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“This is a pretty traditional recipe used to make fancy litttle cakes that adorn weddings, showers and high tea parties. Make subtle changes to make it your own signature dessert and watch the crowds oooh and awww over your marvelous creations. Adapted from a Betty Crocker recipe.”
1hr 25mins
24 petits fours

Ingredients Nutrition


  1. Cake.
  2. Preheat oven to 350. Grease and line a jelly pan roll.
  3. Beat all ingredients except egg whites in a large bowl on low for 30 seconds. Beat on High for 2 minutes. Beat in egg whites on high for 2 additional minutes.
  4. Pour batter into pans and bake about 20 minutes until inserted tooth pick comes out clean.
  5. Cool for 10 minutes and remove from pan.
  6. Cut crusted ends off and discard.
  7. Cut cake into 4 perfectly equal squares (use ruler).
  8. Using a serrated knife, carefully slice each quarter into two layers.
  9. Filling.
  10. Lightly brush first layer with Ameretto (or other liquor of your choice). Do not soak the cake.
  11. Warm jam so it spreads easily, and lightly brush cake (it should be very thin).
  12. Repeat until you have 4 layers of cake (do not brush top layer).
  13. Losely cover and refrigerate cake until filling has completely set (several hours).
  14. Cut each square into 12 small cakes (use a ruler), keep other cakes in place to help support the others.
  15. Poured Fondant.
  16. Mix all ingredients in top of a double boiler until smooth (about 100 degrees).
  17. Remove from heat but keep over the hot water.
  18. Place cakes on a cooling rack, and gently laddle glaze over the cakes.
  19. Refrigerate and enjoy.
  20. Experiment with different combinations. I like Chambord and seedless blackberry jam. Grand Marnier is also yummy with orange marmalade. Try apricot jam with peach schnops or Kalua with chocolate cake. The possibilities are endless.

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