LuLu0426 Posted 28 Dec 2009 , 2:43pm
post #1 of

Ok, I need a serious petit four person to help me out on this!!! I'm making mini desserts for my cousins wedding reception THIS Thursday and have practiced the petit fours twice. The first time was terrible, but the second time was a little better. The only problem was that I didn't like the poured fondant. It came out WAY to sweet and overpowered the entire cake and filling. I know I did the recipe right so that's not the problem. Is it supposed to be like that? Does anyone have a recipe that isn't so overpowering? I've been researching this for weeks and haven't found any alternatives that would be beautiful AND taste good. Also if anyone has a good recipe for any type of mini dessert I'd love to know!! Please help I'd like to have my plan set out by tomorrow!!

9 replies
ddaigle Posted 28 Dec 2009 , 3:01pm
post #2 of

Are you putting any extracts in your poured fondant recipe? Please post your recipe so we can check it out.

jlynnw Posted 28 Dec 2009 , 3:44pm
post #3 of

Love doing mini desserts - petite fours NOT so much. I like making mini tarts ( use the mini muffin pan), dipped fruits are also good, make cheesecake in a sheet and cut in diamonds or rounds, then add toppings - turtle, cherries, chocolate, etc. I prefer to use a ganache over poured fondant also. White ganach adds some flavor without over powering the cake. Little bon bons or cake balls would be good too!

sherrycanary62 Posted 28 Dec 2009 , 3:51pm
post #4 of

I would say that since the base of poured fondant is powdered sugar and corn syrup...yes it's going to be sweet. When my buttercream is too sweet I just dilute some salt into my liquids. Salt cuts sweetness.

dandelion56602 Posted 28 Dec 2009 , 3:55pm
post #5 of

Check out this site http://cakesandcupboards.blogspot.com/2008/01/lisas-easy-petits-fours.html. To me the poured fondant is always sweet! I would recommend cake truffles (balls) if you can't get these down. Here's a cake truffle tree I did a while back. there were 61 cake truffles on it. http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1518187

LuLu0426 Posted 28 Dec 2009 , 10:58pm
post #6 of

The recipe I've been using is the Wilton recipe:
6 cups of p.s.
1/2 cup of water
2 tablespoons of light corn syrup
and 1 tsp of almond extract

It's not that I mind the sweetness, it's just that you can't taste the cake or the filling bc it's so overpowering. Thanks everyone!!!

JanH Posted 28 Dec 2009 , 11:44pm
post #7 of

..moving to Recipe Requests. icon_smile.gif

Lelka Posted 29 Dec 2009 , 12:02am
post #8 of

How about covering them in ganache? White or chocolate. If you need recipe, let me know.

LuLu0426 Posted 30 Dec 2009 , 5:11pm
post #9 of

I tried a new recipe out last night that called for almond bark. It turned out SOOO much better than the 2 times before. Thanks jlynnw for the cheesecake idea also!! I didn't even think about doing something like that!! Thanks everyone!!

eggsteem Posted 20 Feb 2013 , 5:46pm

Could you please send me the recipes you have for the choclate and white granache? Kanda

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