Hello all...I have always admired the beautiful fondant covered petite fours and mini cakes in the galleries...I was wondering if anyone could tell me how to fondant the petite fours and mini cakes. I've tried before but it did not turn out very well. Thank you in advance!
When I make mini cakes, I bake a sheet cake, level, torte and fill with buttercream. Then spread another layer of buttercream on top, lay waxed paper on top of that, smooth as much as possible, and put in the freezer overnight. The next day I cut off the edges and then use a ruler and knife, or deep cookie cutters (depending on the shape) to cut out the mini cakes. I put them all back in the freezer and only work with two to four at a time. Roll the fondant, cover and smooth, all while the little cake is frozen. The cake will develop condensation as it thaws, but as long as you don't touch it until it's dry, it will dry with a perfect finish.
Thank you for your reply, I'll try that next time I do them.
I use poured fondant on petit fours.