AI have made petit fours before and my poured fondant with not thick. You could see the cake through the fondant. I bakery made some for a rep and she brought them to our office yesterday. These petit fours were so good. The icing didn't tats like poured fondant at all. It honestly tasted like they poured buttercream over them. The icing even crusted up like buttercream and was soft against the cake. Can someone help me figure out what they did different than my poured fondant?
I'm going to post a picture of them. They were so cute for the fall.
[IMG]http://www.cakecentral.com/content/type/61/id/3295267/width/200/height/400[/IMG]
Thank you in advance.
here's some things to look at. It sounds like @ddaigle makes thousands of these in her bakery.......You should see her website WOW !!
http://www.cakecentral.com/a/how-to-do-petit-fours-my-way
this is a really interesting thread.
http://www.cakecentral.com/t/755178/poured-fondant-for-petit-fours
Take a look at Gretchen Price of Woodland Bakery, her Poured icing is what I used on my petit fours. Really easy to make also.
AI will check put both of these sites thanks. I have only made them a few times and the recipe for the poured fondant I did get from Woodland Bakery. Don't know if I did something wrong or need to change something because of the climate difference. I'm in south MS and she is way up north.
the simplest solution would be to buy commercial fondant to coat them with. The coating tends to stand up on top of the original icing and after a very brief time it does not blend in, it dries fast and firm. Even the first time that you coat them, if you don't work quickly you get a lumpy coating. You can't smooth things over like you do with a buttercream icing.
I used my pound cake recipe for my petit fours and after they sat for a day with the coating on them, they were the richest, moistest, creamiest cakes I've ever made. It was like magic.
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