One or two wire cooling racks Parchment paper, enough to fit under each cooling rack Long serrated knife toothpick
1. Using a long serrated knife, slice the crusts off the pound cake, then cube the cake into 1″ (or so) pieces.
2. Place cubes on a tray, then freeze for approximately 45 minutes.
3. While cake is chilling, mix the frosting: Place the sugar in a large bowl, then add water one tablespoon at a time, mixing with a whisk or fork.
4. Tint the frosting. Using a toothpick, dip the end of the toothpick into the icing color, then swirl into the frosting. The icing color is VERY intense, so start with a little; you can add more until you get your desired color.
Note: if you want white frosting, you will need to double your batch of frosting. One dip of the cake into plain frosting doesn’t provide enough coverage, so you will need to dip each piece twice.
5. Place the cooling racks on top of the parchment paper.
6. Remove the cubed pound cake from the freezer.
7. Using your hands, place one cube at a time into the frosting, turning to coat each side evenly. Place on cooling rack to dry.
Note: If you are dipping twice for white petit fours, let them dry first. Make a second batch of frosting while they are drying.
8. Decorate if desired. I piped a white “button” on top of each cube using the same white frosting.
Yield: one small pound cake made approximately 36 petit fours.
Based on a recipe from Country Living.