Anne's Petits Fours Icing
serves 4 to 6
/H1>| Your cake will be easier to work with if it is frozen or partly frozen. Bring 1 inch of water to a simmer in a saucepan and place a rack across the top | |
| 4 cups icing sugar | Combine in a large heat-resistant glass bowl and mix until smooth. Place on the rack over steaming water to warm. |
| ¼ cup hot water | |
| ¼ cup corn syrup optional | |
| 1 cup white chocolate | Melt slowly in a heavy iron pan or double boiler. Scrape the white chocolate into the icing and mix until smooth and consistent. The icing should be quite fluid. |
| Flavouring (optional) | |
| Food colour (optional) | |
| Take one petit-four and balance it on a fork. Pour icing from a ladle over the cake taking care to cover all the sides and the top in a single pour. Multiple pours will make it lumpy. Place the cake on a rack over a pan to drain. | |