Recipe: Petits Fours with Apricot Glaze and Fondant Frosting

PETITS FOURS

FOR THE CAKES:
2 pkg (1-lb, 1-oz each) pound cake mix
4 eggs
Apricot Glaze (recipe follows)
Fondant Frosting (recipe follows)
cake-decorating frosting tubes, pink and green

TO MAKE THE CAKES:
Preheat oven to 350 degrees. Lightly grease and flour a 15 1/2x10 1/2x1-inch jelly-roll pan.

Prepare both pkgs of poundcake mix as pkg label directs, using 4 eggs and liquid called for. Turn into prepared pan.

Bake 30-35 minutes, or until top springs back when pressed with fingertip. Cool 10 minutes in pan. Turn out on wire rack; let cool completely.

Meanwhile, make Apricot Glaze and Fondant Frosting (recipes follow).

Using a 2-inch cookie cutter, cut out shapes from cooled cake. (You'll have 32 or 33.)

TO GLAZE THE CAKES:
Place on fork, 1 at a time. Hold over bowl of glaze, and spoon glaze over cake, completely covering top and sides. Place cakes, uncoated side down and 2-inches apart, on wire racks placed on cookie sheet. Let stand until glaze is set - at least 1 hour.

TO FROST:
Place glazed cakes on fork, 1 at a time. Spoon frosting over cake, to run over top and down side evenly. Frost 1/2 of cakes white and 1/2 pink. Let cakes dry completely on wire racks - about 1 hour. Repeat frosting, if necessary. Let dry.

TO DECORATE:
Make little posies and leaves with decorating tubes, or drizzle any remaining frosting over tops. Refrigerate several hours. Let stand at room temperature 1 hour.

APRICOT GLAZE

1 1/2 cups apricot preserves
1/2 cup sugar

In medium saucepan, combine preserves, sugar, and 1/2 cup water; bring to boiling over medium heat. Boil, stirring, 5 minutes. Remove from heat. Press through sieve into bowl.

FONDANT FROSTING

2 3/4 cups granulated sugar
dash salt
1/4 teaspoon cream of tartar
1 1/2 cups water
2 1/4 cups sifted powdered sugar (sift before measuring)
1/2 tsp almond extract
food coloring

In medium saucepan, combine granulated sugar, salt, and cream of tartar with 1 1/2 cups water. Over low heat, cook, stirring, until sugar is dissolved.

Over medium heat, cook without stirring, to 226 degrees F on candy thermometer.

Transfer to top of double boiler; let cool to lukewarm (110 degrees F on candy thermometer.)

With wooden spoon, gradually beat in just enough confectioners' sugar to make frosting thick enough to coat spoon but thin enough to pour. Add almond extract. Remove 1/2 of frosting (about 1 1/2 cups) to small bowl. Add a few drops food color to tint a delicate color.

Keep white frosting over hot, not boiling, water, to keep thin enough to pour. If frosting is too thin, add a little more confectioners' sugar; if too thick, thin with a little warm water. After using white frosting, heat tinted frosting and use in same way.

Makes 32-33
Source: McCall's Cookery #5