Prep 3 hrs
Cook 40 mins
(Posted in reply to a message board request). This is a recipe for "old fashioned" Petits Fours. If you prefer you can use your favorite (2 layer size) white cake recipe to make them.
- 2 1⁄2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 1⁄3 cups buttermilk or 1 1⁄3 cups sour milk
- 1⁄2 cup butter (or margarine or shortening)
- 1 teaspoon vanilla
- 4 egg whites
- 1⁄8 teaspoon salt
- 3 cups sugar
- 1 1⁄2 cups hot water
- 1⁄4 teaspoon cream of tartar
- 1 teaspoon clear vanilla flavoring or 1 teaspoon vanilla
- 4 cups sifted powdered sugar
- food coloring (optional)
- In a bowl, combine flour, sugar, baking powder, baking soda and salt.
- Add buttermilk, butter and vanilla.
- Beat with electric mixer on low speed for about 30 seconds, scraping bowl.
- Beat on medium high speed for about 2 minutes, scraping bowl occasionally.
- Add egg whites and beat for 2 more minutes, scraping bowl.
- Pour batter into a greased and floured 9x13x2 inch pan.
- Bake at 350°F for about 40-45 minutes or until toothpick inserted into center comes out clean.
- Cool cake on wire rack for about 10 minutes; remove from pan.
- Cool thoroughly.
- Prepare Petits Fours icing.
- In a medium sauce pan, combine sugar, water and cream of tartar.
- Bring to a boil over medium-high heat, stirring constantly until sugar dissolves (about 5-9 minutes).
- Reduce heat to medium-low.
- Clip a candy thermometer to the side of the pan.
- Cook until temperature reaches 226°, stirring only to prevent sticking.
- Remove sauce pan from heat.
- Cool at room temp, without stirring, to 110° (about 1 hour).
- Add vanilla.
- Stir in enough powdered sugar (about 4 cups) to make a drizzling consistancy.
- Beat icing with rotary beater or wire whisk to remove lumps if necessary.
- If desired, stir in a few drops of food coloring.
- Makes about 3 1/2 cups icing or enough for 36-40 petits fours.
- **If icing becomes too thick, beat in a few drops of warm water.
- Icing the Petits Fours: Trim sides of cake to make smooth, straight edges.
- Cut cake into 1 1/2 inch squares, diamonds or circles.
- Gently brush off any crumbs with your fingertips.
- Place cake pieces on a wire rack over a clean sheet pan.
- Insert a 2 or 3 pronged long-handled fork into the side of one cake piece.
- Spoon on enough icing to cover top and sides.
- Place on wire rack.
- Repeat with remaining cake pieces (sides of pieces should not touch).
- Let cakes dry for 15 minutes.
- Repeat for a second coating of icing, BUT place cake pieces on top of fork (do not spear).
- Repeat for a third layer of icing, if desired.
- Reuse the icing collected in the pan as needed, straining the crumbs out if necessary.
- They can be decorated as desired with flowers, tiny silver balls, etc.
- ,before the last coat of icing has dried.