Almond Petit Four Glace
1.5" x 1.5" three layer almond cakes, with alternating apricot and blackberry jam, then glazed with poured fondant icing.
1.5" x 1.5" three layer almond cakes, with alternating apricot and blackberry jam, then glazed with poured fondant icing.
very pretty!
Thank you!
Beautiful! They look delicious!
Oh these are gorgeous, a true work of art and patience!
Thank you very much! I so enjoy making them!
These are beautiful!
Oh, My, Sugar Punk!
I was so admiring the wonderfully delicate flowers, and out Popped little Critters, too! What wonderful work! I've always wanted to make some, but never had the courage.
Is the poured fondant difficult to make? You've got my imagination rolling now...…...And to think I was just about to talk myself into trying to make Churros! I saw a video yesterday, and thought...'That doesn't look so very hard. Hmmmm'.
Peace!
Christie
OH Lord! Sorry for taking so long to answer. Personally, I mastered petit four glaces in cooking school 30+ years ago and I always thought they were easy to make. The trick is to make them in stages. I have my own recipes and methods but I think this tutorial comes pretty close to what I do:
https://www.youtube.com/watch?v=idE8oNVv99w
Traditional poured fondant isn't hard to make but it's sooooo time consuming. I use this recipe from King Arthur flour which has a nice consistency and sheen https://www.kingarthurbaking.com/recipes/poured-fondant-icing-recipe
The important thing is to not to rush, which is why I charge a HEFTY last minute fee for customers asking for a last minute order. Take your time and as with most things in life, the more you practice, the faster and more proficient you get at it.