Preheat your oven to 350°F (175°C). Grease a baking pan with butter and line the bottom with parchment paper to ensure easy removal of the cake later.
In a large mixing bowl, combine the almond paste and sugar. Use an electric mixer to beat until smooth. Gradually add the softened butter and vanilla extract, mixing until fluffy.
Add the eggs, one at a time, mixing well after each addition. This will help to incorporate air, making your cake light and fluffy.
In a separate bowl, whisk together the flour and kosher salt. Gradually add this mixture to the wet ingredients, mixing just until combined. Be careful not to overmix!
Gently fold in the confetti quin sprinkles, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
While the cake cools, prepare your glazes. In a saucepan, combine the sugar, filtered water, corn syrup, almond extract, and kosher salt. Heat over medium heat, stirring until the sugar dissolves. Bring to a gentle boil for about 5 minutes, then remove from heat and let cool slightly.
Once the cake is completely cool, remove it from the pan and peel off the parchment paper. Use a sharp knife to cut the cake into squares or rectangles.
Spread a thin layer of apricot jam on half of the squares and raspberry jam on the other half. Stack one jam layer on top of the other, creating mini cakes.
Dip each petit four into the glaze, allowing excess to drip off. Place them on a cooling rack to set.
