I am having more and more interest in single serving items like petit fours. What is your going rate and do you charge by the dozen? And do you have a minimum order?
TIA

A single petit four costs $68499371612940. Would you like to order a dozen?

Seriously, once you make them you'll understand why they generally cost about $4 EACH.

Yes... charge TONS... petit fours are a BITCH to make. Tedious... amongst other more "colorful" words...

OMG, I did 3 dozen yesterday for today, and it took me FOREVER... about 12 hours in total with help from my husband. I knew it would be a long process, but not this bad! I charged $2 each, next time (if there is a next time) it will be at least $3.

I rent a kitchen from a donut shop, and the owner told me I should have used her donut glazing equipment. If I make them again, this is definitely what I will do.

Good Luck!!

definitely a PITA charge item! It only takes you ONE time making them to figure out why.

Donut glazer...hmmmm.

So, glad I read this post....defintiely WAS something I was considering doing for a friend...lol

After you are done making them, you won't want to be her friend anymore! (just kidding - they are a PAIN to make though!)

I have to agree with Leah. PITA. We made them in my pastry and confections class last semester, they take for freaking ever. Make it worth your time and they take a lot of time.

I charge per piece with a minimum order of 24. The best way I have found is to freeze the cake completely hard, then cut into squares or other shapes. Only work with about half of them at a time, because the thaw quickly. I place my largest cooling grid over my my large sheet pan and line it with wax paper. Place the cakes on the grid with spaces between, and now for my SECRET.......CANNED white or chocolate frosting. Melt it in the microwave until runny and pour over the cakes. You can use the drip through to coat the next batch. Then recoat once the original coat has dried to the touch. I always get perfect petite fours by doing this, but i is still so time consuming. It is just as easy to make 12 as to make 36, set a minimum.

I charge per piece with a minimum order of 24. The best way I have found is to freeze the cake completely hard, then cut into squares or other shapes. Only work with about half of them at a time, because the thaw quickly. I place my largest cooling grid over my my large sheet pan and line it with wax paper. Place the cakes on the grid with spaces between, and now for my SECRET.......CANNED white or chocolate frosting. Melt it in the microwave until runny and pour over the cakes. You can use the drip through to coat the next batch. Then recoat once the original coat has dried to the touch. I always get perfect petite fours by doing this, but i is still so time consuming. It is just as easy to make 12 as to make 36, set a minimum.

Question...does the canned icing dry to a snap? (is it sticky at all when dry?)

I hate them too! Made them once and will never make them again! They are a "witch" to work with if you want them to look really nice and be covered on the sides completely. My "competition" makes them and they look like crap because she doesn't take the time to coat the sides like I think they should be! Love the taste though

lol - they are our hot seller - I believe there is a RBA youtube video of Mark Atwood giving away all the secrets though ...

And by the way, we charge $1.35 a piece or 14.85 a dozen

Tobias

Tobias didn't mention that our petit fours 1 1/2" by 1 1/2 inches. Our shaped petit fours run $3.90 each.

Here is that Mark Atwood video from youtube...

I bought a pancake batter type blonker to do the icing on them