Pitter Patter Baby Shower Petit Fours - cooking recipe

Ingredients

Cake
1 (18 ounce) package white cake mix
1 1/4 cups water
1/3 cup vegetable oil
4 egg whites
Icing
2 tablespoons Amaretto
3 cups powdered sugar
1/4 cup water
3 tablespoons light corn syrup
2 tablespoons butter or 2 tablespoons margarine, melted
1/2 teaspoon vanilla
1/4 teaspoon almond extract
pink and blue decorator icing

Preparation

Heat oven to 350\u00b0F; grease and flour 15x10x1-inch baking pan.
Prepare cake mix as directed by package, using water, oil, and eggs listed above.
Pour into greased and floured pan.
Bake at 350\u00b0 F for 20 to 30 minutes or until toothpick inserted in center comes out clean; cool.
Brush top of cake with amaretto; to avoid cake crumbs, freeze cake 1 hour before cutting.
Cut cake into pieces using foot-shaped cookie cutter; return to freezer.
In small bowl, combine remaining icing ingredients.
Blend at low speed until powdered sugar is moistened.
Beat at high speed until smooth.
If necessary, add 2 to 3 teaspoons water until icing is of desired drizzling consistency.
Set cake pieces on wire rack over 15x10x1-inch baking pan or waxed paper.
Spoon icing evenly over top and sides of cake pieces (Icing which drips off can be reused).
Using pink and/or blue decorator icing, outline foot-shaped petits fours.