Fondant-Iced Petits Fours

Name: Fondant-Iced Petits Fours
Prep time: 1 h 15 min
Cook time: 5 min
Total time: 1 h 20 min
Ingredients: 3 slices Cake layers (almond cake, almond sponge II, or pound cake recommended, each slice 1/4 inch / 6 mm thick); to taste Apricot jam (warmed); to taste Buttercream (optional filling); to taste Marzipan (rolled into a thin sheet); to taste Fondant icing (thinned with syrup, can be lightly tinted)

Classic French petits fours of layered sponge cake filled with jam or buttercream, topped with marzipan, cut into small pieces, and finished with a fondant icing.

1h 20m

Easy

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Ingredients

Cake layers (almond cake, almond sponge II, or pound cake recommended, each slice 1/4 inch / 6 mm thick) 3 slices

Apricot jam (warmed) to taste

Buttercream (optional filling) to taste

Marzipan (rolled into a thin sheet) to taste

Fondant icing (thinned with syrup, can be lightly tinted) to taste

Instructions

Assemble the Cake

Place one cake layer on a tray, spread a thin layer of warmed apricot jam or buttercream, and top with the second layer. Repeat to add the third layer, then spread a thin layer of filling on top.

Cover with Marzipan

Roll out a sheet of marzipan the same size as the cake, wrap it around a rolling pin, and unroll it over the cake. Press firmly with the rolling pin or a baking sheet. Chill for at least 1 hour.

Cut

Cut into squares, diamonds, or rounds no larger than 1 inch (2.5 cm) per side. If the marzipan is hard to cut, flip the cake upside down before slicing.

Glaze with Fondant

Place the cakes on a rack, spaced 1 inch apart. Pour the thinned fondant icing over the cakes, making sure to coat the top and sides; alternatively, hold each cake and dip it upside down into warm fondant icing.

Decorate

Once the icing sets, decorate the surface with chocolate, jelly, or colored fondant icing. Variation: pipe a small dollop of buttercream on top before glazing, chill to harden, then glaze.