Petits Fours
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 1/2 cup Land O Lakes Butter, softened
- 6 Land O Lakes Eggs (whites only)
- 1/2 teaspoon almond flavoring
- 1 cup milk
- 3 cups sugar
- 1/4 teaspoon cream of tartar
- 1 1/2 cups water
- 1 cup powdered sugar, sifted
- 1 teaspoon almond flavoring or vanilla
- 3 drops food color, if desired
- Candy flowers, if desired
- Frosting flowers, if desired
- Heat oven to 350F.
- Grease and flour 13x9-inch baking pan; set aside.
- Combine flour, baking powder and salt in bowl.
- Set aside.
- Beat sugar and butter in another bowl at medium speed, scraping bowl occasionally, until creamy.
- Add 1 egg white at a time, beating well after each addition.
- Add vanilla; mix well.
- Add flour mixture alternately with milk, beating at low speed after each addition just until mixed.
- Pour batter into prepared pan.
- Bake 30-35 minutes or until toothpick inserted near center comes out clean.
- Cool in pan on cooling racks 10 minutes.
- Loosen edge of cake by running knife around inside edge.
- Carefully remove cake from pan; cool completely.
- Trim edges from cake; cut cake into 48 (1 1/2-inch square) pieces.
- Combine sugar, cream of tartar and water in 3-quart saucepan.
- Cook over medium heat, stirring occasionally, 12-14 minutes or until mixture comes to a full boil.
- Cover; boil 3 minutes.
- Uncover; continue cooking 15-20 minutes or until candy thermometer reaches 228F to 234F, or small amount of mixture dropped into ice water forms a 2-inch soft thread.
- Remove from heat; cool to 110F or 1 hour or until bottom of pan is slightly warm to touch.
- (Do not stir.)
- Stir in powdered sugar, 1 teaspoon almond flavoring and food color, if desired.
- Place cooling rack over waxed paper.
- Place 1 cake piece on fork; drizzle icing over top and sides of cake, making sure each side is covered.
- Place onto rack; let stand until icing is set.
- (If icing becomes too thick, reheat over low heat 2-3 minutes or until thin consistency and easy to drizzle.)
- Garnish each petit four with candy flowers or frosting flowers, if desired.
allpurpose, baking powder, salt, sugar, butter, o lakes eggs, almond flavoring, milk, sugar, cream of tartar, water, powdered sugar, almond flavoring, color, flowers, frosting flowers
Taken from www.landolakes.com/recipe/2203/petits-fours (may not work)