Hi All! I've decided to make some petit fours for someone's b-day at work. I really want them to look nice. I bought some boxed pound cake mix and I'm going to use "super white" candy melts with a little paramount crystals (to soften it just a tad) to cover them. Here are my questions...

1) Anyone know how many cups of batter it takes to fill a jelly roll pan?? I completly forgot the measurements but I think it's around 11x15x1? Maybe? It's the standard Wilton "Large Cookie Pan/Jelly Roll Pan"

2)Could I use coffee creamer instead of the water in this mix or will it mess with the pound cake effect?

3)What's the easiest way to cover the little cakes in buttercream? I have heard that this is the best way to get a smoother finish...but I can't imagine it being very easy to cover such a tiny cake with a spatula and a glob of buttercream....

4)Any ideas on fillings? I was hoping to do something light...like a whipped creamy...moussish (i don't think that's a word) filling with some fresh raspberries (minus the seeds) or blueberries whipped into it....Think this will work? And if so, have any simple recipes for it?

If anyone could help with ANY of these questions I would REALLY appreciate it!!! Thank you all!

anyone? please?

1. It takes 4 cups for the jelly roll pan that will have no filling, so use less if you want to use a filling,

2. Yes you can use the creamer and it will still taste great,

3A. NO FILLING: The easiest way to cover the cakes with buttercream is to bake (line your pans with wax paper for easy removal later), cool completely, freeze for 15-20 minutes to firm up the cake, remove from freezer, measure & cut to size, put back in the freezer to completely freeze. When frozen, remove from freezer, take each cake and set on a cooling rack that is sitting on a pan lined with wax paper. Slightly melt buttercream in the microwave, stir and pour over cakes. Put back in freezer (leave them on the racks) until firm. Now your ready to cover with the candy melts.

3b. FILLING: Bake (line your pans with wax paper for easy removal later), cool completely, freeze for 15-20 minutes to firm up the cake, remove from freezer, layer cake cake with filling & stack up, refreeze for 10-15 more minutes, then measure & cut to size, put back in the freezer to completely freeze. When frozen, remove from freezer, take each cake and set on a cooling rack that is sitting on a pan lined with wax paper. Slightly melt buttercream in the microwave, stir and pour over cakes. Put back in freezer (leave them on the racks) until firm. Now your ready to cover with the candy melts.

4. Choose a filling that will compliment the pound cake flavor. If it is just butter flavor, you can choose literally anything!

Good luck and let me know how they turn out, and post pictures!

Thank YOU!!! You put it so simply I feel like I should have known all this already, but you've helped tremendously. Thank you very much. Now I got to get to gettin'. I wanted to have them baked and stacked tonight, and ready to decorate tomorrow!

Thank you again.