! They taste so good, look so pretty and are perfect for any kind of gathering. I used to make them all the time when I was a decorator (much easier in such a big space!) but have done them a few times at home. My tips for getting them really good:

    I've never done them with layers of jam like you did. I've always had and seen them as a piece of cake with a thick layer of buttercream on top before the icing. So I'd frost the level cake with buttercream and freeze it. Then you can cut perfect cubes with a ruler and a pizza cutter and it will keep sharp edges from being frozen.

    The icing is the hardest part but once you get the consistency right, skewer from the bottom a piece of frozen cake and dip. Take it off the skewer with a fork and put it on a rack to drip like you did. NEVER pour the icing. It makes ugly drips on the bottom and never looks as good (and a waste of icing!)

    For all the cakepops you do, I'd think this would have been a snap for you. I think your problem was the layering and filling which, for a cake that shape, is very difficult.

  65. Oh my that pound cake looks GOOD….

  66. That pound cakes looks heavenly!!!
    I have never made one, but I think that is about to change.

  67. these are great! i just made petit fours with cubed Oreo cakesters on my blog… so easy. (I'll be sure to link on my edible crafts column at craftgossip.com, too.)

  68. Hi they look beatiful and delicius
    I love your work

  69. I LOVE petit fours but I'm pretty sure I'll be buying them, not making them. Do you get paid for this? 'Cause that is a LOT of work, sister.

  70. I make Cream Cheese Pound Cake every Christmas for family and friends. Usually like about 10 to 12 of them. Yummy!

  71. Oh, I just love it… I have to love that everyone's the same when it comes to the trickier stuff! I'm so glad that I'm not the only one who makes a huge mess in my kitchen and ends up with too much cake and too little icing (or vice versa). Thankyou for the great and challenging recipe!

  72. Gorgeous !!!!!

  73. I did the petit four gig for my daughter's second baby shower…and you are right…lots of mess and cursing. But the end result? She wanted them so bad for her third baby shower and for once in her life, I told her no.

  74. I'm with you, these little cuties are tricky. So much so that I renamed them Les Petits Diables, (little devils.)


  75. The petit fours look delicious, but truth be told, I was already drooling from the pound cake photos, so I think i'll stick with that!

  76. I always look at cute little petit fours and want to make them! If even Bakerella had troubles though, maybe I should rethink that. Amazing job!

  77. You're crazy! :)

  78. Bakerella I just love your work and your ideas, I try my hand at your designs but they never come out as good as yours. I'm currently working on a project that you inspired. Remember when you did the valentines day box out of cake and then had the cake bites in them. A friend of mine wants to do that for his wife's birthday, but using her initial "J" as the box and then putting the cake bites on top. Do you have any suggestions on how I can execute this to look nice. Maybe make it look like she opened a box in the shape of a "J" and have the fondant zagged, liked ripped paper? What do you think?

  79. I baked cupcakes from scratch last weekend for the first time EVER because of you. I'd have done more yesterday but I was sick and didn't want to infect my world.

    Now I'm going to do a pound cake next weekend. Because of you. You are going to be my boyfriend's hero.

  80. You are so talented!
    I love reading your blog!


  81. They look beautiful, but I feel ya, sister! I tried to make petit fours one time and it was a huge fiasco. Never again!

  82. My great grandmother used to make me a pound cake every time I would visit! I haven't had one in such a long time. Your Petit Fours look amazing…

  83. I use a "cheat pound cake" with my favorite yellow cake, 8 oz sour cream, 4eggs, 1/3 cup oil, 1 instant pudding mix and it comes out delicious and super sturdy for cakes with delicate details, carved cakes or cakes covered in fondant! This is the recipe I used when I made my first fondant cake, check it out;
    I even made your burger sliders with the pound cake buns and while not as goodlooking as yours they came out pretty yummy

  84. I'm seriously drooling over the strawberry pound cake with frosting. It's food porn!!

  85. I also tried petit fours and made a huge mess with the icing step. It is so tricky, but they look and taste so delicious!

  86. Oh my goodness. I tried making petit fours the other day too! I'm glad to see that I'm not the only one that had trouble pouring the icing/pourable fondant on them! Mine looked disastrous, but they tasted delicious! :-) I felt like Bakerella last week because I made Harry Potter cupcakes, a giant mermaid birthday cake, cake pops, and petit fours! Only the Harry Potter cupcakes and the mermaid cake turned out well, though. Bakerella, you have inspired me to branch out and try new things when it comes to baking. Thank you so much!

  87. that is just so awesome…

    looks so freaking yummy!!!!

    I just made the red velvet cupcake and they turn out 2 be beutifu… however the cheese frosting didn't turn out 2 be as yours it was kinda liquid.. I followed ur exact steps and everything and I don't know what is wrong????

  88. This recipe sounds so good. Can't wait to try.

  89. I am salivating at my desk right now! Can't wait to try these recipes, thanks for sharing!!

  90. Having been through the dipping and cursing of my first try at your cake balls, I'm only a little tickled to see that there is something out there that makes you do that, too. The ones you photographed are gorgeous, and I'll bet the others tasted great as well, even if they weren't pretty enough to be prom queen.

  91. Yum, I gotta try this someday. But, and I know this is the smallest detail ever, it's Petits Fours (oh, French)

  92. The Petit Fours are so adorable, but goodness, the work. I'll just have to take your word on how good they were… they'd disappear as fast as I could make 'em in our house. Very cute though.

  93. Great pics, but this is why I'm anti-making-very-small-things, like hors d'oeuvres, no matter how awesome small things are. One Peach Poundcake every year in ONE Bundt pan, and I'm good to go. (Or maybe a few per year, if I freeze a buncha peaches.)

  94. oh my! everything looks so goood!! i wish i could bake like that… i even can't make a proper chocolate cake :(

  95. I love your recipes, and I love your blogs!!! :) Thanks for all the wonderful ideas and inspiration, I am so glad you share your tasty treats and goods with us!

  96. i'm not going to lie, it's extremely comforting to see (and read!) that you have as much trouble with messiness sometimes as I do — my cake balls often end up looking like that, with everything dripping everywhere!

  97. Hi,, It's the first time that I have written a comment, but I really love this blog.
    I'm a younger gril from Spain,so my english is not perfect but I like this blog because it have a lot of photos, for this question it's easy form me!!!! XD
    Can you tell me how much is a cup and oz in "grams" please?

  98. Those look pretty tasty.

    I made petit fours ages and ages ago, but I cannot remember for the life of me how I actually did them. I don't believe mine were layered (I am almost positive that I used instructions from one of the Betty Crocker glossies from the checkout lane), but they were still tasty.

  99. Pound Cake – Yum! One of the best ways to eat it is broil it for 5 minutes or so and it will brown a little. Top with fruit, ice cream, chocolate sauce…or whatever most interests you!!! Yum!!!

  100. I love petit fours thank you for making them!

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