I used both the Golden Cake recipe and the Poured Fondant recipe to make these petit fours with a seedless raspberry jam. I employed the extra steps of freezing my cakes with a little weight on top. The good news is they were absolutely delicious! The bad news is I had a terrible crumb problem and they were not especially pretty. Also, these were incredibly labor intensive, and I'm on the fence about whether it was worth it. I think next time I will use the cake batter to make mini cupcakes and figure out a way to work in the jam and a comparable icing- there's got to be an easier way.

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