Petit Fours

Grease 9 1/2" round or square cake pan. Line with wax or parchment paper and set aside. Heat oven to 350F. Place sugar and eggs in a heat proof mixing bowl and place over sauce pan with 1-2 inches hot water (not boiling) making sure bowl does *not* touch water. Heat, stirring occasionally, until egg mixute is luke warm. Remove bowl from pan ands stir in vanilla. Beat on high speed for 6 min (if doubling the recipe, beat 12-15 minutes). Sift in about 1/3 off the flour and fold in. Repeat, sifting and folding, until all the flour is incorporated in thirds. Gently fold in melted butter. Spread into prepared pan and bake for 25-30 min. Cool cake(s) on a while rack for 10 min then remove from pan and peel off paper. Cool completely. You can also make this chocolate by adding 1 1/2 oz melted bittersweet chocolate with the melted butter. (Use 3 oz for a double batch) For lemon, add 1 tbsp lemon juice with the vanilla, and 1 tbsp grated lemon peel with the melted butter Recipe can be doubled easily. To make petit fours Slice cake into 3 layers, then cut shapes as desired. Spread filling between layers then place on a wire rack that you've set over a parchment lined cookie sheet. (THis keeps the counter top from being covered with icing). Filling can be as simple as pouring lemon syrup over the cake layers or fruit jellies or jams. You can also use mousse, fondant, buttercream, or fruit. To ice, use a spoon to pour icing over cakes making sure to cover completely. You can reuse what drips down onto the wax paper by straining. If you don't wish to have filling, you can pour icing over each layer, letting dry 15 minutes before adding another layer. Poke holes in cakes for extra flavor. Icing recipe below. For Icing In a 3quart sauce pan, combine 4 1/2 cups sugar, 2 1/4 cups hot water, and 1/4 teaspoon cream of tartar. Bring to a boil over med heat, stirring constantly for 5-9 minutes, or until sugar is completely dissolved. Reduce heat to med low, and clip on a candy thermometer to the side of the sauce pan. Cook until the mixture reaches 226F, stirring only when necessary to prevent sticking. Mixture should boil at a moderate, steady rate over the entire surface. This will take about 15 min. Remove saucepan from heat and cool at room temp *without* stirring until it reaches 110F. This will take about an hour. Stir in one of the following: 1 tbsp lemon juice; 1/4 tsp almond extract plus 1 1/2 tbsp clear vanilla extract; 1 tsp orange oil. Next, stir in 6-6 3/4 cups powdered sugar, until icing is of drizzling consistency. If necessary beat icing to remove any lumps with beater or whisk. Seperate and color if desired. If icing gets too thick, add a few drops additional hot water. Makes about 5 cups.