Flo Braker's Petits Fours

1. 1

   Cut cake into 2 half-inch-thick layers.

2. 2

   Brush raspberry jam over bottom layer and cover with top layer.

3. 3

   (This step is optional; jam can be omitted.)

4. 4

   Melt butter, shortening and chocolate in a heatproof bowl that fits snugly over (not touching) a 120-degree water bath.

5. 5

   Stir until glaze is smooth and liquid.

6. 6

   Place cake on a wire rack over a baking sheet or jellyroll pan.

7. 7

   Spoon red-currant jelly into a small paper cone and set nearby.

8. 8

   Pour white-chocolate glaze onto center of cake and spread evenly using a metal spatula.

9. 9

   Sides of cake need not be glazed.

10. 10

    Snip off tip of cone, and pipe thin lines of jelly 1/2-inch apart over the glaze.

11. 11

    Lightly pull the tines of a fork across the lines of jelly to create a feathered effect.

12. 12

    Set the cake aside at room temperature until the glaze sets, at least 1 hour.

13. 13

    Trim the cake's edges with a long, sharp knife.

14. 14

    Cut into 1-inch squares.

15. 15

    To make squares neat, dip the knife blade into hot water and wipe it with paper towels after each cut.

16. 16

    Decorate each petit four with a raspberry and piece of mint leaf.

* Per serving · 4 servings · Values may vary.