hi all, i have 50 petifors to do this weekend , and she wants them filled!!! but she isn't sure what she wants just something creamy. help please , i am drawing a blank , and what do most of you ice your petifors with ?

I have no idea about these. Bump!!

I've never made petit fours but basically they are small cakes covered with poured fondant or ganache.
Just make big thin layers of cake, put some filling in between and cut little squares. Then cover with poured fondant or ganche.
Wilton has a poured fondant recipe here:

I've never made petit fours but basically they are small cakes covered with poured fondant or ganache.
Just make big thin layers of cake, put some filling in between and cut little squares. Then cover with poured fondant or ganche.
Wilton has a poured fondant recipe here:
http://www.wilton.com/recipes/recipesandprojects/icing/quickfondant.cfm

we made these in school and we got graded on them.

you make a thin sheet of cake..(yellow)...you cut it in 1/2..

brush a VERY thin layer of apricot glaze ( sieve warm apricot jelly) layer the cut pieces together.

Brush the top layer with more apricot glaze.

Roll out a thin layer of marzipan and lay on top.

cut into 1" by 1" pieces.

place on a wire rack, and pour the warm fondant over them. The fondant cannot be warmer than bo dy temp or it will not dry shinny.

you can cook the fondant over a bain marie.

(not rolled fondant..lol)

When I do petit fours, ( ) I use white cake, baked in a jelly roll pan for about 9 minutes. Almond flavoring is standard here. (Bake 2 pans like this)

Then, filling between the 2 layers with Bavarian mousse/bavarian cream or other filling.

3.Stack the two layers one upon the other.

4. Place the baking pan on top of the two layers, and place in freezer for about 30 minutes. This will weigh the cakes down, and make it firmer and easier to work with!

5. Remove from freezer and trim browned edges off the cakes.

6. Place a thin layer of buttercream over the top of your now-2-layered cake.

7. Replace fully iced cake back into freezer until very firm.

8. Remove from freezer, and using a knife dipped into boiling water, cut each square to desired size, usually about 1 inch or 1 1/2 inches.

9. Using a large squeeze bottle (like you'll find in the candy section of your cake supply) filled with poured fondant, place cakes over a cooling rack on top of a baking pan. You'll only be able to do a few at a time, so only remove from the freezer the amount you can cover in a few minutes!

10. With the squeeze bottle full of fondant, and your cakes lined up over draining pan, begin to squirt the tops and sides of a few cakes at a time.

DON'T store your petits fours in an airtight container in the fridge/freezer. They freeze/refrigerate well--JUST DON'T COVER THEM UP! The condensation will melt off your fondant covering, and turn them to mush!

Hope this helps,
--Knox--

Jeez...not even a few months out of school and I forgot those points..

YES, it's almond cake...and you trim the edges..lol...

Yikes.....where's my caffeine?

Thank you Knox...

Knox's gave you a PERFECT way to make petite fours and that bottle tip is E XCELLENT!!!!!!!!!

way to go!

thanks you guys , this helps alot !!!!! i am so glad i found this site !!! you are all great !!! Ang

another tip.........I did just like knox said........but I sprayed my pan and lined it with parchment and then sprayed the parchment.......when the cakes are so thin the last thing you want is for them to stick and when mine came out I put a sheet of parchment over top of the cake and used another jelly roll/cookie sheet pan to push down on the cake with even pressure make the top of the cake even and flat all the way across, it also kinda squishes the cake down making it firmer, they're a lot of work but they're gorgeous and I think most people that eat them realize a lot of time and energy goes into them at least that's been my experience! Good Luck and be patient........don't try these out when ya got 3 kids running around (trust me I know ) LOL

I've heard that some people actually dip their petit fours instead of pouring the glaze over them. These seems like it would take longer if you are dipping them one by one.

I had my first practice run at making petit fours earlier this week and I had a hard time covering the entire petit four. Any suggestions?