Petit Fours

Decorating By flourgirl2 Updated 7 Nov 2012 , 5:20pm by BakingIrene

flourgirl2 Posted 5 Feb 2007 , 11:31pm
post #1 of 74

Petit fours.............what should I try next? I've read just about every baking book out there and still can't seem to perfect the petit four. I believe I have the cake part down, but I can't figure out how to get that flawless coating on each of them. Standard, I think, is to use poured fondant. I've avoided that simply because of taste.........YUK! I've also tried a very thin ganache coating, but the chocolate didn't harden. I'm not sure if I used the right cream:chocolate ratio. I've been reading about tempering the chocolate. Is this what I should do? Does anyone have any suggestions on simplifying the process?

73 replies
ShirleyW Posted 6 Feb 2007 , 12:01am
post #2 of 74

I bought a petit four kit from Kathy Scott at Sweet Expressions. Here is one of her eBAY lisitngs, if you scroll down towards the bottom she explains how she makes them. Adding Crisco or Paramount crystals to your melted chocolate will make it softer to the bite than regular tempered chocolate. It won't shatter when you cut or bite into it. It would be smoother and much better tasting than the standard Petit Four glaze too. Hope this helps.

flourgirl2 Posted 6 Feb 2007 , 1:50am
post #3 of 74

That does help, thanks! What kind of chocolate did you use? Did you add any cream? And the you find it too time consuming using them? I mean, as opposed to baking a whole sheet pan worth and then cutting it down into petit fours.

ShirleyW Posted 6 Feb 2007 , 1:55am
post #4 of 74

I have to be honest and say I haven't tried them as yet. I do have a cake friend who has, and sent me those tips. She didn't seem to think they were a great deal of trouble. Much easier to bake a sheet and cut out the cake than to bake individual cakes though. She used white and semi sweet chocolate for hers. When I mold I use Guittards white chocolate coating sold in 10 lb. blocks. I am sure it will be time consuming to mold each shell, fill and seal with more chocolate, but they look so beautiful that it won't bother me to spend the extra time making them.

KatieTaylor77 Posted 6 Feb 2007 , 3:41am
post #5 of 74

I bought two petit four pans from Nordic Ware . . . one at Williams Sonoma and one at Linens and Things. I just bake them in the pans and then use the glaze recipe from the WS pan. I haven't tried poured fondant yet, but the glaze works out great as long as I take my time with it.

Mac Posted 6 Feb 2007 , 6:05am
post #6 of 74


I have the petit four molds from Kathy Scott and have made them several times. I can honestly say, I will never go back to doing petit fours the "old" way.

There are only a few more steps but once you get a rhythm and sequence going, it's not bad.

mjs4492 Posted 9 Feb 2007 , 4:12am
post #7 of 74

Just ordered the set from Kathy Scott's eBay page (Shirley, your killing me icon_lol.gif ).
Just got back from a club meeting tonight and one of the members used it this week and loved it. I just ordered the petit four cutters today and looks like I should have waited icon_cry.gificon_cry.gif

mjs4492 Posted 9 Feb 2007 , 4:13am
post #8 of 74

do you still have to coat with buttercream? Forgot to ask.

Mac Posted 9 Feb 2007 , 4:30am
post #9 of 74

You don't coat the cake with BC but once the shell is made, you put a dollop of BC frosting in the mold and then put the cake on top of that. Lightly push so that it "glues" and gets all the air bubbles out. Then fill the rest of the mold with melted chocolate.

Be sure to use the paramount flakes with your melted chocolate so that the chocolate will be easier to bite.

mjs4492 Posted 9 Feb 2007 , 4:38am
post #10 of 74

Thanks Mac!!
May I PM you if I have any problems when they get here? I got an order for some but have until the 23rd to get it right. The club member that I talked with tonight is sometimes hard to get in touch with.

ShirleyW Posted 9 Feb 2007 , 4:47am
post #11 of 74
Originally Posted by mjs4492

Just ordered the set from Kathy Scott's eBay page (Shirley, your killing me icon_lol.gif ).
Just got back from a club meeting tonight and one of the members used it this week and loved it. I just ordered the petit four cutters today and looks like I should have waited icon_cry.gificon_cry.gif


Mac Posted 9 Feb 2007 , 6:28am
post #12 of 74
Originally Posted by mjs4492

Thanks Mac!!
May I PM you if I have any problems when they get here? I got an order for some but have until the 23rd to get it right. The club member that I talked with tonight is sometimes hard to get in touch with.

Definitely--I'm here for ya!

THere are more steps involved but I love them, they are beautiful and they d get everyone's attention. Less messy than the other petit fours.

I charge $2.50 each for them without a fondant accent...I will do the lacy look with melted chocolate or initials. $3.00 each with fondant accent and luster dust.

mjjandz Posted 9 Feb 2007 , 11:05am
post #13 of 74

This is what I was going to try. Make a cake in a jelly roll pan. Cut out some small hearts with cookie cutter. Place some buttercream between the two hearts. Then pour ganache over them and decorate. Maybe not true petit fours,but my family will not know.

Mac Posted 9 Feb 2007 , 11:55am
post #14 of 74

Sounds like petit fours to me.

mjs4492 Posted 9 Feb 2007 , 4:51pm
post #15 of 74

Please post how it goes!! thumbs_up.gif

DianaMarieMTV Posted 9 Feb 2007 , 4:59pm
post #16 of 74

I wonder if there are any soap molds or large ice cube trays or any other sort of mold at the local craft store that would work in the same way as the molds sold on ebay. I will have to check out my craft stores. I could just make my own cutters to cut the cake with and save some money since I already have all the supplies. I will repot back with my findings. icon_biggrin.gif

mjs4492 Posted 9 Feb 2007 , 5:04pm
post #17 of 74

just a tid-bit, but when I ordered the kit last night off of eBay (Kathy Scott's), it mentioned the molds could be used for other projects like soaps! So I bet your idea would work perfectly!

mjjandz Posted 9 Feb 2007 , 6:43pm
post #18 of 74

I am going to try over the week end. I sure will post.

DianaMarieMTV Posted 10 Feb 2007 , 3:38am
post #19 of 74

I went to joanns and michaels today looking for soap, clay, or candle molds and didn't come up with anything the right size. There was one set of soap molds that had flowers on the top that would be cute, but it was the only one that was the appropriate size. They are all either too odly shaped to be able to fit all the componants in, or they were too large. I guess there is no law saying that they need to be a certain size, but I just had a dainty image in my head. I will look at hobby lobby this weekend, they have all kinds of oddball stuff, maybe I'll have better luck there!

FuturamaFanatic Posted 13 Feb 2007 , 4:17pm
post #20 of 74

Sorry I don't have any suggestions (all the ones here sound great though) but a funny story.
When I worked in a bakery, the owner had an order for like 100 petit fours. Ugh! But when I started making them, she said that I was doing it all wrong and INSISTED that petit fours meant a small 2 inch 4layer cake. So each layer was like 1/4 inch high with a smearing of buttercream!! IT WAS THE MOST HEINOUS TASK EVER!! By the end I was just smooshing together crumbs and buttercream!! Be glad you have an easier way!!

mjs4492 Posted 13 Feb 2007 , 7:14pm
post #21 of 74

Welp, just completed my petit fours!! They're in the freezer right now and I have absolutely no idea how long to leave them in there! icon_lol.gif
I used my Kathy Scott kit and besides being a little messy, it was fun! Not too complicated at all. Going to take them out and decorate after a bit. Then I guess I put them in the frig?? If someone knows, please share!! icon_rolleyes.gif A couple of them will have the fondant box lid. Guess I could just leave them on the counter?

Mac Posted 13 Feb 2007 , 7:30pm
post #22 of 74

Just have to leave them until chocolate sets. And they will be fine on the counter.

coffeecake Posted 13 Feb 2007 , 7:45pm
post #23 of 74

I used the Kathy Scott kit over the holidays. I left mine out on the counter without any problem (I did not have any exteme temperature changes).

You just leave them in the frig long enough to set - you will know, as they come out of the molds with a gentle tap. I found it did not take long at all.

I wish I had thought of doing them for Valentines day! I just made a bunch of heart shaped cookies dipped in white and dark chocolate.

swingme83 Posted 13 Feb 2007 , 7:51pm
post #24 of 74

NOTE!!!!!! i think everyone that makes petit fours will be as exicted as i was to see these (i dont even make them). Wilton just came out with a pan that looks like its perfect for these. It looks liek an oversized silicone square ice cube tray. i saw it in joann fabrics in NJ. Any other question PM me.

its was 9.99 and was a little smaller then a 13x9 pann with atleast 25 squares (probablay more like 30)

mjs4492 Posted 14 Feb 2007 , 8:09pm
post #25 of 74

Just wanted to share with ya'll how they came out. Thanks mac!!!!!!!!!! thumbs_up.gif

gibson Posted 15 Feb 2007 , 7:56pm
post #26 of 74


I have a bride who wants different types of icings and chocolate and white cake.........would these cutters still work? From what I read in the post you cover your petit fours with chocolate......why is the bride asking for icing and different types to boot! I've never made these before so I need all the help I can get as it's for a "big" client.
What would you charge for what this bride is asking:
different flavors of icing
a chocolate layer and a vanilla/white layer
decorated with butterflies, dragonflies and flowers (assorted)



mjs4492 Posted 15 Feb 2007 , 8:05pm
post #27 of 74

These would work for what you've been asked to do I think.
Each shape is a mold that you coat with chocolate - and you could use different flavors (white, dark, etc.) for that. Then you place the cake into the coated mold - so you could put the chocolate cake in some and the white cake in some. Then you fill the mold, with the cake in it, completely with chocolate and place in the frig to set.
The instruction advise not to decorate the chocolate with royal or buttercream icings as they may not stick as well. The kit comes with the "topper" molds that you fill with the fondant. I'm going to try filling them with some chocolate this weekend just to see if that works.
(this is a close-up of one of the toppers)
Thanks for looking!

gibson Posted 15 Feb 2007 , 8:13pm
post #28 of 74

What do you think the cost would be,

she wants gold and silver leafs, a butterfly, a dragonfly and flowers not all on one but on assorted ones........


mjs4492 Posted 15 Feb 2007 , 8:22pm
post #29 of 74

Well, I can only tell you what I charge: $1.00/each; $1.25/filled. I'm a little limited in what I can charge (for anything!) because of where I live. "mac", the one that helped me with these, lives in Auburn about 3 hours north of here and charges $2.50/each.

Not sure how you could get gold and silver leaves, butterflies and dragonflies on them unless they're chocolate or fondant. You could make flowers either out of chocolate or fondant. The other designs too I guess.

adrisss Posted 15 Feb 2007 , 8:24pm
post #30 of 74

Margaret which kit did you buy from ebay, I am looking but they have different kinds.



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