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cassandrascakes
Posted 28 Sep 2006 , 2:09am
post #3 of 6
I also want to know the answer to this, because I haven't tried these because of the fact that you have to ice them in buttercream first. That must be nerve wracking.
I've done it two ways: a no buttercream coat, and a quick crumb coat. The 'crumb coat' ones turned out much nicer than the ones I just poured the fondant on. The coated ones were much smoother, and there weren't any extra crumbs floating in the sides.
You can take a gamble and try just pouring the fondant on, but I would recommend doing a crumb coat at the least! (I too was deterred from trying petit fours just because it is recommended you coat them in buttercream first)
Hope this helps!
Good Luck! 
Crystal
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