Does anyone have a good recipe for the kind of icing that goes on Petit Fours? Is it called Poured Fondant?
I have 50 easter egg shaped mini cakes to make tomorrow and am in need of a quick way to ice them. I intend to decorate the tops with either bunnies or carrots. Help???
Thanks in advance!!
Anybody???
Food Processor Poured Fondant
Ingredients:
2-1/2 cups sugar
1/2 cup water
1/4 cup corn syrup
Instructions:
Heat sugar, water and corn syrup to the soft-ball stage (238°F; 114°C). Pour into the food processor fitted with the steel blade. Wash the candy thermometer well and reinsert into the syrup. Let the syrup cool undisturbed in the workbowl to 140°F (60°C), about 30 minutes. Remove the thermometer.
Add any coloring or flavoring (vanilla, almond extract, etc.) and process 2 to 3 minutes, until the syrup completely converts from a glassy syrup to an opaque paste. When thoroughly cooled. store sealed at room temperature for 24 hours. Use or refrigerate for later use.
Poured Fondant
2 pounds sifted powdered sugar (8 cups)
2/3 cup water
3 tablespoons light corn syrup
2 teaspoons clear vanilla
(You don't want the extract to color the fondant -- clear is available from cake decorating shops. Use almond extract if not available.)
Food color (optional)
1. In a saucepan, combine all the ingredients except food color, on low heat, warm the mixture until the sugar is dissolved and the mixture is smooth.
2. Add food color in very small amounts, one drop at a time. The color becomes dark very quickly.
3. Keep the icing warm, but use a thermometer to be sure it doesnt go above 100 degrees F.
4. It shouldnt be too thick, or it will not pour over the cookies smoothly. Simply use a teaspoon of water at a time until a thinner consistency is reached.
I know this is quite a bit late.... but one of our ICES gals shared with us during our DOS to us candymelts as a covering for petite fours and mini cakes.
I know this is quite a bit late.... but one of our ICES gals shared with us during our DOS to us candymelts as a covering for petite fours and mini cakes.
Not too late for me...great tip! I know it would taste good but how is the coverage? Does it take more than one coat?
You know Lisa, I think she just used one coat. She prepared them using, I believe, Kathy Scott's cutters and molds.
Oh yeah, and let me give credit where credit is due... Tami - at www.cakesbytami.com was the one that shared this technique that she learned when she was at the California Cake Clinics?? What is that called?? A cake club in California holds it every two years and they have cake clinics or mini classes?? A big hit! I hope to go next year. 
Sorry, my brain is on overload and I cannot remember.
Kathy Scott is going to be at our DOS this month and sharing petite fours and mini cakes... and I am soooo looking forward to it!
Debbie
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