Need Advise On "filled" Petit Fours...
Decorating By cakesbyallison Updated 15 Feb 2007 , 6:45pm by paolacaracas
I have made a practice batch of petit fours, white cake w/ raspberry filling. Made it through the baking, torting and freezing process, without any issues. However, when it came to final icing coat (using the poured fondant method) I can still see the filling through the coating. I did a couple coats, and I don't think my icing was too thin... Is this normal? Granted they'll be in little paper cups, but I didn't know if this is how they're supposed to look... (There's NO WAY I'm icing the sides w/ buttercream, that's just crazy!)
Yes 
I know what ooze is! ...really, that thick?! Mine definately was not that thick.... it was mre like the consistancy of Hershey's chocolate (the kind you mix w/ milk).
The poured fondant on petit fours are usually a little translucent--I've mostly seen only white icing between the layers so it is not as noticible. With you having the raspberry filling, it is going to stand out a little bit more. Like niche said, maybe you could make the fondant a little bit thicker by adding some more powdered sugar to the batch? You should only have had to make one coating (unless you had bare spots on the sides or something). Or have you thought about maybe coloring the fondant to pink--the raspberry filling may not be as noticible. I usually cover my petit fours with tempered chocolate. It just makes it look a lot smoother and isn't see-through (and I personally love chocolate better than poured fondant). Great petit fours!
Here's a site that has some red-filled (or is it chocolate-filled?) petit fours and pink fondant over it. As you can see, the coating is a little translucent:
http://www.pastrywiz.com/cakes/petitfour2.htm
I see that. Yeah, they don't look any better than mine. I tried another coat, this time, much thicker... and you can still see the sides (although somewhat better). I'm glad these are practice ones... What a mess!
I kind of like that "dipping" method. Maybe I'll try that too.
There's no way I'm putting buttercream around 60 petit fours! I do damn my cakes too, when I put a filling in, but there's no way you can do them with petit fours... Is there? Anyone else with advise?!
I really don't think they look that bad!!! I've seen ones like that in bakeries! Unless you cover them with a white chocolate coating I think that's what they're going to look like. Sounds like you've done all you can 
P.S.: I did some "practice" ones also yesterday but with chocolate coating (put in my photos today)
There's no way I'm putting buttercream around 60 petit fours! I do damn my cakes too, when I put a filling in, but there's no way you can do them with petit fours... Is there? Anyone else with advise?!
I think they look great! That is exactly how we were taught to do them in culinary school. The one's that are completely covered, that you can't see through...it's a dead giveaway that they are factory produced.
I saw your petit fours mjs4492, earlier today! Very nice!
I think I can live with them. When I do them this weekend, I'll use a thicker consistancy. I appreciate the expert advise! 
If you run a google image search you will see both completely covered and some with a little peaking through. It may just come down to what you and/or your customer like in the end. I think both your thick and thin versions are nice and clean.
The thin ones probably taste better too without all that icing. Because lets face it, what it taste like when you pop it into your mouth is was really matters.
When I made mine I put in about a teaspoon of white coloring to help with the transparency. I also used lemon curd as the filling so it didn't stand out quite as much. When they're in their little cup they'll look wonderful. You did a good job. Pam from Bama
Maybe you could try with the thicker fondant, doing the sides first, allow them to dry then pour from the top. So you hol;d the cake at the top and bottom and sort of roll in the fondant, let it dry and go again. For memory this is how they used to do it in my aunts cake shop.
Thanks so much everyone, I feel better about them now! ...I should, I ate most of my practice ones last night 
they were SO tasty!
I like the idea of doing the sides first, I may try that process this weekend.
Allison
I really don't think they look that bad!!! I've seen ones like that in bakeries! Unless you cover them with a white chocolate coating I think that's what they're going to look like. Sounds like you've done all you can
P.S.: I did some "practice" ones also yesterday but with chocolate coating (put in my photos today)
They look so perfect!
What is a Kathi Smith kit?
Where do you get it?
I have petifours in my gallery as well, take a look...
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