Mom is getting married. She purchased the new Wilton 12 cavity bar pan which makes 12 little square cakes. She wants smooth icing, but not fondant, with an initial on top. I tried petit four icing, but it's too transparent even with the addition of white chocolate. I tried buttercream, but it was difficult frosting the small cake. Maybe it's my technique--any ideas for getting the smooth effect?? or for decorating?? I checked the wilton site and there are no suggestions--not even on the paper on the pan.

maybe poured ganache? or buttercream/italian merengue buttercream and put in fridge and use viva or roller smoothing method, sounds like it will be meticulous no matter what tho, oh could also do fondant too Hth, and good luck!

someone just recently posted something about poured buttercream . I will look for it to see if I can find it.

I found it. I'm posting the link to the discussion on this site and also the link to the site that gives directions.

http://cakecentral.com/cake-decorating-ftopict-709636.html
http://bakingproject.com/2008/11/28/steam-buttercream/

Petit Four icing takes more than one coat.

Poured fondant, poured buttercream or Ganache

Poured fondant

It's going to be pretty hard, no matter what you use. I think you should use what Peggy Porschen, Mich Turner and a lot of people do for petit fours, poured fondant, as a lot of people here have suggested.

There's an instant mix for it that all the books recommend:

http://www.globalsugarart.com/product.php?id=23284&name=Poured%20Fondant%20Icing%20Mix%20-1%20Pound%20Bag%20by%20GSA

At around 7:08 in this video, you can see Peggy Porschen quickly dipping them. You can also see that maybe your best bet is to give them a pretty liner to hide the bottom border.

http://www.peggyporschen.com/content.asp?id=42

And here's the Cake Journal tutorial:

http://www.cakejournal.com/archives/petit-fours

Thanks for all the suggestions. I'll be trying again this weekend. I tried the poured buttercream but it came out sugary when it hardened--I think I got it too hot. I still have time to order the fondant and try it too. Thanks again...

maybe use buttercream and smooth the best you can and the use the Melvira method. small dense roller and they come as small as 2 inches.

Personally, I'd tell my mom no No Little Debbie cakes at the wedding

What about just melted white chocolate, thinned with a bit of shortening?

Well, after all the Little Debbie Cakes do say wedding cake--maybe I should just put an initial on top and call it good. Think they'd notice ?