Follow directions on a box of white cake mix. Pour batter into greased and floured jelly roll pan, 15 ½ x 10 ½ x 1 inch. Bake 20-25 minutes. Cool. Cut cake into small squares using biscuit or canapé cutter.
Glaze cake pieces by placing upside down, a few at a time, on wire rack over large bowl or baking dish. Pour Petits Fours Icing (below) over top so entire cake piece is covered at one time. (Glaze that drips off cakes into bowl can be reheated and used again.) Decorate using Decorators' Icing (below) or with silver dragees. Yield: about 35 cakes
Petits Fours Icing
9 cups sifted confectioners’ sugar (about 2 pounds)
½ cup water
½ cup light corn syrup
1 teaspoon vanilla
½ teaspoon almond extract
Combine ingredients in top of double boiler and heat over boiling water just to lukewarm. Do not overheat icing or it will become dull. Remove from heat, leaving icing over hot water to keep it thin. If desired, tint parts of icing with food color (yellow for the Firefly Tea.) If necessary, add hot water, just a few drops at a time, until of spreading consistency.
Decorators' Icing
Mix 2 cups confectioners' sugar and 1 tablespoon water. Add more water, 1 teaspoon at a time, until icing is of the consistency that can be piped. Yield: ¾ cup
