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.

Bump - I never made it to home page. Anybody with suggestions?

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.

Bump for ya!

I found a link that may help you and me with future petit four orders.

http://www.pastrywiz.com/cakes/petitfour2.htm

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.

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.

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.

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?

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?

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

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!)

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.

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.

I had a small white Jiffy Mix, so I did a trial run. I really like that almond cake. And the raspberry and blackberry jam were really good with it. I will definitely go with that for at least half of them. I didn't care for the poured fondant. Too sugary. I think I'm going to try the candy melts. Any other suggestions?

Here's a post that Euphoriabakery submited that has really good insturctions for petit fours if you want to check it out. www.cakecentral.com/cake-decorating-ftopict-20365-petit.html+fours

I also wonder about this.. Some people make miniature wedding cakes. Does anyone have any suggestions or details on how to create these?

I like to coat petit fours in white chocolate.........very mild and not too sweet and goes with just about every flavor you can think of

Do you melt it with a bit of shortening, or cream?

Thanks everyone! That post that Tiggy2 gave was excellent instructions on how to make these.

Thanks again.

Can you use MMF for petit fours?

here's another link I found with some good info. They mixed candy melts with the pourable fondant

http://www.cakecentral.com/cake-decorating-ftopicp-298121-.html#298121

Mine's not due till Oct 6. I'll be in Dallas (8 hrs away) Sept 27-Oct 2 for my granddaughter's birthday (another cake), so I need to get this nailed before then. I also need to make a birthday cake for Sept 23. I have another small Jiffy mix in the oven now (lemon one) and a few candy melts in the pantry. I'm going to do a trial run with them.

I'm thinking if I make the cakes before I go to Dallas and freeze them, they'll be fine for a week until I come back and can cover them. Especially since everyone says to freeze first anyway. I might not cut them until I get back. Just fill and stack, wrap really really well and stick 'em in the freezer.

Ok, well good luck. I'll post picks of mine this week. By the way, how does the Jiffy cake mix taste? I saw it but was too afraid to try it.

Wow, 100 petit fours!

I only make these for people that I really love - they are a pain in the you know what (back breaking work piping tiny little things and icing every little four).

I suggest looking at www.baking911.com because they have a great almond cake recipe and an easy petit four icing.

Also, here is a suggestion - I cover the tops of my petit fours with marzipan (before I cut them into squares) I roll out marzipan the size of the cake I made and put it on top. It tastes delicious and helps to keep crumbs in order.

First time I've ever tried them. I had a white and a lemon. I used the white for the almond cake and it turned out really well. The lemon just came out of the oven. I doctored it too - a bit of sour cream, milk, 2 TBS oil (strange little mix doesn't call for oil on the box), lemon extract and lemon zest. I'm glad I picked them up. I thought they would be good because there are just the 2 of us at home. But they are great for "testing" purposes. I think they only come in yellow, white, lemon and chocolate and my store doesn't seem to carry the chocolate.

Good luck with yours! I'm going to cover these later today. I have to quit playing for now and get to work. I work out of my home as a massage therapist and I have clients coming.

Thanks! I did cover the almond ones with marzipan and I do like that - gives it extra flavor and makes the tops so smooth! I'm thinking a thin layer of satin ice fondant over these lemon ones.

Someone just asked me to make some for them. I've reviewed all of the wonderful tips here, so I'm going to give it a try. This seems somewhat time consuming. How do you price them? Per dozen, or just use the price you charge for the size of the original cake prior to it being cut...like if you started with a 11x15 charge like that?

Thanks!