Apricot Petit Fours
|Cake flour||2 1⁄4 Cup (36 tbs)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Baking powder||1 Tablespoon|
|Eggs||2 , separated|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Milk||1 Cup (16 tbs)|
|Apricot glaze||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Fondant frosting||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Vanilla almond cream||1 (Adjust Quantity As Needed)|
|Green food coloring||3 Drop|
|Yellow food coloring||3 Drop|
|Red food coloring||3 Drop|
|Unsweetened chocolate square||1⁄2 Ounce, melted (1/2 Square)|
1. Grease a 15x10x1-inch jelly roll pan; line bottom with wax paper; grease paper.
2. Sift cake flour, 1 cup of the sugar, baking powder and salt into large bowl of electric mixer.
3. Beat egg whites until foamy-white and double in volume in small bowl of mixer at high speed; sprinkle in remaining 1/4 cup sugar, 1 tablespoon at a time, beating all the time until meringue forms soft peaks.
4. Blend vegetable oil and 1/2 cup of the milk into flour mixture, then beat 2 minutes with mixer at medium speed. Stir in egg yolks, remaining 1/2 cup milk and vanilla; beat 1 minute at medium speed. Fold in meringue with wire whip until no streaks of white remain. Pour into prepared pan.
5. Bake in moderate oven (350°) 30 minutes, or until top of cake springs back when lightly pressed with finger.
6. Cool in pan on wire rack 5 minutes; loosen around edges with a knife; invert onto a large rack or clean towel; peel off wax paper; cool cake completely. Wrap tightly in aluminum foil or plastic wrap and store. (If cutting layer into PETITS FOURS immediately, freeze 30 minutes to set crumbs.)
7. When ready to frost and decorate, unwrap cake and place on a cutting board; trim crusts. Cut cake into 36 diamonds, 10 squares, 20 rectangles, and 12 one-and-a-half-inch rounds, or as you wish.
8. Place cakes, 2 inches apart, on wire racks over aluminum foil. Spoon apricot glaze over to coat completely. Allow to dry 3 hours, or until sticky and firm.
9. Make fondant frosting.
10. Replace foil under wire racks. Spoon on the first layer of frosting to cover completely. Scrape any frosting that drips onto foil back into bowl. Let cakes stand 2 hours.
11. When ready to add final coat of frosting, divide remaining frosting into three custard cups; stir almond extract and few drops coloring to tint frosting a pale green into one cup; stir lemon extract and a few drops of food coloring to tint frosting pale yellow into the second cup; stir a few drops of peppermint extract and red food coloring to tint frosting pale pink into the third cup.
12. Working with a third of the frosted cakes, spoon frosting over cakes to cover tops and sides completely. (If frosting gets too thick to spoon, stir in a drop or two of hot water to dilute.)