I have an order for pick up this friday for black and white petit fours for a 50th birthday dinner.
Can one please give me advice about making black poured fondant? Ive never done this... nor have I had many petit fours in my repetioir.
Any advice is appreciated
The cake is the WASC with the White chocolate Cheesecake filling and Raspberry.
Thank you in advance!!
Also... what does one charge for petit fours? $2... I havent a clue.
Poured fondant is suppose to be a thin, see thru covering....I don't think you will like the results if you color the icing black - it's won't be black.
Why not cover each in fondant? That could be black if you start out w/chocolate, then add blk coloring.
OR ice them in white w/blk decos.
I think your figure of $2 is o.k. but then it's been more than 4 yrs since I have made any,