Southern Lady Magazine

Lemon-Blackberry Petits Fours

Ashley Shaw
Lemon-Blackberry Petit Fours on a tiered stand with white chocolate-covered strawberries

White Chocolate-Covered Strawberries

Dainty edible flowers top off these tantalizing Lemon-Blackberry Petits Fours.

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Lemon-Blackberry Petits Fours
 
MAKES ABOUT 20
Ingredients
Cake:
  • 1½ cups unsalted butter, softened
  • 3 cups sugar
  • 6 large eggs, room temperature
  • 3 cups all-purpose flour
  • ½ teaspoon kosher salt
  • ⅛ teaspoon baking soda
  • 1 (8-ounce) container sour cream, room temperature
  • ¼ cup to ½ cup blackberry preserves
  • Lemon Buttercream (recipe follows)
Glaze:
  • 6 cups confectioners’ sugar, sifted
  • ½ cup water
  • 2 tablespoons light corn syrup
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • ¾ cup white chocolate morsels
  • Garnish: edible flowers
Instructions
  1. Preheat oven to 325°. Line 2 (13×9-inch) metal baking pans with parchment paper.
  2. For cake: In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, whisk together flour, salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition. Divide batter between prepared pans (smoothing tops if necessary).
  4. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  5. Using a long serrated knife, trim top of cake layers. Spread blackberry preserves onto one cake layer. Top with second cake layer, cut side down. Spread Lemon Buttercream onto top of cake. Place cake in freezer, and top with a sheet of parchment paper, rubbing gently with palm to smooth buttercream. Freeze for 2 hours.
  6. Remove parchment, and trim edges of cake using a serrated knife. Cut cake into 1-inch squares.
  7. For glaze: In a large microwave-safe bowl, whisk together confectioners’ sugar, ½ cup water, corn syrup, and extracts. Microwave on high in 30-second intervals, stirring between each, until smooth (about 1 minute total). Add chocolate morsels, and stir until melted. Microwave in 10-second intervals until chocolate is fully melted.
  8. Cover work surface with a piece of plastic wrap. Place a wire rack on top of four cans set over plastic wrap. Using a short wooden skewer, prick each petit four in center about halfway through. Dip in warm glaze, letting excess drip off. Thread skewer through wire rack, bringing petit four to rest on wire rack. (This will allow any excess glaze to drip of and create clean bottom edges once dry.) Reheat glaze while working to keep a crust from forming. Let petits fours set until dry, about 1 hour. Remove petits fours using a small offset spatula, and place on a serving tray. Garnish with edible flowers, if desired.
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Lemon Buttercream
 
Ingredients
  • ⅓ cup salted butter, softened
  • 2¼ cups sifted confectioners’ sugar
  • ½ teaspoon vanilla extract
  • 1½ tablespoons fresh lemon juice
  • 1 tablespoon whole milk
Instructions
  1. In a medium bowl, beat butter with a mixer at medium speed until creamy. Gradually add confectioners’ sugar and vanilla, beating until well combined. Add lemon juice and milk, and beat at high speed until smooth and spreadable.
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