Vintage 1960s Petite Fours

 

What is spring without Petite Fours!!!

Petite Fours

Cake

2-3/4 cups sifted Kitchen Craft Flour

1-1/4 teaspoons baking powder

1/2 teaspoons soda

1 teaspoons salt

5/8 cups butter or margarine

1-7/8 cups sugar

2 large eggs

1-1/4 cups buttermilk

1-1/2 teaspoons vanilla or lemon extract

 

Icing

2 pounds confectioners' sugar

7/8 cups boiling water

2 teaspoons corn syrup

2 teaspoons vanilla

 

Directions for the cake

Line bottom of a shallow pan (10-1/2- by 15-1/2-inch) with waxed paper, and grease sides.

Sift together flour, baking powder, soda, and salt.

Cream butter and sugar.

Beat in eggs.

Mix liquid and flavor; add alternately with dry ingredients, mixing well.

Bake 30 minutes in a moderate oven (350 F).

Invert cake; remove waxed paper.

Cool.

Cut triangles.

Arrange on a rack set in pan.

 

Directions for icing

sift 2 pounds confectioners' sugar.

Combine with 7/8 cup boiling water, corn syrup and vanilla.

Add color.

Pour icing on cakes; re-use dripped icing.

Allow to set; decorate.