Assemble these tiny cakes in 9 layers and then drizzle with our pourable fondant icing. Truly adorable and delicious treats - perfect for celebrating Mom!

Petit Fours Glacés

Prepare the Ingredients:
1 pre-made pound cake, cut into 1/16-inch slices then cut out into mini cookie cutter shapes, plan on 4 layers of cake for each petit fours glacés 
Seedless raspberry jam, strained to remove larger chunks
Apricot jam, strained to remove larger chunks
Marzipan, rolled to 1/16-inch
Poured Fondant Icing (See recipe below)

Poured Fondant Icing Ingredients:
(adapted from King Arthur's Flour Recipe)
makes about 3 to 3.5 cups
1 cup white chocolate chips
4 cups powdered sugar
1/4 cup light corn syrup
1/4 cup hot water
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
food coloring

Prepare the Poured Fondant Icing:
1. SIFT THE POWDERED SUGAR into a large glass bowl. Add the hot water and corn syrup and mix until smooth with a whisk or spatula. (Avoid vigorous stirring – which creates unwanted bubbles).

2. MELT THE WHITE CHOCOLATE in the microwave in 30 second intervals. Allow the chocolate to stand between intervals to permit the chocolate time to melt; stir between intervals until smooth. Alternatively, melt the chocolate in a glass bowl over boiling water.

3. ADD THE MELTED CHOCOLATE to the sugar mixture and stir until smooth. Add the vanilla and almond flavorings and any desired food colorings – pastels are most common with petit fours glacés. Place the icing over a hot water bath with the water kept at a simmer. The fondant will harden quickly as it cools, but will become nicely fluid whenever reheated.

Assembling the Petit Fours Glacés: 

1. Cut the pound cake into thin slices. Roll out the marzipan. Then cut both the cake slices and marzipan into tiny shapes using mini cookie cutters. These will become the cake layers. 

2. Start with a cake layer, then build each cake with nine layers. Spread a thin layer of raspberry jam on the cake, and continue layering; cake, marzipan, apricot jam, cake, raspberry jam, cake, and finish with a marzipan layer. 

3. Invert each tiny cake on a layer of parchment paper. Paint the bottom of the stack with the fondant icing. Allow it to harden. Keep the icing around 100 degrees F during this process to ensure it doesn't harden too quickly. 

4. Once the bottom has hardened completely, turn each stack back over and then enrobe in icing on all sides using a spoon. Cut any excess icing away to make clean shapes. 

5. Embellish with an icing flower or swirl, if desired.