Assemble the mini cakes.
Cut the cake into ½ inch wide slices. You should have 18 slices. Using a 1 ½ inch circular cookie cutter, cut 2 small circles from each slice of cake (except for the two ends). You should now have 32 small circles. Save or discard the leftovers.
Spread 1 tsp. of the orange marmalade atop half of the little cakes. Top each with the remaining cakes.
Make the glaze.
In a small bowl, mix the powdered sugar and milk to create a glaze. The glaze should be pourable but thick. If your glaze is too runny, add a little more powdered sugar. If it’s too stiff, add a tiny bit more milk.
Glaze and decorate the mini cakes.
Pour the glaze over each petit four and quickly spread the glaze over the top with the back of a spoon. Some glaze may drip down the sides, but the sides should not be completely coated with glaze. If using, garnish with edible flowers.
Notes
Storage: Store in an air tight container at room temperature for up to two days.
Nutrition
Calories: 236kcal | Carbohydrates: 28g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 107mg | Potassium: 35mg | Fiber: 1g | Sugar: 19g | Vitamin A: 419IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
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