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I love petit fours. This icing is supposed to be perfect for them. To ice the little cakes, you can set a wire rack on top of waxed paper and place the cakes on top of the wire rack. Spoon icing over each piece, being sure to get all sides covered, letting excess icing drip onto wax paper. OR, you can spear the bottoms of the cakes with a 2- or 3-pronged fork, hold them (one at a time) over the icing saucepan, and spoon icing on that way. This is from Better Homes and Gardens book "Old-Fashioned Home Baking." Prep time is an absolute guess and includes the 1 hour cooling period. Cook time is also a guess because I've never done it myself.
Units: US | Metric
Serving Size: 1 (36 g)
Servings Per Recipe: 36