Petit Fours

By Kathy Johnson

Ingredients

• 1 1 pound loaf pound cake, crust removed, cut into 1 1/2 inch cubes
• 1 tsp unflavored felatin
• 2/3 cups cold water
• 2 1 pound boxes confectioners' sugar, sifted
• 1 egg white
• 1 tbsp light corn syrup
• Food coloring

Details

Servings 42

Preparation

Step 1

Arrange pound cake cubes in a single layer on a baking sheet. Freeze until firm, 4 hours or overnight.
In the top of a double boiler, dissolve gelatin in cold water. Add confectioners' sugar, egg white, and corn syrup; whisking until well blended. Place over simmering water and heat to 110 degrees (warm to the touch), stirring frequently. Divide icing among several bowls and add 1 drop of food coloring to each to tint.
Line a baking sheet with waxed paper. Spoon icing over frozen cake cubes to cover completely. Place on the prepared baking sheet and allow to dry completely.