Vanilla Petits Fours with Raspberry Filling and Marzipan Recipe

Ingredients

• 1/2 cup (1 stick) unsalted butter, plus more for buttering pan
• 6 large eggs
• 1 cup sugar
• 1 cup cake flour
• 3/4 teaspoon salt
• 1 1/2 teaspoons high-quality pure vanilla extract (also called "Madagascar bourbon vanilla")
• 1/4 cup water
• 1/4 cup sugar
• 1/4 cup cognac
• 1 1/4 cups raspberry jam
• 12 ounces marzipan
• Confectioner's sugar for rolling
• 1/2 cup water
• 1/2 cup sugar
• 2 1/2 cups ready-to-use poured fondant (also called roll icing)*
• 1 pound royal icing mix*
• Rose-pink and leaf-green gel food coloring*
• *Available at baking supply stores and from New York Cake, 800-942-2539.
• 12 by 18-inch sheet or jelly roll pan, 2 featherweight pastry bags with couplers*, #1 and #101 decorating tips*