I'm considering making some petit fours, but I don't want to roll marzipan or fondant if I don't have to.
Does a poured "fondant" taste and look good? This recipe from Adorn Magazine looks easy, and if the results are actually what they show in the photo, they are stunning.
I assume baking any square cake, slicing them horizontally into thin layers, filling with my choice of frosting/preserves, and cutting with small square biscuit cutters will work.
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