Recipe: Page, are you doing the cake petits fours or the candy ones

Page: What a fun surprise for your daughter.

About the petits fours, if you are thinking of doing the cake ones, you can do them using any flavor cake. Bake a single layer in a sheet-cake pan or a jelly roll pan.

Cool the cake and then stick it in the freezer for a few hours. Remove the cake and cut it in small squares, rounds, diamonds, etc.

Then, freeze the cake solid. It makes the cake so much easier to work with.

You glaze the pieces by placing them (a few at a time) upside down on a wire rack over a large bowl or baking dish. Pour icing over top of each piece so entire cake is covered at one time (let it drip down to cover the sides). The icing that drips off can be reheated and reused.

Decorate the tops with candy toppings or decorator's icing.

Here is one icing recipe that works for petits fours:

Icing:

1/2 c. water
9 c. sifted confectioner's sugar (about 2 lbs)
1/2 c. light corn syrup
1 tsp vanilla
1/2 tsp almond extract

Icing: Combine ingredients in top of a double boiler and heat over
boiling water just to lukewarm. Remove from heat, leaving icing over
hot water to keep it thin. Tint if desired with food coloring. If necessary
add a few drops of water to obtain desired consistency.