Pastel Icing For Petits Fours
|Red currant jelly||2 Tablespoon|
|Icing sugar||1 Cup (16 tbs)|
|Red vegetable coloring||2 Drop|
Heat jelly in small saucepan until melted.
Remove from heat, and stir in enough sugar to make smooth, runny consistency.
Add coloring for a pretty shade.
Have ready your little petits fours; cut in squares or diamonds about 1-inch thick.
Put 1 small cake on fork, and spoon icing over it.
Let drip for a moment.
If icing runs off completely, letting cake show through, add a little more sugar to the mixture.
Keep icing soft over hot water while you frost.
If it thickens, add a few drops boiling water.
Set each frosted cake, as done, on a rack over waxed paper to catch drips that can be reused.
Decorate tops with candied cherries, halved almonds and so forth.
Note: To vary color and flavor, substitute mint, apple, cherry or grape jelly for red currant jelly.