From the test kitchen...

Hello from our test kitchen! I say "test kitchen" because not only do we "taste test" but we also "recipe test". There are probably at least 20 different ways to make petit fours but when I tell you we tried different methods... we seriously tried different methods, different sizes, different icings, & different cakes. What I shared yesterday is what I found to be the best method and what I found to have resulted in the tastiest cakes. Not only are they super cute but they also taste delicious. The cake is moist, light and fluffy and the whole cake melts in your mouth! However, when I was reading your comments {thanks!} I realized perhaps I should add a few more things based on your questions, comments, and suggestions!

Here are the rectangular ones:

1. This process is a process. You won't whip them up in an hour. I imagine you can tell that by the pictures. If you are impatient and don't care much for baking... I'd skip this one! :)
2. I think if I had it to do again I'd make the rectangular ones from a jelly roll pan. They were a little more dense, easier to coat and just as cute.
3. If you choose to decorate the tops I would do so the day you are going to serve them. I made mine on Wednesday and today the hearts and suns are starting to bleed onto the white icing.
4. You can't pick them up and dip them in the icing. They are moist and crumbly and you would have a giant mess. The top half would likely be left in your icing bowl. I know because I tried and failed.
5. I also thought about, but didn't buy a cake from the grocery store bakery. I know most of the cakes they decorate are shipped to them already baked & leveled. So, if the leveling and baking intimidates you and you just want to frost I would suggest you at least ask if they will sell you a white sheet cake with no frosting. They are likely to raise an eyebrow and think you're crazy but I imagine people have asked for crazier things before.
6. I did attempt to microwave a tub of frosting and pour it over. I have to say it wasn't too pretty. The icing "yellowed" and I couldn't get it to the consistency that I really wanted it. First it was too runny then it wasn't runny enough and when I finally got it a good consistency I poured it on it dried too thin and when I tasted it... it didn't compare.
7. I also didn't attempt CHOCOLATE... but maybe soon because that sounds really good too!

If y'all attempt the Petit Fours would you let me know how it goes and let me know if you have any additional tips...

In non-test kitchen news, Morgan finished VBS today and had an absolute blast!

I find such joy in seeing little children praise their Creator. I'm really not sure there is anything sweeter! Paige was too young to attend but I know she looks forward to joining in the fun next year.

Good-bye from rainy Alabama!