I Need Help!!!! Petite Fours
Decorating By mommy2landonmason Updated 25 Sep 2007 , 2:46pm by sarahnichole975
Okay, I am new at this but I am trying to do petite fours for my mothers bday tomorrow, and I have had just about enough!! First only half of my cake came out the pan. I made the pouring fondant. The one with confectioner sugar, corn syrup, water. Anyway, I can not get them to look anything close to what i have seen here! Is there anyone out there with advice? Thanks I appreciate anything you can give. 
I've had trouble with these also. I finally used nut cups to make little round petit fours (squares made me crazy) Cutting the cake when it is frozen is helpful also. Your fondant might be too thick. From what I have learned, doing several layers of icing works better than trying to do it all at once. Try that, unless someone has a better way of doing it. I'd love to know myself!
There are lots of excellent bakers here, can anyone help this girl?!
When I do petit fours I freeze them first. then I take a cooling rack with another pan under to catch the drippings. Then I take either toothpicks or skewers and insert it into the petit four and dip it into the warm poured fondant instead of pouring the fondant over the cakes. I find that it covers better and you don't waste as much poured fondant that way. Also, skewers are easier to handle than toothpicks. The cooling rack that I use is a stackable one so it sits high above the counter so there is plenty of room to remove the skewers. HTH
what I did was covered a cookie sheet in parchment paper then sprayed it with nonstick spray, dumped half my cake mix (this made a super thin layer maybe half an inch thick......baked it for about 11 min. too it out of the oven when it was fully baked.....took a sheet of parchment paper and laid it over top of the cake and put another sheet pan on top and pushed down just a little and held it down for a min. this made the cake all sink down to the same level (so I didn't have to level it_).....I did this again withthe other half of the cake mix....so now I have two super thin......maybe 3/4 inch thick pieces of cake.....I slathered my filling (strawberry preserved in my case) and then flipped the other piece of cake on top.......popped the whole thing in the freezer until solid....removed from pan, cut into squares put them back in the freezer (they start to thaw immediately because they're so thin) and melted white chocolate which I added a little shortening to approx. one tsp. per cup oc white chocolate and I added raspberry extract and a little pink powdered coloring.......the chocolate was very easy to coat them with...I plopped the piece of cake into the bowl of chcolate and retrieved it with a fork tapping it on the side of the bowl to get off excess chocolate and then put it on a cooling rack to drip.....they worked perfectlly and tasted incredible.......I didn't have a camera so the only pic. i had was on my cell phone and it's long gone now....so I don't have a photo for you, but trust me it worked very well.......they weren't ALL perfect but they looked pretty nice and smooth and the chocolate dried nice and glossy thanks to the shortening...very pretty and delicious!!!
Thanks for yall's help. I will have to try again when i have the patience to do it. I am just so tired of it. I ended up covering up the really bad places with royal icing flowers. I just added it in my gallery. Thanks again
Okay, I hate those lil boogers, but here's my advice from my learning session when I did 350 of them a while back. Keep them frozen. They're impossible if you don't. The best success I had was with that icing you're talking about, but I added some white chocolate to mine. Worked great. Also, instead of pouring, I skewered them and dipped. I set my cooling rack on top of four tall glasses and pulled the skewer through. I tried pouring and squirting and they just didn't work for me. But I did manage to burn my poor fingers a good bit doing it that way. Hope it helps, sorry it's a bit late.
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