Delicate, bite-sized, and beautifully decorated, this Mary Berry Petit Fours Recipe is the perfect way to add elegance to any afternoon tea, bridal shower, or dessert table. These miniature cakes are dainty in appearance but rich in flavor, featuring layers of sponge, sweet jam, and smooth fondant or icing. True to Mary Berry’s baking philosophy, this recipe balances precision and ease, making it achievable even for home bakers.

What are Mary Berry’s Petit Fours?

The Mary Berry Petit Fours are miniature layered sponge cakes that are typically filled with jam or buttercream and coated with fondant icing or glaze. Often garnished with piped icing, fruit, or edible flowers, these traditional French-inspired treats are known for their refined presentation. Mary Berry’s version uses light sponge cake, apricot glaze, and fondant icing to create a glossy, decorative finish.

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Why You Should Try This Recipe

Perfect for entertaining – Looks elegant on a dessert tray.
Miniature size – Great for portion control and variety.
Customizable flavors and colors – Make them match any event.
Ideal for gifting – Beautiful, handmade edible presents.
Make-ahead friendly – Can be baked, frozen, and glazed later.
Impressive yet manageable – Mary’s method keeps it beginner-friendly.

Ingredients Needed to Make Mary Berry Petit Fours

This recipe makes about 20–24 bite-sized cakes.

For the Sponge Cake:

Unsalted butter – 175g (softened)
Caster sugar – 175g
Self-raising flour – 175g
Baking powder – 1 teaspoon
Eggs – 3 large
Vanilla extract – 1 teaspoon

For the Filling:

Apricot jam – 4 tablespoons (warmed and sieved)
Buttercream or raspberry jam – optional for extra layering

For the Icing:

Ready-to-roll fondant icing – 500g
Icing sugar – for dusting and thinning fondant
Food coloring – optional (pastels work best)

For Decoration (optional):

Royal icing – for piping details
Edible pearls or flowers
Chocolate curls or gold leaf

Equipment Needed

20cm x 30cm rectangular cake tin (or Swiss roll tin)
Parchment paper
Sieve
Wire cooling rack
Sharp knife or cake leveler
Small offset spatula
Pastry brush
Rolling pin
Cooling rack set over a tray (for icing)

Instructions to Make Mary Berry Petit Fours

Step 1: Prepare the Sponge Cake

Preheat oven to 180°C (160°C fan) or 350°F.
Grease and line a rectangular cake tin with parchment paper.
Beat butter and sugar until light and creamy.
Add eggs one at a time, then stir in vanilla.
Sift in flour and baking powder, and fold gently.
Pour batter into the tin and smooth the surface.
Bake for 25–30 minutes or until golden and springy.
Cool completely on a wire rack.

Step 2: Trim and Layer the Cake

Level the cake by trimming the top if needed.
Cut the cake in half horizontally.
Spread a thin layer of apricot jam or buttercream between the layers.
Reassemble and chill in the fridge for 20–30 minutes for easier cutting.

Step 3: Cut into Bite-Sized Squares

Trim edges for clean sides.
Cut into 1.5-inch squares using a sharp knife. Wipe the blade between cuts.

Step 4: Prepare the Fondant Icing

Dust the surface with icing sugar, roll out the fondant to about 3mm thick.
Cut small squares or circles just larger than your cake pieces, or prepare to pour fondant glaze (see variation below).

Step 5: Glaze or Cover the Cakes

Option A – Rolled Fondant:

Brush each cake with a thin layer of apricot glaze.
Place fondant over the top and gently press down, trimming sides.

Option B – Poured Fondant (more traditional):

Thin fondant with a little warm water or glucose syrup until pourable.
Place cakes on a wire rack and pour icing over each one. Let the excess drip off.

Step 6: Decorate and Serve

Pipe royal icing designs, add edible pearls, or garnish with flowers.
Let icing set before transferring to the serving tray.

What Goes Well With Mary Berry Petit Fours

Afternoon tea – Classic pairing with English tea blends.
Sparkling wine or prosecco – Perfect for celebrations.
Lemon curd or berry coulis – For dipping or plating.
Fruit platters – Complements the sweet finish.
Espresso or coffee – Balances the sugary glaze.
Mini scones and macarons – For a complete dessert spread.
Flavored whipped cream – A light, creamy accompaniment.

Expert Tips for Making the Best Mary Berry Petit Fours

Make your petit fours look bakery-quality with these helpful tips:

Use a sharp knife – Clean cuts are key to professional presentation.
Chill the sponge before slicing – A Firmer cake is easier to handle.
Thin the jam slightly with warm water for easier brushing.
Work in small batches when icing – Fondant sets quickly.
Use gel food coloring – Better for tinting fondant without altering texture.
Wipe tools regularly – Prevents smudging and maintains clean finishes.
Decorate after icing sets slightly – Ensures toppings stay in place.

Easy Variations of Mary Berry Petit Fours

Customize your petit fours to suit any occasion:

Use colored fondant – Match party themes or seasons.
Fill with buttercream and jam – Adds richness and moisture.
Add flavor extracts – Like almond, lemon, or rose to the sponge or icing.
Layer with marzipan – For a traditional English finish.
Dip in chocolate ganache – For a modern twist.
Create mini layer cakes – Stack two squares with filling in between.

Best Practices to Store Mary Berry Petit Fours

Store in an airtight container – Keeps them fresh for 3–4 days.
Refrigerate if filled with buttercream – Especially in warm weather.
Avoid stacking – Use cupcake liners or parchment between layers.
Freeze undecorated sponge – Wrap tightly for up to 1 month.
Decorate after thawing – Keeps icing and fondant smooth.

Best Practices to Reheat Mary Berry Petit Fours

Petit fours are best served at room temperature and should not be reheated. However:

Let refrigerated cakes come to room temp for 30 minutes before serving.
Avoid microwaving – It ruins the texture of fondant and sponge.
Keep away from direct sunlight – Fondant may melt or sweat.

How Can I Make Mary Berry’s Petit Fours Healthier?

Reduce sugar slightly – Use 10–15% less in sponge or icing.
Use wholemeal flour for half the flour – Adds fiber and texture.
Swap buttercream for fruit compote – Lowers fat and adds natural sweetness.
Use low-sugar fondant or glaze – Available in specialty stores.
Keep toppings minimal – Skip heavy decorations for a lighter treat.

Nutrition Value (per petit four):

Calories: 145
Protein: 1.8g
Fat: 5g
Carbohydrates: 22g
Sugar: 16g
Fiber: 0.5g
Sodium: 65mg

FAQs

What type of cake is best for making petit fours?

A light, firm sponge cake works best for petit fours. Mary Berry’s vanilla sponge provides the ideal texture—it holds shape when cut and pairs well with fondant icing.

Do I need to chill the cake before cutting petit fours?

Yes, chilling the layered cake for at least 20–30 minutes firms it up, making it easier to slice into clean, even squares without crumbling.

How do I keep the fondant from cracking when covering petit fours?

Roll fondant to an even thickness and cover the cakes while the apricot glaze is still slightly tacky. If it begins to dry out, knead in a few drops of glycerin or water.

Can I make petit fours in advance?

Yes, you can bake and freeze the sponge layers ahead. Assemble and decorate within 1–2 days of serving to maintain freshness and presentation quality.

Final Words

This Mary Berry Petit Fours Recipe combines delicate sponge, smooth icing, and artistic presentation to create mini desserts that are as elegant as they are delicious. Ideal for special occasions, afternoon tea, or edible gifts, these charming little cakes are sure to impress every guest. Once you master the basics, you can personalize them endlessly to suit your style.