Fondant icing: Heat the sugar, cream of
tartar, salt and water over low heat, stirring
until the sugar has dissolved. Bring the
mixture to the boil and cook without stirring
until the mixture reaches the soft-ball stage
(115°C). Leave to cool until lukewarm.
Stir and beat the icing with a wooden
spoon until it becomes thick. Stir in the
rosewater and pour most of it over the
cake squares before it hardens. If the icing
becomes too stiff heat it over the boiling
water or stir in a little hot water. Lift the
cakes from the wire rack and, using a sharp
knife, trim the icing around the base. Stir
a few drops of food colouring into the
remaining icing and decorate the petit
fours as desired.
Makes about 40.
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