For the cake:
batter for Vanilla Bean Cake (recipe below)

For the rose petal–passion fruit ganache:
2 ½ tsp powdered gelatin
3 Tbsp cold water
2 ¼ cups (12 ounces) 31% white chocolate chips or fèves or chopped 31% white chocolate
¼ cup plus 2 Tbsp (3 ounces) crème fraîche or sour cream
¼ cup plus 2 Tbsp (3 ounces) heavy cream
½ cup (4 ounces) passion fruit puree
3 Tbsp light corn syrup
8 Tbsp (1 stick/4 ounces) unsalted butter, softened
1 Tbsp crushed dried rose petals

For the coating:
2 Tbsp neutral oil, such as canola or grapeseed
2 pounds still-molten tempered 31% white chocolate (recipe below)
35 Candied Rose Petals (recipe below)

To make the cake:
1. Position a rack in the center of the oven and heat the oven to 350°F. Coat the bottoms and sides of three 9-by-13-by-2-inch baking pans with nonstick baking spray or butter and line with parchment paper. Smooth the parchment, making sure there are no air bubbles.

2. Divide the batter among the prepared baking pans, spreading it evenly. Bake for 7 minutes. Rotate the pans and bake for an additional 3 to 4 minutes, until the cake appears firm and has a matte finish and a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans on cooling racks, then refrigerate, in the pans, for 30 minutes.

To make the ganache:
1. Sprinkle the gelatin over the cold water in a small bowl. Let set for 10 minutes, until the gelatin softens.

2. Put the chocolate into a medium bowl and set aside.

3. Heat the crème fraîche, heavy cream, passion fruit puree, and corn syrup in a small saucepan until it just boils. Remove from the heat and stir in the gelatin until completely dissolved. Pour the cream over the chocolate and let sit for 1 minute.

4. Using a small rubber spatula, begin stirring the white chocolate mixture in one direction, concentrating on the center, until smooth and glistening. Add the butter and stir until it is completely melted, about 1 minute. Add the rose petals and stir until evenly distributed.

5. Put the ganache in the coolest part of your kitchen and let set, stirring occasionally, until spreadable, for about 1 hour before using.

To assemble the petits fours:
1. Line a 9-by-13-by-2-inch baking pan with parchment paper. Run a knife around the sides of the cake pans and invert the cakes onto cooling racks. Lay one cake layer, top side down, in the pan and peel off the parchment paper. Using an offset spatula, spread about 1 cup of the ganache evenly over the surface. Top with a second cake layer, top side down, and peel off the parchment paper. Spread with the remaining ganache and top with the third cake layer, top side down; do not remove the parchment paper from the last layer. Run a heavy rolling pin over the built petit four cake to press the layers together and flatten the surface. Wrap the pan in plastic wrap and freeze the cake for 3 hours, or until frozen solid.

To coat the petits fours:
1. Line a baking sheet with parchment paper. Unwrap the baking pan and invert the cake onto a cutting board to remove it. Peel off the parchment paper and discard. Using a ruler as a guide, score the top of the cake with 4 horizontal lines and 6 vertical lines, both 1 ½ inches apart, giving you thirty-five 1 ½-inch squares. Using a sharp chef’s knife, follow the score marks to cut out the squares. Place the petits fours on the lined baking sheet and refrigerate.

2. Stir the oil into the tempered chocolate until it is fully incorporated and there are no streaks. (The oil thins the chocolate, making it easier to dip the petits fours.)

3. Remove the petits fours from the refrigerator and place the baking pan next to the bowl of chocolate. Using dipping forks, dip one petit four into the chocolate, shake off the excess chocolate, and place the petit four back on the parchment-lined baking sheet. Top with a candied rose petal and continue with the remaining petits fours.

4. Serve the petits fours in candy cups or on a small plate.

Storing: The petits fours can be stored, covered, in the refrigerator for up to 2 weeks.

Excerpted from Sweet by Valerie Gordon (Artisan Books). Copyright © 2013.

1 ½ cups plus 2 Tbsp (8.12 ounces) all-purpose flour
1/3 tsp baking powder
1/3 tsp salt
1 ¾ sticks plus 1 Tbsp (7.5 ounces) unsalted butter, softened
1 Tbsp light corn syrup
1 cup (7 ounces) sugar
3 large eggs
2 Tbsp crème fraîche or sour cream
1 Tbsp vanilla bean paste
1 Tbsp vanilla extract

1. Position a rack in the center of the oven and heat the oven to 350°F. Coat the bottom and sides of a 9-by-2-inch round cake pan with nonstick baking spray or butter and line with a parchment circle.

2. Sift together the flour, baking powder, and salt into a medium bowl.

3. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld mixer), cream the butter, corn syrup, and sugar on medium speed until light and fluffy, about 4 minutes.
4. Whisk together the eggs, crème fraîche, vanilla paste, and vanilla in a small bowl, then pour the mixture into the creamed butter and beat until smooth. Scrape the bottom and sides of the bowl and the paddle and mix for 30 seconds. With the mixer on low speed, add the dry ingredients in three batches, mixing for 30 seconds after each addition. Scrape the bowl again and mix for 15 seconds.

5. Spread the batter evenly into the prepared cake pan. Bake for 15 minutes. Rotate the cake and bake for an additional 15 to 17 minutes until the cake appears firm and has a matte finish; a toothpick inserted in the center should come out clean. Let the cake cool completely in the pan on a cooling rack. Run an offset spatula or a small knife around the sides of the cake pan, then invert the cake onto a serving plate and peel off the parchment paper. Serve dolloped with the whipped cream if desired.

Storing: The cake can be stored, covered, at room temperature for up to 3 days. Or wrap tightly in plastic wrap and freeze for up to 2 months.

Excerpted from Sweet by Valerie Gordon (Artisan Books). Copyright © 2013.

12 ounces 34% to 40% milk or 31% white chocolate, finely chopped
4 ounces 34% to 40% milk or 31% white chocolate chips or fèves

1. Melt the finely chopped chocolate, then continue heating it until the chocolate reaches 112°F on an instant-read thermometer.

2. Add the seed chocolate a few pieces at a time, stirring the chocolate constantly with a small silicone spatula. Be sure each addition melts completely before you add more. The chocolate will be in temper when it reaches 86° to 88°F; check the temperature frequently. To test for temper, dip a small offset spatula in the chocolate and put the spatula on your work surface. If the chocolate sets within 2 to 3 minutes and looks shiny and smooth, it is in temper. If the chocolate looks streaky or spotted or doesn’t set, it is not in temper. Continue stirring and then test the chocolate again—sometimes the components need a little extra agitation before they can unify.

3. Once the chocolate is tempered, work efficiently; the temper will hold for about 20 minutes.

4. For 1 ½ pounds tempered chocolate: Use 18 ounces milk or white chocolate, finely chopped, and 6 ounces milk or white chocolate chips or fèves.

5. For 2 pounds tempered chocolate: Use 1 ½ pounds milk or white chocolate, finely chopped, and 8 ounces milk or white chocolate chips or fèves.

Excerpted from Sweet by Valerie Gordon (Artisan Books). Copyright © 2013.

1 cup (7 ounces) sugar
40 uniform rose leaves, gently washed and dried
1 large egg white, beaten

1. Pour the sugar onto a plate or into a baking pan. Using a very small brush or your fingertips, lightly coat a rose leaf with egg white on both sides, then place on the sugar. Using a teaspoon, sprinkle sugar over the leaf.

2. Carefully flip the leaf and do the same on the other side, making sure the entire leaf is covered in sugar. Put the sugared leaf on a cooling rack. Repeat with the remaining leaves, and allow to set for 2 to 4 hours.

3. Store in an airtight container for up to 3 months.

Excerpted from Sweet by Valerie Gordon (Artisan Books). Copyright © 2013.