Recipe: Petits Fours

PETITS FOURS
Cake:
2 c. flour
1 T. baking powder
1 tsp. salt
3/4 c. shortening
1 1/2 c. sugar
1 1/2 tsp. vanilla
1 c. milk
5 egg whites
Grease and lightly flour a 9x13 pan. Combine flour, baking powder, and salt. In a mixer bowl cream shortening, sugar and vanilla and beat until fluffy. Add dry ingredients and milk alternately to beaten mixture, beating on low speed. In a small mixer bowl, beat egg whites until stiff peaks form. Gently fold into flour mixture. Turn into pan. Bake at 375 for about 25 minutes or until cake tests done in the center. Cool about 10 minutes in the pan and remove to a wire rack. When completely cooled, cut into 1 1/2 inch squares, or shapes of your choice. Ice with petits four icing.
ICING:
3 c. granulated sugar
1 1/2 c. hot water
1/4 tsp. cream of tartar
1 tsp. vanilla
Powdered sugar, sifted
In a 2 quart saucepan combine sugar, water and cream of tartar. Cover and cook til boiling. Uncover and, using a candy thermometer, bring to 226 degrees. Remove from heat and cool at room temperature to 110 degrees. Stir in vanilla and enough powdered sugar (2 to 2 1/2 cups) to make of pouring consistency. Tint with food coloring, if desired. Spoon over cake pieces.
I like to dip the bottoms of the pieces in the icing, place on a wire rack over a 9x13 pan and then spoon the icing over the top. That way all sides are coated. Decorate as desired.
If you want to be quick, you can use a cake mix and this icing.