Directions for creating Petits Fours:
In a 9x13-inch pan, bake your favorite egg-containing cake. Once cooled, level the top and trim the sides of the cake to achieve straight edges. Cut cake into 11/2 x 11/2 inch squares. (For easier cutting of the individual cakes, freeze the cake prior to cutting for 45-50 minutes.) Place individual cakes on wire racks, leaving plenty of space in between cakes. Fill a food-safe squeeze bottle with Petits Fours Icing (see below) and squeeze over the top of each cake, allowing icing to run over sides to cover completely. Let sit for 20 minutes. Cover cakes a second time. Cover a third time if necessary. Decorate as desired. Makes 50 Petits Fours.
Petits Fours Icing:
3 c sugar
1/4 tsp cream of tartar
1 1/2 c hot water
1 tsp extract/liquor of choice for flavor
1 lb (4 c) powdered sugar
Bring sugar, cream of tartar, and water to a boil, stirring constantly for 7 minutes (until completely dissolved). Reduce heat, stirring occasionally until temp reaches 225F (use a candy thermometer). Remove from heat; cool without stirring until icing temp reaches 110F (60 - 90 minutes). Add your favorite flavoring and powdered sugar until mixture is thick but still fluid. If icing is too thick, add warm water until desired consistency is reached.