Petits-fours...
These are so easy and everybody thinks they're fussy, and they are elegant.
Make your favorite flavor cake in a jellyroll pan. I like to use white cake flavored with rose essence. Very unique.
Cool cake and either use small cutters to cut fancy shapes, or cut into squares or diamonds. 1-2 inches, according to your preference.
Split each piece and spread with jam, strawberry is good for rose, or you can get rose jam at a Mideast market.
Optional: Mix up a buttercream and pipe a rosette on the top of each cake.
Mix pourable fondant: 6 ups confectioners sugar, sifted, 1/2 cup hot water, 2 tbls. corn syrup. Add more water if fondant is too thick to pour. Flavor and/or tint as desired. I use a couple drops of maraschino cherry juice and another drop of rose essence for my rose petit-fours.
Place cakes close together on a cooling rack with a sheet pan underneath, Pour/spoon the glaze over the tops of the cakes to coat.
Another method, which is much easier to achieve uniform coating, is to spear the cakes on a fork, and spoon the coating over them over the bowl. However, you will probably get cake crumbs in the fondant which you'll have to watch out for. Place on the rack to dry and set up.
Optional, instead of the rosette of buttercream, you can top each cake with a candied violet, purchased decorations, etc.
