My new project

I am thoroughly enjoying my new life as a homemaker or SAHM as some people like to call it. Aiden is so much fun, and I love getting to spend the days with him. However, I am not used to having so much free time. Now that he is starting to entertain himself a bit more, I am finding that I am BORED! I clean house, exercise while he's napping, meal plan, and grocery shop, but that does not manage to fill up all of my free time. (Okay, I could clean more, but who really wants to spend all day doing that?!) My moms' group takes off for the summer, etc. and I cannot afford to go shopping all the time.

SO, my new project is to perfect the art of the Petit Four. Let me first start by saying that cakes are my nemesis. Not to "toot my own horn" (what a stupid expression, can't believe I just said that) but I can make delicious cookies, pretty good cheesecakes, heck I'm decent at cooking in general, but when it comes to cakes I can't ever seem to get it right. The last cake I made was terrible...beyond terrible even. (I'm sure it didn't help that when my husband went to heat up a bottle in the middle of the night he found a bowl full of congealed butter....that definitely needed to be in the cake, not the microwave!) So, in order to overcome my issue with cakes I have decided to go for the gusto and master the Petit Four. These little bites of heaven are definitely an art form.

The cool thing about the Petit Four is that they are the perfect compliment to many different events, such as bridal showers, baby showers, pretty much any kind of shower! Little individual servings of deliciousness covered in sugar. The petit fours at my wedding shower were to.die.for.  Delicious and beautiful...

I'm taking my information from allrecipes.com and will be baking my genoise (sponge cake) today. Ironically I am running my first post-baby race tomorrow morning, the Bushwacker 5K. My plan is to pawn off my petit fours onto friends and family, as I do not need to eat them all myself...
Wish me luck on both fronts!! 
How about you, do you have a cooking nemesis? Time to take that bull by the horns (there's another cheesy expression for ya, I am on a roll today!)