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Ingredients
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Cake Base
Buttercream Frosting
Fondant
Garnish (optional)
Method
Cake Preparation
Make the Cake Base
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
Buttercream Preparation
Make the Buttercream Frosting
In a large mixing bowl, beat the unsalted butter until creamy. Gradually add the powdered sugar, mixing on low speed until combined. Add the heavy cream and vanilla extract, then beat on high speed for about 2-3 minutes until the frosting is light and fluffy.
Assembly
Assemble the Petit Fours
Once the cake is completely cool, cut it into small squares or rectangles. Place a dollop of buttercream frosting on top of each piece of cake. Roll out the fondant and cut into pieces large enough to cover each cake square. Drape the fondant over the frosted cake and smooth the edges. Optionally, decorate with edible flowers or sprinkles.
