Petit Four Pan - Big Mistake

Decorating By sugaah Updated 14 Aug 2008 , 2:12pm by bobwonderbuns

sugaah Posted 12 Aug 2008 , 2:00pm
post #1 of 33

I have been trying everything to create pretty little petit fours. I purchased the $70 pan from the fat daddios line that bakes 16 little cakes at one time and because of the separators claims to limit crumbs. I was never so disappointed. Maybe I am not doing something right but I may as well had baked a sheet cake and cut to size. I was expecting the top and sides to brown pretty like a regular cake. Unless I am missing something, and I'm open to suggestions, I would not recommend this product.

32 replies
Curtsmin24 Posted 12 Aug 2008 , 2:14pm
post #2 of 33

Thank you for posting this. I really wanted to by that pan and was thinking really hard about it. What happpened to the cakes? You didn't really describe what they looked like. Did the pan come with directions? Sorry for all the questions but maybe it will help you figure out what went wrong or hopefully someone else can chime in. I'm sorry it didn't work out for you. icon_sad.gif

pinktea Posted 12 Aug 2008 , 2:23pm
post #3 of 33

I have been thinking about this pan. Thanks for the info. What did the cakes look like? My concern was flouring the sides to prevent sticking.

sugaah Posted 12 Aug 2008 , 2:44pm
post #4 of 33

Well - I used the liquid no stick stuff and coated the insides of the tubes really well. I filled approximately 1/2 full and then baked. After cooling and turning out of teh tubes the sides didn't have a "crust" they were very crumbly. Now the top crusted like a cake but the sides did not and they were flimsy - some broke in half. It was not pretty!

spunkybear Posted 12 Aug 2008 , 2:56pm
post #5 of 33

I (sadly) know only from trial and error (more of the latter) that FD pans are VERY temperature sensitive. Could that maybe be an issue? The recommend on their other pans to bake at 325 and even that doesn't work for me. What I have done and found GREAT (and I do mean night and day difference!) is that I bake at 300 and then half way thru I will crank it up to 325. It makes a wonderful even bake for me that way. Oh and I don't use any kink of bake-even strips.
I don't know if that helps, but maybe a temp adjustment might work. Hmmmmmmmmmm...I see cake balls in your future! icon_confused.gif

sugaah Posted 12 Aug 2008 , 2:59pm
post #6 of 33

OK Spunkybear, I'll try. You're right cake balls & cake crumbs (we eat both). Thanks

onceuponacake Posted 12 Aug 2008 , 3:07pm
post #7 of 33

I didnt see the petit four under fat daddio..i did see a set under Silverwood cake pans. are those the ones? i was thinking of getting them

sugaah Posted 12 Aug 2008 , 3:20pm
post #8 of 33

Yeah - not FD but Silverwood. Sorry FD no disrepect intended!!! icon_redface.gif

gateaux Posted 12 Aug 2008 , 4:28pm
post #9 of 33

What type of recipe did you make?

sugaah Posted 12 Aug 2008 , 4:42pm
post #10 of 33


gateaux Posted 12 Aug 2008 , 4:56pm
post #11 of 33

I think personally that WASC is too soft. You really need a pound cake type recipe so the cakes will not fall over. The other thing you can do is use "a cake ball" recipe mix it and place it in a pan the height you want. Say 1 1/2 inch or more with parchment on the bottom and sides freeze and then pull out of pan, use small cutters for rounds and other or just slice square or in diamonds and ice or cover in ganache. They work well too.

This works for me.

Good Luck.

soccermom17 Posted 12 Aug 2008 , 5:22pm
post #12 of 33

ok, what type of frosting/or pourable fondant do you use for your petit fours? Thanks for the post about the pan. I agree maybe the pound cake would work better or a nice stable lemon or chocolate.

sugarshack Posted 12 Aug 2008 , 6:56pm
post #13 of 33

I can see where the sides would not form a crust, becaue the are not exposed to the outside air of the oven. They are insulated by more cake, KWIM?

but then again, whats is the purpose if they do not give you a crust?

sugaah Posted 12 Aug 2008 , 7:44pm
post #14 of 33

You know I was thinking it would cook like a muffin - it is sealed with a little crust and not exposed to outside air. Too good to be true. I've used rolled fondant and pourable fondant (recipe here). I've cut cake then froze cake and even tried mini-muffins. Petit fours and me - not a good combination.

Texas_Rose Posted 12 Aug 2008 , 8:09pm
post #15 of 33

Don't give up on the petit fours. I had to make them for the first time in June and everyone liked them so much that I keep ending up making more.

When I make petit fours, I bake a 9X13 with WASC, level and cut the sides off, torte it (yes, it's very thin, I slide the top off onto a cookie sheet that has no edge) put a layer of buttercream in and another one on top, lay waxed paper on top of the buttercream and press it smooth, then wrap the whole thing up and freeze it overnight.

Then I cut it up with deep cookie cutters or with a knife and put the cut pieces back in the freezer until I'm ready for them.

I've only done petit fours with rolled fondant. I put it on while they're still frozen. They get sticky but dry out in a couple of hours.

sweettoothmom Posted 12 Aug 2008 , 9:08pm
post #16 of 33


Then I cut it up with deep cookie cutters or with a knife and put the cut pieces back in the freezer until I'm ready for them. [quote]

Thank you for the reference to this website. It is a great source.

gateaux Posted 12 Aug 2008 , 9:09pm
post #17 of 33

I use pourable ganache 1 part chocolate 1 part heavy whip cream. (Just a bit tepid or luke warm- works great on a frozen cake.)

Or you can use any icing that is based with milk and icing sugar. The key is to keep your icing somewhat tepid or luke warm so it pours a bit easier. You really have to try it a couple of time to get the right thicknes for yourself. I use a small "louche" (gravy spoon) to pour my icing on top of each Petit Four on a grid and I start by doing the sides and then I pour 1 more time from the top middle and it works great for me.

Good Luck.

sweettoothmom Posted 12 Aug 2008 , 9:39pm
post #18 of 33

Yum gateaux! It sounds wonderful

sadiepix Posted 12 Aug 2008 , 9:42pm
post #19 of 33

I gave my petit four pan away...darn thing.
I do mine a lot like these other ladies have stated.
The larger cake torted (I tend to do 3 layers) and filled, then frozen before cutting and then icing.

I have used royal, poured fondant and ganache on them, and like all three very much. I tend to use royal the most though.

I also have 30 small (1.5"x1.5") square molds that are meant to be placed on a cookie sheet and then filled and baked. It works okay, and better than the petit four pan for sure, but can be a hassle too.

mlharvell Posted 12 Aug 2008 , 9:59pm
post #20 of 33

Sugaah, I think it's the recipe you're using. I tried making petits fours with WASC and I had the same problems you did. I recommend going with a dense scratch cake or a pound cake. They are much better for petits fours. JMO

sweettoothmom Posted 12 Aug 2008 , 10:06pm
post #21 of 33

Ladies fellow CC'rs I am curious could these be a possibility by simply making a sheet cake torte and filled then slicing with a deep square cookie cutter. Then freeze for firmness and then glaze or ice?

Has anyone tried this method? Or should I go bake and let you all know hee hee

sadiepix Posted 12 Aug 2008 , 10:42pm
post #22 of 33


kakeladi Posted 12 Aug 2008 , 11:07pm
post #23 of 33

Sweetoothmom - definately it is possible.
JUst be assured they are a LOT harder to make and take much longer than doing a 5 tier wedding cake!

gateaux Posted 13 Aug 2008 , 1:57am
post #24 of 33

sweettoothmom in my experience you need to torte and freeze then cut and you can then spread on a grid and refreeze a bit until your icing is ready and then go for it. Cutting unfrozen and then freezing may give you droopy petit fours.

I have been reading up on French sites about their traditional petits fours. I wish I could make really fasts translations of these awesom recipes.

Anyhow - Theyre are many that once torted and cut they cover in apricot jelly and then in marzipan and then they cover with icing or ganache. I have had these and they are so good. It's just a whole lot of work.

Going to search some more.

Good Luck.

gateaux Posted 13 Aug 2008 , 2:12am
post #25 of 33

ok, I know the following web site is in french, but I have had these little maccaroons and they are do good.

found this one also which is both in English and French:

how about this one:

This one is just a general image search on google, but what colors and ideas...:

Ok, I have to stop or I will head upstairs and start baking.

Good Luck.

Texas_Rose Posted 13 Aug 2008 , 2:30am
post #26 of 33
Originally Posted by gateaux

sweettoothmom in my experience you need to torte and freeze then cut and you can then spread on a grid and refreeze a bit until your icing is ready and then go for it. Cutting unfrozen and then freezing may give you droopy petit fours.

That's what I do too, torte, fill, freeze, then cut and freeze again.

And guard my freezer because everyone in the house wants to carve tiny slivers of frozen filled cake to eat icon_lol.gif

sugaah Posted 13 Aug 2008 , 12:22pm
post #27 of 33

I've looked at the recommended site and on some of those cakes the sides are not smooth. My sides are not smooth and sometimes the icing does not even coat. Please advise - the top is a little easier but those sides icon_mad.gif

mom42ws Posted 13 Aug 2008 , 12:42pm
post #28 of 33

i have the silverwood round pans like this and they are a pain too! sides come out crumbly and messy and sometimes batter leaks out of the bottom of the circles. i'm just not sure they are worth the time to use them. the only way i've been able to get them to look decent is to cover them in fondant.


gateaux Posted 13 Aug 2008 , 1:56pm
post #29 of 33

I coat the sides twice, 1 before the top and then again as I do the tops an then the sides look much better.

If you get a chance to check out my last post above you will see that many of the petits fours have extra's on the sides and those hide all kinds of little issues.

Good Luck.

sweettoothmom Posted 13 Aug 2008 , 4:41pm
post #30 of 33

Thank you everyone for the input on the process! I just love you all so very much!!!!

Quote by @%username% on %date%