Petit Fours Recipe

For the cake layer

• 1 1 (8-ounce) package cream cheese room temperature
• 1 1/2 1 1/2 cups butter room temperature
• 6 6 large eggs room temperature
• 3 3 cups granulated sugar
• 3 3 cups all-purpose flour
• 1 1 teaspoon kosher salt
• 1 1 tablespoon vanilla extract

For the buttercream filling

• 1 1 cup butter room temperature
• 3 3 cups confectioners' sugar sift, plus more if needed
• 2 2 teaspoons vanilla extract
• pinch kosher salt
• 2 2 tablespoons milk or heavy cream, or half and half, plus more if needed

For the fruit filling

• 1 1 half-pint jar raspberry preserves or jelly or your favorite flavor

For the Petit Four Icing (Poured Fondant Icing)

• 3 3 cups confectioners' sugar
• 1 1 tablespoon light corn syrup
• 4 4 tablespoons water
• 1 1 teaspoon vanilla extract use clear extract when possible

Optional Toppings

• sprinkles or other decorations