Mom is getting married. She purchased the new Wilton 12 cavity bar pan which makes 12 little square cakes. She wants smooth icing, but not fondant, with an initial on top. I tried petit four icing, but it's too transparent even with the addition of white chocolate. I tried buttercream, but it was difficult frosting the small cake. Maybe it's my technique--any ideas for getting the smooth effect?? or for decorating?? I checked the wilton site and there are no suggestions--not even on the paper on the pan.
maybe poured ganache? or buttercream/italian merengue buttercream and put in fridge and use viva or roller smoothing method, sounds like it will be meticulous no matter what tho, oh could also do fondant too Hth, and good luck!
I found it. I'm posting the link to the discussion on this site and also the link to the site that gives directions.
http://cakecentral.com/cake-decorating-ftopict-709636.html
http://bakingproject.com/2008/11/28/steam-buttercream/
It's going to be pretty hard, no matter what you use. I think you should use what Peggy Porschen, Mich Turner and a lot of people do for petit fours, poured fondant, as a lot of people here have suggested.
There's an instant mix for it that all the books recommend:
http://www.globalsugarart.com/product.php?id=23284&name=Poured%20Fondant%20Icing%20Mix%20-1%20Pound%20Bag%20by%20GSA
At around 7:08 in this video, you can see Peggy Porschen quickly dipping them. You can also see that maybe your best bet is to give them a pretty liner to hide the bottom border.
http://www.peggyporschen.com/content.asp?id=42
And here's the Cake Journal tutorial:
http://www.cakejournal.com/archives/petit-fours
I found it. I'm posting the link to the discussion on this site and also the link to the site that gives directions.
http://cakecentral.com/cake-decorating-ftopict-709636.html
http://bakingproject.com/2008/11/28/steam-buttercream/
I've done this technique before using regular icing from the jar. I heated in the microwave and coated my cake with. I've also done this with ganache while it was still in liquid form.
It does give the cake a smooth finish. I never thought of doing it with buttercream. Go figure. 
Personally, I'd tell my mom no 
No Little Debbie cakes at the wedding
What about just melted white chocolate, thinned with a bit of shortening?
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