Petit Four Discouragement.

Decorating By andysprite Updated 4 Sep 2008 , 8:49pm by andysprite

andysprite Posted 4 Sep 2008 , 6:39pm
post #1 of 4

I have an order for some petit fours due tomorrow evening. I've been baking all morning and the cake just isn't turning out. I'm making an assortment.....chocolate, lemon, and white. I am so frustrated right now! The cake is super soft and isn't cutting well. Any suggestions?

3 replies
JoAnnB Posted 4 Sep 2008 , 7:08pm
post #2 of 4

freeze it before cutting and work with pieces as frozen as possible.

Deb_ Posted 4 Sep 2008 , 8:16pm
post #3 of 4

I made 60 petit fours into baby blocks for my nieces baby shower favors this year. It definitely helped to freeze the cakes before I cut them into layers. I used a "sideless" cookie sheet, slid it inbetween the layers and it kept them from breaking apart. Work quickly spreading the jam or filling, put the layers back in the freezer if you have to. I worked with 9x13 size cakes instead of the larger jelly roll size. I do admit they were a big PITA, and I thought as I was doing them, you couldn't pay me enough to do these again! But the more I did the easier it got, and the freezing method definitely helped.

Good Luck!

andysprite Posted 4 Sep 2008 , 8:49pm
post #4 of 4

Thank you! I have them in the freezer now!

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