Any feedback/advice/instruction will be greatly appreciated!!!

How do you ice your petit fours? With poured fondant? Do you use RBC? Are petit fours supposed to have a filling?

I've iced petit fours with poured fondant. I've never attempted it with RBC (rolled buttercream?)

They have 3 layers of cake and 2 layers of filling (a preserve or a buttercream). I top the 3rd layer of cake with a very thin layer of buttercream and a layer of marzipan before cutting and coating with the fondant.

I prefere to use the injection method to fill them
Literal translation means 'little bite' so they must be small - about 1 1/2" cube.
I found covering w/rolled fondant the easiest way for me. I tried dipping them in choco but most of them broke and the choco gets full of crumbs (yes, even if the cake is fzn)
Good luck........these little babies are ver, Very, VERY time consuming. Be sure you charge enough!

[quote="Bijoudelanuit"]I've iced petit fours with poured fondant. I've never attempted it with RBC (rolled buttercream?)

Ok -- so I have a couple of questions.

What is poured fondant? I'm assuming it's just a goo-ier form of fondant that just pours out like ganache. Do you just smooth out the sides and then you are done with it?

I dip in summer coating which is just melted chocolate with some paramount crystals in it. You have to make sure that you use good chocolate and that it is not too old. Old chocolate will not melt into a nice "pouring" consistency. I have shaped them many different ways. Wilton has a cool silicone pan that is just little squares (they also have stars I think), and I have also just baked in a sheet pan and then cut into squares or diamonds. My trick is after I cut them and fill them I put a toothpick in them and then freeze. When my chocolate is melted I just pull them out of the freezer by the toothpick and dip away. It works for me, but everyone is different. I had no patience to cover each one with fondant. GOOD LUCK.

Injection method of filling cakes: Bake a cake no more than 2" deep. Choose a filling that is seedless/lump free; smooth.
Divide cake into 2" sections. Fill pastry bag fitted w/small round tip (I usually use a 3 or 4). In the center of each 2" section Poke tip into cake about 1/2 way up tip and squeeze bag a second or two. Remove tip. If you squeeze too hard/long the filling will ozz out

LisaMS has a fabulous picture tutorial on her website/blog that's really easy to follow. HTH K'ly

we cut frozen cake, fill it, then use a poured icing made of corn syrup, xxxsugar, and water. We put them on a rack placed over a pan, and pour the icing on. your cake must be frozen solid or you will get crumbs!

My preferred method for layered petits fours glaces is to bake an ultra thin sheet of cake (usually a full sheet pan). Cut that into quarters and spread three of of the quarters with jam (or whatever the preferred filling). Stack them all, obviously ending with the un-"jammed" layer. Wrap, and chill well (or freeze). Then cut that stacked cake into the appropriate size before enrobing and decorating.

Thank you all so much for sharing! You've all been so helpful! I think I might try them this week! If I do, I'll try to post a picture!

Thanks again!

The injection method seems less time consuming than filling and stacking layers of cake.....kinda like when filling a cupcake.

Thanks for all the tips!!!!

I have not heard back from my potential customer so I may not get the opportunity to make these just yet. And if I do, based on the instructions, I definitely undercharged!!! $2.50 per petit four, decorated with a little bow (like a wrapped gift).