Christmas Petits Fours

Ingredients

• 2 large eggs 
• 2 large egg yolk 
• 1 cup sugar 
• 2 cups flour all-purpose
• 2 teaspoons double-acting baking powder 
• 0.5 cup milk whole
• 5 tablespoons butter melted
• 4 cups sugar 
• 2 cups water 
• 0.3 teaspoon cream of tartar 
• 3 cups powdered sugar 
• 1 tube fluffy frosting green red
• 1 serving sprinkles 

Equipment

• bowl
• sauce pan
• oven
• wire rack
• baking pan
• toothpicks
• candy thermometer

Directions

1. In a large bowl, beat eggs and egg yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored.
2. Combine flour and baking powder; gradually add to egg mixture with milk and butter, beating well after each addition. (Batter will be thick).
3. Spread evenly into a greased and floured 15x10x1-in. baking pan.
4. Bake at 350° for 12-15 minutes or until a toothpick inserted in the center comes out clean.
5. Cool for 10 minutes before inverting onto a wire rack to cool completely.
6. Cut a thin slice off each side of cake.
7. Cut cake into 1-1/4-in. squares. Freeze cakes.
8. In a large saucepan, combine the sugar, water and cream of tartar. Bring to a boil, without stirring, until a candy thermometer reads 226°. Cool to 100°; beat in confectioners' sugar until smooth.
9. Keeping glaze warm, dip cake squares into glaze with a two-tine fork, allowing excess to drip off.
10. Place on wire racks over waxed paper.
11. Add hot water, 1 teaspoon at a time, if glaze becomes too thick.
12. Let dry completely. Decorate with frosting and sprinkles.