I've searched for the threads here re: petit fours, and it seems like everybody agrees they're a pain or plain won't do them...

For those of you who do do them, any tips/hints/suggestions?

I had a go at these and found them to be a total PITA. The words messy and tricky come to mind!

I used a fellow CCers method Lisa, she has a tutorial on them somewhere which was very helpful.

I think the ones that look best are the fondant covered ones or the ones that have been painsteakingly covered in perfect buttercream. So if you are prepared to put some really hard work into these then try it!

I used glace icing which ment I just had to pour the icing over each one, still a pain and a messy job.

You can try poured fondant on them too.

Best of Luck

One name....Kathy Scott. I have used her petit for molds and they come out sooooo pretty. No mess....but they use chocolate instead of poured fondant. Here is a link to a picture...
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1219001

I used to hate petit fors too, but I tried these and they are the best. This picture is not mine, but it's a sample of the molds..

Give them a try. You won't be disappointed.

Where can you purchase her molds?

I googled her and this is her webpage...

http://www.sweetexpress.net/

clicking the link at the bottom left column, silicone molds takes you to an Ebay store with many of her molds for sale. HTH.

Thanks for your replies & help!

I'm not sure if I have the guts or not yet.

I'll post pics if I do!

I was on youtube and four a nice lil tutorial for petit fours....here you go
hth

wow, thanks!

Ok...call me nuts, but I like doing petit fours! I did my first 10 dozen this December. I followed Lisa's instructions and it wasn't bad at all. http://cakesandcupboards.blogspot.com/2008/01/lisas-easy-petits-fours.html. Not sure if this link will work. Let me know. Deb

The link didn't take me directly there, but I was able to find it on her site- thanks!

I make mine similar to the youtube video above, but I bake mine in thinner layers so that they can be layered with preserves, buttercream and marzipan before cutting them. After layering and filling them they need to be under a weighted sheet tray overnight before cutting them.