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post #31 of 63
Quote:
Originally Posted by CakePhun

Well, I did a search on petit fours for an order over the weekend. I took what everyone said and made my own judgement. They came out better than expected and I am super happy (this being only the second time to make them) with the results. Here is what I did...

The almond pound cake for petit fours recipe from ladycakes.com works PERFECT for squares or any other "cut out" shape. Just go to ladycakes.com and do a search on petit fours. The recipe is the first one. For the round ones I made a white chocolate "doctored" cake and used the mini muffin cups as suggested here.
For the glaze/frosting I used a recipe from a thread here that used 1/2 cup whipping cream to one bag of chocolate candy coating (14oz's). When it all mixed well and was melted I added color and 1/2 tea of almond extract. These were great tasting... not knock you out sweet like some of the poured fondant recipe's. They dried not rock hard, but enough to keep the moisture in and decorate. Hope my test has helped someone out and let me know if you have any questions!!! (sorry the picture is not that great, it was taken from my camera phone cause I forgot to take one at home).



Your petit fours look great!!...and I am replying to this post to let everyone know that this is a GREAT!!! petit four icing recipe. IMO! I just cut out some holly shaped cakes (using the ladycakes recipe) and froze them, dipped them in this icing and they are perfect. I will post pics in my photos when I get the "berries" on them.

Thanks soooo much to CakePhun!!!!
post #32 of 63
They look adorable ...and yes, almost to good to eat! thanks for sharing your "how to" also!
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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post #33 of 63
Thread Starter 
OH YeAY!!! please please post pictures!! I can't wait to see!
post #34 of 63
I have held on to a Swiss Colony Catalog for the longest. they make Petit fors of all of my favorite cakes and I have been dying to try them but they seemed so intimidating. I am really inspired to try them now that you made it sound so reasonable. Thanks for your post and I hope you can do a tutorial soon!
post #35 of 63
ok im new to this whole petit fours thing, in fact i didnt know what they were until i saw the picture. when you say you froze the cakes does that mean you evenly spread into the jeally pan cooked cooled, then cut the squares out, took them off the pan and froze them or what?

to clarify...these are just mini cakes right?
-Tricia
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-Tricia
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post #36 of 63
Those are delicate and lovely.
SHIRLEY
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SHIRLEY
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post #37 of 63
Wow, these are so beautiful. I am thinking of trying them using a small heart shaped cutter. My question is, how do you torte a cake that is only 1" high? icon_confused.gif

deb
mom to Christine, John, Michele, Joseph & Peter......grandma to Zachary and Colette
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mom to Christine, John, Michele, Joseph & Peter......grandma to Zachary and Colette
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post #38 of 63
I was watching the Food Network one night. They were talking about how they cut out their petit fours from the big cakes. They actually cut them with a razor-thin stream of WATER!! The water acts as a knife, evidently!

Amazing stuff.

--Knox--
post #39 of 63
Ok here is my question. Did you set the dipped cakes on a wire rack or put them right into the paper cups?

I used a wire rack and they STUCK something aweful and I had yuck cakes.

What is your method?

mami2sweeties
mami2sweeties

Take time to smell the flowers!
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mami2sweeties

Take time to smell the flowers!
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post #40 of 63
Thread Starter 
Ok I will answer in order:
Swingme83:
I haven't been on the computer much since you sent the post, sorry I am just now answering you.

I baked the cake in the jelly roll pan (it makes it thin so you can stack layers) and cooled. Then I cut it in half up the middle short ways (so you basically have two semi square pieces the same size). Wrapped it in saran then wrapped in reynolds (AL foil). Then put them in the freezer. This way when you go to cut the pieces they don't crumb up as much and are easier to work with. Then when they are nice a frozen take them out and (I used a square cookie cutter) cut them with your shape. Cut one out of one cake square and one out of the other, then spread Jam or buttercream or whatever filling you want on one side and sandwich the two together. I used almond buttercream, then I put a thin amount of buttercream on the top, and stick it back in the freezer (I don't wrap cause they are only going to be in there 30 minutes or so.) Once you have finished all and they are all stacked and in the freezer you make your frosting/icing and dip!! The icing harden quicker because the little cakes are cold.

Momlittr:
When I am done the cakes are probably 1.3-2inces tall. You bake your cake real thin in a cookie/jelly roll pan then cut two pieces with your heart cutter then put buttercream on one side and sandwich together. Make sense? Then dip

mami2sweeties:
Yes, I use a wire rack as well. I don't let them dry completely on it though. Just enough for all the drippings to "drip". And also enough so that they are hard enough to touch without smudging them up. Try spraying some flour/oil cooking spray on your wire rack before putting your cakes on it. That should take care of the problem.

Cheers you guys and don't forget to post pictures!!
post #41 of 63
I just noticed this thread. I tried petit fours a while back when I got an order for them. I should NEVER have taken on that order without having done them before, but I thought it will be a good challenge! Wow, It was a GOOD MESS! The poured fondant I used over them didn't go very far AT ALL and the petit fours were so heavy because of the fondant. Then when I picked them up, the fondant just fell off! I ended up having to do just a sheet cake with squares and cut the price. I wish I would have had THIS to go by when I did those! I am saving this and plan to try these when I get a chancE! (probably after valentine's day!)

Thanks for sharing!!!!
post #42 of 63
Can you explain your coating method?
Do you dip the cake with a toothpick on the bottom so basically the top on the cake goes in and then pull it out? I read this then you put the toothpick through the grid rack and pull it out from the bottom.

Or do you you drizzle? Like hold the cake over the fondant and then pour.

mami2sweeties
mami2sweeties

Take time to smell the flowers!
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mami2sweeties

Take time to smell the flowers!
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post #43 of 63
Beautiful, stunning for your time it looks like you have been doing these forever
post #44 of 63
They really are gorgeous! I've got an order of these coming up, so you're timing is perfect! Lucky me!

I'm wondering whether you could bake the thin layer (or two thin layers) and fill and stack them, then ice the top, chill and THEN use the cookie cutter to cut out the shapes? Then you wouldn't be filling and icing little bitty cakes, just one big one at once. Thoughts??

And I'm guessing when you ice the top, it might be a good idea to smooth it with the Viva method?

But you didn't ice the sides, right? Did the ganache cover the sides well?

How did you dip? Just holding the little cake? With a dipping fork? Were crumbs a problem?

Thank you!
post #45 of 63
icing question:
glaze/poured icing recipe from here or from ladycakes.com?

Thank you for posting this!!!! I had to tell someone that I had not done petit fours before when I was asked. So now I can do some and take them to the lady that had asked me about them!! icon_smile.gif
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