Petits Four Glace

This is very much a bakeshop staple. Coming out of Europe where marzipan and pouring fondant is a common finishing for cakes, usually they are enrobed in marzipan like it is done here, but on a larger scale even.

Formula:
1/2 recipe Almond cake
8 oz. Marzipan, more if you want to use for decorations
12 oz. Poured fondant
2 oz. Jam
2 oz. Simple butter cream for garnishing



MOP:

• Turn baked almond cake onto a parchment lined board. If you want to have take the caramelized crust off the cake to achieve a single colour through the cake then refrigerate the cake and gently brush off the caramelized layer after the cake has set.
• Spread a very thin layer of jam on top of the almond cake.
• Stack another layer of cake on top and press down gently, then spread another layer of jam.
• Place the last last, third, layer of cake down and press down gently to help the layers adhere. Spread another thin, very thin, layer of jam across and chill or freeze to allow the layers to set up to prevent shifting when cutting.

• Roll out marzipan to 1/16" on a very clean surface. The large amounts of sugar in the marzipan will pick up everything that is on your work bench and when the marzipan is so thin, it will show. Dust with confectioners sugar to aide in rolling out.
• Place the marzipan over the top of the cake, as a top layer. You will cut away the edges so you do not need to drape it over the sides, just make sure it covers as much of the cake as possible.
• Let the cake fuse together in the refrigerator or freezer.
• Take the cake out and trim down the edges.
• Cut the cake down to 1 1/2" x 1 1/2" squares (or proportionate sized circles, turn the cake upside down and cut with a circle cutter for cleaner circle cuts). It should be proportionally wide to high.

• Re constitute pouring fondant, if it has set up. You can reconstitute it with simple syrup (or hot water) and you can test it for consistency like you do with your finger and ganache. Be aware that if you heat the fondant over 110°F then it will be in danger of cracking and of loosing the shine.
• Place cake cubes (or circles) on glazing rack and enrobe the cake. Make sure you go slowly and get the fondant over the whole cake. It is less forgiving then ganache. You can colour the fondant when reconstituting it, just know that the colour goes a long way.

• Tap the cooling rack to allow the fondant to roll down the sides of the cake in a smooth manner.
• Lift the cakes off the cooling rack very carefully and transfer to a board to set up completely. 
• You can pipe designs on top of the cakes at this time.