If you use too much grease to your pan.. it effects your cake.. makes it crumbly.. that could be part of the problem.. but making petit fours is easier if you just make one big cake, torte, fill, freeze and then cut out your shapes. Squares are easy.. you don't need cutters.. just use a big knife. Heat it up before you slice the cake and it won't stick.

Easiest way to make petit four is to bake your cake in a large jelly roll pan (yes a thin sheet of cake just as if you were making a jelly roll) lined with parchment. It bakes in about 10 minutes or do (some more, some less depending on recipe). Flip it over onto another sheet of parchment dusted with PS and peel the parchment off the back. It'll also cool quickly.

Okay so how do you turn this sheet of cake into petits fours?

Cut the cake in half (try to be as even as possible). Spread one half with whatever you are using as your filling (jam, bc, whatever) in a very thin layer and place the other half on top. Now cut THAT in half, and do the same thing--spread the top of one half with filling and stack. Now wrap this and chill until firm, then cut into your squares or diamonds or whatever shapes you like, and glaze as you wish.

Has anyone used the Nordicware 32 cavity petit fours pan? I've wondered how that works.