Today's Case:
Gambino's Bakery Petit Fours
Re: Gambino's Bakery petit fours
From: Javania
To: Phaedrus
Date: 8/12/2026, 7:54 AM
On 8/11/2026 7:41 PM, Javania wrote:
Hello,
I hope this finds you well. I’d like the recipe for the gambinos petit four almond flavor
(wedding cake ). I see some of the recipe but not all.
Best,
Javania
Hello Javania,
There is not an actual recipe available from Gambino's for their petit fours. The recipe that I have is here: 03-18-20
Some people might use them as a wedding cake, but they are petit fours, which is a type of small cakes.
That recipe is a copycat that uses a cake mix. I agree that it seems incomplete. It assumes that you already know how to make petit fours.
However, there is no more to that particular recipe. It is exactly as I found it.
I posed the question to Gemini, who provided it's own copycat recipe for the petit fours, also using a cake mix.
However, Gemini did thoughtfully include instructions for making the little cakes. See below.
Phaed
To recreate the famous sweet almond Gambino's Bakery petit fours at home, use an
enhanced white cake mix flavored with almond extract, cut into small squares, and
coated in a cooked sugar-and-powdered-sugar poured fondant glaze.
Copycat Ingredients
Cake:
1 box white cake mix (Duncan Hines)(plus water, oil, and egg whites called for on the box),
enhanced with 1 teaspoon of almond extract.
Poured Fondant Icing:
3 cups granulated sugar
1/2 cup hot water
1/4 teaspoon cream of tartar
2 1/2 cups sifted powdered sugar
1 teaspoon vanilla extract
Food coloring (optional, pastel pink, yellow, or green)
Step-by-Step Directions
Bake the Cake:
Mix the white cake batter with the extra almond extract. Pour into a greased and
floured rimmed sheet pan so the baked cake layer is thin and even (about 1 inch thick).
Bake at 350°F for 15 to 18 minutes. Let cool completely, then freeze for 30 minutes to
make cutting easier.
Cut the Squares:
Trim the edges of the sheet cake.
Cut the cake cleanly into small, bite-sized 1-inch or 1.5-inch squares.
Make the Icing:
Combine the water, granulated sugar, and cream of tartar in a saucepan. Heat and stir
until it reaches a boil (226°F on a candy thermometer). Remove from heat and let cool
down to 110°F. Stir in the sifted powdered sugar and vanilla extract until completely smooth.
Tint with a drop of food coloring if desired.
Glaze the Cakes:
Place the cold cake squares on a wire rack set over a baking sheet.
Spoon or ladle the warm fondant icing evenly over the top of each square,
allowing it to flow down and coat all four sides. Let them set at room temperature.
