Perfect Petit Four Glaze Recipe for Shiny, Smooth Finishes

This is our favorite classic Petit Four Glaze. While preparing our “How to Make Petit Fours” video tutorial, we tested many different glazes. Most were eliminated because of issues with consistency, flavor, or the way they set.

In the end we tried the simplest recipe and it was the best. When a straightforward solution works, it’s the best feeling. The petit fours we made turned out beautifully — small, elegant, and true to form.

This was the first batch of petit fours I made that looked like they should. Figuring out the right glaze made all the difference.

You will love this Classic Petit Four Glaze Recipe! MyCakeSchool.com.

For years the idea of making petit fours intimidated me. I avoided them because they rarely looked consistent, no matter how many hours I put in.

Our free video tutorial shares techniques that simplified the process for me, and I think you’ll enjoy making these tiny cakes quickly and confidently.

Beautiful Petit Fours by MyCakeSchool.com

Petit Four Glaze

We love this easy Petit Four Glaze. Learn how to make petit fours in our free tutorial below.

Ingredients

9 cups sifted confectioners’ sugar (sift then measure) (945 g)
½ cup (164 g) light corn syrup
½ cup water (118 g)
1 teaspoon clear vanilla extract (4 g)
½ teaspoon almond extract (optional)

Instructions

Place the confectioners’ sugar, corn syrup, ½ cup water, and flavoring in a heatproof bowl set over, but not touching, simmering water. Stir until warm and smooth. Aim for a thin consistency — about 115°F works well if you have a thermometer, but it’s not required. The glaze should be thin enough to flow easily.
Stir in food coloring until you reach the desired shade. Do not overheat the glaze.

Notes

*The cakes in the photos were frosted on top before glazing so the tops wouldn’t be transparent — these are from our Petit Fours video tutorial.
This glaze sets after a few minutes and becomes dry to the touch. The thin coating keeps the cakes moist and leaves an elegant matte, slightly translucent finish. If you prefer, you can dust them with pearl dust using a dry brush once the glaze is set.

*The cakes were frosted on top before glazing so the tops would not be transparent; these are from our Petit Fours tutorial.

The glaze behaves as expected, setting within minutes to a dry-to-the-touch coating. It seals in moisture and provides a refined matte, semi-transparent finish. If you like, finish with a light dusting of pearl dust with a dry brush for extra sheen.

Perfect Petit Four Glaze Recipe by MyCakeSchool.com

For the petit fours we prefer a dense pound cake because it slices cleanly into uniform squares. A tight crumb and firm texture make dipping and glazing much easier and produce neater results.

Attempting to glaze a ragged, fluffy slice leads to uneven coatings and can spoil the polished look — the cake will still taste good, but dense cakes give the best presentation.

Give this classic petit four glaze a try. It’s a simple, reliable recipe that has been used for years. Enjoy!

How to Make Petit Fours

Watch our step-by-step video tutorial to learn how to make petit fours the easy way. This video was once member-only but is now available for free. Enjoy learning the techniques that make these tiny cakes straightforward and fun to make.