Petit Fours

Instructions

1. Prepare the almond cake base
   Preheat oven to 350°F (175°C). Line a 13x9-inch baking pan with parchment paper, leaving overhang on sides. In a large bowl, cream butter and sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition. Mix in almond and vanilla extracts.
2. Incorporate dry ingredients
   In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Don't overmix. Spread the batter evenly in the prepared pan.
3. Bake and cool the cake
   Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes, then use the parchment overhang to lift the cake out onto a cooling rack. Let cool completely, about 1 hour.
4. Cut and layer the cake
   Once cooled, trim the edges of the cake to create even sides. Cut the cake horizontally into two even layers. Warm the strained apricot preserves slightly and brush over the bottom cake layer. Place the second layer on top, creating a sandwich. Refrigerate for 30 minutes to firm up.
5. Cut into petit four squares
   Using a sharp knife, cut the cake into 1¼-inch squares. Place the squares on a wire rack set over a baking sheet lined with parchment paper to catch drips during glazing. Return to refrigerator while preparing the fondant.
6. Prepare the pourable fondant
   In a medium bowl, combine powdered sugar, corn syrup, hot water, and clear vanilla extract. Stir until smooth and glossy. The consistency should be pourable but thick enough to coat the cakes. Divide the fondant into smaller bowls and tint with different gel food colors as desired.
7. Glaze the petit fours
   Working with one color at a time, pour the fondant over each petit four, ensuring all sides are coated. Use a small offset spatula to guide the fondant over any bare spots. Allow excess to drip onto the parchment paper. If fondant becomes too thick, rewarm gently over a pan of hot water.
8. Decorate and set
   While the fondant is still wet, add decorations like edible pearls, sugar flowers, or sprinkles. Allow the petit fours to set completely at room temperature, about 1 hour. Once set, transfer to mini paper liners for serving. Store in an airtight container at room temperature for up to 3 days.