Do I necessarily have to use preserves or icing to cover petite fours before pouring the icing to cover them?

I have seen some pics where they don't mention the step of covering the litte cakes with anything before pouring the poured fondant or glaze.

Any tips and suggestions?

I think the preserves lock in any crumbs and help the coating go on smoothly. Here's a couple instructions from Wilton...

http://www.wilton.com/recipes/recipesandprojects/misc/petitfours.cfm

http://www.wilton.com/recipes/recipesandprojects/wedding/prettypetitfours.cfm

I have made them several times, I haven't put anything on them before pouring the icing on them. I just "brush" them off real good before putting it on, works out well for me.

I use the candy dipping fork to hold them, and I "spoon" the icing on - that method works better for me. Then I set them on a cooling rack to dry.

Sure, this is what I use, and have always had nice results. I think the secret it to it is to have it at the proper temperature....just warm it in the microwave again when it begins to get too thick.

2 pound bag confectioners sugar
2/3 cup water
3 Tablespoons light corn syrup
2 teaspoons almond or vanilla extract

You mix it altogether and warm it in the microwave till it is thin enough to pour, but thick enought to coat the cake nicely. You'll have to play with it to get that part right - you will know when it is how you want it.

THANK YOU!!! I will give it a try and post pics!

I took a petit four class a while back. I also have some recipes I can share with anyone that wants them. Just send me a pm and when I get home tonight, I'll email you the poured fondant recipe (white) and the chocolate ganache recipe our instructor shared with us. I sell quite a bit of these so they must be pretty good!!