A sugar-glazed petit-four made by pressing two whole blanched and roasted almonds into the sides of a ball of green-colored marzipan.

It is then held with a dipping fork and dipped into boiled sugar syrup and left to sit on parchment paper until firmly set.

PETIT FOUR BABY BLOCKS

Prepare cake (any flavor will do, but I used white)
mix as directed on back of box for 9x13" cake. Cool.
When cool, cut cake in squares (throwing away edges
or reserving them for another use).

Make a frosting glaze with confectioner's sugar and
enough milk to form fairly runny consistency. Cover
each block entirely with glaze and place on wire
rack to dry.

When dry, outline edges with various pastel
frostings, using decorator bag. Finally, using
decorator bag, pipe design or letter of alphabet on
each of the 5 sides of the block that show. Using
different pastel colors makes these wonderfully
festive.