Hello fellow bakers.
I am keen to try again to make some yummy petit fours . I have seen various video showing the placing of a layer of almond paste ontop of the petit fours to help give a nice smooth flat top before the final coating of glazes, eg. Poured fondant , chocolate etc. question is instead of the Almond paste is it possible to use a thin layer sugar paste instead. Your thoughts on this would be appreciated. TIA.