Petits fours

Yield: 1 Servings

Measure Ingredient
2¼ cup Cake flour, or 2 cups all
\N \N Purpose flour
1 teaspoon Salt
½ cup Shortening
1 teaspoon Vanilla
1½ cup Sugar
1 cup Milk
3½ teaspoon Baking powder
4 \N Egg whites
\N \N Icing:
½ cup Water
1 teaspoon Vanilla
9 cups Sifted confectioner's sugar
\N \N (about 2 lbs)
½ cup Light corn syrup
½ teaspoon Almond extract

Grease & flour a 15½ by 10 ½ by 1" jelly roll pan. Measure flour, sugar, baking powder, salt, shortening, milk & vanilla into a large mixer bowl. Blend ½ minute on low speed, scraping bowl constantly.

Beat 2 minutes at high speed, scraping occasionally. Add egg whites & beat 2 minutes on high, scraping occasionally. Pour into pan, & bake in a pre-heated 350F oven for 25 minutes. Cool. Cut into small squares, rounds, diamonds, etc. Glaze pieces by placing upside down, a few at a time, on a wire rack over a large bowl or baking dish.

Pour icing over top so entire cake is covered at one time. Icing that drips off can be reheated & reused. Decorate tops with candy toppings or decorator's icing.

Icing: Combine ingredients in top of a double boiler & heat over boiling water just to lukewarm. Remove from heat, leaving icing over hot water to keep it thin. Tint if desired with food coloring. If necessary add a few drops of water to obtain desired consistency.

Pastry:

File

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