I was just wondering how long I can store petit fours & how long I can store them.
I'm planning on making the cake & putting a layer of buttercream on top before covering w/ poured fondant.
I can't decide if I want to torte & fill or not. How many of you torte & fill your petit fours?
I've never had much luck with petit fours, but when I worked at the grocery store bakery they would freeze them with the poured fondant already on them, actually the were shipped in that way we didn't make them there. Anyway, they were filled and then all we had to do was decorate them when we got an order. Don't know if that is of any help, but that's my experience with them.
I usually just put a layer of BC on top and then cut and pour fondant over them. Petit Fours are meant to only be an inch or so high. You could fill them if you choose but i don't think it is needed.
Mine end up being about 1 1/2 inches high.
Okay...call me Newbie...but I haven't yet figured out the initials "HTH". I keep thinking "Hand to Heart", but that's just silly now, isn't it?
Without torting and filling, petit fours are fine just stored in a baker's box for a couple/three days. I actually discourage putting them in the fridge as I think the moisture makes the petit four icing sticky and that type icing needs to air dry.
I have frozen completed petit fours and they do okay being frozen. I suggest that if you do freeze them to make sure you take them out long enough before eating to thaw and "air dry" again.
HTH - hope that helps.
Thanks. You can tell by my post (double question) that it was late & my brain wasn't working lol!
I was kinda just wondering if I could bake the cake, put the buttercream on top & freeze that for a couple of days before icing & decorating them? I'll be making 2 cakes for that weekend & just trying to see if that would be a possibility. If so, would you keep it in the pan & just wrap it really good or would you take the cake out & wrap the entire cake after the buttercream's frozen enough?
Store them??? How in the world do you get them to turn out? Are the petit four gods just against me???? LOL I have given up trying to make them and I envy those that can
This will be my 3rd attempt. Not that I'm a fan, but my SIL is a trooper & I'm going to try my hand at them again after finding a tutorial on them. I've always used apricot glaze & the tutorial said to cover w/ a layer of buttercream before pouring the fondant. So, I'll try yet again. My unfortunate luck has come w/ covering the sides. Hopefully I'll get lucky this time---as I cross my fingers!
i hope it's ok to post a link to someone else's blog, but I saw on here awhile back petit four's with baby booties on top. They were so cute. Everyone asked for instructions and the nice lady (can't remember her name) posted her instructions on her blog. the link is http://cakesandcupboards.blogspot.com/
That's it (the link I am going to use). I was on the computer that didn't have it bookmarked & having a bugger of a time w/ CC site loading. Thanks for posting the link though. I was just wondering how long I could freeze after they're prepared & before cutting.
torting = BAD.
I tried to make petit fours over the weekend, and boy, was it hard!! I put the cake in the freezer in between EVERYTHING I did. When I tried to cover them, every one of them slid. I had a very thin layer of buttercream, and lemon curd in between, and a thin layer of buttercream on top. When I spooned the warm (not too hot) poured fondant on the cakes, the top cake peice hydroplaned....
I'm going to try again, but this time, I'm not torting! I'm going bake my cake a tiny bit thicker, put a thin layer of lemon curd, and a thin layer of buttercream, and then cover them.
also, I tried poured fondant, and it was awful! it was very sugary and didn't cover like I thought it should.
I cut some of the torted cakes in half to test a little theory... I used white chocolate with a little crisco mixed in. I melted it over a double boiler, and left the bowl on the warm pan as I worked. it was beautiful. it didn't show through, and had a little crunchy "shell."
as my husband told me, "Don't give up! you'll get it!!"
Well, instead of torting I baked 2 thin layers & frozen them. I plan on filling, cutting & covering a small portion to see how it turns out before ruining a batch.
So I tried making these this week for the second time and I froze the petit fours first then I put a toothpick though the bottom to hold it while I poured the fondant on! I held it at an angle and poured too first and did a swirl around the sides! OMG THEY TURNED OUT AWESOME! only bad thing is the fondant is so sweet it almost takes away from the awesome cake I made! So after I coated them and put them toothpick down in a gridded cooking rack and then after cooking a bit pulled the toothpick out from the bottom! I thought it worked pretty slick