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sugaah
Regular Member
Joined: Aug 13, 2007
Posts: 113
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 Posted:
Tue Aug 12, 2008 7:00 am |
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I have been trying everything to create pretty little petit fours. I purchased the $70 pan from the fat daddios line that bakes 16 little cakes at one time and because of the separators claims to limit crumbs. I was never so disappointed. Maybe I am not doing something right but I may as well had baked a sheet cake and cut to size. I was expecting the top and sides to brown pretty like a regular cake. Unless I am missing something, and I'm open to suggestions, I would not recommend this product. |
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Curtsmin24
Frequent Member
Joined: Feb 05, 2008
Posts: 291
Location: florida
Birthday: Oct 28
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Tue Aug 12, 2008 7:14 am |
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Thank you for posting this. I really wanted to by that pan and was thinking really hard about it. What happpened to the cakes? You didn't really describe what they looked like. Did the pan come with directions? Sorry for all the questions but maybe it will help you figure out what went wrong or hopefully someone else can chime in. I'm sorry it didn't work out for you.  |
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pinktea
Junior Member
Joined: May 29, 2007
Posts: 64
Location: Birmingham, Al
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Tue Aug 12, 2008 7:23 am |
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I have been thinking about this pan. Thanks for the info. What did the cakes look like? My concern was flouring the sides to prevent sticking. |
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sugaah
Regular Member
Joined: Aug 13, 2007
Posts: 113
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Tue Aug 12, 2008 7:44 am |
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Well - I used the liquid no stick stuff and coated the insides of the tubes really well. I filled approximately 1/2 full and then baked. After cooling and turning out of teh tubes the sides didn't have a "crust" they were very crumbly. Now the top crusted like a cake but the sides did not and they were flimsy - some broke in half. It was not pretty! |
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spunkybear
Junior Member
Joined: Feb 07, 2007
Posts: 65
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Tue Aug 12, 2008 7:56 am |
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I (sadly) know only from trial and error (more of the latter) that FD pans are VERY temperature sensitive. Could that maybe be an issue? The recommend on their other pans to bake at 325 and even that doesn't work for me. What I have done and found GREAT (and I do mean night and day difference!) is that I bake at 300 and then half way thru I will crank it up to 325. It makes a wonderful even bake for me that way. Oh and I don't use any kink of bake-even strips.
I don't know if that helps, but maybe a temp adjustment might work. Hmmmmmmmmmm...I see cake balls in your future!  |
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sugaah
Regular Member
Joined: Aug 13, 2007
Posts: 113
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Tue Aug 12, 2008 7:59 am |
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OK Spunkybear, I'll try. You're right cake balls & cake crumbs (we eat both). Thanks |
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onceuponacake
Forum Addict
Joined: Aug 12, 2006
Posts: 598
Location: GA
Gallery Supporter Member
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Tue Aug 12, 2008 8:07 am |
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I didnt see the petit four under fat daddio..i did see a set under Silverwood cake pans. are those the ones? i was thinking of getting them |
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sugaah
Regular Member
Joined: Aug 13, 2007
Posts: 113
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Tue Aug 12, 2008 8:20 am |
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Yeah - not FD but Silverwood. Sorry FD no disrepect intended!!!  |
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gateaux
Forum Fanatic
Joined: Aug 31, 2006
Posts: 1404
Location: MN
Birthday: Aug 07
Gallery Supporter Member
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Tue Aug 12, 2008 9:28 am |
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What type of recipe did you make? |
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sugaah
Regular Member
Joined: Aug 13, 2007
Posts: 113
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Tue Aug 12, 2008 9:42 am |
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gateaux
Forum Fanatic
Joined: Aug 31, 2006
Posts: 1404
Location: MN
Birthday: Aug 07
Gallery Supporter Member
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Tue Aug 12, 2008 9:56 am |
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I think personally that WASC is too soft. You really need a pound cake type recipe so the cakes will not fall over. The other thing you can do is use "a cake ball" recipe mix it and place it in a pan the height you want. Say 1 1/2 inch or more with parchment on the bottom and sides freeze and then pull out of pan, use small cutters for rounds and other or just slice square or in diamonds and ice or cover in ganache. They work well too.
This works for me.
Good Luck. |
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soccermom17
Frequent Member
Joined: Nov 04, 2006
Posts: 293
Location: New Hartford, Iowa
Birthday: Aug 02
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Tue Aug 12, 2008 10:22 am |
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ok, what type of frosting/or pourable fondant do you use for your petit fours? Thanks for the post about the pan. I agree maybe the pound cake would work better or a nice stable lemon or chocolate. |
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sugarshack
Forum Fanatic
Joined: Jul 16, 2004
Posts: 1568
Location: LA
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Tue Aug 12, 2008 11:56 am |
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I can see where the sides would not form a crust, becaue the are not exposed to the outside air of the oven. They are insulated by more cake, KWIM?
but then again, whats is the purpose if they do not give you a crust? |
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sugaah
Regular Member
Joined: Aug 13, 2007
Posts: 113
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Tue Aug 12, 2008 12:44 pm |
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You know I was thinking it would cook like a muffin - it is sealed with a little crust and not exposed to outside air. Too good to be true. I've used rolled fondant and pourable fondant (recipe here). I've cut cake then froze cake and even tried mini-muffins. Petit fours and me - not a good combination. |
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Texas_Rose
Forum Addict
Joined: Feb 26, 2008
Posts: 892
Location: San Antonio, TX
Gallery Supporter Member
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Tue Aug 12, 2008 1:09 pm |
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Don't give up on the petit fours. I had to make them for the first time in June and everyone liked them so much that I keep ending up making more.
When I make petit fours, I bake a 9X13 with WASC, level and cut the sides off, torte it (yes, it's very thin, I slide the top off onto a cookie sheet that has no edge) put a layer of buttercream in and another one on top, lay waxed paper on top of the buttercream and press it smooth, then wrap the whole thing up and freeze it overnight.
Then I cut it up with deep cookie cutters http://www.cheftools.com/prodi.....er=02-0400 or with a knife and put the cut pieces back in the freezer until I'm ready for them.
I've only done petit fours with rolled fondant. I put it on while they're still frozen. They get sticky but dry out in a couple of hours. |
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