Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper. Sift together the cake flour and salt.

In a stand mixer, cream 1 cup of unsalted butter, 4 oz of cream cheese, and 1 cup of granulated sugar until light and fluffy, about 4 minutes. Gradually add 4 large eggs and 1 tsp of vanilla extract, mixing well.

Slowly incorporate the flour mixture until just combined, then pour the batter onto the prepared baking sheet. Bake for 25–30 minutes or until the top is golden and a toothpick inserted comes out clean.

Once the cake cools, prepare the tangerine buttercream. In a mixing bowl, combine 1 cup of unsalted butter and 4 cups of powdered sugar. Beat on medium speed until smooth, about 2 minutes.

Add 1/4 cup of tangerine juice, the zest of one tangerine, and a pinch of salt. Continue to mix until the buttercream is light and fluffy, about 3–4 minutes.

Cut the cooled pound cake into equal rectangles, about 2 inches by 3 inches. Brush each piece lightly with simple syrup made from equal parts water and granulated sugar.

Spread a layer of raspberry jam over half of the cake pieces, then add a layer of tangerine buttercream. Stack another cake piece on top of each filled layer, then chill assembled cakes for 30 minutes.

Use an egg-shaped cookie cutter to cut out your petit fours, pressing down gently for clean edges. Place the cut pieces on a wire rack.

Prepare your poured fondant according to instructions. Dip each egg-shaped petit four at a 45-degree angle, allowing the excess fondant to drip off.

For a speckled effect, mix unsweetened cocoa powder with a small amount of water and splatter over each fondant-coated petit four. Let them sit for about 30 minutes before serving.