Is the UBC recipe the right kind of recipe for petite fours? I don't really know what gets used for what type. I hear about sponge cakes, yellow cake, butter cakes, mudcakes, etc, but I don't really know what those types are typically used for. If someone could enlighten me I'd be grateful .
What I want to do is make the UBC recipe this week, then divide it into squares, freeze it, then coat in chocolate, like a square cake pop without the stick. Then I want to decorate it with swirls made out of a thick glaze (glace?) or royal cookie icing. Well, that's my plan anyways.
I've been getting stir crazy lately, so I've been wanting to try out some different recipes.
(Edited for typos)