I have read different ways of doing this little suckers!

Now, how many of you do freeze them before cutting and how long do you freeze them for?

I am puzzled at the fact that when you defrost a cake, it should never be from freezer directly onto room temp. It should be defrosted first in the firdge and then brought to room temp.

Now, with Petit Fours, some suggestions are to freeze them to make the cutting easier. So, I am thinking that maybe this are not being frozen for a long time, but maybe lets say for a couple of hours....?

Anyone?

Yes, I freeze mine just until the filling sets up and the buttercream on top is nice and hard. Maybe a couple hours, but I have left them in the freezer overnight as well. I pour the poured fondant on while they are still frozen, it helps it to set up in my opinion. I have never had a problem.

Thank you soooo much, Euphoriabakery! I did them once (the wrong way) and was really hard. But would love to try them for a private party at my house...

Thanks!

I would suggest puting the poured fondant into a squirt bottle, like you would use for ketchup or honey, it helps to get all the sides covered well.

Good luck!

You absolutely need to freeze the cake before cutting. IMO, that is the secret to nice looking petit fours because you don't have the crumb issue to deal with. I freeze mine overnight usually; but you can do it as far in advance as 2 weeks (with buttercream on top)...wrapped very well in saran wrap.

As far as letting cakes thaw in fridge after being frozen; I've never done that and never had a problem. I take my cakes out of the freezer and begin icing often within 10 minutes. I have decided that this process actually helps with the moistness of the cake. The only problem I have found with decorating a cake right out of the freezer is that the buttercream tends to not crust as quickly, which might make getting a smooth finish difficult if you use the paper towel method.

You may already know this, but when cutting the cake it does well to use a sharp knife dipped in hot water (but wiped dry) to get really clean cuts.

Hope this helps.

Okay, let me ask this question also...

Those who take the cakes out of freezer directly into room temp enviroment, are the cakes from a Cake Mix or from scratch..?

I am only asking because the way of defrosting from freezer to fridge overnight and then at room temp has been given by bakers I've read on their cake decorating books.

So, I just want to make sure what can of mix we are talking about...

I really appreciate you alls help!!!

What recipe for poured fondant are you guys using?

I use mixes (Pillsbury or Duncan Hines) unless I'm doing an Italian Creme Cake, which I do from scratch.

I didn't think about the fact that the type of cake might make a difference in the way it needs to be thawed out...good point.

I have used both from scratch and from mix cakes in this method.

Quick Poured fondant:
6C powdered sugar, sifted
1/2C water
2T corn syrup
1tsp almond extract

Combine water and corn syrup. Add to sugar in saucepan and stir over low heat until well mixed and heated, thin enough to pour, but thick enough to coat. Stir in extract and coloring.Pour over petit fours.

If I want chocolate I add either3oz. melted semi-sweet or white chocolate and an extra oz. of water and stir until combined.

You cn reheat this if it gets too thick as you are using it. I find that when I pour it over frozen petit fours I want it to be pretty thin. If you are thawing them first you may want it a little thicker.

okay, I will give them a try....

Thank you!

My fondant is pretty much the same as above:

1 (2 lb) bag confectioners sugar
3/4 cup water
3 TB white karo syrup
1 ts almond extract

The fondant does seem to thicken up after each pour so I often add a few drops of water as I'm reheating to get it thin again.