Hi All,
I have tried to make petit fours several times and failed miserably. Everytime I try to frost them, the cake soaks up all the frosting! I don't want to have to crumb coat every little piece. What is the best way to make and frost petit fours? I really want to make them for my family Christmas this year. Any help is greatly appreciated.
Thank you,
Heather

First...your cakes are awesome....O.K..when I'm making them, I freeze them before pouring the fondant on..this way, the fondant sets faster and there are no crumbs when handling the cakes...the baking 911 website has information on how to make and prepare them if you need further assistance.....
Hope this helps...

Thank you so much...for the help and the compliment!
I will take a look at that website.
I never thought of freezing them first!
Thanks again,
Heather

No problem...glad that I could help

I have switched from icing to dipping the frozen cakes in melted chocolate coating. I use tinted white and milk and dark. It seals really well and tastes great. Also, it's really a smooth finish. Helen

Hi,

When I went to school they taught us the traditional method for making petiti fours. A thin layer of marzipan is spread over the cake before it is cut into little squares (or other shapes). That prevents anything from soaking in and BOY is it yummy! Hope this helps.

P.S. I agree with missnnaction, anything frozen is easier to work with.