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White Cake Squares (petits Fours)

Submitted by: | Source: not my photo.

White Cake Squares (Petits Fours)
2011-05-23 Other
5 0

Can add cocoa baking powder to make chocolate cake. This is not my photo.

  • Servings: 36-40 pieces
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes + freeze time


2 cup Flour
1 tsp Baking Powder
1 Teas. Salt
¾ cup Shortening
1½ cup Granulated Sugar
2 Teas. Vanilla
1 cup Milk
5 Egg Whites ,room Temperature
Petits Fours Icing:
3 cup Granulated Sugar
1½ cup Hot Water
¼ Teas, cream of tartar
Sifted Powdered Sugar, about 4 c.
Food Coloring If Desired
Sprinkles,coconut,nuts,jam or Jelly If Desired



Grease and lightly flour a 13x9 inch baking pan.Combine flour,baking powder,and salt. In a mixer bowl beat shortening on medium speed of mixer about 30 seconds. Add sugar and vanilla and beat till fluffy. Add dry ingredients and milk alternately to beaten mixture, beating on low speed after each addition.Wash beaters. In a small mixer bowl beat egg whites till stiff peaks form. Gently fold into flour mixture. Turn into prepared pan. Bake at 375^ for 25 minutes. Cool 10 minutes then; cut into 1 1/2-inch squares, diamonds or circles. Place pan in freezer until solid, for easier handling.Remove pieces from pan Place pieces on wire rack with wax paper under rack; spread a thin coating of icing on the four sides of little cakes, to seal in crumbs. Chill for 1 hour; then holding little cakes between your thumb and forefinger-rotate the cake and apply another thin layer of icing to the sides, to cover all the crumbs in the icing. Press the sides into sprinkles or nuts or coconut .Return to refrigerator to chill. With a small star tip and pastry bag apply a border of frosting along the top border of each cake.(thicken icing if necessary) Fill the open areas with nuts,sprinkles,coconut or melted chocolate, jam or jelly.Chill until serving.



In a 2-qt. saucepan combine sugar,water and cream of tartar. Bring mixture to boiling,over medium-high heat for 5-9 minutes,stirring to scrape sides of pan. Clip a Candy thermometer to side of saucepan. Continue cooking over medium -low heat for 18-20 minutes to 226^,stirring only as necessary to prevent sticking. Remove saucepan from heat. Cool,without stirring to 110^, about 1 hour.Stir in enough sifted powdered sugar to make of drizzling consistency. If desired stir in a few drops of food coloring. Makes 3 1/2 cups.