Petits Fours Junction

Welcome to another edition of Tempt My Tummy Tuesday. It has been great having new people join in, every week. We are getting a good grouping of recipes. If you are new to the carnival, let me catch you up. My sister, Lisa, and I co-host this blog carnival. We invite you to share a recipe, kitchen/ cooking tip, great food find, anything foodie. Write about it on your site, make sure you mention TMTT and link back to Mr. Linky on Lisa's site.

I found this super easy and adorable recipe for Petits Fours. I'm thinking we may be making these for a baby shower soon for my friend Becky. Please be praying for her. She is waiting any minute for the call that the baby "growing in her heart" is ready to come home to her new forever family! Becky is so excited and anxious. If you or anyone you know has adopted a child you know the anxiety it can bring. Please be praying for all involved.

Now, on to the fun!!!! This recipe comes from the
May 20 09 issue of Family Fun Magazine. Are those the cutest little things you have ever seen? I love the idea of making these with my daughter.

Pastel Petits Fours

RECIPE INGREDIENTS:
	1 (16-ounce) pound cake
	9 cups powdered sugar
	1/2 cup light corn syrup
	1/2 to 3/4 cup water
	1 teaspoon vanilla extract
	1/2 teaspoon almond extract
	Liquid food coloring
	Decorations, such as sprinkles, colored sugar, and candy flowers PUTTING IT ALL TOGETHER:

1. Cut the entire cake into 1-inch-thick slices. Then use 1-inch-wide cookie cutters or a knife to cut round, square, and diamond shapes from each slice. Place the cake pieces on a wire rack set on a waxed paper-lined cookie sheet.

2. In a large saucepan over medium heat, mix together the powdered sugar, corn syrup, 1/2 cup water, and vanilla and almond extracts until the mixture is smooth and creamy, about 5 minutes. Remove the saucepan from the heat and let it cool for about 5 minutes. As the icing cools, it may start to stiffen; if so, stir in a spoonful of water to keep the icing smooth and flowing. Divide the icing equally between two or three small bowls. Stir food coloring, a drop at a time, into each bowl until the icing is the desired shade.

3. Working with one piece of cake at a time, spoon on the icing to cover it completely, then add sprinkles, colored sugar, or a candy flower before the icing sets. Let the cakes stand, uncovered, until the icing is dry, about 30 minutes. Store them in an airtight container for up to three days. Makes about 30 cakes.

You can find this recipe online at the Family Fun website along with all sorts of wonderful goodies and crafts!