what is the best way to coat petit fours? I tried pouring with a large spoon over the cakes but it was uneven, and left bald spots. Is it just practice or is there some way that I just don't know?
I was using Choc. Ganache warmed to a thick syrup consistency.

Thank you!

AS far as I know. You do it the way you did it... just get better at it. I've always done it that way. My cut pieces are chilled before I do it. Did you try chilling them first?

Here is a YouTube video from the Retail Bakers of America. Hope it helps.

Here is a YouTube video from the Retail Bakers of America. Hope it helps.

I use a Wilton squeezable candy bottle filled with the icing of my choice to cover my petit fours. Works beautifully because you have complete control over where the icing goes. HTH!

That's a great idea if you're only making a few dozen. You can also have multiple flavors and colors and I would imagine that it would keep better as well. But if you have to make hundreds of them you'd be squeezing and refilling that bottle all day. Since I wasn't sure just how many the original poster needed to make I looked for the first link I had remembered seeing a few weeks before. Big time savings if you're making hundreds for a reception or luncheon.

Just a note. I didn't like his decoration. Thats why I posted the second link. Those decorations are much nicer and like the ones I use myself.