Reviewer:

mama_amy

Reviewed: Jan. 23, 2012

This recipe is too flimsy for petits fours. A more substantial cake is needed stand up to cutting without crumbing so that when you pour the fondant over them, they stay nice and smooth. Best bet is a moist pound cake recipe (a good choice is Grandmother's Pound Cake II from this site.) A sponge cake just isn't as successful for this purpose. AR, please note: The link in the recipe for frosting does not work.

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1 user found this review helpful

Reviewer:

Baricat

Cooking Level: Professional

Reviewed: Jun. 29, 2011

I did not care for this recipe. "I did not care for this recipe"...... is NOT AT ALL what I wrote to rate this recipe....If we cannot express how we feel in OUR OWN words then what's the purpose in having users rate a recpie if someone can just come in and delete it and write what they want all the while your name is beside the rating??? UNFAIR, YES I BELEIVE SO!! Apparantly what I wrote worked because the recipe owner has revised this receipe and actually added the things they had left out....none-the-less, the cake and icing is horrible and a giant waste of time. Hopefully MY own words will stay attached here beside MY name because it's MY rating! Sadly some people just cannot accept the truth.

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8 users found this review helpful

Reviewer:

2Oakleys

Reviewed: Mar. 27, 2011

they were not the best petit fours i have ever had.

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2 users found this review helpful

Reviewer:

mintkate

Cooking Level: Beginning

Home Town: Auburn, New York, USA

Reviewed: Jan. 7, 2011

This is a great recipe. Sponge cake for the most part doesn't have much flavor. But the great thing about it is you can add to it. Whether it is chocolate, or minced lemon zest. This recipe came out great for me. and was to die for with my marzipan frosting!

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6 users found this review helpful

Reviewer:

Jackie

Cooking Level: Professional

Reviewed: Oct. 16, 2010

I'm eager to try this, but I would like to say after reading the reviews that a sponge cake is not meant to be very "tasty" by itself, you should soak it with simple syrup and flavorings when you are assembling it. Its meant for it's texture and then you add the flavor.

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13 users found this review helpful

Reviewer:

ATSBAKER

Living In: Redding, California, USA

Reviewed: Jul. 21, 2010

I think the recipe should call for beating the egg whites separately and then folding it in. That would make the texture better. The cake itself had large holes and not good for petit four icing (you could see the holes). It also tasted like eggs. Don't try this!!!

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6 users found this review helpful

Reviewer:

autumnchick84

Cooking Level: Expert

Reviewed: May 10, 2010

I tried this recipe twice, and both times it came out terrible. There was no flavor to it, so I did add vanilla, and quite a bit, but there was still no flavor. Also, it was very hard to get the batter evenly into the pan as it was very sticky. I also couldn't get the cake cut evenly because I couldn't get it in the pan evenly. It crumbled something bad and broke easily. I've been doing cakes for 25 years and haven't come up against one that was this bad. Unfortunately, I'm not able to say anything good about this one.

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6 users found this review helpful