I need HELP!! Trying to get my name out, I took a order for petit fours for a bridal fun day. My first time to make PF, do you have to bake a special cake or can you bake a white cake and cut the squares. Does anyone have step by step instructions for baking, cutting and icing?

Good luck, I hate petit fours. Only thing I can tell you is to bake sheet cakes and slice, then freeze before taking apart. When frozen, only take a couple out at a time. Stick toothpick in bottom and dip in poured fondant icing. Have cooling grid up off counter and put petit four on and pull toothpick out of cake. BTW--cover cake with a layer of BC before freezing. I think that's how I remember to do them. Anybody else?

I don't do petit fours, I prefer the small bundt style mini cakes then use my poured fondant over those.

Petit fours are a major pain, but I have figured out some tips that may be of help to you. I freeze my cake (baked in a jelly roll pan) and then cut into squares. I then make the poured fondant and I actually keep it on the stove on the lowest heat. I put a square of cake on a candy dipping fork and I hold the cake over the pan. I then take a ladle and pour the fondant over the cake until it is completely covered. Then I put it back on the rack which has a baking sheet underneath to catch any excess fondant. Only take out as much cake from the freezer as you can work with quickly as you really want the cake to be frozen when you are putting on the fondant. This cuts down on crumbs in your poured fondant
Hope this helps!

Julie

I do mine like Julie says only I don't like the taste of poured Fondant , so another option is to use melted candy melts thinned to a pourable consistency by adding a teaspoon of oil at a time until it is thin enough to pour or spoon over your little cakes

Vera, if you type petit fours into the search engine you will find a few threads on this subject with info that may help you.

I just made some, was a little frightened because I read a lot of those threads LOL. Seems those little buggers cause tons of problems........mine were ok.....they tasted fabulous and they looked pretty darn good too.....I was just making them for fun. I used a yellow cake mix and what I did was poured half the mix into a cookie sheet and the other half in another one......I lined them with parchment and then cooking spray so they wouldn't stick, when they were done baking, I brushed them with simple syrup....then spread raspberry preserves over one .......then flipped one on top of the other, making a filled center.....this way I avoided having to torte a thin cake lol.......then I again brushed the top with simple syrup....popped the whole cookie sheet in the freezer for 30 min. pulled it out, cut them into small squares.....put it back in the freezer for another 30 min. then just melted white chocolate with a little bit of heavy cream like a white chocolate ganache, added a dash of raspberry extract and pink gel coloring........and used a fork to set the petit four on used a spoon to ladel chocolate over the top and then tapped the fork on the side of the bowl to get the excess and let it drip on a cooling rack.......they came out beautifully smooth, really moist......and way toooooo delicious and it made a ton of them......I still have half the sheet pan of them in seran wrap and a ziploc baggie.....for another cake craving!!! Oh, and when they were done I decorated the top with some fondant flowers I had from making a previous cake...........they were gorgeous and really not THAT much trouble!!!!!!

I had been putting off making petit fours too because they sounded so hard. But I read one post where you use the mini cupcake pan. Fill each about 1/2 full (you don't want a ridge around it after it bakes) and when they cool, pop them out onto a cooing grid placed into a cookie sheet. Heat 1/2 cup of whipping cream just to a boil, remove from heat and add 14 oz of candy melts. Let melt and then stir until smooth. If the candy melts are white and you want a color, just add a little of the paste coloring. After the mixture is smooth, spoon over the little cakes - Scrape up cookie sheet and pop this mixture into the microwave for about 15 seconds- all ready to coat the petit fours again. After they set, you can decorate with mini flowers, lace, etc. And they taste SO good! I've made several batches since reading that post and they have always come out great!