I'm not sure how to make Petit fours I tried this weekend and did not do so well. I would pour the Icing on and I would not go all the way down the sides. Is it better to use the apricot or buttercresm? I tried the apricot, I boiled it like it said but when I brushed it on it did not get hard, should it have? How tall do I make my cake and how big do I make the pices?
there are dozens of posts on making petit fours. If you search using petit fours search all terms, limit to titles, and search the how do I forum you will find many.
There are no rules for petit fours, but a cube about 1 1/2 inches is typical.
A squeeze bottle can help with icing the sides.
Here is one thread on petit fours that might help"