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Mary Berry Petit Fours

Mary Berry Petit Fours Recipe

  • Author: Ekani Ella
  • Prep Time: 45
  • Cook Time: 25
  • Total Time: 1 hour 10 minutes
  • Yield: 20–24 pieces
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Description

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.

Ingredients

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

Instructions

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, 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 serving tray.

Did you make this recipe?

Find it online: https://britishbakingrecipes.co.uk/mary-berry-petit-fours/