Basically the are sponge cake or white cake cut into little squares or rectangles and iced with a poured fondant icing that you pour over them coating the sides and tops. Sorry don't have a picture handy. Normally they are individually decorated with a tiny flower or something on top.
Hugs Squirrelly Cakes
I have a picture of them but can't seem to upload it I will give you the website and you can check it out.
http://www.gourmetxpress.com/petitfours.html
Also I found this recipe for a glaze for them and it sounds good and easy to do..I haven't tried it yet but I do plan to sometime.Happy Baking 
Liz
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By- Veronica Boren
Petit Fours
This is by far the easiest method I have found for making petit fours.
Here is what I do:
Bake, cool, level, torte and fill your cake. Ice the top only with
buttercream. Use a square cookie cutter (I bought a set of nesting Ateco
cutters and I use the next to the smallest one) to cut the cake into
small squares and place in the freezer for at least 2 hours. You want
the cake squares to be frozen SOLID for the next step.
To make the fondant, combine 1 cup hot water and 1/4 cup light corn syrup
in a large glass bowl. Stir in 3 lbs. of powdered sugar. Microwave on
high for 2 minutes, stir and microwave on high for 1 more minute, then
stir again. Fondant should be very smooth and very warm, much warmer
than other recipes. There is a good reason for this. Add desired
flavorings and color. My most popular are 2 teaspoons of either lemon or
almond. Raspberry is good too, but only use 1/2 teaspoon as it is much
stronger.
The next step is to elevate a cooling grid so you can get your hands
under it. A cooling grid works better than a cooling rack because the
small squares tend to fall over on a rack. I use the Wilton non-stick
cooling grid. You can either prop it on 4 tall glasses or put it on top
of something with one end sticking out (like a diving board) and put
something else on top to weight it. I believe it was carol f-tx who said
she put the cooling grid on a 3 lb. can of shortening and then put a big
bottle of vegetable oil on top of it. I put mine on my cake turntable
and put some heavy books on top.
Take a few squares out of the freezer at a time, no more than 6 or 8.
You dont want them to thaw before you dip them, or they may fall off
the toothpick. Stick a toothpick or, as Carolyn (MO) suggested, a bamboo
skewer in the bottom and dip the square in the hot fondant. Dip the top
first and then turn it over on its side and roll it to cover all
surfaces except the bottom. Then put the toothpick or skewer through a
hole in the cooling grid and grab it from underneath with your other
hand. Pull straight down and the grid will catch the cake, allowing you
to pull the toothpick or skewer out. DONE! Now wasnt that easy. When
the fondant starts to cool off, just pop it back in the microwave for a
little while.
There are a few reasons this works. First of all, the cake has to be
frozen or it wont stay on the toothpick. The fondant has to be hot so
it is thinner. If not, too much would stay on the cake. And the
combination of the two makes the icing set almost instantly, so you can
cover lots of petit fors fairly quickly.
Thanks so much for posting this information. 
I've made petit fours the "hard way" and had OK results. I'm going to be making 8 dozen on 9/12 and I think you just made my life a lot easier. I was planning on playing with the thickness and opaqueness of the poured fondant using white gel color and color melts, but I think the temperature differential will do the trick nicely. Also, I can double coat them pretty quickly if I choose.
I'll try to post some pics when they're finished.
Rae
BlakesCakes
thanks so much for info crimsonhair!!!!!!
i will try your method soon. blakescakes, i want to see your pics too!
thanks
melody
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