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1
In a bowl, combine flour, sugar, baking powder, baking soda and salt.
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2
Add buttermilk, butter and vanilla.
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3
Beat with electric mixer on low speed for about 30 seconds, scraping bowl.
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4
Beat on medium high speed for about 2 minutes, scraping bowl occasionally.
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5
Add egg whites and beat for 2 more minutes, scraping bowl.
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6
Pour batter into a greased and floured 9x13x2 inch pan.
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7
Bake at 350u00b0F for about 40-45 minutes or until toothpick inserted into center comes out clean.
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8
Cool cake on wire rack for about 10 minutes; remove from pan.
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9
Cool thoroughly.
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10
Prepare Petits Fours icing.
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11
In a medium sauce pan, combine sugar, water and cream of tartar.
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12
Bring to a boil over medium-high heat, stirring constantly until sugar dissolves (about 5-9 minutes).
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13
Reduce heat to medium-low.
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14
Clip a candy thermometer to the side of the pan.
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15
Cook until temperature reaches 226u00b0, stirring only to prevent sticking.
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16
Remove sauce pan from heat.
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17
Cool at room temp, without stirring, to 110u00b0 (about 1 hour).
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18
Add vanilla.
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19
Stir in enough powdered sugar (about 4 cups) to make a drizzling consistancy.
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20
Beat icing with rotary beater or wire whisk to remove lumps if necessary.
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21
If desired, stir in a few drops of food coloring.
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22
Makes about 3 1/2 cups icing or enough for 36-40 petits fours.
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23
**If icing becomes too thick, beat in a few drops of warm water.
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24
Icing the Petits Fours: Trim sides of cake to make smooth, straight edges.
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25
Cut cake into 1 1/2 inch squares, diamonds or circles.
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26
Gently brush off any crumbs with your fingertips.
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27
Place cake pieces on a wire rack over a clean sheet pan.
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28
Insert a 2 or 3 pronged long-handled fork into the side of one cake piece.
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29
Spoon on enough icing to cover top and sides.
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30
Place on wire rack.
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31
Repeat with remaining cake pieces (sides of pieces should not touch).
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32
Let cakes dry for 15 minutes.
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33
Repeat for a second coating of icing, BUT place cake pieces on top of fork (do not spear).
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34
Repeat for a third layer of icing, if desired.
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35
Reuse the icing collected in the pan as needed, straining the crumbs out if necessary.
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36
They can be decorated as desired with flowers, tiny silver balls, etc.
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37
,before the last coat of icing has dried.
