I found a cool video on you-tube that is Retail Bakers' of America's "how to" for petitifours - their techniques look much better than mine, and he says on the video that if you're a member blahblahblah their recipe is blahblablah...
Sooooooooooooooooo...........anyone here a member of the RBA? Can you pleeeease share their petit-four and icing recipe??
(see demo below)
Sorry, I'm not a member. But after looking at the video, I should tell you, in case you don't know, that donut sugar is not the same as powdered sugar. Donut sugar does not melt when it hits hot, moist cakes, like donuts. You try to do the same thing with powdered sugar, and you will have a muddy mess.
You can get donut sugar from King Arthur.
And yes, if anyone has the recipes, I would love to have them too.
I have always wondered why the powdered sugar on donuts did NOT taste like the powdered sugar I use. LOL Now I know!!! Thanks for that info!!!!
thanks for letting me know, I didn't realiaze there was a difference between PS and donut sugar!