Baking Spree: Spumoni Petit Fours Part 2: Assembling the cakes

Whew! It’s been a long process but now you have everything you need to finish your petit fours and I promise every delicious bite will be worth it.

Spumoni Petit Fours

makes about 36 mini cakes


  • Pistachio Pound Cake sheet
  • Cherry-Almond Pound Cake sheet
  • 1 jar cherry jam
  • 2 bags bittersweet chocolate (10 oz)
  • 1 pint heavy cream
  • a couple of handfuls of pistachios, chopped fine


  1. Place pistachio cake, top side down on parchment-lined sheet pan.
  2. Spread one jar of jam over the cake, almost all the way to the edges.
  3. Place cherry-almond cake top side down on top of pistachio cake, matching the edges as evenly as possible.
  4. Wrap stacked cakes tightly with plastic wrap, top with an empty sheet pan. Weigh down the top sheet pan with cans (I used about 4 large cans) and refrigerate 4 hours, or preferably, overnight.
  5. Trim edges of cakes evenly and begin cutting in desired size and shape (This was where I realized that the cake was a bit too thick and my cute little cutters would not work.) IMG_2307
  6. Melt chocolate in double boiler. When chocolate is nearly melted, whisk in the cream to form ganache. IMG_2320
  7. Carefully dip each cake in the ganache. This proved more difficult than I thought. You want the cake to be covered on 5 sides with the ganache. I covered 2-3 sides placed the cakes on another parchment-lined sheet pan and let the chocolate set fully before attempting the other sides.
  8. Cover the tops of the cakes last. While ganache is still moist, sprinkle with chopped pistachios.  IMG_2339

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