Petit Fours

Petit Fours

One 1 pound loaf pound cake, top crust removed, cut into 1 1/2 inch cubes
1 tsp. unflavored gelatin
Two 1 pound boxes confectioner's sugar, sifted
1 egg white
1 T light corn syrup
Food coloring

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 C cold water. Add the sugar, egg white, and corn syrup and whisk until well blended. Place over simmering water and heat to 110 degrees Fahrenheit (warm to the touch). Stir well to make sure the gelatin is completely dissolved. Divide the icing among several bowls and add 1 drop of food coloring to each tint. Line a baking sheet with waxed paper. Spoon the icing over the frozen cake cubes to cover completely. Place on the prepared baking sheet and allow them to dry completely.

(Recipe from: Paula Deen Celebrates!)