Flo Braker's Petits Fours

Preparation

1. Step 1

   Cut cake into 2 half-inch-thick layers. Brush raspberry jam over bottom layer and cover with top layer. (This step is optional; jam can be omitted.)

2. Step 2

   Melt butter, shortening and chocolate in a heatproof bowl that fits snugly over (not touching) a 120-degree water bath. Stir until glaze is smooth and liquid.

3. Step 3

   Place cake on a wire rack over a baking sheet or jellyroll pan. Spoon red-currant jelly into a small paper cone and set nearby. Pour white-chocolate glaze onto center of cake and spread evenly using a metal spatula. Sides of cake need not be glazed. Snip off tip of cone, and pipe thin lines of jelly ½-inch apart over the glaze. Lightly pull the tines of a fork across the lines of jelly to create a feathered effect. Set the cake aside at room temperature until the glaze sets, at least 1 hour.

4. Step 4

   Trim the cake's edges with a long, sharp knife. Cut into 1-inch squares. To make squares neat, dip the knife blade into hot water and wipe it with paper towels after each cut. Decorate each petit four with a raspberry and piece of mint leaf.