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| Prepare your pan and bake your cake. |
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| After the cake has cooled, ice it with a thin layer of buttercream. |
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| Mark the icing every 1 1/4" |
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| Mark the opposite side of the cake, then cut through. |
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| Cut several rows. |
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| Mark the other end of the cake every 1 1/4" |
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| Now mark the last row. |
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| Line up your knife on the marks and cut through...perfect little squares! |
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| Time to make the glaze in a double boiler. |
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| You're ready to coat the cakes with the perfect petit four glaze. |
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| Ladle on the glaze. |
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| Use a fork to slide the cake onto the rack. |
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| Petits Fours are always a big hit! |
