Can anyone give me some general information about petit fours, vs using small cakes cut with a cookie cutter.

Is there a difference?
Do you fill them? How does pricing them work?
Do you use rolled fondant?

I am absolutely clueless on them and just got an order for some in 2 weeks...

I guess I better learn now
any advice is appreciated... recipes/how tos too

TIA
Kim

Everything you ever wanted to know about petit fours:
(Includes tutorials, recipes, tips, hints and more.)

http://forum.cakecentral.com/cake-decorating-ftopict-581960-.html

Duplicate post, please also see:

http://forum.cakecentral.com/cake-decorating-ftopict-581952-.html

I do mine both ways. I like to cut them with cutters most and decorate them.

I like to make the rolled buttercream roll it out and cut it with the same cutter as the cake and place it on top of the petit four.

I do split the petit four into and add a dab of filling or buttercream. Then use poured fondant or rolled fondant depends on my mood.