I need to give a quote on Petit Fours by Sunday morning. I've never done them. How much do you charge per dozen? Do you torte them? Any good recipes? Any decorating ideas (I think it's for a bridal shower)? How difficult are they? All help/responses are appreciated.
they're not THAT difficult........they're just REALLY time consuming......I would charge at least .50 a piece!! So, probably about 10-12 dollars a dozen!
I have only made them ONE time and I used yellow cake mix and raspberry fruit spread ( polaner all fruit with no seeds) and then dipped them in melted white choc. with a little raspberry extract and just a touch of red food coloring to make them pink (just a touch so it didn't seize the chocolate) and they were so delcious....I just haven't had the time to make them again. But I will tell you how I baked the cakes, they came out perfectly and were very easy although time consuming. I lined a cookie sheet with parchment paper and sprayed it with nonstick cooking spray, then poured half the batter in the pan.....I had to spread it with a spatula....it just barely coated the bottom........I did this to another cookie sheet with the other half of the cake batter. Then I baked them for like 11 min. at 350 just until they were cooked, then as soon as they came out of the oven....I put a piece of parchment over the top and put another cookie sheet on top of that and pushed the cake down slightly just to make the top completely level and even the whole way across. then I peeled off the top piece of parchment paper and slathered the raspberry all fruit and it kinda melted which made it really easy to spread.....then I let it sit until it was completely cool. Then I flipped the other cake on top of the one with the raspberry filling and peeled the parchment off the top (which was the bottom) and then popped the whole thing in the freezer for about 30 min. Then I took it out and flipped the whole thing over onto a large cutting board and peeled the other piece of parchment from the bottom piece of cake (which was now on top) hopefully you are not completely confused by now either......anyhow.......then I just cut the cake into little squares and then popped the whole cake back into the freezer as it was starting to thaw already.....then after about an hour I took out about 15 of the little squares and started dipping them in the melted white chocolate and set them on a cooling rack to let the excess choc. drip off.......I reapeated this until half of them were done....which was about 50 petit fours!!! The other half of the cake I just stuck in a freezer bag and kept frozen for about a month and then ended up eating over the course of a week with sweet cravings so it never got dipped LOL But was REALLY delicious in the frozen state with no icing!!! yummy....good luck with yours......oh and I also made fondant flower cut outs and just laid them on the top of the petit fours before the choc. completely set up to decorate......they were for my mom for mother's day so I wanted it to be springy with flowers.
Wow, that sounds really good. I am going to have to make some myself now.
I bake mine in the mini muffin pans. When cool, I check to see if there is any extra crust where the cake ran over the edge of the cup and if there is I use scissors to trim it off. I then dip the cake in melted white coating with the small side up when I place it on a drying rack for the extra coating to drain off. I then decorate when coating is firm with royal icing flowers, butter cream drop flowers or I have piped rosebuds using the coating.
Oleta
I charge 1.25 each with a minimum of 2 dozen. I always bake in a jelly roll pan and make two. I put the filling on top of one, and then flip the other one on top, like a layer cake. I then put a glaze on the top and let it dry. I then ice the top only with BC. I then put the whole sheet in the freezer. When it is almost frozen I pull it out and cut with shaped cutters or cut into squares. I then put the individual cakes on a cooling grid or screen and start pouring the fondant over them making sure that the sides are covered, I let them dry completely before handling them. It might take 24 hours. I then decorate the tops.
Thank you all for the responses. Cupcake, is there a specific glaze that you use or is it primarily a simple syrup? Are there recipes that work better than others for the cake part?
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