EASY PETITS FOURS POURED ICING:
|3 cups icing sugar|
|5 to 6 tablespoons cold water|
|1 teaspoon soft butter|
Mix icing sugar and 5 tablespoons water together in a saucepan. Heat over medium heat until mixture feels lukewarm and is of good pouring consistency. Stir in butter. Add more water, if necessary. Pour over cakes twice to give a good coating. TO COLOR: When frosting is ready to pour, tint delicately with food coloring.
By Jane Remley
- Preheat oven to 350 degrees F. (325 degrees if using a dark, coated pan)
- Lightly grease and flour a 15-1/2″ x 10″ x 1″ jelly-roll pan.
- Prepare one package of white or yellow cake mix according to the package directions.
- Place the mixture into the prepared pan and smooth it to level it out.
- Bake 20-25 minutes or until the top springs back when pressed with the fingertip, or an inserted toothpick comes out clean. Rotate the pan halfway through baking to ensure even baking.
- Cool ten minutes in the pan, and then turn it out onto a wire rack.
- Cool the cake completely.
- Begin making the petits four icing. (Below)
- When the cake is completely cooled, slide in onto a flat cutting surface.
- Using 1″ size cookie cutters, cut out various shapes – squares, hearts, rounds, etc.
- Make the cake cuts close together to eliminate wasted cake.
- Remove any crumbs from your work area.
- Place a wire rack over a clean sheet pan.
- Put the cake pieces, a few at a time about 2″ apart on the wire rack.
- Pour or ladle the petits fours icing over the top and down the sides of each cake piece until all sides are covered. (The bottoms will not be covered.) The excess icing that drips on to the sheet pan and can be reheated and used again.
- Continue covering the rest of the cake pieces.
- As the icing begins to harden, use a small knife to gently nudge each piece at its bottom area. This will loosen it from the cooling rack and eliminate little icing “feet.”
- When the icing is completely dry, decorate the tops to your liking. You can make an easy decorator’s icing by mixing two cups of confectioner’s sugar, 1 tsp. vanilla, and enough hot water to make the desired consistency. Tint using a few drops of food color.
- Place each of the petits fours in small paper candy cup and store in a covered container.
Yield: About sixty 1″ size petits fours.