I'm getting ready to complete my first batch of petit fours. The little cakes are cut and in the freezer waiting to be coated. Now, the Wilton recipe says to ice them with buttercream or use an apricot glaze before pouring the fondant.
My silly question: do you ice the whole cake piece or just the top?
Just the top. The instructions I followed (just made them the first time this week) said to ice with buttercream, cover with wax paper, and then freeze - it made for a wonderful flat top once the paper was peeled off! Did you already cut them all? It was so easy to do the icing on one big block of cake and then slice it into squares once frozen.
Good luck with the poured fondant, mine turned into a huge mess! 
I do not do any icing on mine before I pour the glaze on them. I cut the cake, dip them, and then put a little decoration on them after the icing has set. I don't do fillings either. Too much work for those little buggers. I just dip the plain cake, and everyone loves them.
OMG, that was a lot of work! I just finished cleaning up the kitchen. Lessons learned:
-I don't think you need to ice them before pouring the fondant, but if you do: ice, freeze, and then cut.
-I am NEVER going to get them all covered on 4 sides. I think next time I will just do the top, and whatever hits the sides it's good. Or maybe cut them with a circular cutter. Those corners are hard to get.
-They are a lot of work. I think I'll reserve them for special occasions.
-The Wilton instructions say do not let the fondant get over 100 degrees, but didn't say why. Well, what do you know, I left the stove on by mistake and the mix went definitely over 100, and it turns out it becomes a goopy mess, basically becomes like soft taffy and it's not pourable anymore. Before that I was able to re-warm it twice, so I'm guessing as long as you don't over heat, it can be done repeatedly.
-I think next time I will do them with pound cake or other VERY dense cake and dip them, instead of pouring the fondant.
- I had some extra candy melts and I tried to cover the cake with them. Well, they melt but they are not very liquid so they didnt cover the sides easily. Im guessing if I heat them more they would be too hot. Does anyone know if I should add Crisco or something when trying to cover the petit fours with Candy Melts?
This is why I love cc!!! Thanks so much for all your tips. I guess you learned the hard way, but I'm planning on making petit fours this week, so I get to learn it all the easy way!!! Thank you again!!
I ditto just_for_fun! I am making petit fours for the first time tonight and DEEPLY appreciate that you took the time to post your thoughts AFTER you tried it for the first time. I have an order for 72 of them due Saturday morning, and I suspect I should've tripled my price! 
Oh well, we live and learn...
Try using that big squeeze bottle (looks like a ketchup squeezer you see at old restaurants) and it's easy to cover them all the way with that.
I charge out the ying-yang for petits fours. THEY ARE SOOOOO MUCH WORK! 
Yummy to pop & eat, though 
--Knox--
knoxcop1- that is a fantastic idea! Thanks so much! I've just tucked the cake into the freezer for the night, so I can cut the petit fours in the morning and have the whole afternoon to mess with them.
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