I have a tea to go to this Friday and I waited until the last minute to decide what I am going to make. There will be 40 plus women at this tea and we all have to bring something. It is also my MIL birthday and I am bringing her as my guest so I thought mini cakes or petit fours would be great for the occasion.
I have never made them before but have always wanted to. I will be putting a thin layer of seeded raspberry filling in between. So if anyone has an easy but tasty recipe that I could make please let me know!!!!! I already have a poured fondant icing I'm going to use so I just need the cake recipe!!!
Thank you in advance!!!!!!!!!
Amy
Hi there,
Try this one (I like it the best...they seem to come out looking the nicest)..
go to www.sugarcraft.com and click on videos ( on the left hand side of the page) Then on the right side you will see "lessons" click on petit fours. it will take you to another page.... click on "petit fors tips".... Start reading where it says..." promise this is by far the easiest way to make petit fours. I can coat 6 dozen in about 30 minutes" Then you are home free from there. Blessings and don't forget to post pictures!!! S
I am using the pound cake recipe on the side of DH box and baking in an 11x15 pan. I read this on this site.
I've got a pretty good pound cake recipe I guess I can use!
It's getting the height right and being able to fill these little buggars! (I like that expression btw! 
) I don't want them too tall. I've read some instructions to bake them in a jelly roll pan, which I have, and to cut the cake in half so you have two halves. Spread the filling on one half and top with the other and then freeze and then cut them into individual squares. Seems it would be easier to cut while frozen.
How full do you fill the jelly roll pan especially if you are using a pound cake? Pound cakes don't rise all that much do they? The one and only time I used a pound cake recipe was when I did my son's Thomas cake in the 3D cake pan. I guess it would have to rise some if it filled the entire top half of that 3D pan.
Oh just random thoughts here. I'm just trying to get it all out incase ya'll have any other ideas.
I appreciate all the help. I've read so many different techniques for doing these little "buggars" !!!!
Amy
If you are going to stack the pieces to get the layer, you would want the cake to bake fairly thin. the batter should be pretty thin-watch the baking time. You may still need to shave off part of the layer to get an even thin sheet of cake to stack cut side up, filling, then, cut side down to keep the crumbs inside. Make sure it is well frozen, and you knife is very sharp. If you don't work fast, cut some, then put it back in the freezer.
Go to www.baking911.com. They have a wonderful recipe for an almond flavored cake, in the petite fors sections. It was delicious and very easy to do.
Here's a link to it
http://www.baking911.com/recipes/cakes/almond_petitfours.htm
HTH
Michelle
Okay, so I made the little cakes! They taste great. THENNNNNNNNNNNNNN there's the poured fondant!!!!!!! 
Let's just say that I will NEVER NEVER AGAIN MAKE THOSE LITTLE 
AGAIN!!!!!!!!!!!!!!!!! So I am going to package up the uncovered ones and deep freeze them for later use and I'm on my way to Fred's (members in WA know what that is) to buy some seasoned pita chips and a spinach dip! 
More power to ya'll who know what you're doing!!!!!!!! 
I..................DO NOT!!!!!! 
Amy
Cakemommy,
I had the same experience you did. We have a monthly ladies meeting at our church and I wanted to do something elegant this month for spring .......YEA RIGHT!! The crumbs were everywhere and the fondant wouldn't cover the cakes.I wasted about 15 bucks on them. I will NEVER do that again. I feel your pain my decorating sis!!
Oh yeah!!! I'm done! Now I just have to figure out what I'm going to do with those little hummers!!!!! I don't even want to figure out what I wasted. It's probably about $15.00 as well!!!!!!!!
I guess I have to stick to the much larger versions!!! Oh, and to top it all off, I set my purse down on the washing machine ( I come in through the garage) and for some reason my closed bottle of Diet Coke decided it wanted to leak all over the inside of my purse!!!!! My children are now running around screaming, playing, but screaming. I have a strained back, AND my DH is underway right now and won't be home until Tuesday. I tell you, this has been the longest three weeks EVER. PLUS I have PMS 
I need Calgon to take me away!!!!!!
Thank you for feeling my pain Sis!
Amy
I am afraid to even mess with poured fondant. I just don't know how it can taste good. It is mainly powdered sugar and water...blehh
I am using candy melts. I have heard rave reviews about it. We will see.
Candy melts?? Candy melts alone or is there something else in it like corn syrup???
You're right about the "bleh" part!!! It is just all powdered sugar and either granulated or corn syrup. I tried two recipes!!!!!!!! Not a fan at all!!!
Please let me know how the candy melts idea turns out!!!
Amy
Now you see why I call them little buggers!! 
I do not fill mine when I make them. I do one layer only. the glaze I use is:
2 lb. confectioners sugar
2/3 cup water
3 Tablespoons light corn syrup
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
You have to keep this warm for it to work right. I "spoon" the glaze over my cakes, to make sure it is completely covered. (I use a candy dip set to hold them - that little fork thing) When it starts getting thick again, I zap it in the microwave for a few seconds to warm it up and thin it down again. I set them on a cake cooling rack to dry (spray it with Pam first so they don't stick) After they are dry, then I decorate them.
I DREAD it when I get a call for these. I know they have a really good WOW factor, but they are just such a pain to make.
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