Gambino’s Petits Fours (a close match!)

Petits fours were a way for pâtissiers to use up leftovers while the ovens cooled down at the end of the day's bake.  A petit four is a small cake generally eaten at the end of a meal or served as part of a large buffet.  The name is from the French petit four, meaning "small oven."  While petit four can refer to any bite-sized sweet presented at the end of a meal, they're usually tiny, beautifully iced cakes.  Petits fours are traditionally made with an almond sponge cake, but they can be any flavor of cake you choose.

Duncan Hines white cake mix – add almond flavoring
3 cups sugar 
2 1/2 cups of sifted powdered sugar
1/2 cup hot water
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar 
Food color

Gently mix water, sugar and cream of tartar in a saucepan.  Bring to a boil (226 degrees F on a candy thermometer).  Cool to 110 degrees F.  Add powdered sugar and vanilla extract.  Add food color if desired.  Spoon over petit fours.