Icing For Petit Fours

Baking By pennywells Updated 26 May 2008 , 2:48am by msdaisey

pennywells Posted 5 May 2008 , 4:06pm
post #1 of 14

I need a good pourable icing recipe for mini petit four type cakes that will harden. Can anyone help

Thanks
Penny

13 replies
pennywells Posted 5 May 2008 , 8:43pm
post #2 of 14

I am begging for a reply. I have to do these tonight!

sugaah Posted 5 May 2008 , 8:48pm
post #3 of 14

poured fondant or candy melts

cakeflake Posted 5 May 2008 , 8:53pm
post #4 of 14

Ok here's what I use. I go buy (shhh..) a brand name of ready made, canned frosting and then I nuke it in the micrwave for about 30-50 seconds and stir it until it is pouring consistency. Then I pour it over the petite fours and let it harden. It doesn't get as hard as the powdered sugar glaze most people use, but it does get hard enough to work and it tastes much better than the glaze. It dries to a shiny smooth finish and it's easy to decorate on, with buttercream. Hope this helps. Good luck! Anyone else have any ideas? Gotta run.

dandelion56602 Posted 5 May 2008 , 8:57pm
post #5 of 14

I use wilton's recipe (back of their yearbooks) for poured fondant & have had good luck with them. Everyone seems to love them too. It does take getting use to & if it gets too warm it can harden too fast. You just need it warm enough to pour, you should still be able to put your hand on the bottom of the pan. if it starts to thicken I add just a little water to thin it down.

msdaisey Posted 5 May 2008 , 9:17pm
post #6 of 14

I am late seeing your request.........
but maybe for another time.
1 1/2 cup water
4 Tablespoon of crisco or quickblend
Put this in a double boiler. when shortening has melted add
4 pounds of powdered sugar, beat with electric mixier till lumps
are gone and well blended. Add Vanilla or Almond extract to taste.

I hold my petit fours over this with small spatula and pour icing over
tops that I have frosted with BC and frozen ahead. Works great
I have lots of compliments on my petit fours. This is a failproof
bakery recipe we used for years.......

Good Luck,
MsDaisey

If this trys to get a bit thick before u finish just add a few drops of water.
will cover 54 2 in P4's

babybundt Posted 5 May 2008 , 11:56pm
post #7 of 14

i do the same as cakeflake only i melt mine on the stovetop.it is easy and you can pipe on it when it hardens. i get lots and lots of compliments on mine. so if you are in a hurry(or not) the canned frosting works well. one of my favorites is lemon cake with canned lemon icing and coconut sprinkled on top.........

cholmberg Posted 19 May 2008 , 6:08pm
post #8 of 14

I'm going to try this, thanks

KoryAK Posted 19 May 2008 , 7:13pm
post #9 of 14
shell62995 Posted 23 May 2008 , 3:56pm
post #10 of 14
Quote:
Originally Posted by babybundt

i do the same as cakeflake only i melt mine on the stovetop.it is easy and you can pipe on it when it hardens. i get lots and lots of compliments on mine. so if you are in a hurry(or not) the canned frosting works well. one of my favorites is lemon cake with canned lemon icing and coconut sprinkled on top.........




that sounds yummy!

cocobean Posted 23 May 2008 , 4:13pm
post #11 of 14

msdaisey, what is quickblend??? icon_confused.gif

msdaisey Posted 23 May 2008 , 10:43pm
post #12 of 14

Cocobean, my cake supplier sells this now that Crisco
has taken the transfat out of the Crisco. You may have noticed
the Buttercream isn't as nice as it use to be.

She sells it in containers for our Icings. works great. $7 bucks
for a large bucket.
U can use the old Crisco if you can't find the quickblend.

I fail to mention in the p4 recipe, if you want to do chocolate p4's
just add 3 blocks of unsweeted chocolate to the p4 icing.
works great.

Good Luck,
msdaisey

cocobean Posted 24 May 2008 , 5:46am
post #13 of 14

Lets see if I'm getting this. You add quickblend to your bc to help it blend better because of the new Crisco? Now if you can't get quickblend how can you use the old Crisco if they don't sell it anymore?

One more question, if I could get quickblend how much would I use of it in a recipe? Sorry it's getting really late! icon_confused.gif

msdaisey Posted 26 May 2008 , 2:48am
post #14 of 14

You can still buy CRISCO.....but the company has taken
the transfat out of it. You can continue to use the new Crisco
to make the bc, the icing is just not as nice as the old Crisco.

Use the same amount of quickblend as you would Crisco
In your recipes.

Hope this helps.
msdaisey

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