Measure flour, sugar, baking powder, salt, shortening, 2/3 cup of the milk and
vanilla extract into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl
Beat for 2 minutes on high speed, scraping bowl occasionally.
Add remaining milk and the egg whites; beat for 2 minutes on high.
Pour into greased and floured 15 x 10-inch jellyroll pan.
Bake for 25 minutes. Cool.
Cut cake into small squares, rounds, diamonds, hearts, or other fancy shapes
with tiny cookie cutters.
Glaze cake pieces by placing upside down, a few at a time, on wire rack over
large bowl or baking dish.
Pour Petit Fours Icing over top so entire cake piece
is covered at one time. (Glaze that drips off cakes into bowl can be reheated and
Decorate tops with silver dragees, candy flowers, gumdrop roses or
Decorators' Icing (below).
Petit Fours Icing: Combine ingredients in top of double boiler and heat over
boiling water just to lukewarm. (do not overheat icing or it will become dull.)
Remove from heat, leaving icing over hot water to keep it thin.
If desired, tint
parts of icing delicate pastel colors with food color. If necessary, add hot water,
just a few drops at a time, until of spreading consistency.
Decorator's Icing: Mix confectioners' sugar and water. Add more water, 1
teaspoon at a time, until icing is of the consistency that can be used
easily in a decorators' tube and yet hold its shape.
Apricot Glaze: Heat preserves with water; strain. Place a Petit Four on fork;
hold over saucepan and pour warm glaze over each. Place on wire rack; let stand
about 1 hour or until set. Glaze with Petit Fours Icing as directed above.
Yield: about 35 (2-inch) squares; 3/4 cup Decorator's Icing
Petit Fours can also be glazed by placing each cake piece on a fork over
icing (in double boiler) and spooning the glaze over each. With spatula or another
fork, push cake off onto wire rack to set glaze.
Petit Fours Variation: Before pouring icing
over Petit Fours, glaze each cake piece with Apricot Glaze.