Pitter Patter Baby Shower Petit Fours

The first baby shower I ever hosted was for my sister. I remember agonizing over every detail, wanting it to be perfect. While the pastel-colored decorations and games were fun, the real highlight was the food, especially the little petit fours shaped like baby feet. They were almost too cute to eat, but the sweet, tender cake and the delicate icing were irresistible. It was such a joy to see everyone’s faces light up as they enjoyed these little treats, and I knew I had created a memory that would last a lifetime.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 20-30 minutes
• Total Time: 2 hours
• Servings: 12
• Yield: 24 petit fours
• Dietary Type: Not specified

Ingredients

For the Cake:

• 1 (18 ounce) package white cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 4 egg whites

For the Icing:

• 2 tablespoons Amaretto
• 3 cups powdered sugar
• 1/4 cup water
• 3 tablespoons light corn syrup
• 2 tablespoons butter or margarine, melted
• 1/2 teaspoon vanilla
• 1/4 teaspoon almond extract
• Pink and blue decorator icing

Equipment Needed

• 15x10x1-inch baking pan
• Grease and flour for the pan
• Mixing bowls
• Electric mixer
• Baby foot-shaped cookie cutter
• Wire rack
• Waxed paper or another 15x10x1-inch baking pan

Instructions

1. Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 15x10x1-inch baking pan to prevent the cake from sticking.
2. Prepare the white cake mix according to the package directions, but substitute the ingredients listed above: 1 1/4 cups water, 1/3 cup vegetable oil, and 4 egg whites. Using egg whites instead of whole eggs will contribute to a lighter, fluffier cake.
3. Pour the prepared cake batter into the greased and floured baking pan, spreading it evenly to ensure consistent baking.
4. Bake the cake at 350°F (175°C) for 20 to 30 minutes, or until a toothpick inserted into the center comes out clean. Begin checking for doneness at 20 minutes; oven temperatures can vary.
5. Once the cake is baked, remove it from the oven and let it cool completely in the pan.
6. Brush the top of the cooled cake evenly with Amaretto. This adds a subtle almond flavor and helps to keep the cake moist.
7. To prevent the cake from crumbling when cutting out the petit fours, freeze the cake for 1 hour before proceeding. This will firm it up, making it easier to handle.
8. After freezing, use a baby foot-shaped cookie cutter to cut out as many petit fours as possible from the cake. Return the cut-out shapes to the freezer to keep them firm while you prepare the icing.
9. In a small bowl, combine all the icing ingredients: 3 cups powdered sugar, 1/4 cup water, 3 tablespoons light corn syrup, 2 tablespoons melted butter or margarine, 1/2 teaspoon vanilla, and 1/4 teaspoon almond extract.
10. Blend the icing ingredients at low speed with an electric mixer until the powdered sugar is moistened and incorporated.
11. Increase the mixer speed to high and beat until the icing is smooth and creamy.
12. If the icing is too thick, add water, 2 to 3 teaspoons at a time, until you achieve the desired drizzling consistency. The icing should be thick enough to coat the petit fours evenly but thin enough to drip slightly.
13. Set the frozen cake pieces on a wire rack placed over a 15x10x1-inch baking pan or waxed paper. This will catch any excess icing that drips off.
14. Spoon the icing evenly over the top and sides of each cake piece, ensuring they are fully coated. The icing that drips off the rack can be reused.
15. While the icing is still wet, use pink and/or blue decorator icing to outline the foot shape on each petit four, adding a decorative touch. This is where you can get creative with your designs.

Expert Tips & Tricks

• Cake Leveling: If your cake bakes unevenly, level it with a serrated knife before cutting out the petit fours. This will ensure uniform thickness and a more professional look.
• Icing Consistency: Achieving the right icing consistency is crucial. If the icing is too thin, it will run off the cakes; if it’s too thick, it will be difficult to spread smoothly. Start with less water and add more gradually until you reach the desired consistency.
• Flavor Infusion: For a more intense Amaretto flavor, you can add a few drops of Amaretto extract to the cake batter.
• Coloring the Icing: Instead of using decorator icing for the outline, you can divide the main icing into separate bowls and tint them with gel food coloring. Gel food coloring is more concentrated and won’t thin out the icing as much as liquid food coloring.

Serving & Storage Suggestions

Serve these delightful Pitter Patter Baby Shower Petit Fours chilled or at room temperature. They are best enjoyed within 2-3 days of making them.

• Storage: Store the petit fours in an airtight container in the refrigerator. They will keep for up to 5 days.
• Freezing: For longer storage, you can freeze the petit fours for up to 2 months. Thaw them in the refrigerator overnight before serving.
• Serving Suggestions: Arrange the petit fours on a pretty platter or tiered stand for an elegant presentation. You can also add edible glitter or sprinkles for extra sparkle.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	391.8 kcal	N/A
Calories from Fat	114 g	29%
Total Fat	12.7 g	19%
Saturated Fat	2.7 g	13%
Cholesterol	5.1 mg	1%
Sodium	320.8 mg	13%
Total Carbohydrate	67.7 g	22%
Dietary Fiber	0.4 g	1%
Sugars	54.3 g	217%
Protein	3.1 g	6%

Note: These values are estimates and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Cake Mix Flavor: Feel free to experiment with different cake mix flavors, such as vanilla, lemon, or strawberry, to create a variety of petit fours.
• Gluten-Free Option: Use a gluten-free cake mix to make these petit fours suitable for guests with gluten sensitivities.
• Icing Flavors: Get creative with the icing by adding different extracts, such as peppermint, orange, or raspberry.
• Dairy-Free Option: Use a dairy-free butter substitute for the icing to make these petit fours dairy-free.

FAQs (Frequently Asked Questions)

Q: Can I make the cake ahead of time?
A: Yes, you can bake the cake a day or two in advance and store it tightly wrapped in the refrigerator or freezer. Be sure to wrap well to prevent drying.

Q: Can I use a different shape cookie cutter?
A: Absolutely! While this recipe is designed for baby foot shapes, you can use any cookie cutter that fits the theme of your event.

Q: How do I prevent the icing from being too runny?
A: Gradually add water to the icing until you reach the desired consistency. If it becomes too runny, add more powdered sugar, a tablespoon at a time.

Q: Can I use store-bought icing instead of making my own?
A: Yes, you can use store-bought icing, but homemade icing often has a better flavor and texture. If using store-bought, you may need to adjust the consistency by adding a little water.

Q: What if I don’t have Amaretto?
A: If you don’t have Amaretto, you can substitute it with almond extract or simply omit it. The Amaretto adds a subtle almond flavor, but the petit fours will still be delicious without it.

Final Thoughts

These Pitter Patter Baby Shower Petit Fours are the perfect sweet treat to celebrate the upcoming arrival of a little one. The combination of moist cake, sweet icing, and adorable shape is sure to delight your guests. Don’t be afraid to get creative with the decorations and flavors to make them truly your own. I hope this recipe brings as much joy to your celebrations as it has to mine. Happy baking!