A Petits Fours How-To Photo Tutorial

Decorating By nicolesprinkle Updated 6 Apr 2009 , 8:40pm by PinkZiab

nicolesprinkle Posted 6 Apr 2009 , 4:22am
post #1 of 15

I found this tutorial online and wanted to share!


14 replies
sweetcakes Posted 6 Apr 2009 , 4:55am
post #2 of 15

theres also a great recipe there for the poured fondant to use on the PF

bashini Posted 6 Apr 2009 , 8:36am
post #3 of 15

That's brilliant! Thanks for sharing. icon_smile.gif

Frankyola Posted 6 Apr 2009 , 8:51am
post #4 of 15


Shamitha Posted 6 Apr 2009 , 9:42am
post #5 of 15

Thanks for sharing. icon_biggrin.gif

asul Posted 6 Apr 2009 , 10:04am
post #6 of 15

Thanks for the link icon_biggrin.gif

Charmaine49 Posted 6 Apr 2009 , 10:21am
post #7 of 15

Thanks for the link to that tutorial, all these links come in handy somewhere along the line!! thumbs_up.gif

noyhoward Posted 6 Apr 2009 , 10:49am
post #8 of 15

Thanks for sharing!

Postal_Cakemaker Posted 6 Apr 2009 , 10:59am
post #9 of 15

Awesome!! I've always wanted to make these!

sweetjan Posted 6 Apr 2009 , 11:26am
post #10 of 15

Nice of you to share. Thanks! thumbs_up.gif

SweetSweetCreations Posted 6 Apr 2009 , 4:07pm
post #11 of 15


cylstrial Posted 6 Apr 2009 , 6:59pm
post #12 of 15

That is amazing! Thanks for thinking of all us CC addicts!

JCE62108 Posted 6 Apr 2009 , 8:36pm
post #13 of 15

Is this how most of you make your petit fours? I tried making a fondant like that and it just tasted awful to me. Does anyone do this using melted chocolate? I had wondered if I could do that using a white chocolate and flavoring it. Can you add a normal alcohol based flavor to chocolates?

Sorry to ask a question on this thread, I hope that's ok. I didnt know if I should have started a new one. Im new to this site still. lol. icon_smile.gif

queenie1958 Posted 6 Apr 2009 , 8:39pm
post #14 of 15

Excellent recipe and instructions
One site for all your questions, awesome

PinkZiab Posted 6 Apr 2009 , 8:40pm
post #15 of 15

This is definitely the easiest way to do them... and if you bake your cake layers thin enough there's NO torting necessary at all. Although I dip mine using a dipping fork (rather than my fingers) and tap at the edge of the bowl in order to get a perfectly smooth finish.

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