Ok I tried petit fours for the 1st time this weekend. I tried the poured fondant, I didn't like it YUCK!!!!! I ended up putting a crumb seal on them and covering them with MMF while they were still sticky. They came out tasting fabulous, everyone loved them. But I only made half of what I was planning to make since covering with MMF took so much time. I need a good recipe for an icing or glaze for petit fours. I tried different flavors in the poured fondant, I think it was the texture I didn't like. I don't like them to come out too hard that is why I don't like using candy melts. Any ideas of something else I could use that would stay soft to eat but firm enough to handel without a fork?
Opps, if anyone read this before I fixed it, my bad. I had two make a reply screens up and posted in the wrong one. 
To answer the orginal question, I haven't made petite fours the traditional way yet, but have tried out Kathy Scott's Petite Four mold sets, thanks to Mac, and just purchased my own this weekend.
With her kits you mold a chocolate shell, then place a little buttercream inside and stick in some cake (cut with a cutter that fits into the mold) and then top again with chocolate. They are pretty easy to use, and taste good too.
thats cool but it is the "shell" that I am trying to get away from. I don't like cake balls that have been dipped into chocolate because of the hard shell. I think that cake should be soft and the coating needs to be soft too. I don't want any type of icing that will come out hard.
petite fours are usually covered in a pourable icing or w/ fondant. your only other option is to ice them w/ a crusting butter cream, but that might be to soft. i've always done mine in either a poured fondant or candy melts, i don't mind the hard shell.
Chocolate and White Chocolate ganache would be good pourable coatings that taste great and won't get hard. I don't like hard chocolate shells either and I even make chocolate dipped strawberries with ganache. It is great!
thats cool but it is the "shell" that I am trying to get away from. I don't like cake balls that have been dipped into chocolate because of the hard shell. I think that cake should be soft and the coating needs to be soft too. I don't want any type of icing that will come out hard.
Actually they aren't super hard shells. You add paramount crystals to your chocolate, so that it actually has a soft bite rather than the crunchy bite. You also can use crisco or oil (like in the chocolate wrap) in a pinch.
Please see also:
http://cakecentral.com/cake-decorating-ftopict-383813-.html
HTH
I just received my first request to make 55 petit fours. It's for a sorority who wants them covered in white with a pink anchor on top. All edible.
So my question is, how much should I charge? I need to provide a quote by tomorrow morning! Any help would be appreciated!
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