I have a question. I've seen the tiffany heart petit fours and how on earth do you make them. I know that it is a mold but how to you cut out the cake and get it so perfect. Can anyone shed some light on the subject. I'm very confused. I plan on making some petits this weekend, for a baptism.

I use a almond based cake and when stacked they come out nice and clean. Just small cutters.

You can use the cake ball recipe and press it into a square pan. Chill, then use the cutter to cut out your shapes. The excess can then be re-pressed and used.

Moydear77-Where in Minnesota are you from? I have TONS of relatives from there (parents born in a little town between Moorhead and Detroit Lakes).

you can alse bake a pound cake in a 1" deep, about 12x18 pan.
(put parchement on the bottom for easy removal).

when it's cool, cut with a heart-shaped cookie or biscuit cutter.