A Delicious Treat

Red Velvet Petits Fours

Petite Fours Frosting

Ingredients
1 cup white sugar
1 dash cream of tartar
1/8 teaspoon salt
1/2 cup water
1 drop red food coloring
1 drop green food coloring
1 drop yellow food coloring
1/4 cup confectioners' sugar

Directions
Combine sugar, cream of tartar, salt, and water in a small saucepan. Cook to the soft ball stage, 234 - 240 degrees F (112 - 115 degrees C). Cool to lukewarm.
Gradually beat in enough confectioners' sugar to make mixture thick enough to almost hold its shape. Stir in flavoring. Divide into 4 parts. Leave one part white and tint other portions pink, yellow, and green.
To ice petits fours, place them on a cooling rack and spoon the icing/frosting over the top until covered.

Classic Red Velvet Cake

Ingredients
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 bottle (1 ounce) red food coloring
3 teaspoons white vinegar
1 teaspoon butter flavoring
1 teaspoon vanilla extract
2 1/2 cups cake flour
1/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk

FROSTING: ( you might not need this...........)
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3 3/4 cups confectioners' sugar
3 teaspoons vanilla extract

Directions
In a large mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in food coloring, vinegar, butter flavoring and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk.
Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large mixing bowl, combine frosting ingredients; beat until smooth and creamy. Spread between layers and over top and sides of cake.

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