Workflow Plan

 Pre-heat oven to 220°C

 Set up working station
 Start with jaconde sponge, lined 2 baking trays
 Make meringue, whip to medium peak
 Melt butter on pilot, mix all dry ingredients in a bowl
 Transfer meringue into a bowl, set aside
 In mixing bowl, mix all dry ingredients and eggs, mix until combined
 Add butter to mixture then fold into meringue
 Spread mixture evenly on 2 trays and bake, turn halfway through baking
 Transfer sponge onto wire rack and cool down in blast chiller
 For marzipan filling, boil apricot jam and add in brandy, mix well
 In 3 batches, pour jam into marzipan, knead well (jam has to be warm)
 Keep the jam warm
 Cut the sponge in half, then cut it into 3 equal pieces, total = 6 pieces
 Spread the filling very thinly on sponge, turn 2 nd sponge upside down, remove paper,
spread another filling
 Repeat until one sponge left, leave the paper on sponge, put back blast chiller to set
 When the sponge is cool and set, take a handful of marzipan and roll thin
 Marzipan should be thin enough to see through and big enough to cover to the top
 Remove the paper on sponge and brush some diluted apricot jam on top of the
sponge and stick the marzipan on top
 Trim away any excess and put back to blast chiller to set
 When is set and firm, remove from blast chiller
 Trim the edges and cut into 3cm x 3 cm block, put back into freezer to firm up
 Start melting fondant to 37°C, dilute the fondant with sugar syrup
 When the cake is set and hard, use dipping fork, dip the cake into the fondant, shake
away excess fondant, with a wet spatula transfer it onto a wire rack to set
 Fondant on the cake should be thin enough to see through the layers
 Reheat the fondant if needed, continue dipping until all cakes are covered in fondant
 When the fondant is dry to touch, pack with paper cup and transfer into box
 12 in one box, 6 in another box
 Melt dark chocolate, transfer into piping bag and draw petits fours pattern on top
 Clean work bench and present