I "made" Petit Fours this past weekend for a Christmas Dinner Theater at my church. I was running behind so I just took a store bought Pound Cake, cut it in squares and dipped them in Almond Bark. I had major problems dipping them in the Almond Bark because I kept getting crumbs in the melted Almond Bark hence causing lumps to appear on the Petit Fours. I decorated them with Buttercream Poinsettias on top. I got a lot of compliments, but I thought they looked awful. How do you guys dip your Petit Fours without getting lumps? Please help because I would love to do some more for other Christmas occassions! Thanks everyone!

Try freezing them and dip them frozen.

Try feezing them firs and then instead of dipping them pour the chocolate over them,but make sure you have the cakes sitting on the wire rack with the parchment paper underneath it.After aplying the first coat,if they look transparent,scrape the chocolate of the parchment paper(remelt if needed) and do the same thing over.It works great for me.I wish you good luck next time.

Those are both great suggestions. I'll try that next time. Thanks so much!!

Ditto what has been said.

For info from previous threads:

http://www.cakecentral.com/cake-decorating-ftopict-55707-petit.html+fours

HTH