1 Cake recipe, below
1 Fondant Recipe, below
1 1/2 Cups Jam, warmed (raspberry is nice!)
1/2 Cup Marzipan
Powdered Sugar, for rolling out marzipan
Melted Chocolate, for decoration, optional
Bryanna Clark Grogan’s Génoise
Makes 5 Cups of Batter
2 1/2 Cups plus 2 T. pastry or cake flour
1 1/2 Cups Granulated Sugar
2 tsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Salt
1/4 Cup plus 2 Tbs Earth Balance
2 Tbs Fresh Lemon Juice and Zest of 1 whole Lemon
1 Cup Water
3/4 Cup Soy or Rice Milk
1 1/2 tsp Vanilla Extract
1 tsp Pure Lemon Extract

Prepare your fondant:
Helen Fletcher’s Poured Fondant
2 1/2 Cups Sugar
1/2 Cup Water
1/4 Cup Corn Syrup
Written directions copy and pasted directly:
Heat sugar, water and corn syrup to the soft-ball stage (238°F; 114°C). Pour into the food processor fitted with the steel blade. Wash the candy thermometer well and reinsert into the syrup. Let the syrup cool undisturbed in the workbowl to 140°F (60°C), about 30 minutes. Remove the thermometer.
Add any coloring or flavoring (vanilla, almond extract, etc.) and process 2 to 3 minutes, until the syrup completely converts from a glassy syrup to an opaque paste. When thoroughly cooled, store sealed at room temperature for 24 hours. Use or refrigerate for later use. [I just want to add: It will harden once completely cooled, simply microwave to liquify. It is warm enough to use for the petits fours immediately after processing.]

Preheat oven to 350º F.