Silly question...what I really want to know is how someone selling them can look a customer in the face and not laugh when they render a quote of 18- 24 dollars per dozen for some leftover cake crumbs mixed with buttercream.
When I was doing traditional petit fours (joconde, jam, glazed in choc) about 10 years ago, I was charging 1.25/per piece. Mostly it was a Pain In the Butt price because you can get 4 dozen at least from a half sheet and if you use premade poured fondant or pate a glace, you can glaze them quickly (you might have to reglaze if you don't want to see through it. I think they've fallen out of favor lately; I get more people wanting french macaron or assorted mini pastries. But they'll come around again.