1

To make the simple syrup, dissolve the sugar in the water and let cool. Flavor to taste with kirsch. Heat the apricot preserves with the 2 tablespoons water in a saucepan and stir until smooth. Strain and let cool slightly.

2

Trim any crusty places off the surface of the cake with a serrated knife, then trim it so it measures 10 by 16 inches.

3

Cut it into two 8 by 10-inch rectangles. Brush one of the rectangles liberally with some of the simple syrup. Spread half of the apricot glaze over the rectangle.

4

Place the other rectangle on top.

5

Trim the edges so they're even.

6

Brush the top rectangle with simple syrup and spread over the rest of the apricot glaze. Spread the buttercream in a thin layer over the cake.

7

Cut the cake into 1-inch-wide strips. Transfer the strips to a parchment paper-lined sheet pan and refrigerate for 15 minutes.

8

If you have any buttercream left, use it to coat the sides of the strips.

9

Cut across the strips to make 1-inch cubes.

10

If necessary, thin the fondant by heating it in a bowl set over a saucepan of simmering water; if it’s still too thick, thin it with water, 1 teaspoon at a time. It should flow in a steady stream from a spoon. Color the fondant with food coloring. (Use the tip of a knife dipped in a drop of food coloring for greater control-a whole drop is sometimes too much.)

11

Coat the petits fours with fondant by dipping them in a bowl of fondant.

12

Transfer the petits fours back to the cake rack.

13

13.You can also pour the fondant over the petits fours arranged on the cake rack set over a sheet pan. If you’re pouring the fondant, reuse the fondant that drips off onto the sheet pan. Let the petits fours sit for 20 minutes for the fondant to harden. If the coating is too thin, you can coat them again.

14

Use a paper cone to decorate with colored royal icing. The petits fours can be stored in a tightly sealed container for up to 3 days; don't refrigerate.