VANILLA PETIT FOURS RECIPES

Steps:

• Prepare Basic Vanilla Cake Batter as directed.
• Pour batter into 2 lightly greased parchment paper-lined 15- x 10-inch jelly-roll pans.
• Bake and cool as directed in "Pick a Pan," below. Do not remove cakes from pans.
• Spread top of 1 cooled cake (in pan) with spreadable fruit. Invert remaining cake onto fruit-covered cake. Remove top pan. Remove and discard top piece of parchment paper. Cover and freeze cake 1 to 2 hours.
• Run an offset spatula under and around sides of cake to release from pan. Invert cake onto a cutting board. Remove and discard remaining piece of parchment paper. Trim and discard edges of cake. Cut cake into 32 squares.
• Tint Vanilla Buttercream Frosting with desired amount of food coloring, and beat until blended. Place in a zip-top plastic freezer bag (do not seal). Snip 1 corner of bag to make a small hole. Pipe frosting onto each cake square. Garnish, if desired.
• *Seedless jam may be substituted.
• Pick a Pan:
• These batters can be baked in many different pans. Follow our guide below for perfect layers every time. As usual, be sure to test the cakes for doneness by inserting a wooden pick into the center. It should come out clean.
• Bake at 350 in 2 greased and floured (9-inch) round cake pans 32 to 36 minutes. Cool as directed.
• Bake at 350 in 2 greased and floured (8-inch) square pans 30 to 34 minutes. Cool as directed.
• Bake at 350 in 2 lightly greased parchment paper-lined (15- x 10-inch) jelly-roll pans 15 to 17 minutes. Cool in pans on wire racks 30 minutes.

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. In a small bowl, beat egg whites until soft peaks form; gently fold into batter., Pour into a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Cut a thin slice off each side of cake. Cut cake into 1-1/4-in. squares. Place 1/2 in. apart on a rack in a 15x10x1-in. pan., In a large bowl, combine glaze ingredients. Beat on low speed just until blended; beat on high until smooth. Apply glaze evenly over tops and sides of cake squares, allowing excess to drip off. Let dry. Repeat if necessary to thoroughly coat squares. Let dry completely., For frosting, in a small bowl, cream the butter, shortening and vanilla. Beat in confectioners' sugar and enough milk to achieve desired consistency. Place 1/2 cup each in two bowls; tint one pink and one green., Cut a small hole in the corner of a pastry or plastic bag; insert #104 tip. Fill with pink frosting; pipe a rosebud on each petit four. Insert #3 round tip into another pastry or plastic bag; fill with green frosting. Pipe a leaf under each rose.