I was asked if I could make Petit Fours for a baby shower...never made them, I have just seen them and eaten them. Not sure if I want to take this on since I have no experience. Does anyone have any advice, turorials, or any information so that I can make a decision? Are they hard to make...I know they seem time consuming, but any advice would be great!!!!
I make traditional petit fours, and have written out detailed instructions and recipes if you're interested. PM me with your email address and I'll send it to you.
Keep in mind that the petit fours I make are traditional, and a bit time consuming, so I charge $1 per square inch. Some people choose to just coat small pieces of regular cake with icing, which is fine if that's all you're looking for, but don't charge as much for those because they are not nearly as rich and elegant as genuine petit fours.
Thanks for the quick replies...I have been looking at the the other threads about petit fours and already called the woman back declining. I guess she cannot find anyone in our small town to do them. I suggetsted mini cupcakes, she is doing an afternoon tea shower.
I am actually making petit fours right now. 8 dozen white chocolate cake with raspberry filling and chocolate cake with chocolate ganache filling covered in poured fondant!
They are time consuming, however they are so worth it and I don't find them terribly difficult to make, just a lot of time involved. I charge $27 per dozen and that is cheap compared to looking around. I have seen them as high as $40 per dozen. Mine are about 1 1/2 inch squares.
If you are interested in directions PM me and I can send them to you. You can look in my pics to see how they turn out, I made some at X-mas time.
Everynight this week I've been trying my hand at these little gems cause I was asked by a co-worker who thinks I can do just about anything to make some for a Birthday tea. It's become an obsession now and I can't quit until I get them right. Same here no one in town does them. I still haven't gotten the cake down yet where it doesn't crumb and fall apart too much. Tried boxed mix with pudding extender and sponge cake bought in a brick form sliced into layers. I'm going to try and bake a pound cake this weekend and try that. I also have found to make your sheet cake very very thin if you plan on filling layers. Mine would topple over cause they were too high. I would say no more than 1 1/2 inch tall for stabilaity. I covered them with heated apricot perserves but they never got a hard coating just stayed really sticky. I tried using the candy melts even white and Chocolate bark. Mine were desasterious to say the least. The coating was way too hard. The best so far was Wiltons poured fondant recipe. I will attach a photo of my latest attempt. I'm getting closier to a prettier finished product but I'm not there yet. Pam from Bama
You did a good job on your Petit Fours! 
If you want to cover them in chocolate, you have to add some shortening to the melted chocolate. It will make the glaze softer and prevent it from cracking into hundreds of pieces when they are eaten.
Look at Tracis cupcakes
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=19464&postdays=0&postorder=asc&&start=30
I think she's an expert on adding shortening to candy melts meanwhile. 
Luggi
Wow, Wespam, you did a great job! Hang in there, I know it can be frustrating...I'm working on some fondant roses for my final class and it is taking FOREVER!
Wespam-
I just sent you my directions for these. Yours turned out good! To get a smoother finish cover the entire top of your cake with a thin, smooth layer of buttercream and freeze before cutting. Then use the squirt bottle method of applying that I explain in my email. You will get a much more even coat. And freeze the cakes for a little bit before coating, it helps the coat to set quicker as you apply it.
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