1 (8-ounce) container sour cream, room temperature
¼ cup to ½ cup blackberry preserves
Lemon Buttercream (recipe follows)
Glaze:
6 cups confectioners’ sugar, sifted
½ cup water
2 tablespoons light corn syrup
1 teaspoon almond extract
1 teaspoon vanilla extract
¾ cup white chocolate morsels
Garnish: edible flowers
Instructions
Preheat oven to 325°. Line 2 (13×9-inch) metal baking pans with parchment paper.
For cake: In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
In a medium bowl, whisk together flour, salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition. Divide batter between prepared pans (smoothing tops if necessary).
Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
Using a long serrated knife, trim top of cake layers. Spread blackberry preserves onto one cake layer. Top with second cake layer, cut side down. Spread Lemon Buttercream onto top of cake. Place cake in freezer, and top with a sheet of parchment paper, rubbing gently with palm to smooth buttercream. Freeze for 2 hours.
Remove parchment, and trim edges of cake using a serrated knife. Cut cake into 1-inch squares.
For glaze: In a large microwave-safe bowl, whisk together confectioners’ sugar, ½ cup water, corn syrup, and extracts. Microwave on high in 30-second intervals, stirring between each, until smooth (about 1 minute total). Add chocolate morsels, and stir until melted. Microwave in 10-second intervals until chocolate is fully melted.
Cover work surface with a piece of plastic wrap. Place a wire rack on top of four cans set over plastic wrap. Using a short wooden skewer, prick each petit four in center about halfway through. Dip in warm glaze, letting excess drip off. Thread skewer through wire rack, bringing petit four to rest on wire rack. (This will allow any excess glaze to drip of and create clean bottom edges once dry.) Reheat glaze while working to keep a crust from forming. Let petits fours set until dry, about 1 hour. Remove petits fours using a small offset spatula, and place on a serving tray. Garnish with edible flowers, if desired.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/lemon-blackberry-petits-fours/