Petit Fours, Simple-Style

Cut thin slices from the top and sides of the cake so that the brown layers are removed and the cake resembles a brick (Crumble the slices and toast. Freeze for later use to top fruit salads, puddings or fold into ice cream).

Cut the cake in half, lengthwise, with a serrated knife. Place the trimmed cake on a wire rack set over a rimmed baking sheet.

For Syrup: In a small saucepan, combine the sugar and water stirring to dissolve the sugar. Bring to boil over medium high heat. Reduce heat, stir in the maple syrup. Simmer 3 minutes longer. Cool.

To Assemble: Using a pastry brush, generously brush the bottom cake layer with the sugar syrup. Spread a thin layer of jam over it, making sure the jam comes to the edges. Gently press the remaining cake layer on top as in a sandwich. Brush generously with the syrup, allowing it to soak in.

Cut the cake into six 1-inch-wide slices. Then cut each slice into three, crosswise, making 18 pieces. Arrange the pieces on the wire rack about 1-inch apart.

Using a measuring cup, pour the warm glaze over and around the sides of each little cake. Use a small spatula or butter knife to reach any bare spots.

Decorate each with silver balls, a candied violet or rose petal, or with a rosette of tinted frosting. Or just frost the top of each cake and decorate as desired. Refrigerate until needed.

For Chocolate Glaze: Place the chocolate and butter in a microwave-safe bowl. Cover loosely with wax paper. Cook on high for 2 minutes.

Add the corn syrup. Stir and cook on high for 1 to 2 minutes longer or until the chocolate is glossy and soft and butter is melted. Stir to blend to a smooth mixture. Use immediately.