Party Petits Fours
|Cake flour||2 1⁄4 Cup (36 tbs), sifted|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Baking powder||3 Teaspoon|
|Eggs||2 , separated|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Milk||1 Cup (16 tbs)|
|For apricot glaze|
|Apricot preserves||12 Ounce (1 Jar)|
|Sugar||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|For fondant frosting|
|Granulated sugar||3 Cup (48 tbs)|
|Cream of tartar||1⁄4 Teaspoon|
|Water||1 1⁄2 Cup (24 tbs)|
|10x confectioners sugar||1 Pound (1 Package / 4 1/2 Cup)|
|Almond extract||1⁄2 Teaspoon|
|Lemon extract||1⁄4 Teaspoon|
|Yellow food coloring||3 Drop|
|Peppermint extract||3 Drop|
|Red food coloring||3 Drop|
1) Preheat the oven to 350°F.
2) Lightly grease a 15X10X 1-inch baking pan, and line with wax paper; grease paper.
3) In a bowl, sift cake flour, 1 cup of the sugar, baking powder, and salt.
4) In a medium bowl, beat the egg whites until foamy-white and double in volume.
5) While still beating sprinkle in remaining 1/4 cup sugar, 1 tablespoon at a time, until meringue forms soft peaks.
6) Add in vegetable oil and 1/2 cup of the milk into flour mixture, beat 2 minutes with a hand blender mixer at medium speed.
7) Mix in egg yolks, remaining 1/2 cup milk, and vanilla, beat for 1 minute at medium speed.
8) Lightly fold in meringue until well blended.
9) Transfer the flour mixture into the pan.
10) Bake in the oven for 30 minutes, or until toothpick inserted comes out clean.
11) Cool in pan on wire racks for 5 minutes.
12) Using knife loosen the cake around the edges and turn out immediately onto wire rack.
13) Peel the wax paper and allow the cake to cool completely.
14) Place the cake on a cutting board and cut the crusts.
15) Cut the cake into 36 diamonds, 10 squares, 20 rectangles, and 12 one-and-a-half-inch rounds.
Butter Cream Decorating Frosting
16) In a medium bowl, beat butter or margarine and add in 10X sugar gradually and egg white until frosting is creamy-smooth.
17) Divide into 4 small bowls.
18) Mix each of the others with a drop or two of food colorings to make pink, yellow, green and leave one white.
19) In a piping bag with star nozzle and fill with frosting, one color at a time;
20) Use a leaf, flower, rosette, or plain tip fitting as desired.
21) Follow the manufacturer's directions, and decorate cakes with the designs of your choice.
22) In a large, granulated sugar, cream of tartar and water.
23) Place the pan over low heat, stirring constantly, until sugar dissolves, then cook, to 226°F on a candy thermometer; remove from heat.
24) Allow to cool to 125°F, and slowly beat in 10X sugar, salt, and vanilla until smooth and syrupy-thick.
25) In second bowl, measure 1 1/2 cups of sugar mixture, set the remaining aside.
26) Hold the glazed cakes, one at a time on a fork over bowl, spoon on the first layer of frosting to cover completely.
27) Slide each cake onto a rack set over wax paper, using a toothpick.
28) Push any frosting that drips onto paper back into bowl.
29) Leave the cakes to stand for 2 hours, or until frosting is firm.
30) Divide the remaining frosting into three custard cups.
31) Mix the almond extract into one cup.
32) Fold in lemon extract and a few drops of pale yellow food coloring into the second cup.
33) Mix in a few drops peppermint extract and red food coloring into the third cup.
34) Divide the frosted cakes in 3 parts.
35) With a part of the frosted cakes, hold, one at a time, on a fork over almond-frosting cup; spoon frosting over cakes to cover tops and sides completely.
36) Perform step 6 with remaining plain frosted cakes, covering half of them with lemon frosting and the remaining half with peppermint frosting.
37) Allow to stand for 4 hours, or until frosting is completely dry.
38) In a small saucepan, heat apricot preserve stirring continuously until melted.
39) Take the pan away from the heat.
40) In a small bowl, pass the apricot preserve through sieve.
41) In a same, place sugar and water, and heat, stirring several times, to boil.
42) Cook, without stirring, to 230°F on a candy thermometer.
43) Mix the sugar syrup into sieved preserves.
44) Hold the cakes, one at a time, on a fork over bowl, spoon on glaze to cover completely.
45) Arrange the cakes on wire racks set over wax paper.
46) Allow to stand for 3 hours, or until sticky-firm.
47) Arrange the Party Petits Fours over a serving platter and dust with icing sugar if desired.