When using poured fondant on Petits Fours, can you freeze them?
I'm confused on this part----> 1/2+ cup water ((check consistency with a simple syrup I keep on hand (equal parts by measure of sugar and water, heat to melt and keep in the fridge, use this to thin the consistency when needed.) is that to say 1//2 simple syrup?..or 1/2 c water and simple syrup on standby as needed?
I think the confusion on the water part is meant to read that you mix all the ingredients as listed and if in the end you need to thin the consistency, then you would use the simple syrup. Am I correct?
Will this melt if buttercream is used to decorate on top of it?
thanks for the recipe. do you think it would work well as a coating for cakes from a small 3d shaped bundt type pans (similar to the nordicware sandcastle pan) ?