MomsMenu.com Recipe Finder Petit Fours

White Cake:
2 1/2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/3 cups buttermilk or sour milk
1/2 cup shortening, margarine or butter
1 teaspoon vanilla
4 egg whites
In a bowl combine flour, sugar, baking powder, baking soda and 1/8 teaspoon salt. Add buttermilk, shortening and vanilla. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on medium to high for two minutes, scraping bowl. Add egg whites and beat two mins. more.
Pour batter into a greased and floured 13x9x2 inch pan. Bake at 350 degrees for 40-45 minutes. Cool on wire rack. Remove from pan. Cool thoroughly. Prepare frosting.
Trim sides of cake to make smooth, straight edges. Cut cake into 1 1/2 inch squares, diamonds or circles. With fingertips, brush off crumbs. Place cake pieces on wire racks over waxed paper.
Insert a 2 or 3 prong long handled fork into side of one cake piece. Holding cake over icing, spoon on enough to cover sides and top. Place on a wire rack. Let dry for 15 minutes.
Petit Fours icing
3 cups sugar
1 1/2 cups hot water
1/4 teaspoon cream of tartar
1 teaspoon clear vanilla
Sifted powder sugar
Food coloring (optional)
In medium saucepan combine sugar, water and cream of tartar. Bring mixture to boiling over medium-high heat, stirring constantly till sugar dissolves (5 to 9 minutes)
Reduce heat to medium-low. Clip a candy thermometer to the side of pan. Cook til thermometer reads 226 degrees, stirring only as necessary to prevent sticking. Remove pan from heat. Cool at room temp. without stirring, to 110 degrees about 1 hr.
Add vanilla. Stir in enough powdered sugar (about 4 cups) to make of drizzling consistency. If necessary beat with mixer to remove any lumps. Makes about 3 1/2 cups icing. Enough for 36 to 40 petit fours.
Note;
If icing becomes to thick add in a few drops of warm water.