Name: Lemon Berry Petit Fours
Prep time: 1 h
Cook time: 30 min
Total time: 4 h 30 min
Yield: 48 petit fours
Ingredients: 1 and 1/2 cups (3 sticks; 345g) unsalted butter, softened to room temperature; 8 ounce (226g) block full-fat 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 (345g) cake flour (spoon & 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 (1.5 sticks; 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