Petit Fours

By LoriCaputo

Ingredients

• Equipment Needed to Make Petit Fours
• Jelly roll pan, 10 1/2 by 15 1/2 inches
• Thin mesh cake rack
• Candy thermometer
• Sieve or sifter
• Petit Four Ingredients
• 2 eggs plus 2 egg yolks
• 1 cup sugar
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 cup milk
• 5 tablespoons melted butter
• Butter and flour for pan

Preparation

Step 1

How to Make Petit Four Cakes
Preheat oven to 350 degrees.
Butter and flour a jelly roll pan.
Beat the eggs, yolks, and sugar until light and fluffy. This should take about 10 minutes with an electric mixer.
Sift the flour and baking powder over the egg mixture.http://www.baking911.com/cakes/petits_fours.htm1
Add the milk.
Fold the flour and milk into the egg mixture gently.
Add the melted butter and combine until well blended.
Spread the batter in the pan, and bake for 12-15 minutes until a toothpick inserted in the center comes out clean.
Turn the cake out onto a cutting board, and cool completely.
Cut the cake into squares, rectangles or triangles.
Pound Cake Petit Fours
Lay a pound cake on it's side lengthwise, and cut it into four strips.
Cut each strip into squares, rectangles, or triangles, as desired.
Petit Four Frosting Ingredients
2 cups sugar
1/8 teaspoon cream of tartar
1 cup water
1 1/2 cups confectioner's sugar
Food coloring (optional)
How to Make Petit Four Frosting
All ingredients except for the confectioner's sugar in a saucepan and bring to a boil.
Boil without stirring until the mixture reaches 226 degrees and is the consistency of a thin syrup.
Remove from heat and cool to 100 degrees (slightly warmer than lukewarm).
Sift confectioner's sugar over the syrup a little at a time, stirring to thoroughly combine after each addition.
The icing will have reached the proper consistency when it is just thick enough to coat a spoon.http://www.baking911.com/recipes/cakes/frosting_petitsfours.htm2
Tint with food coloring, if desired
Use while warm; if it gets too thick, reheat in a double boiler until thin enough to pour.
How to Frost Petit Fours
Position the petit fours 2 inches apart on a thin mesh wire cake rack suspended over a baking pan (to catch drips).
Pour the frosting over the cakes, moving slowly over each row, allowing the frosting to drip down the sides of the cakes.
You can scrape up the icing that accumulates in the pan, reheating it in a double boiler so that you can reuse it.
Allow frosted cakes to sit until they are dry, then remove the cakes from the rack, trimming any excess frosting away from the bottoms with a sharp knife.