Ingredients:

  • 1 cup (2 sticks/226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • 2 ½ cups (300g) all-purpose flour
  • 1 teaspoon (5g) baking powder
  • ½ teaspoon (3g) salt
  • 1 cup (240ml) milk
  • ½ cup (120ml) water (Optional Simple Syrup)
  • ½ cup (100g) granulated sugar (Optional Simple Syrup)
  • 2 cups (240g) confectioners' sugar (Vanilla Glaze)
  • ¼ cup (60ml) milk (Vanilla Glaze)
  • 1 teaspoon (5ml) vanilla extract (Vanilla Glaze)
  • 8 ounces (225g) semi-sweet chocolate, chopped (Chocolate Ganache)
  • ½ cup (120ml) heavy cream (Chocolate Ganache)
  • 1 tablespoon (15g) unsalted butter (Chocolate Ganache)
  • 2 cups (240g) confectioners' sugar (Lemon Glaze)
  • ¼ cup (60ml) lemon juice (Lemon Glaze)
  • Zest of 1 lemon (Lemon Glaze)
  • Sprinkles (various colours)
  • Chopped nuts (e.g., almonds, pistachios)
  • Candied cherries
  • Edible flowers (optional)

Instructions:

  1. Prep the Cake Pan: Grease and flour (or line with parchment paper) the 9x13 inch baking pan.
  2. Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Incorporate Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix!
  6. Bake the Cake: Pour the batter into the prepared pan and spread evenly. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the centre comes out clean.
  7. Make Simple Syrup (Optional): While the cake is baking, combine water and sugar in a saucepan. Bring to a simmer over medium heat, stirring until sugar is dissolved. Remove from heat and let cool slightly.
  8. Cool and Soak (Optional): Once the cake is out of the oven, let it cool in the pan for 10 minutes. If using, poke holes in the cake with a toothpick and brush with simple syrup. Let cool completely.
  9. Prepare Glazes/Toppings: While the cake cools, prepare your chosen glazes/toppings according to the ingredient list instructions. For Ganache: Heat cream, pour over chocolate, let sit, then stir in butter.
  10. Cut and Glaze/Decorate: Once the cake is completely cool, cut it into small squares or rectangles (petit four size). Place the petit fours on a wire rack set over a baking sheet. Spoon or pour the glaze over each petit four, allowing excess to drip off. Decorate with sprinkles, nuts, candied cherries, or edible flowers before the glaze sets.
  11. Chill (Optional): Chill the petit fours in the refrigerator for at least 30 minutes to allow the glaze to set completely.