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petits four - Page 2

post #16 of 40
Thread Starter 
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?
post #17 of 40
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
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A balanced diet is chocolate in both hands!
Glenda
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post #18 of 40
I also wonder about this.. Some people make miniature wedding cakes. Does anyone have any suggestions or details on how to create these?
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Love does not begin and end the way we seem to think it does. Love is a battle, love is a war; love is a growing up.
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post #19 of 40
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
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God's Word will either keep you from sin;
or sin will keep you from God's Word.
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post #20 of 40
Thread Starter 
Do you melt it with a bit of shortening, or cream?
post #21 of 40
Thanks everyone! That post that Tiggy2 gave was excellent instructions on how to make these.

Thanks again.
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If you always do the same, you will always have the same.

If you do something different, you will have something different.
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post #22 of 40
Can you use MMF for petit fours?
post #23 of 40
Thread Starter 
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
post #24 of 40
Thread Starter 
Quote:
Originally Posted by mdutcher

Can you use MMF for petit fours?



You could, but I wouldn't want to cover each one. It needs to be liquid form. Can you get it that thinned out?
post #25 of 40
Quote:
Originally Posted by Tiffysma

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?



I am going to use candy melts as well. I too thought the poured fondant was too sweet/sugary. When is your order due?
post #26 of 40
Thread Starter 
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.
post #27 of 40
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.
post #28 of 40
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.
"Sugar, sugar...honey, honey...you are my candy girl..."
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"Sugar, sugar...honey, honey...you are my candy girl..."
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post #29 of 40
Thread Starter 
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.

Quote:
Quote:

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.



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.
post #30 of 40
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!
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