I have looked and looked (I am sure I missed it somewhere) for the how to on petit fours. Does anyone know where I can find the tutorial for it? Or at least the directions.
Also, I hear it all the time on here, what is a cake extender?
Thanks in advance,
Everything you ever wanted to know about petit fours:
(Martha Stewart video and more.)
(More instructions and recipe.)
The WASC is very good for petit fours. Here's the expanded flavors version:
(Using DH white cake mixes, the full recipe makes a tad over 14 cups of batter.)
Another great (doctored) cake mix recipe from Blakescakes:
Link to CC acronyms:
Cake extender and enhancer recipes:
(See candy120's posts.)
You're very welcome.
Look forward to seeing pics of your creations!
Someone posted this link a while back on a tutorial. Planning on doing mine tomorrow. Crossing my fingers they turn out this time
I was researching petits fours and came across the old post. I loved the links that Jan gave. But there was one question, I couldn't find the answer to. Can you make these in advance and freeze them with the poured fondant on it? Has anyone done it successfully and how did you do it?
Not frozen them but they do store for a few days in an airtight container as long as you don't have perishables in a filling
It has been a while since this thread was active...has anyone discovered yet if the petit fours can be frozen after the ganache has been poured on? Thanks! PAT
Oh, and thanks all for the list of tutorials - I know I'll get much good advice there.
What an awesome thread with links! Thanks so much!