Petit Four Icing (aka Poured Fondant)

Petit Four Icing Recipe

After posting this Petit Four picture on Facebook today, I had someone ask about the icing.  Honestly… it’s what I struggle with the most, but  I do like this recipe… I just haven’t perfected my usage of it!

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So, here’ s a quick post (because you asked!) for how I’m currently making Petit Four Icing (aka Poured Fondant).  I’ve tried several recipes over the last few years and this recipe is my favorite so far!

I think the secret to this icing is the added white chocolate chips.  The petit four icings that I used before this one were too translucent and didn’t really cover the cake very well.  I really wanted my petit fours to look white – and the added chocolate does that!

Now – I told you on Facebook and I’m telling you again… I really wish I could make my petit-fours look as good as they taste.  None of them are the same size.  None of them are the same height.   Look at this picture… I was not kidding:

Petit Fours

I also couldn’t figure out how to get the icing to cover on all sides…. maybe I just don’t work fast enough??  Anywho – I appreciate all of your kind comments on Facebook, but really… I need to improve!

OH – I should also tell you that I use a make-shift double boiler method to make this icing.    It may or may not be the “best” way to make this kind of icing, but it keeps me from scorching it and  it keeps the icing warm enough that it doesn’t set up in the bowl (because with petit fours, I work sloooooooow!!!!).

However, even though the icing stays warm and fluid and it tastes amazing… it’s still a MESS!   If anyone can give me tips on making petit fours without making a mess – please SHOUT IT OUT in the comments!!

Raspberry Cream Cheese Petit Fours

Last thing – then the recipe – I promise!  I mentioned last week that I watched the Craftsy class,  Mini Cakes, Many Ocassions and that there is a whole lesson (or two) on making petit fours!

Well, that class is a wealth of information if you want to learn to make petit fours!   Mini Cakes, Many Ocassions includes videos, recipes and loads of tips!    I absolutely learned tons of great tips from it… I just need to watching it again to master some of what I learned!! ;)

Tell me!!  What do you struggle with?  Do you have a fool-proof method for making petit fours?  Wanna share!?!  Please!!  Pretty Please!!!

So now… on with the recipe!!

Petit Four Icing (aka Poured Fondant)

Petit Four Icing (aka Poured Fondant)


  • 6 cups powdered sugar, sifted
  • 1/2 cup water
  • 2 tablespoons light corn syrup
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 3/4 cup white chocolate chips


Start by bringing a pot of water to boil, then placing a larger glass bowl over it. You'll do all of the recipe in the glass bowl!! THIS is my "double-boiler".

In the glass bowl, whisk together the confectioners' sugar, water, corn syrup and extracts. Note... you can eliminate or substitute different extracts to suit your recipe/tastes. I think lemon extract would also make an amazing icing!!

Continue whisking or stirring the until the mixture becomes smooth and consistent. It should be thin enough to drizzle from a spoon, but not so then that it all runs off the cake! You can also check the temperature and when it reaches 92° F, it's good.

When it's ready, add in the white chocolate chips and stir until melted. I like to turn down the heat but keep my water steaming underneath as I work to keep the icing from setting up!

Now - there are many ways to coat petit fours (dip, drizzle, pour the icing, etc.) and I can't tell you what's best! You can see several methods in the Mini Cakes, Many Ocassions Craftsy Class, but for me, I like to spoon it over the top.

I put my frozen petit fours on a cooling rack and I set that over a cookie sheet that is lined with wax paper (also shown in the Craftsy Class then I just spoon the icing over the top to cover the cakes!

I actually took some pics of part of this process but I'm ages away from posting those, so if you're in a hurry... you're much better off with the class!

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Oatmeal Pecan Cookies

Oatmeal Pecan Cookies

These past few weeks have been a blur.  Not that my life isn’t always busy, but truly… I’m so tired of going somewhere all the time.  Other than quick runs to our small town to buy milk or delivery cakes, I’m normally a (quite content) homebody.

But not lately.  Every time I turn around we have to drive the  near 40 miles to one of the three larger towns around here to get vaccinations, to get Christian’s arm checked (again and again),  to do pre-surgery for the other surgery he had, or for dentist appointments.    And I’m sick of it.   Just let me stay home… puleeeeesse.

Last week in the middle of all the insanity, I was craving these Oatmeal Pecan Cookies so I decided to do something CrAzY.  You wanna know what it was?   I baked something that was not for somebody else.   Yep, you heard me.  I baked for ME.  

Okay, so that’s not all that crazy, but it felt really indulgent considering that I feel like I never, ever bake just because I want to.  And especially not something I can eat all by myself.

Stack of Oatmeal Pecan Cookies

Yes, you heard me right.  I baked them just. for. me.   Yes,  yes I did.

And they were just what I needed to sooth my tattered emotions.   I have been so exhausted – mentally, emotionally & physically – and I just wanted some comfort food.

Do cookies make you feel better?  They sure make me feel better!   I ate way more than my fair share and I was definitely a little more happy afterwards!   ;)

So why Oatmeal Pecan Cookies?    I’m not sure.  Without a doubt, Chocolate Chip Cookies are my most favorite cookie, but these Oatmeal Pecan Cookies are also at the top of my cookie list and they were just what I needed at the time.

Plate of Oatmeal Pecan Cookies

They’re actually best when they’re right out of the oven – warm and chewy and so full of texture and deliciousness.  But if you can’t eat them all at once (like me … ahem!), then  store them in an airtight container to keep them soft.  Or if you like a crunchy cookie, then by all means leave them out and they’ll get a good crunch to them!

When I first made these a few years ago, I used a recipe from the Pioneer Woman Cookbook (I love me some Pioneer Woman cookbooks!!)  - she calls them Oatmeal Crispies and they are fantastic!!  But the more I made them, the more I changed things.   I tweaked the ingredients only a tiny bit, but mostly I just got lazy and started skipping steps.

In the original recipe, she uses three (or four?) bowls.  She makes the dough, divides it in half, wraps it in wax paper then chills it.  When she’s ready to use it, she slices and bakes them.

Oatmeal Cookies on Pan

Well…. one day when I was craving these, I’ll admit it… I didn’t want to wait.   I didn’t want to mess up any more bowls than absolutely necessary.  I didn’t want to chill and slice.  I didn’t want to use any self restraint.   So I grabbed my favorite cookie scoop, skipped a few steps and baked some cookies!

And you know what… they turned out just fine!   In fact, better than fine… I think I might have liked them better because they were big and soft and chewy.   And fast.  Ha!   When this girl craves a cookie – she wants it now!!

Anywho… so here’s my adapted & printable recipe.    These cookies are absolutely fantastic and I hope you’ll love them as much as I do!!

What food brings you comfort?  

Oatmeal Pecan Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 36 (3") cookies

Oatmeal Pecan Cookies


  • Oatmeal Pecan Cookies
  • 3.5 oz shortening (~ 1/2 cup)
  • 1/2 cup butter ( 1 stick), softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 tbsp vanilla extract (or... I scraped vanilla seeds from 3 beans)
  • 2 large eggs
  • 1-1/2 cup All-purpose Flour
  • 1 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 3 cups Quick Oats
  • 3/4 cup Finely Chopped Pecans


Cream together the shortening, butter and sugars until smooth.

Add the eggs while mixing, then the vanilla. Mix until light and fluffy. Add in the flour, salt, and baking soda and mix thoroughly. No I don't sift it all together - no, I don't do it in a separate bowl. I just dump it all into my Kitchenaid with a SideSwipe Paddle. It works beautifully!

Last, add the oats and nuts; mix just until incorporated.

Use a cookie scoop to scoop the dough onto a parchment lined cookie sheet. You can skip the parchment if you want to - but this goes back to me being lazy... no pan to wash! I really like the 3 Tbsp. size scoop.

Bake at 350°F for 10 minutes. Let the cookies cool slightly (so they don't fall apart when you pick them up)... but not too much... they are extra delicious warm out of the oven!! They have a tiny crispy edge but they're soft and chewy with loads of texture! Perfection, I tell ya!

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Do you love cookies?  Check out more of my favorite cookie recipes here:

Our Favorite Chocolate Chip Cookies Pinterest

Our Favorite Chocolate Chip Cookies

Butter Crisp Cookies Recipe

Butter Crisp Cookies

Biscoff Cookie Butter Filled Chocolate Cookies WM

Chocolate Cookies with Biscoff Cookie Butter Filling

This post contains affiliate links which means that, at no additional cost to you, I may earn a small commission if you make a purchase. Thanks so much for your support in this way! Read my full disclosure policy here.

Vanilla Bean Buttercream Frosting

Vanilla Bean Buttercream Frosting

Last October (in 2013) I decided to make my own homemade vanilla extract.  I had been researching it for months and I really wanted to make it for myself and as gifts for Christmas for the ladies in my life.

Homemade VanillaOne of my homemade bottles… on Instagram!

It turned out to be a wonderful thing to do – it ultimately saves me lots of money on vanilla, it was a perfect homemade gift, and the flavor is amazing!   I know a few of you asked me about posting the recipe and maybe, just maybe I’ll eventually get around to that but for now, I want to talk about the vanilla beans.

You see it was all fine and good… except months later, as I start to empty the first of the bottles, I find myself staring at these “used” vanilla beans.

Since they were not cheap and I hated to just toss them out, I started searching  for ways to use them and discovered that I could cut those babies open and scrape out the “good stuff” inside.

Vanilla Bean Paste

Apparently, it’s what they use to make to make vanilla bean paste and other deliciousness…. hello beautiful!   Unfortunately, I’m not creative enough to come up with a good way to photograph the vanilla seeds that I scraped out of the bean, so that’ll just have to do!

You can mix it into *anything* that you want vanilla flavored (ice cream, frosting, whipped cream, cookie batter, etc.) or mix it into sugar and let it sit for a couple of weeks to make vanilla sugar or well… the sky is the limit!

Vanilla Bean Buttercream Cupcake

My first use of that vanilla bean goodness … this vanilla bean buttercream frosting.   It’s not a far stretch from my regular vanilla buttercream (I used the same proportions of butter, shortening and sugar), but you can definitely taste that his frosting is more potently vanilla!

Plus it has the added bonus of those tiny black flecks that just make the frosting look so much  more interesting… don’t you think?   Admittedly not everyone will see it that way… my kids thought I used a dirty frosting bag… buhahahahaha!

Click to see Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste

Back to seriousness… if you don’t have real vanilla beans, I highly recommend this Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste.  I’ve used it in the past and it is also amazing and would be perfect in this frosting!!

What do you think?   Have you made vanilla bean frosting before?  If not – will you be trying it soon?  I sure hope so!!  Here’s the printable recipe: 

Vanilla Bean Buttercream

Vanilla Bean Buttercream


  • 1/2 cup salted butter, softened
  • 1/2 cup vegetable shortening**
  • 2 vanilla beans (seeded) OR 1 Tbsp. vanilla bean paste
  • 2 teaspoons pure vanilla extract
  • 4 cups powdered sugar
  • 3-5 Tbsp. heavy cream (or milk if you don't have cream)


Using a stand mixer, cream together the butter, shortening, vanilla bean paste (or the scrapings from 2 beans), and the vanilla extract with the paddle attachment, scraping down the sides as necessary. Unless you use a SideSwipe paddle like I do... then no scraping is needed ;) Either way, continue mixing until it's smooth.

Add in the powdered sugar, one cup at a time until it's all incorporated and moist. The mixture will be stiff.

When all the sugar is mixed in, you can begin to add heavy cream, a tablespoon at a time until the consistency is good for you!

I like the frosting to be stiff enough to pipe, but not so stiff that it makes my hand hurt! I know that's an incredibly scientific texture, right?

Add more milk and/or vanilla bean paste until it's perfect for you!!

**Before you ask... YES, you can use all butter and skip the shortening, but it will not hold up as well in heat (I live in Mississippi ya'll) or pipe as beautifully because it will be a softer frosting. It will also have a slightly different taste and texture.

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