Servings: 42 petit fours
Prep Time: 4 hours 30 min
Cook Time: 5 min
1 loaf pound cake, about 1 pound, top crust removed, cut into 1 1/2-inch cubes
1 teaspoon unflavored gelatin
2/3 cup cold water
1 egg white
1 tablespoon light corn syrup
2 boxes confectioners’ sugar, about 1 pound, sifted
3 dyes of food coloring
Edible gold, for garnish and design
Arrange the pound cake cubes in a single layer on a baking sheet. Freeze until firm, 4 hours or overnight.
In the top of a double boiler, dissolve the gelatin in 2/3 cups cold water. Add egg white and corn syrup. Whisk. Add confectioners’ sugar and whisk until well blended and not too thick. When mixture reaches 110 degrees F. (warm to the touch) divide the icing among several bowls and add your preferred food coloring to each bowl. Mix well.
Line baking sheet with waxed paper. With 2 skewers for each color, dunk cake cubes into colored icing and cover completely. Place on waxed paper to dry. Do this for remaining cubes. When completely dried, place a drop of food coloring onto each cube and sprinkle with edible gold for design.
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