Perfectly Peach Bridal Shower Bar: Petit Fours Recipe from Sugary & Buttery

Bridal showers are the perfect excuse to go all out girly. No boys allowed, right? That’s why we love this all peach bridal shower bar from Melina of Sugary & Buttery. Tiny cupcakes, petit fours and a deliciously peach cocktail (all served with our Schott Zwiesel Martini GlassesGreat White Square Serve PlatterGreat White Cake Stand) — need we say more?

Take a peek at Melina’s peach petit fours recipe, below, so you can make some of your own!


Petit Fours


For the pound cake:
3 sticks (1.5 cups) unsalted butter, room temperature
2 cups all-purpose flour
1 teaspoon salt
1.5 cups granulated sugar
1 teaspoon pure vanilla extract
6 large eggs

For the glaze:
2 cups sugar
pinch of cream of tartar
2/3 cups peach juice, reserved from can
1 cup powdered sugar, sifted
1 drop orange food color, if desired

For the decoration:
peach jam
sugar flowers



Preheat oven to 350 degrees. Grease a 9-by-5-inch loaf pan and set aside.
In a medium bowl, whisk together flour and salt set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar, and vanilla on medium-low speed until pale and creamy, about 3 minutes.
Add eggs, one at a time, beating until combined.
With mixer on low speed, add the flour mixture and carefully beat until just combined. Make sure to not overbeat the batter.
Spoon batter into prepared pan and smooth with an offset spatula.
Bake until cake is golden and cake tester inserted in the center comes out clean, 50 to 55 minutes.
Transfer to a wire rack to cool, 10 to 15 minutes. Turn out cake onto the rack to cool completely.


Once the cake is cooled down completely, cut horizontally into 1/2 inch thick slices.
Spread peach jam on every cake slice and stack 2 slices on top of each other.
Roll out the marzipan very thin and cover the stacked cake slices.
Using a squared petit fours cutter, cut out as many petit fours as possible (you can use a knife and cut 1×1 inch cubes).

Combine sugar, cream of tartar and peach juice in 3-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (12 to 14 minutes).
Cover; boil 3 minutes.
Uncover; continue cooking until candy thermometer reaches (228°F. to 234°F.)
Remove from heat; cool to 110°F. or until bottom of pan is slightly warm to touch (do not stir), for about 1 hour.
Stir in powdered sugar and food color (if desired).
Place wire cooling rack over waxed paper. Place 1 cake piece on fork and dip into glaze. Place onto wire rack; let stand until icing is set.
If icing becomes too thick, reheat over low heat until thin consistency and easy to drizzle (2 to 3 minutes).
Garnish each petit four with sugar flowers.

Leave a Reply

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