I use a regular 1" deep cookie sheet with a pound cake recipe for my petit fours. Then once the cake is cooled I put a thin layer of buttercreme on top and then freeze until solid or ready to use. For my personal preference I think that regular cake batter and using a regular cake pan makes the cakes too light, fluffy and tall -- when tends to make the petits not stand up pretty and straight once they are cut in to small pieces.
If I torte it (some of my customers don't want the filling) I do it after I cut the individual squares and then use the poured fondant.
Just a hint of advice -- if you use the poured fondant consider using a 32 oz styrofoam cup filled 2/3 full with the poured fondant to pour the icing on the cake squares (or rounds) it makes it extremely easy to control and cover for me.
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