Petit Fours Recipe And Petit Four Frosting Recipe Needed

Baking By Hayes77 Updated 17 Sep 2010 , 1:57am by bates123

Hayes77 Posted 11 Sep 2010 , 8:56pm
post #1 of 4

I need a complete recipe for petit fours and the frosting. The easier the recipe the better. Thanks!

3 replies
littlecake Posted 16 Sep 2010 , 5:02am
post #2 of 4

me too!

surely someone has one out there!

i was thinking of mixing half melted white chocolate with the standard soft ball recipe

CK has pre made in the sleeve...anyone tried that?

auzzi Posted 17 Sep 2010 , 1:36am
post #3 of 4

recipe for petit fours ? any cake recipe you like as long as it is not too soft/delicate ..

Real poured fondant ?

Poured fondant:
2-1/2 cups sugar
1/2 cup water
1/4 cup corn syrup
  Heat sugar, water and corn syrup to the soft-ball stage (238°F). Pour into the food processor fitted with the steel blade. Wash the candy thermometer well and reinsert into the syrup. Let the syrup cool undisturbed in the workbowl to 140°F, about 30 minutes. Remove the thermometer.
  Add any coloring or flavoring (vanilla, almond extract, etc.) and process 2 to 3 minutes, until the syrup completely converts from a glassy syrup to an opaque paste. When thoroughly cooled, store sealed at room temperature for 24 hours. Refrigerate 12 hours.
  Make a solution of simple sugar syrup. Dissolve 1 cup sugar in 1/2 cup water water, bring to the boil, then cool.
  In a double boiler, pour 1/2 cup simple syrup over the solid mass of fondant. Heat very slightly to dissolve the fondant. Too much heat will melt the fondant and ruin it.
  Once dissolved [add more syrup if necessary] it will be an opaque white liquid. Colour [very sparingly].
  Pour evenly over the crumb-coated cakes [sitting on an elevated rack with paper underneath to catch the drips!]
  Stand 15-25 minutes to set ..


King Arthur Faux Poured Fondant
5 ounces white chocolate
16 oz confectioner's sugar
1/4 cup light corn syrup
1/4 cup hot water
Melt the chocolate.
Sift the sugar into a bowl
Add the corn syrup and hot water, stirring till smooth.
Add the melted chocolate to the sugar mixture.
[Flavour and colour is desired.]
If the mixture is too thick to pour, heat gently over low heat
Stir in 2 tb water.

bates123 Posted 17 Sep 2010 , 1:57am
post #4 of 4

I was just wondering about the above both taste good. The first recipe looks so much more difficult, so I was wondering if the second recipe tastes as good.

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