Petit fours with whipped white chocolate ganache

Beat the eggs and sugar with a whisk four to six minutes until doubled in volume and a figure of eight holds its shape for about a second.

With the mixer on medium low, slowly stream in the melted butter.

Combine the flour, cinnamon, cardamom, nutmeg and salt in a separate bowl.

Sift the dry mixture in a little at a time, folding very gently so the beaten air is not knocked out.

Grease and line a quarter sheet pan, pour in the batter and smooth it, handling it as little as possible.

Bake at 400F for 12 to 15 minutes until lightly browned and no longer bubbling.

Pour the barely simmering heavy cream over the chopped white chocolate, mix gently to distribute, cover and rest five minutes, then whisk until smooth and glossy.

Pour into a rimmed baking sheet, cover with plastic wrap and refrigerate at least two hours until the consistency of yogurt.

Whip in a stand mixer on medium high for 45 seconds to one minute until it is like a very stable whipped cream, then load a piping bag with a round tip.

Stamp out squares and hexagons from the cake and slice each one in half with a very sharp knife.

Simmer the sugar, water and star anise about five minutes until slightly thickened, pull the pods and stir in the vanilla once cooled.

Paint each cake half with the sugar syrup and let it cool completely.

Pipe dollops of the whipped ganache and sandwich so it just squishes out the sides.

Freeze about 20 minutes so the filling firms up and the sides clean up.

Whisk the powdered sugar, corn syrup, hot water and melted white chocolate to a thick but pourable fondant.

Place the cakes one at a time on a wire rack over a rimmed baking sheet and pour the fondant over, draping the outsides first then the top.

Let the fondant set for one to two hours; the fridge is faster but dulls the coating.

Decorate with a swirly white chocolate pattern or zebra stripes, let set, then lift the cakes off with an offset spatula.