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Each of these pink-and-white petits fours has two layers of extra-moist almond cake filled with cherry preserves, a coating of tinted glaze gives them a hand-painted appearance, and faux cherry blossoms make them even more artful.

Source: Martha Stewart Living, January 2006



Cook's Notes

Cakes can be refrigerated up to 2 days.

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How would you rate this recipe?
  • Molls71
    23 JUN, 2015
    I made these recently for my cousin's bridal shower. I received all rave reviews! The cake is moist & delicious. I used strawberry jam because it's what I had. I also coated in melted chocolate, again because it's what I had on hand. Round shapes are definitely easier to cover, lesson learned there. I froze the leftover petit fours & served them a week later at my book club. They were still delicious! One person commented that they were the best she'd ever had, better than pro bakeries.
  • MS10132389
    12 AUG, 2014
    I have made this cake to use as petit fours many many times and have never had a problem. The cake is delicious and cuts perfectly with a biscuit cutter once cooled, preferably overnight in the refrigerator. A wonderful recipe!
  • malloryskitchen
    29 MAR, 2014
    I have to echo what the other commenters have said unfortunately. The cake is far too sticky and crumbly to cut neatly, and it would have made so much more sense to divide the batter in two and bake two sheets then put the filling in the middle of them. The icing also soaks into the cake and you're left with a sickly sweet spongey mess as opposed to the beautiful picture above. I'm no stranger to advanced baking or confections but this is just a faulty recipe.
  • angela12410
    17 APR, 2013
    I am sooo glad to see the reviews BEFORE i tried this little cakes. I am from New Orleans and these little cakes where very popular when I was a kid. I don't remember them too sweet (of course I WAS a kid ) these were served a lot at showers and luncheons. I have had SEVERAL recipes from this site not turn out like described. I will differently let this one go by without trying. Thanks for your honest reviews.
  • srhcnrd
    16 JUL, 2011
    Boooooo!! So much work and I am leaning towards throwing them away. The cake recipe was good. After that it was downhill. They are WAY TOO SWEET and for me that is saying a lot because I am a sugar fiend. And ugly!! the frosting does not go on smooth and opaque like the photo. Yuck, I won't make these again. Don't waste your time.
  • Katie-Allsbrow-Ard
    25 JAN, 2011
    The cake was easy enough, but glazing these suckers was a real pain. After they were glazed I found them way too sweet. I'm glad I tested them before making them for the shower. I don't think this is one I'll try again.
  • sarahgehlman
    8 APR, 2010
    The sugar glaze did not come out properly and was just absorbed into the cakes, even though I followed the recipe exactly. A little disappointing for my Easter menu.
  • carlo1024
    26 MAR, 2010
    I would use the recipe above as is, but substitute glaze for the cherry filling.
  • twribet
    10 MAR, 2010
    I would like to make petit fours that are one layer without preserves. However every recipe I see has preserves even if only on top between the glaze. Does anyone know how to make this type of petit fours and what size pan is needed?

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