I strongly recommend you read through the post and watch the video before beginning. It will help you, especially when it comes to icing the petit fours as flawlessly as possible!

If making fillings listed from scratch, prepare these in advance of beginning the recipe.

Preheat oven to 350F (175C) and grease and flour or spray with baking spray two 10×15” jelly roll pans (if you only have one, you can bake one cake at a time, just let the pan cool completely before washing it and re-using).

Combine butter, cream cheese, and sugar in a large bowl and beat with an electric mixer until creamy, well-combined and lightened in color.

Add eggs, one at a time, stirring well after each addition (about 10 seconds on medium speed after each egg).

Stir in vanilla extract. Mixture should be very smooth, light, and creamy when finished mixing. Be sure to scrape the sides and bottom of the bowl periodically to make sure all ingredients are well-combined.

In a separate bowl, whisk together flour, baking powder, and salt.

With mixer on low-speed, alternate adding flour and milk to the butter mixture until ingredients are completely combined (scrape sides and bottom of the bowl as needed).

Divide batter evenly into prepared jelly roll pans and spread so the layers are even and smooth. Transfer to 350F (175C) oven to bake for 12-13 minutes (if baking one layer at a time) or 15 minutes (if baking both at the same time) or until baked through and cake springs back when lightly touched. Cake may still appear very pale even when baked completely through, don’t over-bake or it will be dry.

Allow cakes to cool completely then, working with one cake at a time, cut first cake into three even pieces, each just under 5” wide.

Transfer each piece to a clean surface. Evenly spread lemon curd or filling of choice on one third and raspberry cake filling or filling of choice on another. Leave the last third plain, this will be your top layer.

Stack the cake thirds with the plain layer on top and gently press down all over with your palms to gently squeeze out any excess filling. Using a 1 ½” round or square cookie cutter (or use a sharp knife to cut into even 1 ½” squares) firmly press down to cut out square and transfer to a wax paper lined baking sheet. Repeat until you have cut out as many cakes as possible. Set aside and repeat with remaining cake.

Cover petit four cakes with plastic wrap and place in the freezer while you prepare icing.

Heat about 2-3” of water over medium-low heat in a medium-sized saucepan and bring to a simmer. In a medium or large heat-proof bowl that fits snuggly over your saucepan without touching the water, combine butter, heavy cream and light corn syrup. Stir frequently over simmering water until melted.

Add salt and vanilla extract, then gradually add sugar until combined and mixture is smooth. Test the consistency of the icing by lifting your spoon out of it. If it drizzles smoothly back into the bowl and holds its shape for a second before dissolving into the bowl of icing, it’s perfect. If it’s too stiff, add a splash more cream as needed. Stir in any food coloring here, if desired.

Remove petit fours from the freezer and place on on a large fork over the bowl of icing (so that any drips fall back in the bowl to be re-used). Using a spoon, spoon icing over the petit four until it is completely covered. Use your first petit four as a gauge for testing how smoothly the icing covers and adjust as needed. Return cakes to the baking sheet, and repeat with remaining cakes until all are covered.

Allow to cool completely for icing to harden before enjoying (this can be done at room temperature or in the refrigerator). If desired, after cooling completely decorate with royal icing.