Petit Fours

1. Stage

Preheat oven to 350°. Spray 2 (13"-by-9") metal pans with cooking spray and line with parchment, leaving an overhang on both long sides. In a large bowl, whisk flour, baking powder, and salt.

2. Stage

In the large bowl of a stand mixer fitted with the paddle attachment (or in another large bowl using a handheld mixer), beat granulated sugar, butter, and cream cheese on medium speed until smooth, about 1 minute. Increase speed to medium-high and continue to beat until white and fluffy, 2 to 3 minutes more. Add eggs one at a time, beating on medium after each addition, until incorporated, then add almond extract and beat until combined (mixture may look curdled).

3. Stage

Add milk and half of dry ingredients and beat on low speed just until combined. Using a rubber spatula, fold in remaining dry ingredients and sprinkles.

4. Stage

Divide batter between prepared pans, spreading with an offset spatula or the back of a spoon to smooth top.

5. Stage

Bake cake until risen and firm to the touch, 15 to 20 minutes. Let cool to room temperature, about 20 minutes, then refrigerate until cold, about 20 minutes longer.

6. Stage

Make Ahead: Cakes can be made 1 day ahead. Let cool, then wrap with plastic wrap and refrigerate.

7. Stage

Line a baking sheet with parchment. Remove chilled cakes from pans and peel off parchment. Place 1 cake on prepared sheet and spread top with jam. Arrange second cake over top side down, then spread top with buttercream. Refrigerate stacked cake until solid, at least 30 minutes or up to overnight. 

8. Stage

Transfer stacked cake to a cutting board. Using a sharp chef’s knife, trim 1/2" off each short side and 1/2" off each long side. Cut cake into approximately 12 (1"-wide) strips. Rotate cutting board 90° (so long sides of strips are facing you). Using a serrated knife and small gentle sawing motions, cut each strip into 7 to 8 (1") squares. Place squares on a parchment-lined baking sheet and freeze at least 30 minutes before glazing.

9. Stage

Meanwhile, set a wire rack inside a large baking sheet. Fill a medium pot with 1" water and heat over medium heat until simmering, then remove from heat.

10. Stage

Set a large heatproof bowl over pot of hot water (bowl shouldn’t touch water) and whisk corn syrup and 1 1/4 cups hot water in bowl until corn syrup is dissolved. Whisk in confectioners' sugar until a smooth, thick, pourable consistency forms (mixture should be thick, but if it’s too thick, add more hot water, 1 tablespoon at a time, until the desired consistency is reached). Whisk in almond extract and salt.

11. Stage

If desired, transfer 1/2 cup warmed glaze to a small bowl and add food coloring. Transfer glaze to a piping bag fitted with a small round tip. 

12. Stage

Remove petit fours from refrigerator. Place one of the petit fours on a flat slotted spatula or fish spatula. Holding over glaze bowl, spoon glaze over until covered. Set glazed petit four on prepared rack. Repeat with remaining petit fours. (If glaze starts to cool and harden, turn on heat under pot and whisk until it reaches the desired consistency. If this doesn’t work and it seems to dry out, add hot water, 1 teaspoon at a time, until desired consistency is reached.) Drizzle glazed petit fours with reserved colored glaze, if desired. 

13. Stage

Let icing set until firm, then store in an airtight container in the refrigerator.