The traditional recipe for petits fours uses genoise for the cake base, but pound cake can also be used. Use this frosting to decorate on the base of your choice.
1 Combine sugar, cream of tartar, salt, and water in a small saucepan. Cook to the soft ball stage, 234 – 240 degrees F (112 – 115 degrees C). Cool to lukewarm.
2 Gradually beat in enough confectioners’ sugar to make mixture thick enough to almost hold its shape. Stir in flavoring. Divide into 4 parts. Leave one part white and tint other portions pink, yellow, and green.
3 To ice petits fours, place them on a cooling rack and spoon the icing/frosting over the top until covered.