I love the taste of the white almond sourcream cake. Do you think this would work for making petit fours? I have never made them before but want to give them a try.
Thanks for your help.
I personally have not made this cake, but have read that it is used a lot for wedding cakes because of flavor and sturdiness(that a word, lol?). So my guess would be that it would work just fine, but hopefully someone here has experience with it, Jen=)
I think it would work- it is somewhat dense and not too crumby. Are you planning on filling itwith a layer of jam, ganache, or buttercream? If so, Here's what I would do:
1) make your layers a little taller than what you would like the finished cake to be
2) after filling, but before cutting- cover with a layer of plastic wrap and put another pan on top of the cake. Weigh this down with something- cans, jars- just make sure there is even pressure.
3) stick in the fridge for a few hours, then remove the weight and pan and cut as desired.
All these steps will help compact the cake, hold it together, and ensure that there are fewer crumbs when you cut the shapes. You could probably make fine petit fours without doing these extra things, but I'm a perfectionist and that's what I'd do 
I have used this recipe for petit fours made with Kathy Scott's method and molds - got lots of rave reviews, and it help up well to being cut into heart shapes. I even made very thin layers out of some and filled with either bc or almond filling - help together perfectly.
Thank you all for the replies.
I will probably use a jam filling. That sounds like a great way to compact the cake and make cutting easier.
I have seen pictures of petit fours made with the Kathy Scott molds and they were beautiful. Glad to hear that the wasc should work fine.
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