Bird’s Nest Petit Fours
Serves: 24
  • 1¾ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 cup salted butter, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • ¼ cup crème fraîche
  • 1 teaspoon vanilla extract
  • White Chocolate Icing (recipe follows)
  • Garnish: green coconut and jelly beans
  1. Preheat oven to 350°. Spray a 13×9-inch pan with baking spray. Line pan with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat together butter and sugar with a mixer at high speed until thick and creamy, approximately 3 minutes. Add eggs, one at a time, beating well after each addition. Add crème fraîche and vanilla extract, beating until well blended. Add flour mixture to butter mixture, beating at low speed just until blended. Spread batter into prepared pan. Using an offset spatula, smooth top of batter to make a flat surface.
  4. Bake until a wooden pick inserted in center comes out clean, 23 to 25 minutes. Let cool completely in pan. Wrap cake in pan with plastic wrap, and let sit at room temperature for a day.
  5. Unwrap cake and turn out onto a cutting surface. Remove parchment paper.
  6. Using a serrated knife, cut 24 (1½-inch) squares from cake, avoiding edges. Place cake squares on a wire rack set over a rimmed baking sheet.
  7. Pour White Chocolate Icing over cake squares, covering completely. Using a small off set spatula, if needed, spread icing. (If necessary, excess icing that pools on rimmed baking sheet can be scraped off, reheated, and reused.)
  8. Garnish with green coconut, if desired. Refrigerate cake squares on wire rack until icing sets, approximately 2 hours. Once icing sets, trim any excess icing on bottom of cakes, and transfer cake squares to an airtight container, and refrigerate until ready to serve. Garnish with jelly beans, if desired.
To make green coconut, place sweetened coconut flakes, 1 teaspoon water, and several drops liquid green food color in a large releasable plastic bag, and shake well.
Recipe by TeaTime Magazine at