Petit Fours Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cake:
1 Duncan Hines white cake mix
3 egg whites
⅓ C oil
pour into a measuring cup the following -
1 egg white (whole egg if yellow or chocolate)
2 T oil
enough milk to bring level to 1 ⅓ Cup
Decorator icing:
1 box confectioners sugar
½ C shortening
¾ tsp. clear vanilla
½ tsp. butter flavoring
dash of salt
¼ C milk
Fondant (Glaze)
2 T shortening
⅔ C skim milk
dash of salt
1 tsp. clear vanilla
1 ½ to 2 lbs. confectioners sugar
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Directions: |
Directions:Mix together the cake ingredients. Follow directions on the box for mixing. Bake in a greased 11 x 15 for Petit Fours about twenty minutes or until center of cake springs back when touched. When cool, take fingers and rub crust off top then spread with a batch of decorator icing.
Decorator Icing:
Mix together the ingredients and spread on top. Cover with waxed paper and then foil and freeze for around 3 days. Pull out and cut frozen into 2 x 1 ½ Makes around 54 cakes.
Fondant (Glaze)
In a double-boiler, Mix shortening, milk and salt. Add vanilla and confectioners sugar.
Mix Sugar in with electric mixer. Pour over cakes and place on racks for draining. Place into cupcake papers. If crumbs are visible, beat with electric mixer.
You can decorate with flowers or use icing to attach previously mad mints or decorations |
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