| Using a tranche board as a guide, cut a strip of cake 4" x 12". Using a serrated knife, level the cake then carefully slice it horizontally into two layers. Stack it onto a tranche board and chill until you are ready for it . |
| Mix the Kirsch syrup a little strong, and use it generously. Prepare the two colors of buttercream Return the cake to the work table and cut it in half, so that you have two 6 inch long layers of cake. Slide them a little away from each other on the tranche board. Remove the top layers. Moisten the bottom layers with half the syrup. |
| Using a spatula spread the pink butter cream filling onto
one of the cakes. Spread the green butter cream filling on the other cake. Lay on the top slices and press down firmly while aligning them. Remove the paper and moisten the cakes with the remaining flavored syrup. |
| Using a spatula hide the crumbs by applying a thin layer of matching butter cream. Using a pastry bag fitted with a flat tip #1D top the cake by drawing diagonal lines of the filling. Chill before cutting. |
| With a hot dry knife trim the long edges,
discard the cut off. Wash and dry knife after each cut. Next slice
the cake down the center twice to make three even strips. With a hot dry knife
cut at a 90° angle across those strips. Each cake will produce 12 petite fours. |
| With a pastry bag and small tips, garnish
each petit four. |
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Petits Fours (24)
