These came out unbelievably well--I'm still finding it hard to believe that I actually brought these perfect, tiny cakes into the world! I used layers of genoise, homemade Meyer lemon curd, and blackberry jam. They held up perfectly during the coating stage (no breaking or sliding around even though I inevitably manhandled a couple). Thank you, Mary Jane, for the recipe and the inspiration, and thanks to Amy who cheerfully and calmly talked me through all my poured fondant angst! A big hug & an even bigger thank you from NYC!

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