Petit Fours

Yields: about 32 cakes

Pound Cake adapted from Bakerella, Fondant from King Arthur Flour

*Please read the whole recipe through before starting!*

Ingredients

Cake:

½ cup butter, softened

4 oz. cream cheese, softened

3 eggs, room temperature

1 cup sugar

½ teaspoon vanilla

½ cup milk

1 ¾ cups all-purpose flour

½ teaspoon baking powder

pinch of salt

Fondant:

4 cups powdered sugar

¼ cup corn syrup

¼ cup hot water

1 cup white chocolate chips

food coloring (optional)

For Assembly:

2 tablespoons jam, any flavor

Directions

For the Cake:

1. Preheat the oven to 325 degrees Fahrenheit.
2. Sift together the flour, baking powder, and salt.
3. Cream together the butter, sugar, and cream cheese with an electric mixer until fluffy.
4. Add the eggs one at a time, beating well after each.
5. Gently beat in the milk and vanilla.
6. Add the dry ingredient to the wet, and mix well.
7. Line a jelly roll pan with foil, and grease it well.
8. Pour the batter in the pan, and spread it evenly.
9. Bake for about 15-20 minutes, until a toothpick inserted in the center of the cake comes out clean.
10. Let the cake cool completely.

For the Fondant:

1. Melt the white chocolate chips, either over a double boiler, or in the microwave on LOW power.
2. Mix together the powdered sugar, corn syrup, hot water, and vanilla extract.
3. Mix the white chocolate into the powdered sugar mixture.
4. Add food coloring if using.

Assembly:

1. Trim the edges of the cake, and cut it into 3 even sections.
2.  Gently heat the jam. Brush two sections with jam, and stack the three layers of cake.
3. Cut the cake into small, roughly 1.5 inch, cubes.
4. Freeze the cubes for about 10 minutes while you make the fondant.
5. Dip the sides of the cakes in fondant, then spoon a little of fondant over the tops to cover. The fondant sets quickly, so you will need to gently microwave it to reheat.
6. Drizzle extra fondant over the top for decoration, if desired.
7. Let the fondant dry, and serve!