Lemon Berry Petit Fours

Bahan-bahan (48 porsi)

• 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
• 2 cups (400g) granulated sugar
• 1/3 cup (80g) sour cream, at room temperature
• 1 and 1/2 teaspoons pure vanilla extract
• 6 large eggs, at room temperature
• 3 cups (354g) cake flour (spooned & leveled)
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 3 Tablespoons (45ml) fresh lemon juice (about 1 lemon)
• 1/4 cup raspberry jam
• 1/4 cup (60g) lemon curd
• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 3 cups (360g) confectioners’ sugar
• 2 Tablespoons (30ml) heavy cream or whole milk
• 1 teaspoon pure vanilla extract
• pinch of salt
• two 4 ounce bars (226g) white chocolate, coarsely chopped*
• 2 teaspoons canola, vegetable, or coconut oil
• optional garnish: white sixlets, mint leaves, edible flowers, berries, and/or sprinkles