Side Pannel
Christmas Petits Fours
Ingredients List
- 1 pk (11-oz) frozen poundcake
- 2 3/4 c Granulated sugar
- 1 1/2 c Water
- Few grains salt
- 1/4 ts Cream of tartar
- 2 1/2 -(up to)
- 3 c Sifted confectioner's sugar
- 1/2 ts Almond extract (other
- -flavors may be used)
- Food coloring; as desired
Directions
DECORATOR FROSTING
2 Egg whites; room temperature
2 c Confectioner's sugar
1/4 ts Cream of tartar
1/4 ts Vanilla extract
Food coloring
Cut frozen poundcake into 1-inch slices and then cut slices into quarters.
Arrange cake pieces about 1-1/2 inches apart on a wire cake rack set on
waxed paper or a cookie sheet. Combine the granulated sugar, water, salt
and cream of tartar in the top of a double boiler. Cook and stir over
moderate heat (do not use controlled-temperature burner) until sugar is
dissolved. Cook without stirring until a candy thermometer registers 232
degrees. Remove from heat and cool syrup to 110 degrees. Gradually add
2-1/2 cups confectioner's sugar and beat until blended. Add flavoring and a
few drops of food coloring as desired. Place pan over hot, not boiling,
water. Spoon a little of the frosting over one of the cake pieces. Frosting
should be thick enough to coat cake completely. If it is too thin, add
enough of the remaining confectioner's sugar to make a good pouring
consistency. Slowly pour frosting over the cakes to cover top and sides.
The frosting that collects below the cakes may be scraped up with a spatula
and returned to the pan; stir until frosting cakes. Let frosted cakes stand
until frosting is firm. Meanwhile, prepare Decorator Frosting. Spoon
frosting into a cake-decorating bag with a small, round tip. Pipe ribbon
and bow on each petit four. Makes 32 cakes.
Decorator Frosting: In the small bowl of an electric mixer combine egg
whites, sugar, cream of tartar and vanilla. Beat at high speed until
frosting is thick and smooth. Tint frosting as desired with a few drops of
food coloring.
FROM MARY RYDER,
REDBOOK, DEC 1972, "THE GREAT
CHRISTMAS COOKIE-SWAP COOKBOOK"
2 Egg whites; room temperature
2 c Confectioner's sugar
1/4 ts Cream of tartar
1/4 ts Vanilla extract
Food coloring
Cut frozen poundcake into 1-inch slices and then cut slices into quarters.
Arrange cake pieces about 1-1/2 inches apart on a wire cake rack set on
waxed paper or a cookie sheet. Combine the granulated sugar, water, salt
and cream of tartar in the top of a double boiler. Cook and stir over
moderate heat (do not use controlled-temperature burner) until sugar is
dissolved. Cook without stirring until a candy thermometer registers 232
degrees. Remove from heat and cool syrup to 110 degrees. Gradually add
2-1/2 cups confectioner's sugar and beat until blended. Add flavoring and a
few drops of food coloring as desired. Place pan over hot, not boiling,
water. Spoon a little of the frosting over one of the cake pieces. Frosting
should be thick enough to coat cake completely. If it is too thin, add
enough of the remaining confectioner's sugar to make a good pouring
consistency. Slowly pour frosting over the cakes to cover top and sides.
The frosting that collects below the cakes may be scraped up with a spatula
and returned to the pan; stir until frosting cakes. Let frosted cakes stand
until frosting is firm. Meanwhile, prepare Decorator Frosting. Spoon
frosting into a cake-decorating bag with a small, round tip. Pipe ribbon
and bow on each petit four. Makes 32 cakes.
Decorator Frosting: In the small bowl of an electric mixer combine egg
whites, sugar, cream of tartar and vanilla. Beat at high speed until
frosting is thick and smooth. Tint frosting as desired with a few drops of
food coloring.
FROM MARY RYDER,
REDBOOK, DEC 1972, "THE GREAT
CHRISTMAS COOKIE-SWAP COOKBOOK"
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