If I never try to make these again, I won't lose any sleep over it. What a pain!
I made the cakes, filled them and put them in the freezer to get good and stiff...... made the icing using Alice's Cookie Icing recipe found here, put it in a squeeze bottle and then everything went wrong.
The icing was too stiff so I thinned it down, then it was too thin..... back and forth all night. I finally gave up and frosted the other two sheet cakes with buttercream and plan on cutting them there and serving them.
Could it be that they can't be frozen? Anyone know how to make these successfully????
I still have most of the last sheet cake left and it's cut into pieces so I really don't want to frost each individual piece (YUCH!!!) and really don't want to make another sheet cake just so I have enough for everyone.
(And yes I'm typing in caps because I could have been screaming all night!!!)
was the cookie icing to go over the top of the petit fours??
in school we melt down fondant over a hot water bath and dip them in that.
someone on here once mentioned dipping them into melted white chocolate with some crisco added to keep it soft.
wish I could be more help. I haven't tried them yet!
Someone should do a tutorial!
a hot water bath: put a pot of water on the stove and place a stainless steel bowl on top of the pot. it's pretty much the same as a double boiler.
If you were to add crisco to the chocolate - how much crisco would you put in??
yes the cookie icing was to go over the top of the petit fours. I thought that if it could go over a cookie it should be able to go over a piece of cake. And maybe it could if the pieces weren't cold........ I don't know.
Didn't want to use fondant because ........EWWWW the taste...........
The cakes have to stay cold because the filling is Almond Cream (Chocolate Kahlua cake).
I have those instructions Narie but wanted to do something alittle different and not use Marzipan... another EWWWW.
Chocolate would get very expensive considering there's still 80 to cover and they are pretty big pieces. (and this is a donation)
I've acutally used BC icing that I heated in the micro so it would run and poured that over them. I've also used the canned frosting when I was in a hurry (microwaved that too ). It does stiffen back up when it cools, but at least you don't have to add water/sugar to get the right consistency, just heat and cool.
I have to say I don't do this any more now that I use Kathy Scott's method with the chocolate, it's soooo much easier.
there was another thread about petit fours a couple of days ago and "mypastrychef" said to try this:
"I would say start with a 2lb bag of Powder Sugar. Add 2 tablespoons (?) Karo Syrup (clear) for shine add 1/2 tsp salt to cut sweetness, add 1 tsp favorite flavor (you don't have to) Start with a 1/2 cup water and keep adding water a little at a time to thin the mixture down so you can pour it over the cake squares/petit fours. We warm our icing to pour easier."
hope this helps, I am going to be trying out soon
http://members.nuvox.net/~zt.proicer/recipes/all-recipes.htm#PETITE%20FORS%20TIPS
This might Help.
This is a great wealth of information. Thanks for posting it. I put it in my favorites.
the fondant we used came from a giant bucket. i have class tonight, so i'll find out what kind.
i know we used pound cake, 2 different fillings, topped it with apricot glaze, then marzipan and then dipped it in the fondant. i'll let you know tonight.....
i just got home from my final
they ran out of fondant and the chef couldn't remember the brand. i won't find out til next week now.....sorry
Just wanted to say thank you to all who tried to help today.
I just finished the last to the chocolate petit fors and decorated all of them (three 12x18 sheets). I ended up dipping them in chocolate thinned down with crisco. I just eyeballed the amount of crisco till it got to the consistency I needed then stuck each one with a toothpick and dipped them.
Thank god that's over.
Thanks again.
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