Petit Fours

Click for larger image

Profit Calculator
Menu Price* $5.55
Operator Cost Per Serving** -$3.60
Profit Per Serving $1.95
*based on average national menu pricing
**based on standard distributor markup

Used in Recipe

Little Blue Bunny® Petit Four cakes with a lot of flavor. Each is topped with premium Blue Bunny® Ice Cream and accented with a unique, unforgettable flavor that will keep customers coming back for more.


Degree of Difficulty: Moderately Easy

Equipment: 13" x 9" x 2" baking pan, mixing bowl, greased cookie sheet, 2.25" diameter cylinder metal mold, 2" x 2" square metal mold, 3 1/8" x 1 3/8" greased oval cylinder ring mold, #10 ice cream scoop, #20 ice cream scoop
Prep Time: 3 hours

Makes: 12 Petit Fours Each


Lemon Sponge Petit Four:
  • 12 - 2.25" diameter by ¼" height lemon sponge cake discs
  • 12 - #10 (2 - ¼ lbs.) scoops Blue Bunny® Lemon Sorbet, #538207
  • ¾ cup (6 fl. oz.) raspberry puree
  • 12 mint sprigs
Chocolate Petit Four:
  • 12 - 2" x 2" fudge squares
  • 12 - #20 (1 - ¼ lbs.) scoops of Blue Bunny Chocolate Ice Cream, #19506
  • ¾ cup (6 fl. oz.) peanut butter
Praline Pecan and Cream Petit Four:
  • 12 - #20 (1 - ¼ lbs.) scoops Blue Bunny Praline Pecan Ice Cream, #57202
  • ¾ cups (6 fl. oz.) caramel
Praline Pecans:
  • 3 cups white sugar
  • 1 - ½ cups (12 fl. oz.) water
  • 1 - ½ cups (12 fl. oz.) heavy cream
  • 5 cups chopped pecans


Lemon Sponge Petit Four:

Bake lemon sponge cake and cool. Thinly slice cake horizontally to make ¼" slices. Using the cylinder metal mold, stamp out 12 discs and set them aside. Using a #10 ice cream scoop, scoop Blue Bunny Lemon Sorbet on top of lemon sponge cake disc. Decorate with raspberry sauce and mint sprigs.

Chocolate Petit Four:

Scoop ice cream in parchment lined 13" x 9" x 2" baking pan ½" deep. Using a 2" x 2" square metal mold, stamp out squares of Blue Bunny® Chocolate Ice Cream. Place Blue Bunny Chocolate Ice Cream square on top of fudge square. Decorate with peanut butter.

Praline Pecan Recipe:

Combine sugar, water, and heavy cream in a saucepan over medium high heat. Stir often and heat mixture to 235°F (soft ball stage). Remove from heat and beat mixture with an electric mixer on low setting for 2-3 minutes or until creamy. Stir in pecans and coat evenly. Using a metal spoon, quickly scoop mixture into oval cylinder about 1/4 way up the mold which has been placed on a greased cookie sheet. Let pralines cool.

Praline Pecan and Cream Petit Four:

Scoop Blue Bunny Praline Pecan on top of praline pecan while still in the oval ring mold. Decorate petit four with caramel.


Mint fudge brownie petit fours using Blue Bunny Mint Chocolate Chip. These little cakes would be great for birthday parties. Try Blue Bunny® Birthday Cake Ice Cream layered with regular vanilla cake.


Petit fours can be prepared beforehand and served immediately.

Blue Bunny® Cups. The Perfect Choice!
Hand-dipped Premium Ice Cream
Swap Your Snack
Request a Complete Catalog
(855) 331-5083