Traditionally, petit fours are made by baking large, thin layers of génoise, a classic French sponge cake, splitting them in half to make even thinner layers, sandwiching the thin layers (usually three or four) with raspberry jam (or lemon curd) and buttercream frosting, then icing them with pourable fondant.
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Traditionally, petit fours are made by baking large, thin layers of génoise, a classic French sponge cake, splitting them in half to make even thinner layers, sandwiching the thin layers (usually three or four) with raspberry jam (or lemon curd) and buttercream frosting, then icing them with pourable fondant.