Preheat oven to 350 degrees.

|| Cake || Using a mixer, cream butter and sugar together. Add eggs, one at a time, beating after each addition. Sift dry ingredients together in a bowl and add to mixer bowl alternately with the milk, starting with the flour and ending with the flour. Add the vanilla. Pour into a greased sheet pan and bake for 25-30 minutes. Baking time can vary depending on the baking pan’s size and thickness. Keep a close eye on the cake as it bakes and remove when done. 

Once cake has cooled, cut into 1-inch square shapes and place in the freezer for about two hours until set.

|| Glaze || Melt white chocolate in a double boiler. In a separate bowl, sift the powdered sugar, and add the corn syrup and hot water and stir until smooth. Add to the double boiler with the melted white chocolate and fold. Continue to cook until the mixture reach approximately 100 degrees. Add in the Americolor bright white. You will want to add some kind of food coloring to the mixture or it will be too translucent. 

Drop a frozen petit four cake presentation side down into the icing and turn over with a fork making sure the whole cake is coated. Remove with same fork and set over a clean cooling rack with parchment underneath to allow for drips. Repeat with all of the cake pieces.

For frosting embellishments, use your favorite frosting recipe and pipe designs on top of petit fours. An American Buttercream works best since it will set along with the icing.