Preheat oven to 350 degrees. To prepare cake layers, combine almond paste, margarine, and sugar in the bowl of your mixer. Beat well. Add eggs, flour, salt, and almond extract. Mix well until combined. Set aside and continue with the second batter and then the third.

When you have prepared all three batters, add food coloring to one batter at a time, making sure you are satisfied with the shades. I suggest that you add the colors gradually, working from the lightest to the darkest shade.

Pat each batter into a 11- x 17-inch pan (not disposable) lined with Gefen Parchment Paper, wetting hands if necessary to even it out, and bake for 20–25 minutes. Allow to cool.

Combine all cream ingredients in your mixer. Spread a thin layer of apricot butter on the darkest cake and then a thin layer of cream. Repeat with the second-darkest cake. The third cake will be decorated with fondant. Freeze all three layers.

Once frozen, cut out circles from each cake and assemble the petits fours. (To save time, you can layer the cakes before freezing and then cut out an already layered cake, but if you cut each circle individually, it’ll come out neater.) Roll out the white fondant on a silicon mat or a piece of parchment paper until it’s a quarter inch thick. Using your cookie cutter, cut out a piece of fondant to cover the top of each mini cake. Place on top of cake (you can use a drop of cream if you like — I find that it usually sticks without).

To make the butterfly, roll out the purple fondant and cut out a butterfly using a fondant plunger. Place butterfly on top of the cake.