Petit Fours

sweet cakes, perfect for afternoon tea.

• Ready In: 15 mins
• Serves: 10
• Yields: 20 cakes

Ingredients

• cake

• 1  poundcake (9 by 13)
• 1⁄2 cup  fine  shredded coconut
•  food coloring
•  frosting
• 1  lb confectioners' sugar
• 1⁄2 cup butter, softened
• 1  teaspoon vanilla extract
• 3  tablespoons milk
•  food coloring (optional)

Directions

1. To Prepare cake trim the edges off the pound cake (no crusty bits).
2. Cut 1 inch strips.
3. Cut each strip into 1 inch squares.
4. Color the coconut and place it in a bowl.
5. Prepare frosting as follows:
6. In large bowl, beat together sugar, butter, vanilla and milk until smooth.
7. If necessary add more milk until frosting is spreading consistency.
8. If desired, add a few drops of food coloring.
9. Mix everything well.
10. Frost the sides of each square and coat with the coconut.
11. Star tip or zig-zag the top of each square and decorate with a tiny rose or rosebud or grapes or whatever you like.