I have never made petit fours. I was wondering if anyone has a great recipe and directions on making these. Any other tips and advice would also be appreciated. Also, does anyone have a recipe for raspberry filling? Thank you in advance for all of your responses 
I use a pound cake recipe... I think the country pound cake recipe from this site is good! I found that I like to use melting chocolates with a pich of paramount crystals mixed in after the chocolate melt. I didn't believe there was a difference between choco chips and melting chocolates... THERE IS! Then I use a squirt bottle and sqiurt the melted chocolate over the cake... I use a round cutter to cut mine out, never could get very even ones when cutting with a knife... hth!
Becky
I have only made them ONE time and I used yellow cake mix and raspberry fruit spread ( polaner all fruit with no seeds) and then dipped them in melted white choc. with a little raspberry extract and just a touch of red food coloring to make them pink (just a touch so it didn't seize the chocolate) and they were so delcious....I just haven't had the time to make them again. But I will tell you how I baked the cakes, they came out perfectly and were very easy although time consuming. I lined a cookie sheet with parchment paper and sprayed it with nonstick cooking spray, then poured half the batter in the pan.....I had to spread it with a spatula....it just barely coated the bottom........I did this to another cookie sheet with the other half of the cake batter. Then I baked them for like 11 min. at 350 just until they were cooked, then as soon as they came out of the oven....I put a piece of parchment over the top and put another cookie sheet on top of that and pushed the cake down slightly just to make the top completely level and even the whole way across. then I peeled off the top piece of parchment paper and slathered the raspberry all fruit and it kinda melted which made it really easy to spread.....then I let it sit until it was completely cool. Then I flipped the other cake on top of the one with the raspberry filling and peeled the parchment off the top (which was the bottom) and then popped the whole thing in the freezer for about 30 min. Then I took it out and flipped the whole thing over onto a large cutting board and peeled the other piece of parchment from the bottom piece of cake (which was now on top) hopefully you are not completely confused by now either......anyhow.......then I just cut the cake into little squares and then popped the whole cake back into the freezer as it was starting to thaw already.....then after about an hour I took out about 15 of the little squares and started dipping them in the melted white chocolate and set them on a cooling rack to let the excess choc. drip off.......I reapeated this until half of them were done....which was about 50 petit fours!!! The other half of the cake I just stuck in a freezer bag and kept frozen for about a month and then ended up eating over the course of a week with sweet cravings so it never got dipped LOL But was REALLY delicious in the frozen state with no icing!!! yummy....good luck with yours......oh and I also made fondant flower cut outs and just laid them on the top of the petit fours before the choc. completely set up to decorate......they were for my mom for mother's day so I wanted it to be springy with flowers.
Thanks for your comments. I apologize for not being able to review them sooner. I have a full time job on top of doing cakes on the side. Makes it difficult to follow up like I should. Do most people use a fruit spread or make it themselves? I have seen some recipes on other websites but I didn't know what was the most popular and most liked by the customers.
KHalstead thank you for taking the time to explain fully, i want to try these soon and your explanation really helps.
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