Petit Fours

Decorating By jessidel26 Updated 7 Apr 2010 , 12:38am by Juds2323

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jessidel26 Posted 6 Apr 2010 , 10:04pm
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icon_sad.gif 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

4 replies
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Polkadot79 Posted 6 Apr 2010 , 10:07pm
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I passed on an order of those the other day. They scare me. icon_biggrin.gif

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dreamcakesmom Posted 6 Apr 2010 , 10:29pm
post #3 of 5

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.

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katystinykitchen Posted 6 Apr 2010 , 11:02pm
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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!

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Juds2323 Posted 7 Apr 2010 , 12:38am
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