Iced Petit-fours

This the most difficult recipe I ever attempted! But if you really want to wow your audience, this is the recipe to do it! It’s great for weddings and shower food.

Cakes ½ cup butter, cubed 3 tsp. baking powder
1 cup sugar ¼ tsp. salt
½ tsp. vanilla ¾ cups milk
¼ tsp. almond extract 6 egg whites
2 cups sifted cake flour ¼ cup sugar

In the bowl of a stand mixer, gradually add the sugar to the butter, creaming together until light. Add vanilla and almond extract.

Sift together the flour, baking powder, and salt. Add to the creamed mixture alternately with the milk, beating well after each addition.

In another mixer bowl, beat the egg whites on high until foamy; gradually add ¼ cup sugar, beating until soft peaks form. Fold into the batter. Turn into a greased and floured 13x9x2” cake pan and bake at 350 degrees about 40 minutes. Cool 10 minutes, then turn out of pan and cool completely.

Cut cooled cake in shapes, using a biscuit cutter or cardboard patterns (squares, diamonds, and circles).

Icing 3 cups sugar 1 tsp. vanilla
¼ tsp. cream of tartar 2½ cups confectioners’ sugar
1 ½ cups water food coloring

Bring sugar, cream of tartar and water to a boil over medium-high heat; continue cooking to a thin syrup (225 degrees). Cool at room temperature (do not put in the fridge or over ice) to about 110 degrees. Add vanilla and confectioners’ sugar until icing is pouring consistency. Separate into small bowls and tint with food coloring.

Place cake pieces on a wire rack over a baking sheet and spoon the icing over the cakes; let dry then add another thin coat. Continue to add thin layers of icing until covered. Decorate cakes with almond slices, jellied fruit or frosting flowers.

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