Pitter Patter Baby Shower Petit Fours

I found this cute recipe on a Pillsbury email that I received and had to share it on Zaar!! You need a baby foot shaped cookie cutter for this recipe!!

• Ready In: 2 hrs
• Serves: 12
• Yields: 24 cakes

Ingredients

• Cake

• 1 (18 ounce) package  white cake mix
• 1 1⁄4 cups water
• 1⁄3 cup  vegetable oil
• 4  egg whites

• Icing

• 2  tablespoons Amaretto
• 3  cups powdered sugar
• 1⁄4 cup water
• 3  tablespoons light corn syrup
• 2  tablespoons butter or 2  tablespoons margarine, melted
• 1⁄2 teaspoon vanilla
• 1⁄4 teaspoon  almond extract
•  pink and blue decorator  icing

Directions

1. Heat oven to 350°F; grease and flour 15x10x1-inch baking pan.
2. Prepare cake mix as directed by package, using water, oil, and eggs listed above.
3. Pour into greased and floured pan.
4. Bake at 350° F for 20 to 30 minutes or until toothpick inserted in center comes out clean; cool.
5. Brush top of cake with amaretto; to avoid cake crumbs, freeze cake 1 hour before cutting.
6. Cut cake into pieces using foot-shaped cookie cutter; return to freezer.
7. In small bowl, combine remaining icing ingredients.
8. Blend at low speed until powdered sugar is moistened.
9. Beat at high speed until smooth.
10. If necessary, add 2 to 3 teaspoons water until icing is of desired drizzling consistency.
11. Set cake pieces on wire rack over 15x10x1-inch baking pan or waxed paper.
12. Spoon icing evenly over top and sides of cake pieces (Icing which drips off can be reused).
13. Using pink and/or blue decorator icing, outline foot-shaped petits fours.