I am making my first petit fours and I thought they might be easier to handle if they were frozen before I poured on the fondant. Also, I tried the candy melts as icing, but thought the flavor was very bad. I am planning on using the poured fondant recipe on this site. What do you think?

For me, that is the key to getting good-looking petit fours that don't lose a lot of crumbs when I am pouring. I always make sure my cake is good and frozen when I cut into square.

I agree with LisaMS!

I don't exactly *love* doing the petit fours, just eating them! LOL

But, I freeze the whole cake, then cut it with dental floss and re-freeze for a bit, then pour the fondant/dip them.

Hope this helps,
--Knox--