This recipe uses a white cake (either from scratch, as below, or from a mix).
- 2 1/4 cups cake flour
- 1 1/2 cups granulated sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup shortening
- 1 cup
- 1 teaspoon vanilla extract
- 4 egg whites (1/2 cup)
Petit Fours Icing
- 9 cups sifted confectioners' sugar
(about 2 pounds)
- 1/2 cup water
- 1/2 cup light corn syrup
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 2 cups confectioners' sugar
- 1 tablespoon water
- 1 (12 ounce) jar apricot preserves
- 3 tablespoons
- Cake: Heat oven to 350 degrees F.
- 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.