Bakery Petit Four Icing

• 1

  In medium sauce pan, combine granulated sugar, water, and tartar.

• 2

  Bring to boil over med-high heat, stirring constantly until sugar dissolves (usually 5-9 minutes).

• 3

  Reduce heat to med-low.

• 4

  Clip candy thermometer to side, and cook to 226 degrees, stirring only as needed to prevent sticking.

• 5

  Remove pan from heat.

• 6

  Cool at room temperature without stirring until temperature drops to 110 degrees (will take about 1 hour depending on temperature of room).

• 7

  Add vanilla.

• 8

  Stir in enough powdered sugar to drizzling consistency (usually about 4 cups).

• 9

  Beat icing with a rotary beater with wire whisk to get rid of lumps.

• 10

  Add color (optional).

• 11

  Put squares on wire cooling rack with a pan underneath.

• 12

  Pour icing over petit fours, letting it drip into pan.

• 13

  If icing is too thick, add a few drops of warm water.

• 14

  You can re-use icing in pan, just beat back up...add water if too thick.

• 15

  May take 2-3 coats.

• 16

  Put on cupcake paper (small cups for petit fours / large cups for cake squares).

Tips

• 1

  Use Duncan Heinz Moist Deluxe white cake mix.

• 2

  Roll layer of brown off cake while still moist - before icing...brush off crumbs.

• 3

  Bake cake in jelly roll pan to make a very this layer.

• 4

  Use cookie cutters in various shapes to cut out.

• 5

  Decorate cake squares with royal icing.

• 6

  Cut diagonally to make diamonds.