Home Grown Petit Four Pan Guide - Work In Progress

Decorating By shadow79 Updated 25 Apr 2008 , 11:44am by Mike1394

shadow79 Posted 24 Apr 2008 , 5:59pm
post #1 of 6

I just wanted to share that I posted a sketch that I started working on that will tell me how many petit fours I can get out of a certain pan. This will help me decide what pan to use when I am making petit fours depending on how many I want to make and what size I want to make them. It is in my photos.

I don't know about you, but I am not good at trying to figure this stuff out in my head so I had to draw it out. Since I did, I thought I would share and see if it would help anyone else out. I will be adding other drawings later today and update the sketch.

If something like this already exists, well...I will feel dumb...hahaha! icon_redface.gif

5 replies
shadow79 Posted 25 Apr 2008 , 10:56am
post #2 of 6

Anyone have any suggestions on how to improve this sketch or does it make sense? I want to be able to rely on it going forward, but have only done petits several times, so am open to feedback. icon_smile.gif

Mike1394 Posted 25 Apr 2008 , 11:16am
post #3 of 6

On your 9x13 you should get 48 X 1 1/2

Take 9/1.5=6
13/1.5=8.666666
6x8=48
The ones where you get waste. Going from 25 to 16. What do you do with those other 9? Can you vacuum pac, and freeze for later?

Mike

Dixiegal01 Posted 25 Apr 2008 , 11:32am
post #4 of 6

shadow79, I've got this in my fav's, thanks for sharing. I haven't made petit fores successfully yet but have wanted to try again, this will help!

shadow79 Posted 25 Apr 2008 , 11:38am
post #5 of 6
Quote:
Originally Posted by Mike1394

On your 9x13 you should get 48 X 1 1/2

Take 9/1.5=6
13/1.5=8.666666
6x8=48
The ones where you get waste. Going from 25 to 16. What do you do with those other 9? Can you vacuum pac, and freeze for later?

Mike




On the 9x13, my calculations allow for potentially removing up to 1/4 inch off each side of the cake prior to cutting the petits. I don't know if that is what most people do but that is what I seem to do and from the instructions pics that I have seen other people post on different places in the internet, 1/4 inch looks to be about the most they are cutting off too.

About vacuum pac or freezing...good question. I have never tried that - I wonder if someone could help us out! The other thing I thought you could do with what I labeled as "waste" (which I should change to be another word) would be to make smaller petit fours depending on the customer because sometimes if there will be a few kids, they can serve those to kids. Another idea is to make cake balls. I am really just a hobbyist, and sometimes do these on the side for some money, so my ideas may be limited!

Mike1394 Posted 25 Apr 2008 , 11:44am
post #6 of 6

On the Vac pac. Refridge your extras, get them chilled. Lay them flat in the bag, single layer. Then vac. & freeze.

Mike

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