Petite Fours
Source of Recipe
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Recipe Introduction
Yields 70 petit
fours.
Recommended- tests your candy thermometer before each use by bringing
water to a boil; the thermometer should read 212 degree Fahrenheit.
Adjust your recipe temperature up or down based on your test.
List of Ingredients
2 eggs
2 egg yokes
1 cup sugar
2 cups all-purpose flour 2 teaspoons baking powder
½ cup milk
5 tablespoons butter or margarine, melted
Glaze:
4 cups sugar
2 cups water
¼ teaspoon cream of tartar
3 cups confectioners sugar
1 tube each red and green decorating frosting
Recipe
In a large mixing bowl, beat eggs and egg yolks until slightly
thickened.
Gradually add sugar, beating until thick and lemon-colored. Combine
flour and baking powder. Add to egg mixture gradually with milk and
butter; mix well.
Pour into a greased and floured 13-in. X 9in. X 2-in. baking pan. Bake
at 350 degrees for 12-15 minutes or until a toothpick inserted near the
center comes out clean.
Cool for 10 minutes before inverting onto a wire rack to cool
completely. Cut a thin slice off each side of cake. Cut cake into seventy 1 ¼
in. squares. Place ½ in. apart on racks in 15 in. X 10 in. X 1-in. pans.
In a small saucepan, combine the sugar, water and cream of tartar.
Bring to a boil, without stirring, until candy thermometer reaches 226
degrees. Cool to 100 degrees; beat in confectioner’s sugar until smooth.
Spoon glaze evenly over tops and sides of cakes squares, allowing excess
to drip off. Let dry. Repeat three times to coat squares thoroughly.
Let dry completely. Decorate with frosting and sprinkles.
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