I've seen some pictures on here of beautiful 'molded' petits fours--how are they made and covered?
Any tips for getting smoothe frosting on small cakes?
All the petit fours I have seen instructions for are all cutout with cutters.
Any technigue you would use for a large cake will also work for a small cake.
I know most are cut and then a poured frosting is used over them..
Also, you can look at this post where lisa gives a link about recipes, etc. on petit fours HTH
just found another one too lol