I have been asked to possibly do 500-600 petit fours for one event. That's 40-50 dozen. I think the most I've done at one time is 11 dozen.

Would love to do it; but as I am a one-woman show, I'd have to do this over a 2-3 day period. That means the petit fours would either have to sit out (don't like that idea) or I could freeze them, if they freeze okay. I've had a friend tell me she's frozen mine and they held up well, but I wouldn't think it! I'll do a trial run before I commit but was curious to see if any of you have frozen petit fours and how they faired.

I've frozen them filled with preserves but not iced yet and they're fine...........I don't know once they're iced though.

Yeah, it's the fondant I'm concerned about K. Googled and saw it can be done on one site; but another site said the fondant will become soggy.

Oh well, I'll do some test ones, let the person needing them try the test ones (after having been frozen) and she can make the decision!

I always fill & cut them frozen & then refreeze. I let them thaw & then ice with the poured fondant. As long as you package the box very tightly, you can refreeze once the PF has set completely. I set them out to thaw the morning before they are do & do the accents the night/morning before I deliver or they are picked up. That way the chance of bleeding colors is minimal.

BellRosa