Poured Fondant For Petit Fours

Baking By BarbVanHorn Updated 22 Aug 2013 , 7:55pm by ddaigle

Dayti Posted 17 Aug 2013 , 7:00pm
post #31 of 55

Oh yes, sure. I own a storefront bakery so I need to look carefully if I start doing these, but they are not the kind of petit fours you would usually find here in a more traditional cake shop.

MBalaska Posted 17 Aug 2013 , 7:30pm
post #32 of 55

ddaigle: PT4 perfection!!  thumbs_up.gif

your box of 25 (an 8x8 box?)  look like they came right off the assembly line. They look marvelous even without any decoration, very high end. Thanks for the photo tutorial, I'm goinna give it another try, and I feel confident that I can do better using your instructions.

MimiFix Posted 17 Aug 2013 , 8:20pm
post #33 of 55

Thanks for the great tutorial! Have you ever split and filled the cake first? 

ddaigle Posted 18 Aug 2013 , 12:26pm
post #34 of 55

MB..that was a 10x10 box.   I use it constantly for my PT4s and cookies.   I normally decorate my petit fours...this particular order had the number "50" on them for a birthday party.  

 

Mimi...I did split the cake one time, but I found it wanted to slide around while trying to eat.  I guess if you ate the PT4s cold it wouldn't slide but I like them at room temp.   Super duper moist.   I've seen some youtubes where people split.   It is just not typical here...but then not one bakery here takes the few minutes to add a layer of butter cream on first. 

ddaigle Posted 18 Aug 2013 , 12:31pm
post #35 of 55

Dayti....if you don't currently offer these in Spain, you could be have the niche that no one has...and price them much higher since there is no one to compare them to.   

MimiFix Posted 18 Aug 2013 , 12:43pm
post #36 of 55

Debbie, I asked because I've eaten petit fours that had a tart apricot filling. The contrasting flavor made those special. Maybe I'll try it with my little neapolitan cakes. Those won't slide. Thank you! 

ddaigle Posted 18 Aug 2013 , 4:52pm
post #37 of 55

Mimi...I have seen a recipe for those on line...must be a regional thing.   That is not the traditional petit four here...but sounds yummy.   Let me know how it tastes if you make them. 

MBalaska Posted 18 Aug 2013 , 7:42pm
post #38 of 55

Here's my 2nd PT4 attempt, using ddaigles recipe & instructions: Hats off to you ddaigles!!

http://cakecentral.com/a/how-to-do-petit-fours-my-way

 

They have improved, not perfect mind you, It's not likely the Queen of Sheba will visit me soon and need entertaining. This was the longest process that I have completed yet. It would take numerous batches to become proficient, so I took a bunch of photos while I made them and I'll put them in my book.

 

Petit Fours, with poured fondant (ddaigles recipe & instructions) tiny fondant daisy

ddaigle Posted 18 Aug 2013 , 8:08pm
post #39 of 55

WOW WOW WOW!!!!!!!!! Those are amazing!!!!!!!!!! Great, great job!    After you get your pouring groove, I promise...you will knock these out in no time.   No clean up is another thing....I wish I could just throw everything away when I was finished and just eat PT4s! 

MimiFix Posted 18 Aug 2013 , 9:23pm
post #40 of 55

MB, your petit fours look great, far better than I've seen in some retail bakeries!

MBalaska Posted 18 Aug 2013 , 10:08pm
post #41 of 55

Kudos for your help!!!! Without CakeCentral This step up to PT4's would never have even been attempted.

 

One thing that I liked was being able to color the icing so easily with AmericaColor gels.

First was the white color from the recipe. Scraped the pourings off the pan, put it back in the bowl.

Then added a touch of peach & poured some more cakes.

Scraped again, then added red & poured some more cakes..

 

I also pulled out my teeny tiny metal spatula (about 6" long, with a 3/8" wide blade). Used it on those annoying bottom bare patches, the tiny blade was just perfect for a touch up. (bought the thing years ago- never knew what I'd use it for till now)   This turned out OK because there were clear step-by-step instructions, and it didn't require any artistic skills.  I like the paint-by-number projects.

ddaigle Posted 18 Aug 2013 , 10:15pm
post #42 of 55

Once you continue practicing over pouring the edges since you cant see the bottoms...you won't need any touch up.  You will cover all 4 sides perfectly. 

bubs1stbirthday Posted 18 Aug 2013 , 10:49pm
post #43 of 55

Ddaigle would you happen to have that recipe in grams? I am wondering if our cup measurements differ? After reading your instruction piece I was inspired to have a go at making the petit fours - lol I cannot for the life of me figure out why you enjoy making them, a bit of practice might help but I found it such a slow process. Also I am not sure if my icing set as hard as it should? It is non sticky to touch but on holding it it quickly gets sticky. I made them with a chocolate cake recipe that I have been working on (been practicing since my bubba was diagnosed with a dairy/soy allergy) and (nuttalex) mint buttercream. I added some cocoa to the poured icing and some pep essence and I must say they taste really really good.

ddaigle Posted 19 Aug 2013 , 12:36pm
post #44 of 55

bubs..I googled "cups to grams" and see this article looks pretty good for conversions.  

 

http://allrecipes.com/howto/cup-to-gram-conversions/

 

I have done hundreds of petit fours so I can knock out a tray in minutes.    You will not get the speed or perfect coverage after your first try....or second....Some people won't touch PT4s with a 10 foot pole...I just tried to make it easy for those that want to try. 

 

The PT4s should not be sticky.  I'm wondering if that cocoa you added did anything to the drying process...not sure what pep essence is..is that a flavoring?  Regardless, I'm glad yours turned out yummy.

bubs1stbirthday Posted 20 Aug 2013 , 12:19am
post #45 of 55
Quote:
Originally Posted by ddaigle 

bubs..I googled "cups to grams" and see this article looks pretty good for conversions.  

 

http://allrecipes.com/howto/cup-to-gram-conversions/

 

I have done hundreds of petit fours so I can knock out a tray in minutes.    You will not get the speed or perfect coverage after your first try....or second....Some people won't touch PT4s with a 10 foot pole...I just tried to make it easy for those that want to try. 

 

The PT4s should not be sticky.  I'm wondering if that cocoa you added did anything to the drying process...not sure what pep essence is..is that a flavoring?  Regardless, I'm glad yours turned out yummy.

Thankyou - I did google the conversions and then was wondering how many mls your cup was (mine is 250mls). They are something that I would make for a special event but I don't think I will make them for home again. Lol all that effort and they are gone in a couple of days. Thankyou your tutorial is VERY helpful. Also I was just being lazy in writing pep essence in place of peppermint essence.

ddaigle Posted 20 Aug 2013 , 1:24am
post #46 of 55

bubs....I just looked at my measuring cup and it says 250ml also for one cup.   PT4s are normally special event desserts anyway.   Served a lot at baby showers and special birthdays.  I do most of mine for baby showers.  But one time I had to make them for a crawfish boil....and had pipe in butter cream a crawfish on each one!!!  That....sucked!

bubs1stbirthday Posted 20 Aug 2013 , 2:30am
post #47 of 55
Quote:
Originally Posted by ddaigle 

bubs....I just looked at my measuring cup and it says 250ml also for one cup.   PT4s are normally special event desserts anyway.   Served a lot at baby showers and special birthdays.  I do most of mine for baby showers.  But one time I had to make them for a crawfish boil....and had pipe in butter cream a crawfish on each one!!!  That....sucked!

I don't know what a craw fish boil is but it sounds interesting. Thankyou for all your help :-)

ddaigle Posted 22 Aug 2013 , 12:33pm
post #48 of 55

MB...love your chocolate PT4s!!!!   What did you use for the pour recipe?  I hated chocolate recipe...I need a new one. 

melmar02 Posted 22 Aug 2013 , 4:03pm
post #49 of 55

ADoes the standard pt4 icing dry hard enough to stamp or paint with thinned gel color?

ddaigle Posted 22 Aug 2013 , 4:17pm
post #50 of 55

I wouldn't stamp..I don't know....maybe so...try it out.  I think if you were gentle you could paint.  I would be very careful on the design..PT4s do not like liquid.    The PT4 icing creates a shell...but you can squish/dent the shell if you are not careful. 

MBalaska Posted 22 Aug 2013 , 7:17pm
post #51 of 55

ddaigle: Chocolate Poured Fondant Icing recipe (and video) by Woodland Bakery Chef Gretchen Price.

Which I modified to go along with YOUR instructions!

Where she said "add more water to get the consistency" I only added a bit of extra Hot Water, just enough so that I could stir it better (I did a half batch by hand).

You said to heat in microwave to get consistency. You're way worked for me.

  • Yellow Pound Cake
  • Hersheys Cocoa icing (made with water not milk)
  • Woodland Poured fondant Chocolate Icing
  • homemade Dark Chocolate Modeling Chocolate flowers, delicious
  • tastes like a piece of fudge

 

http://www.woodlandbakeryblog.com/poured-fondant-icing/

 

 

There are imperfections, a few bubbles, and I don't care!! They tasted just too darned wonderful.

ddaigle Posted 22 Aug 2013 , 7:33pm
post #52 of 55

Man..those are kick ass!    Just love them MB!! 

ddaigle Posted 22 Aug 2013 , 7:46pm
post #53 of 55

I just watched the video.....a very different way to make petit four icing!  She makes it all in the mixer!   Never heard of that way before.   I definitely want to try her chocolate recipe though.

MBalaska Posted 22 Aug 2013 , 7:51pm
post #54 of 55

Cheers!  now that I've gotten a decent 1 & 1/2" cake looking OK.............

I may be able to move on to a 4 inch  cake......or a 6.........or an 8.......is there no end to my madness......

ddaigle Posted 22 Aug 2013 , 7:55pm
post #55 of 55

Hell...just do a petit four on everything!!  LOL...you got that down pat!  Actually, the bakery I used to work at we did an 8" round with a petit four pour one time. 

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