Petit Fours

 I made Petit Fours today.....my only other attempt was years ago and I wasn't too impressed with them.... but today I dipped them in chocolate ganache and they turned out quite nicely.  I found this recipe and decided to save it here in case I decide to make them again.....
Petit Four Frosting
2 cups sugar
1/8 teaspoon cream of tartar
1 cup water
1 1/2 cups confectioner's sugar
Food coloring (optional)
All ingredients except for the confectioner's sugar in a saucepan and bring to a boil.
Boil without stirring until the mixture reaches 226 degrees and is the consistency of a thin syrup.
Remove from heat and cool to 100 degrees (slightly warmer than lukewarm).
Sift confectioner's sugar over the syrup a little at a time, stirring to thoroughly combine after each addition.
The icing will have reached the proper consistency when it is just thick enough to coat a spoon.
Tint with food coloring, if desired
Use while warm; if it gets too thick, reheat in a double boiler until thin enough to pour.
To Frost Petit Fours
Position the petit fours 2 inches apart on a thin mesh wire cake rack suspended over a baking pan (to catch drips).
Pour the frosting over the cakes, moving slowly over each row, allowing the frosting to drip down the sides of the cakes.
You can scrape up the icing that accumulates in the pan, reheating it in a double boiler so that you can reuse it.
Allow frosted cakes to sit until they are dry, then remove the cakes from the rack, trimming any excess frosting away from the bottoms with a sharp knife.
Petit fours can also be frosted with rolled fondant or ganache.
Decorate petit fours with a nut, candied fruit, sugared flowers, or dragees.
You can drizzle melted white or dark chocolate over the petit fours as well.
For filled petit fours, slice the cakes in half before frosting, and coat the bottom half with half a teaspoon of jam, jelly, or lemon curd. Replace the tops and frost as above.