Has anyone ever used miniature cutters to make petit fours instead of actually cutting frozen cake? I think this will be much easier to do. I have an almost confirmed order for 125 petit fours and I figure I can use mini cutters to meet this order request especially since I work a full time job.
I took a quickie class at my friends cake supply store & the teacher used all different kinds of cookie cutters. That is a great idea! Wow! 125 petit fours?? You have your work cut out for you! The cutters will help you out big time! Good luck & have fun~
Thanks so much tcturtleshell. Now I can start preparing for the order.
Another question. Each petit four will be in its on mini box. Would I need to place wax or parchment paper at the bottom of the box before placing the petit four in it?
Also, what do you use to pick up the petit four without messing up the sides?
Can you put each one in a cupcake paper or a mini loaf paper before you put it in the box? That might help protect the box and possibly the cakes? Or for something more fancy, on a little doily or something?
Great idea...why didn't I think of that. If I do it that way then it will look more professional.
Thanks!
Diana's idea was great!
vanz~ The teacher of the class I went to uses pound cake for her petit fours. She baked it in a square pan. Then she froze it. Took it out of the freezer about 20 min before she was ready to cut the petit fours. Just so they wouldn't be too frozen to cut. Then she placed then on a cooling rack with a larger pan under the rack to catch the icing. She used a powder sugar/milk glaze & pours it on the petit fours. You pour it slowly to cover all sides evenly. She used a funnel to control the amount coming out. Then she just let them dry on the coooling rack. Took the icing that had dripped off & re-heated it & used it again. It's really easy just time consuming. I don't remember the recipe of the glaze but I think you might find in here on CC or someone probably has a good icing recipe they use. I only made the petit fours when I was in the class. Someone with more experience will probably help you way better~
tcturtleshell
Did she put buttercream icing on the cake before she froze & cut into the cake or did she just use the glaze?
i usually cut mine from frozen cake, and then dip them in the fondant with a candy fork. my recipe is a ratio of 2# powdered sugar, 1/2 c. water, and 2 Tbsp. of light corn syrup, i heat it until it is a good consistancy and then dip away, i used to pour them, but you waste so much. i first tried dipping them when i had to make 350 for an order, my mind was so frazzled by the end of that. also, be very careful with the heating and stirring, etc. i have a big scar on my finger from a petit four incident...
How do you get it off of the fork without messing it up?
I made some for a Christmas party at work and used candy melts thinned down with corn syrup. They are time consuming, I would hate to think I had a big order but if I did I woud use candy melts it goes much faster. Good luck on your order
Sorry I said corn syrup, I used a little veg shortening until I reached the consistency for pouring
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