need help with some petit fours that i will be making, does anybody have any ideas or help they can give for these cna get done easier, please!!!!!!!!! HELP
I passed on an order of those the other day. They scare me.
Unfortunately they are tedious and time consuming. Using a nice hot clean knife every time you make a cut will help with a nice crisp shape, the right temp/consistency of fondant and also starting with a nice firm cake are all key. Make sure you charge accordingly as they are time consuming.
I just made those for my church on Easter Sunday. I heated up frosting until it was a creamy, somewhat liquid consistency and dipped frozen pound cake into it, then set it on a cooling rack before decorated. It worked great and didn't take nearly as long as expected!
Here is a great tutorial. http://cakesandcupboards.blogspot.com/2008/01/lisas-easy-petits-fours.html