Do I have the wrong idea or are petit fours way smaller than I think they should be.
I have been searching this site and several other for molds and ideas, and I was under the impression that they are at least 1.5 inches, but all the molds I have seen are the size and dept of a regular peice of chocolate candy.
I guess my questions are:
How big are they supposed to be?
How tall are the going to be or should they be, if you mold them? Using chocolate melts so they look finished and pretty.
and
How do you get all of the good stuff (thin layer of icing and a thin layer of preserve) in the mold and still have cake in it as well?
I have 100 of these little nightmares to make and don't know what to think now.
Please give me some guidance.
Ladiva
I CAN ONLY TELL YOU WHAT I DO.... I MAKE MY CAKE IN A 1/2 SHEET PAN. ONE LIKE YOU WOULD MAKE A YULE LOG IN. I UES A SMALL ROUND COOKIE CUTTER AND PUNCH OUT TINY CAKES. ITS ABOUT AN INCH AND A HALF ROUND AND ABOUT THE SAME THICKNESS. I PUT THEM ON A RACK AND USED POURED ICING ON THEM AND THEN DECORATE. HOPE THIS HELPS. GOOD LUCK.
A lot of people cut them from a larger cake and then freeze them and pour the chocolate over them. I have never made them before, so I can't help too much, but I do know that you can pour fondant or chocolate on them or dip them. Good luck with them.. they are a PITA (hence why I have yet to try them.. LOL)
After a little reading on the net I have found that the finished height should be no more than an inch..http://www.baking911.com/cakes/petits_fours.htm This is a good discussion about petit fours glace. If I was going to make them.. I do it this way rather than using a mold. Good luck! 
I learned to make them a long time ago from a little old lady who has made them forever... old school style... each one hand poured. They should be 1 1/2 by 1 1/2 or so. I bake in a jelly role pan and can get 53 from one mix. The BC on top makes them a little higher. I freeze, frost, cut, then pour each one. HTH
Amanda
According to my crazy french pastry professor...petit fours are supposed to be no larger than 1.5 bites. Now of course, I have NO Idea how you take 1/2 of a bite but that's apparently the european standard. (I'm not kidding you it was a question on my last quiz).
Ours always wound up being around an 1inch and a half.
So I am not too crazy, I just need these to turn out flawless.
They are all going to be the colors of the schools (graduting high school - gold and red and the college - gold and navy blue). The base color being gold and the accents in the colors of the schools respectively.
They are for a customers sons' graduation reception should be around 50 adults there.
All of your help is greatly appreciated. The reception is on 6/14 so, I will be sure to post them once they are completed.
Thank you all and keep the suggestions coming I have a little while before I have to decorate.
Here are the pictures of my petit fours. I was happy with how they turned out. I'm sure the more I do them the more time will bw able to knock off. It took me about 4 hours to do 100.
The ones with the blue flower where WASC cake and the red were lemon cake.
Wow, they are perfect!!! I'm intimidated by petit fours.
How much do you charge for these?
I've seen bakery's that charge $11-$13 per 2 serving piece! Yikes! 
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