Petit Fours

What are petit fours? The ones I made were two layers of dainty cake, topped with home-made buttercream and raspberry jelly. Then, they were covered in a chocolate glaze. The above picture showed what I had in mind what they would look like when finished.
This took me all day to make. There are 4 recipes involved, plus the work of assembling them. Instead of posting the recipes, I will refer you to the Joy of Cooking 75th anniversary edition for the recipes I followed.

Petit Four recipe (pg 738)

For cake batter: Lady Cake (pg 713)

For chocolate glaze: Buttersweet Chocolate Glaze (pg 796)

Buttercream recipe: Classic Buttercream (pg 792)

The trickiest part of this was making the buttercream. You're supposed to boil sugar and water until it turns into a syrup and then pour into an egg mix while blending before you add the butter.
So here is a picture of my first attempt at Petit Fours. They're not as pretty as the pic above, but they are delicious!

Shopping List for the above recipes:
Sugar
Cream of Tartar
Eggs
Unsalted butter (6 sticks)
Jam
Cake flour
Baking Powder
Salt
Milk
Almond Extract
Zest of 1 lemon (I did 1/2 tsp lemon juice)
Semi-sweet baking chocolate
1-2 tbsp liqueur

As you can see, it's likely you have all the ingredients already if you're into baking. The challenge is in all the work.