Ingredients
1/4 cup butter, softened1/4 cup shortening1 cup sugar1 teaspoon vanilla extract1-1/3 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon salt2/3 cup whole milk3 large egg whites, room temperatureGLAZE:2 pounds confectioners’ sugar2/3 cup plus 2 tablespoons water2 teaspoons orange extractFROSTING:6 tablespoons butter, softened2 tablespoons shortening1/2 teaspoon vanilla extract3 cups confectioners’ sugar3 to 4 tablespoons whole milkGel, liquid or paste food coloring
Preparation
In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. In a small bowl, beat egg whites until soft peaks form; gently fold into batter.
Pour into a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Cut a thin slice off each side of cake. Cut cake into 1-1/4-in. squares. Place 1/2 in. apart on a rack in a 15x10x1-in. pan.
In a large bowl, combine glaze ingredients. Beat on low speed just until blended; beat on high until smooth. Apply glaze evenly over tops and sides of cake squares, allowing excess to drip off. Let dry. Repeat if necessary to thoroughly coat squares. Let dry completely.
For frosting, in a small bowl, cream the butter, shortening and vanilla. Beat in confectioners’ sugar and enough milk to achieve desired consistency. Place 1/2 cup each in two bowls; tint one pink and one green.
Cut a small hole in the corner of a pastry or plastic bag; insert #104 tip. Fill with pink frosting; pipe a rosebud on each petit four. Insert #3 round tip into another pastry or plastic bag; fill with green frosting. Pipe a leaf under each rose.
