Petits Fours
Ingredients
Thin Appricot Glaze
3/4 cup sugar
3/4 cup water
3/4 cup apricot preserves
Preparation
Prepare batter for Lady Baltimore Cake. Pour batter into a well-buttered and floured 9 x 13 x 2 inch baking pan. Bake at 350° for 35 to 40 minutes, or until a wooden pick inserted in center tests clean. Cool cake in pan 10 minutes; remove from pan and cool completely. Using a sharp knife, cut cake into 2 1/2 inch squares, or as desired. Prepare Apricot Glaze.
In a small saucepan, combine sugar and water; cook over medium heat, stirring constantly, until sugar dissolves. Bring mixture to a boil and boil uncovered for 10 minutes without stirring; cool. In a separate saucepan, heat preserves until bubbles form around edge of pan; remove from heat and press preserves through a sieve. Mix with cooled syrup, stirring until well-blended.
Insert fork into each piece of cake and dip each piece into Apricot Glaze, covering tops and sides completely. Remove from Glaze and drain quickly. Place glazed pieces of cake on wire racks and allow to stand until glaze is set, about 1 hour. Prepare 4 recipes of Almond Glaze, tinting each recipe a different color, if desired. Place wire racks over baking sheets; using a very large spoon, pour enough Almond Glaze over cakes to completely coat top and sides evenly. Recover excess glaze from baking sheets and heat over warm water to use again. Allow cakes to dry about 1 hour; frost again, preparing additional Almond Glaze, if necessary. Decorate as desired.
Yield: 15
Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.