Buttermilk Petit Fours: Tea Party Recipes

buttermilk petit fours

This Buttermilk Petit Fours recipe is part of a series I am starting of tea party recipes.  It seemed a fun theme to revisit throughout the spring and summer, and the recipes will come in handy for readers hosting princess parties, bridal showers, baby showers, brunches and such.

Buttermilk Petit Fours Recipe (Origin)

The recipe was specifically developed for my Nordic Ware flower petit fours pan I bought a couple weeks ago.  I had my eye on the pan for awhile so I was looking forward to trying it.  It can also be made in equivalent sized mini-muffin tins (holding about 1 tbs of batter).

flower petit fours pan

I purchased this Nordic Ware flower petit fours pan locally, but it can be found online at Target & Chefs catalog.  The pan is heavy cast aluminum, and makes 20 petit fours.

Much to my chagrin the 1st recipe I tried in this adorable petit fours pan was not a good match, and the little flowers ended out a dismal trash can bound failure.  I tweaked the recipe, to create a moist fine crumb cake, so they would release nicely and hold their shape well.  I also sweetened & refined the batter recipe a bit by partially using confectionery sugar.   I didn’t want anything getting in the way of the flower outlines.

I swirled strawberry preserves (all fruit type, no sugar) in about half the batter, for a bit of variation.

Buttermilk Petit Fours (Results)

In the recipe version shared below the Buttermilk Petit Fours released easily from the pan, and held their outline well..  I stored them for a couple days before photographing, and tiny cakes were still very moist on the day I shot them.  Since they were so moist, and a didn’t require more sweetness, I was able to leave them unglazed like I wanted.   The cakes with preserves only had a subtle flavor difference, since the buttermilk had already brought a tanginess.

I’ll be making these again.  Next time I may try adding some pastel colors.  They are great for the tea party recipes theme, not only for their dainty size and sweetness, but their ability to serve well after a few days.

Buttermilk Petit Fours Recipe

Buttermilk Petit Fours: Tea Party Recipes
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
  • ¼ cup confectionery sugar
  • 1 tsp baking powder
  • ½ cup room temperature butter (1 stick)
  • ¾ cup sugar
  • 1 tsp vanilla
  • ½ tsp Kosher salt
  • 1 egg
  • 1 cup flour
  • 1 cup buttermilk
  • **optional** strawberry all-fruit preserves (1/4 cup is enough for ½ the batter)
  1. Preheat oven to 350 degrees. Grease and lightly flour the pan.
  2. Mix baking powder into confectionery sugar, them cream the butter and both sugars together.
  3. Add the remaining ingredients and mix well. (If you choose to add preserves, break them up well before adding and swirl them into the finished batter by hand.)
  4. Drop 1 tbs of batter into each tin.
  5. If using a cast aluminum pan, bake approximately 17 minutes, if using a standard mini muffin tin bake time will be approximately 15 minutes.
  6. Remove to cool on racks before serving.



  1. says

    Those are so pretty! Would be perfect for a baby shower!

  2. says

    Those look stunning. I can’t believe they are so simple to make.

  3. says

    Those are so pretty and delicate! I love that pan, too. I’ve just started collecting specialty cake pans and that is something I will need in my collection.

  4. says

    I so need that baking tin! They look so beautiful!

  5. says

    I love the shape of the little roses – they really are so dainty looking! A lemon recipe or something with citrus zest would probably lend itself well to such tiny cakes too.

    • Robin Gagnon says

      I agree Tammy. My first attempt was actually a Lime & Rosewater batter, since I love Rosewater in my limeade. I’ll be making some sort of dessert like that soon I’m sure.

  6. says

    They are quite lovely and almost look like pressed sugar.

  7. Laura says

    1 cup flour to 1 cup buttermilk? Is that correct? Giving these a whirl right now.

    • Robin Gagnon says

      Yes, buttermilk is pretty thick.

  8. Tana says

    Hi, just wondering how you stored them…thanks!

    • Robin Gagnon says

      In plastic storage containers. I avoided stacking them though, since they are pretty moist & was afraid some of the cake might lift if stacked.

  9. Amanda says

    Used this recipe earlier this week! Turned out perfect, thanks!!

    • Robin Gagnon says

      Thanks for letting me know :)

  10. says

    These look fantastic and perfect for any spring tea or shower. Love the addition of strawberry preserves. I wonder how shortbread would hold up in the mold? Pinning!

  11. Mary says

    Hi! I’m planning on making these tomorrow and I’m wondering if the recipe yields just the 20 petit fours from one tin? I have two of these tins and was planning on making either 40 or 80 (for a Father/Daughter dance) and need to make sure I have the correct amount of batter for that many petit fours. Thanks!

    • Robin Gagnon says

      I believe their was some batter left, but not all that much.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>