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.
Petits Fours Frosting
1 cup white sugar
1 dash cream of tartar
1/8 teaspoon salt
1/2 cup water
1 drop red food coloring
1 drop green food coloring
1 drop yellow food coloring
1/4 cup confectioners’ sugar for dusting
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.