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petits four

post #1 of 40
Thread Starter 
I have never made these, but have an order in about a month for 100! Not sure about a filling for that many - but any suggestions for a cake that will wow them and be easy to handle and cut?

I'm also making a decorated sheet cake for the event - my hairdresser's 10 year anniversary of his salon.
post #2 of 40
Thread Starter 
Bump - I never made it to home page. Anybody with suggestions?
post #3 of 40
Alot of people use almond cake with a raspberry filling. I'm also making 125 petit fours for next week. I did a practice run without a filling and they tasted fine.

Bumping you so someone else can help out.
post #4 of 40
Bump for ya!
post #5 of 40
I found a link that may help you and me with future petit four orders.

http://www.pastrywiz.com/cakes/petitfour2.htm
post #6 of 40
Thread Starter 
Thanks. What kind of cake are you making? I also saw on a search here that it's a good idea to use a squeeze bottle (like condiments are in) to apply the icing.
post #7 of 40
I used the bride's cake recipe in my practice run but I think I will use the almond cake recipe. I got it from ladycakes.com.
post #8 of 40
Thread Starter 
Thanks! I had not visited her site before. That almond cake sounds good!
Are you going to fill yours, or just do cake? I can't decide. I'd like to fill them, but that's a lot of work for that many.
post #9 of 40
Well, I'm debating if I should fill them or not. It seems like it would take longer to finish if I filled them. I work 40 hours a week and have a 2 year old at the house. So I think I will do whatever is easiest. Besides my client told me to do whatever flavor that I think we will be the best.

Now that I'm thinking about it, I can do some petit fours with filling and some without. I've never made filling before. Have you?
post #10 of 40
Thread Starter 
No, haven't made a filling for petit fours. If you want raspberry, you could use seedless raspberry jam. I think apricot would be good with the almond. I was also wondering what kind of cake you could make and use nutella as a filling. That would be good! Maybe just plain cake or chocolate. It's just supposed to be a vey thin filling anyway, right?
post #11 of 40
Yeah, a thin filling will do. Do the grocery stores sell seedless raspberry jam? If so, what section?
post #12 of 40
Ok, I have a question. Are petite fours just a sheet cake cut into bite size pieces and glazed or are they cooked in small little tins like cupcakes?

I had a friend at work ask me to fix some for her and I have never made them or had them. (We aren't fancy around here!)
If you always do the same, you will always have the same.

If you do something different, you will have something different.
Reply
If you always do the same, you will always have the same.

If you do something different, you will have something different.
Reply
post #13 of 40
i havent made them yet either but you can doa thin layer of cake in a sheet pan and then just add another layer on top. there are a bunch of threads on this if you do a search, you will get lots of info & tips. i've read that people do them in mini muffin pans also.
post #14 of 40
Thread Starter 
Quote:
Originally Posted by AgentCakeBaker

Yeah, a thin filling will do. Do the grocery stores sell seedless raspberry jam? If so, what section?



Yes, I bought some at Walmart Grocery. In with the other jellies and jams. Smuckers makes a seedless raspberry jam and it is very good!

I just got back from the grocery and i got the almond flling to do a practice run on the almond cake you referred me to. I'm going to fill some with raspberry and some with blackberry (I happen to have both on hand). I'll let you know how it goes. Not sure if I'll get them done today - maybe tomorrow.
post #15 of 40
Tiffysma
Great, thanks for the tip. Let me know how they turn out.

fourangelsmommie
You can use a sheet cake pan or cutters to cut your petit fours. I have some cookie cutters that I will be using. My client wants them in different shapes. The order is due this Friday so I'll be pretty busy this week.
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