Pretty Petits Fours

Name: Pretty Petits Fours
Prep time: 1 h 15 min
Cook time: 20 min
Total time: 1 h 35 min
Yield: about 4 dozen (3 cups frosting).
Cuisine: Europe, French
Ingredients: 1/4 cup butter, softened; 1/4 cup shortening; 1 cup sugar; 1 teaspoon vanilla extract; 1-1/3 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 2/3 cup whole milk; 3 large egg whites, room temperature; GLAZE:; 2 pounds confectioners' sugar; 2/3 cup plus 2 tablespoons water; 2 teaspoons orange extract; FROSTING:; 6 tablespoons butter, softened; 2 tablespoons shortening; 1/2 teaspoon vanilla extract; 3 cups confectioners' sugar; 3 to 4 tablespoons whole milk; Gel, liquid or paste food coloring; Gold sugar pearls, optional

TOTAL TIME: Prep: 1-1/4 hours Bake: 20 min. + cooling YIELD: about 4 dozen (3 cups frosting).

Add a delicate touch to your dessert table with these bite-sized cakes. We decorated the tops with simple buttercream rosettes and gold sugar pearls, but feel free to try your hand at other designs.—Taste of Home Test Kitchen

Ingredients

1/4 cup butter, softened
1/4 cup shortening
1 cup sugar
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup whole milk
3 large egg whites, room temperature
GLAZE:
2 pounds confectioners' sugar
2/3 cup plus 2 tablespoons water
2 teaspoons orange extract
FROSTING:
6 tablespoons butter, softened
2 tablespoons shortening
1/2 teaspoon vanilla extract
3 cups confectioners' sugar
3 to 4 tablespoons whole milk
Gel, liquid or paste food coloring
Gold sugar pearls, optional

Directions

1. In a large bowl, cream the butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. In a small bowl, beat egg whites until soft peaks form; gently fold into batter.
2. Pour into a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. Cut a thin slice off each side of cake. Cut cake into 1-1/4-in. squares. Place 1/2 in. apart on a rack in a 15x10x1-in. pan.
4. In a large bowl, combine glaze ingredients. Beat on low speed just until blended; beat on high until smooth. Apply glaze evenly over tops and sides of cake squares, allowing excess to drip off. Let dry. Repeat if necessary to thoroughly coat squares. Let dry completely.
5. For frosting, in a small bowl, cream the butter, shortening and vanilla. Beat in confectioners' sugar and enough milk to achieve desired consistency. Place 1/3 cup in each of 2 bowls; tint 1 pink and 1 green. Leave the remaining frosting plain.
6. Using a small star tip, decorate petits fours with frosting. If desired, garnish with sugar pearls.

Nutrition Facts

1 petit four: 171 calories, 4g fat (2g saturated fat), 7mg cholesterol, 70mg sodium, 33g carbohydrate (30g sugars, 0 fiber), 1g protein.