Combine the sugar, water, corn syrup and flavorings in a double boiler over medium heat. Stir until smooth, then add the cream, butter, and white chocolate. Stir until incorporated, watching that it doesn't burn. Add coloring to preference.

Make the sponge and cool completely. Slice into quarters and freeze, placing wax paper liners between sections. When frozen thoroughly, using a long serrated knife (a bread knife is ideal) slice each quarter horizontally. Return to the freezer until jam, buttercream and syrup are finished.

Heat jam until liquid (I did this in small batches). Using one quarter of the sponge, brush the bottom half with the lime syrup then spread the jam over the syrup. Spread the buttercream on the bottom of the top half of the sponge, and place over the jam (sandwich style). Brush the top of the sponge quarter with the syrup again, and refreeze. Repeat with the rest of the sponge.

Once the sponge sections have been sandwiched and completely refrozen, slice into 1"x1" squares (you may need to clean your knife several times during this process). Return to the freezer while you make the fondant .

Place a wire cooling rack over a cookie sheet and arrange the cake cubes about 1 inch apart from each other. The following process works best if the fondant is very warm and liquid. Using a ladle, pour the fondant over each cube, using a toothpick to smooth out any gaps. Garnish with raspberries before fondant cools.

Allow petit fours to sit for a few minutes and fondant to harden. Using a sharp paring knife, free the base of the petit four from the rack and place into a cupcake liner. The leftover fondant from the cookie sheet/rack can be reheated and reused - just make sure it's free of cake crumbs. Keep finished petit fours refrigerated until ready to serve .