Someone Help Me Out Quick!!!

Decorating By liapsim Updated 17 Mar 2009 , 7:08pm by auntiecake

liapsim Posted 17 Mar 2009 , 3:22am
post #1 of 7

Okay...petit fours.....

The icing/glaze to go over them. Here's the recipe...

9 cups pwdr sugar
2 tsp almond extract
3/4 cup of water with 1/8 cup apricot spreadable fruit dissolved in it
1/2 cup light corn syrup
Beaten until smooth.

Okay, here's the problem. I spooned it over the petit fours and the instructions said to let it sit for 2 hours to "set". It's now been 6 hours, and it's not "set".

How can I fix this and what did I do wrong?

6 replies
cindy6250 Posted 17 Mar 2009 , 3:27am
post #2 of 7

Have you tried placing them in the refrigerator? That might help. I have never made petit fours....HTH

patticakesnc Posted 17 Mar 2009 , 3:35am
post #3 of 7

Hmmm sounds too is the recipes I have.

2 pounds sifted powdered sugar (8 cups)

2/3 cup water

3 tablespoons light corn syrup

Food color (optional)

Or this one...but you can do an apricot galze prior to pouring the fondant.....maybe it is because of mixing that in....I don't know.

POURED FONDANT ICING: Yield: Makes about 4 cups glaze.

9 cups powdered sugar
1/2 cup water
1/2 cup light corn syrup
1 tsp vanilla
1/2 tsp almond extract
food coloring, optional
candied lavender (available from gourmet shops), jelly beans or gummy bears

Combine in top of a double boiler. Heat over boiling water to lukewarm. Icing can be tinted with food coloring after making. Let cool slightly. Meanwhile, place cut-out Petits Fours cakes on wire screen set over a waxed paper lined rimmed baking sheet to catch drips. When glaze is ready, with a ladle, pour over cut out pieces allow drying and crusting over before piping embellishments.

OhMyGanache Posted 17 Mar 2009 , 3:41am
post #4 of 7

Are you sure you're not supposed to brush the glaze on before pouring the fondant? I've never heard of mixing it in...

auntiecake Posted 17 Mar 2009 , 3:44am
post #5 of 7

The recipe patticakesnc gave you has 1/4 cup less liquid plus no preserves. I am guessing that would make a difference. Does it look thin on the petit fours? It should be thick like cream. Did you heat it like her recipe says to do? That would also make some difference. I would add more powdered sugar and corn syrup in proportion to the other recipe and heat it if you didn't. You will end up with 1 1/2 recipes but hopefully it will work for you. Good Luck! Hope this helps.

liapsim Posted 17 Mar 2009 , 11:22am
post #6 of 7

THanks for the responses! I'm going to try what patticakenc said to do with the first recipe. The recipe I have doesn't require heating. It's very's translucent!

I appreciate teh help!

auntiecake Posted 17 Mar 2009 , 7:08pm
post #7 of 7


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