Hi Carlos here is the recipe found in both of my better Homes resipe books. they ususally have never failed me when I try somthing new. I have never made these but the process sounds like what my mom used to do.
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oh I gree you could do any cake but his one is with the recipe so i pass it on. my ohter book called for a "milk sponge cake" I would think any white color would be best and most traditional
Petits Fours
cake:
1/4 cup butter or marg.
1/4 cup shortening
1 cup sugar
1/2 tea. vanilla
1/4 tea. almmond extract
2 cups cake flour (prob. all purpose is fine)
3 tea. baking powder
1/4 tea salt
3/4 cup milk
3/4 cup (6) egg whites
1/4 cup sugar
cream togheter butter and shortening gradually add 1 cup sugar, creaming til light
stir in vanilla and almond extracts
sift together flour, baking powder, and salt. add to creamed mixture alternatly with milk beating well after each addition. Beat egg whites till foamy; gradulally add 1/4 cup sugar, beating till soft peaks form. fold into batter
turn into greased and lightly floured 13x9x2 inch pan bake 350o for 35-40 minuites. cool 10 min. remove form pan. cool completely.
Frosting:
3 cups granulated sugar
1/4 tea. cream of tarter
1 tea vanilla
about 2 1/2 cups sifted confectioners sugar (powdered sugar)
food coloring
1 1/2 cups hot water
in covered 2 qt. saucepan bring granulated sugar, cream of tarter and water to boil. Uncover; continue cooking to thin syrup (226o) cool at room temp. not over ice water to lukewarm (110o) Add vinilla and confectioner's sugar till icing is of pouring consistancy. tint with color
Assemble:
cut cooled cake in 1 1/2 inch diamonds, squares or circles using a stiff paper pattern. Place cake on rack with cookie sheet or waxed paper below.
spoon icing evenly over cakes. let dry; add another coat. Decorate with verious decorations; sliced alomonds, snipped marshmellow flowers, or frosting flowers using an ornimantal frosting.
good luck let us know how they turn out anad how YOU do it :) always wanting to learn form other ...
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